Best Portabella Mushroom And Eggplant Sandwich Vegan Style Recipes

Portabella Mushroom and Eggplant Sandwich Vegan Style image

Provided by DayJahView

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

1 large mushroom (portabella)
1 eggplant (small to medium)
8 tablespoons olive oil
8 slices bread (garlic Parmesan)
1 large carrot
1 cup spinach leaves
1/2 cup milk (skim)
1/2 cup flour
1/2 cup egg white
1/8 teaspoon salt (garlic pepper)
1/8 teaspoon cayenne pepper
2 teaspoons black beans (in garlic sauce Asian Style)

Steps:

1 Slice carrots into 8 pieces approximately 3 inches long by one inches wide, steam until tender, set aside.
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 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 Reheat eggplant and carrot slices until heated.
5 Toast Bread and butter sparingly with Oriental Black Bean in Garlic Sauce. Place Lettuce or Spinach Leaves on Bread.
6 Layer Heated items on top of the Spinach or lettuce Leaves then Top with more leaves.
7 Cut in half and serve while warm.
8 Enjoy!

Nutrition Facts : Calories 504.2, Fat 30.3, SaturatedFat 4.9, Cholesterol 4.3, Sodium 415.4, Carbohydrate 48, Fiber 6.4, Sugar 6.1, Protein 11.6

Baked Eggplant With Portabellas and Tomato Sauce (Vegetarian) image

Provided by Kittencalrecipezazz

Categories Vegetable

Time 1h50m

Yield 2-4 serving(s)

Number Of Ingredients 11

1 large eggplant (peeled and sliced into 1/4-inch slices)
2 -4 tablespoons olive oil
salt and black pepper
2 onions, chopped
2 -3 tablespoons fresh minced garlic (or to taste)
2 teaspoons italian seasoning (or to taste)
2 -4 teaspoons dried chili pepper flakes
portabella mushroom, coarsley chopped (or use white mushrooms, sliced)
2 (8 ounce) cans tomato sauce (can use less tomato sauce if desired, Hunt's is the best for this!)
3 cups mozzarella cheese, divided (or to taste)
1/3 cup grated parmesan cheese (or to taste)

Steps:

Grease a 2-3-quart oval baking dish (I use my Le Creuset cookware for this recipe!).
Set oven to broiler heat.
Grease a large baking sheet.
Brush each side of eggplant slices with olive oil, then season lightly with salt and black pepper.
Arrange the eggplant slices on the baking sheet; broil for 3 minutes on each side, or until lightly browned.
In a large skillet heat 2-4 tablespoons olive oil over medium heat; add in onion, garlic, Italian seasoning, chili flakes (if using) and mushrooms; saute for about 7-8 minutes, or until the liquid from the mushrooms evaporates, season the mixture with salt and pepper.
Spread HALF the mushroom mixture on the bottom of the dish.
Arrange HALF the eggplant slices over the mushroom mixture.
Top with HALF of the tomato sauce and about 1-1/2 cups of the mozza cheese.
Spread the remaining mushroom mixture over the mozza cheese; top with remaining eggplant slices, then top with remaining tomato sauce.
Cover and bake in a 375 degree oven for about 1 hour.
Remove then sprinkle with about 1/3 cup Parmesan cheese and about 1-1/2 cups mozza cheese.
Return to oven uncovered for another 5-6 minutes or until the cheese melts.
Let stand about 10-15 minutes before serving.
Delicious!

Portabella Mushroom Panini image

Provided by Mizzy

Time 30m

Yield 2 serving(s)

Number Of Ingredients 8

2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 teaspoons sea salt
2 large portabella mushrooms, cut into 1/4 inch slices
1 red bell pepper
1 loaf ciabatta, halved and split lenghtwise
12 leaves arugula
4 tablespoons vegan mayonnaise

Steps:

Preheat oven to 350.
in a small bowl, combine 1 tablespoon of the olive oil with vinegar and salt.
Place the mushroom slices on a baking sheet and brush with the mixture.
Roast until the mushrooms are fork-tender, about 20 minutes.
Brush the red pepper with the remaining tablespoon of olive oil.
Hold the pepper with a long fork over an open flame, or roast under the broiler, turning often, until the skin gets black on all sides.
This will take about 7 to 10 minutes over the flame and about 10 minutes in the broiler.
Put the pepper in a paper bag and close tightly to steam it.
When the pepper is cool enough to handle, peel off the skin and remove the seeds and stem.
Slice the pepper into strips.
To assemble the sandwiches, spread the ciabatta halves with mayo.
Layer with the arugula leaves and read pepper slives, and top with the portobello slices to cover the length of the sandwiches.
Spread the remainder of the mayo on the other sides of the bread and serve immediately.