Today on the Edgy Veg Candice walks you through a mouth watering sandwich recipe that’s a twist on the classic Italian Veal Sandwich, substituting eggplant for veal turning it into a true vegan delight that many would also say is an even better tasting Italian sandwich than the original.
Full recipe: http://wp.me/p2x3lA-2O8
To make this epic Italian sandwich you will start by dipping your eggplant slice into an egg replacement being sure to coat it evenly. The thickness of the slice and your choice of egg replacement is simply a matter of personal preference. There are many worthy egg replacements available, if you are new to egg replacement shopping you might want to do some research online prior to making your purchase. Once you have your Eggplant thoroughly coated place it in a bowl of Italian seasoned breadcrumbs and make sure you coat it evenly in those as well. After those two steps are complete put your breaded eggplant into a pan of hot oil and fry it until it reaches a nice crispy brown consistency.
While your eggplant is frying take some time to whip up what Candice calls your “Accoutrement”. This is one of the most important steps in giving your Italian sandwich that special zing. In another frying pan chop up as much jalapeno as you would prefer to use, pour in a bit of oil and some salt and sauté them until they are translucent. If you don’t care for the spicier side of life than by all means feel free to substitute the jalapenos for another type of pepper. Don’t forget to check on your eggplant as you want it crisp but not burned. In the same pan, or even another pan, you will fry up some mushrooms using the same basic method you did with the jalapenos. The type of mushroom is again personal preference, it looks like Candice is using some cremini mushrooms in her recipe but any meatier mushroom would be good as this is just going on top of your fried eggplant.
After you have your mushrooms and your jalapenos fried put those in separate bowls. Now pull out that jar of homemade tomato sauce. What? You don’t have a jar of homemade tomato sauce? The tomato sauce is an integral part of this recipe so don’t even think about skipping it. If you aren’t familiar with making tomato sauce than you could certainly buy some, just check the ingredients to ensure you are getting high quality vegan approved sauce when you make your purchase. After you have secured your sauce cut your bun in half and evenly spread your tomato sauce on both halves. When it comes to bun selection for this recipe keep in mind you need to stick with a more robust bun as you are loading your Italian sandwich up with quite a few ingredients.
Traditionally you would use parmesan cheese with this recipe, in Candice’s case vegan parmesan cheese. As mentioned in past videos there are many good options to consider when looking for vegan parmesan, check you local health food store. Unfortunately Candice ran out of her vegan parmesan and was forced to use cheddar for this recipe instead. You may find yourself in the same predicament. However, parmesan cheese will give you the most authentic Italian sandwich flavor and if it’s an option that’s the recommended choice hands down. Regardless of your cheese selection put a slice on your top bun. Now add your fried eggplant to the bottom bun and top it with your jalapenos, mushrooms, and another generous helping of sauce.
Add the top bun and consider cutting your freshly created Italian Eggplant Sandwich in half. It is a hearty sandwich and can tend to get a bit messy if you try and eat it without cutting it in half. That concludes this easy vegan recipe that is a stellar replacement for the traditional Italian veal sandwich.
For all of you out there considering going vegan take Candice up on her 30 Day Vegan Challenge and try it for 30 days. James has taken up the torch and is going vegan for 30 days as well so you won’t be doing it alone. Why not bring your friends along too? There are also many tasty recipes already on this channel to aid you in your quest, and many more to come.
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I’m The Edgy Veg, a gal on a journey to revolutionize the food we define as “vegan”. Instead of salads days in and day out I choose to re-purpose familiar favourites, by recreating childhood cravings for an audience with sophisticated palettes and food-nerd obsessions with nostalgic fare. Connect with me on the interwebs here:
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