PORTABELLA MUSHROOM AND EGGPLANT SANDWICH VEGAN STYLE
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!
Provided by DayJahView
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
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
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