Vegan Eggplant Parmesan Sandwich | Elephantastic Vegan

In a way, this is not your common Elephantastic Vegan recipe, as it takes extended to make than most of the other recipes I put up, on the other hand, this is accurately an Elephantastic Vegan recipe, as it is designed solely from scratch – even the bread – specially the bread. I enjoy producing bread. I never believe you have seen that. So… now you know )

In the beginning I wished to make this recipe for the Veginners Cookbook, on which I have been functioning on the final pair of months (just in scenario you have wondered what I have been up to). The thought of the cookbook is to supply uncomplicated, essential recipes that each individual new (and not so new) vegan Needs in his/her everyday living. And though this Vegan Eggplant Parmesan Sandwich turned out Amazing – it is not cookbook material for the reason that it takes much too very long to be viewed as “simple and basic”. So blessed you, here’s a new recipe for you!

The eggplant slices breaded in breadcrumbs and tons of nutritional yeast are the heart of the recipes. The marinara sauce adds a clean, creamy contact to it. The Cashew Parmesan adds even much more cheesiness to the party. The clean basil supports the whole mediterranean aptitude that combines the eggplant slices with the sandwich buns, which are selfmade, brushed with olive oil and sprinkled with even much more basil. Yumm!

Vegan Eggplant Parmesan Sandwich

 

Recipe for a Vegan Eggplant Parmesan Sandwich consisting of breaded eggplant slices, marinara sauce, cashew parmesan and chopped basil in a selfmade sandwich bun.

Writer: Elephantastic Vegan

Serves: 6

Elements

Elements for the breaded eggplant

• 1 eggplant
  
• ½ cup all-function flour
• ½ teaspoon salt + much more for sprinkling the eggplant slices
• ¾ cup h2o
  
• ½ cup breadcrumbs
• three tablespoons nutritional yeast
• 1 teaspoon dried basil
• 1 teaspoon dried oregano

Elements for the marinara sauce

• ¾ cup tomato purée or passata
• salt, dried basil, dried oregano, garlic powder to flavor

Elements for the sandwich buns

• three cups / 370g all-function flour
• 1 cup / 130g whole wheat flour (or use much more all-function flour)
• 1 package / 7g active dry yeast
• ¾ teaspoon salt
• 1 tablespoon olive oil + much more for brushing the top rated
• 1¼ cups / 300ml lukewarm h2o
• 1 tablespoon chopped basil

Extra elements for the sandwich

Guidelines

Guidelines for the bread

1. Include the flour in a large mixing bowl, make a very well in the center, increase in the yeast and ¼ cup of the h2o. Permit it rest for about ten minutes, if the yeast gets bubbly, you can be confident it is functioning.
2. Include in the rest of the elements (salt, oil, and the rest of the h2o) and knead by hand till a smooth dough companies or place all the elements in a kitchen area machine and enable the machine knead the dough.
3. Permit it sit, lined under a clean up kitchen area towel, in a warm location till it doubles in size (about 1½-2 hrs).
4. Preheat the oven to 250°C or 480°F.
5. Lower the dough in 6 equal pieces and sort the sandwiches.
6. Brush the surface with olive oil and sprinkle with chopped basil. Carve the surface of the dough frivolously with a knife (I've designed two very long lower throughout just about every sandwich).
7. Then place the bread in the oven and acquire it out when the surface is golden. You can knock on the bottom of the bread and when it seems hollow it is completed!

Guidelines for the Eggplant Parmesan

1. Wash and slice the eggplant in equally thick slices - about ½ inch thick (=1.five centimeter).
2. Sprinkle the eggplant slices with salt, place them on a clean up kitchen area towel, place another kitchen area towel on top rated of them and place a few significant textbooks on them so they get pressed and shed some of their h2o. Permit them rest for about 1-2 hrs.
3. In one bowl, blend the all-function flour, salt and h2o. In another bowl, blend the breadcrumbs, nutritional yeast, dried basil and dried oregano.
4. When the eggplant slices have softened a bit, dip them first in the flour-h2o-mixture, then in the breadcrumbs and place them on a baking tray lined with parchment paper. Spray with oil and bake them in the oven for about half an hour, flipping them once following twenty minutes.
5. For a good golden color, increase plenty of oil to a large pan so that the bottom is entirely lined and pan-fry the eggplant slices about medium to higher warmth for a minute or so till brown.

Guidelines for the marinara sauce

1. Heat the tomato purée and period with salt, dried basil, dried oregano and garlic powder. Use much less if your tomato purée is previously pre-seasoned.

Assembly time!

1. Spot 3 eggplant parmesan slices into just about every sub, increase marinara sauce, sprinkle with cashew parmesan and top rated with finely chopped basil. Appreciate!

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