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Vegan Fried Green Tomato Sandwich

Recipe Courtesy of: Eat.Drink.Shrink

Ingredients

Tomatoes:
  • 2 to 4 green tomatoes
  • 1 teaspoon kosher salt
  • 1 cup all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • 3 tbsp Follow Your Heart VeganEgg powder
  • 1 cup non-dairy buttermilk
  • 1 cup fine corn meal
  • 1 cup Panko
  • Vegetable oil for frying
Toppings:
  • 2 avocados
  • 4 buns
  • 1 cup lettuce
  • 1/2 red onion
Shiitake bacon:
  • 1 package of shiitakes (sliced)
  • 1 tbs tamari
  • 1 tbs liquid smoke
  • 2 tbs coconut oil
  • 1 tbs vegan Worcestershire
  • 1 tsp red pepper flakes
  • cracked black pepper
Remoulade:
  • 1/2 cup Vegenaise
  • 2 tablespoon creole mustard
  • 2 tablespoon ketchup
  • 1 teaspoon horseradish
  • 1 small clove garlic
  • 1/2 lemon juice
  • 1 tbsp capers
  • 1 green onion (chopped)
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon paprika
  • hot sauce to taste

Instructions

  1. Shiitake Bacon: Slice the mushrooms, coat in all the ingredients and bake in the oven on 250 for 30 to 40 minutes. Rotate the mushrooms midway for an even cook. Mushrooms should be crispy, not hard. (coat in ingredients for however long you can).
  2. Core and slice the tomatoes horizontally into ¼ inch slices. Lay out on a sheet pan covered with paper towels. Sprinkle the teaspoon of salt over both sides and let tomatoes sit for 30 minutes, turning once.
  3. Prepare three medium bowls. Place flour, Panko (optional), corn meal (optional), salt, pepper, garlic powder in one bowl. Vegan eggs and buttermilk whipped into the second bowl, and cornmeal and Panko into the third bowl.
  4. In a pan over medium/high heat fill half full with the oil. (I don’t submerge mine). Dice the scallion garnish and set aside. Mix all dip ingredients and set aside in the fridge. Dredge the tomato slices first in the flour mixture, then the vegan egg mixture then the corn meal/Panko mixture, patting the breading so it stays. Once you have all of them breaded, begin frying 1 to 2 at a time. Once they turn golden, remove and place on a paper towel to drain, about 3-5 minutes. Serve hot with the dipping sauce
  5. Assemble: top with red onion, lettuce, avocado, and shiitake bacon

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