Vegan Club Sandwich 🥪 using natural alternatives
Vegan Club Sandwich: the classic sandwich veganised with aubergine and portabello mushroom
Vegan Club Sandwich 🥪 using natural alternatives
This is another of my ‘how-to’ posts rather than a step-by-step recipe, because there are a few things that need explaining, but apart from that it’s pretty self-explanatory.
As I’ve said in the past, I think it’s really important to offer alternatives to traditional, well-loved dishes. One of the main hurdles that stops people from discovering the joy of plant-based eating and veganism is the fear of missing out: the fear that they are losing their traditions and their favourite foods. Well, I honestly think that this vegan club sandwich is tastier than any conventional club sandwich I had in the past.
For those who are not familiar with the sandwich: it’s basically a BLT but with an additional sandwich layer that is the same except with turkey or chicken instead of bacon.
A closer look at my vegan club sandwich.
Natural alternatives: aubergine and portabello
I’ve got nothing against vegan products that seek to imitate animal flesh. They can be convenient and tasty and a good ‘transition’ food. But sometimes the natural alternatives we have available are healthier, just as tasty and a fraction of the price.
Aubergine and portabello are two of my favourite veggies to roast. So in this case I’ve chosen to replace the conventionally used pig flesh with slices of smoky, roasted portabello, and I’m replacing the turkey or chicken flesh with aubergine (eggplant).
Does it taste the same? No! Does it taste better? Yes!
Prepping the alternatives
For one sandwich you’ll need one whole portabello and a half or whole aubergine (depending on its size).
Preheat the oven to 180 celsius (355 Fahrenheit).
Slice the mushroom and aubergine as I have done in the photos below.
For the next part you’ll just have to trust me: salt all the aubergine and portabello pieces GENEROUSLY on both sides. Let sit for 15 minutes. A lot of their juices will be drawn out by the salt. Then, with kitchen paper or a clean kitchen towel, wipe all the salty juice off the slices. They won’t need any additional salt after this.
Why the above step? It removes excess moisture, giving the mushrooms more bite and the aubergines more crisp. It also improves the flavour of the aubergines in particular.
Brush the slices with olive oil on both sides and place on a silicone mat or baking parchment. Dust the mushroom slices with smoked paprika and the eggplant with garlic powder. Grind some black pepper over everything and roast for about 20 minutes or until the aubergine is slightly browned (the photo below is before the roasting).
Vegan mayo
There are tons of commercially available vegan mayos these days. I used Hellman’s vegan garlic mayo here, which worked great. You can also make vegan mayo yourself very easily.
Another fun variation would be to use my velvety vegan yolk sauce instead of mayo.
Any questions?
Leave a comment here or find me on Facebook, Instagram or Twitter (@tichostable on all of them). If you make this, let me know what you think! And tag me if you take pics!
