STREAMING NOW: The Delicious Miss Dahl

Portabella Mushroom and Eggplant Sandwich Vegan Style

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This vegan (almost) sandwich is as good as it gets in comparison to a meat or veggie burger! It is warm to hot depending on your preference and served with cheese or not. I say it's almost vegan because I soaked the eggplant in (skim) milk that came from a cow. One could use soy or some other plant based milk but it may alter the taste drastically. This sandwich was perfect, hearty and simply delish! Enjoy!”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. 1 Slice carrots into 8 pieces approximately 3 inches long by one inches wide, steam until tender, set aside.
  2. 2 Slice eggplant into 16 circles about 1/4 inch thick, saturate in skim milk, coat in seasoned flour and dip in egg white covering both sides then fry in olive oil until browned on each side.
  3. 3 Slice Mushroom into four large circles up to one half inch each. Coat both sides of each slice with olive oil and warm until heated through.
  4. 4 Reheat eggplant and carrot slices until heated.
  5. 5 Toast Bread and butter sparingly with Oriental Black Bean in Garlic Sauce. Place Lettuce or Spinach Leaves on Bread.
  6. 6 Layer Heated items on top of the Spinach or lettuce Leaves then Top with more leaves.
  7. 7 Cut in half and serve while warm.
  8. 8 Enjoy!

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: