Food, Recipes

Vegan Gluten Free Breadless Eggplant Sandwich

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Vegan Gluten Free Breadless Eggplant Sandwich
Who doesn’t love a good sandwich? (Suddenly remembering Joey from Friends…ah, the 90’s. 🙂 ) It is casual, delicious and delivers the things you like in one bite. But I happen to eat sandwiches infrequently, not the least because I don’t keep bread around the house. I really enjoy bread when we go out to eat, or occasionally I might pick up a great roll at the farmer’s market. But sandwich bread, even the good kind from Whole Foods, gets stale fairly quickly.
Enter this breadless sandwich: the “bread” here is made of eggplant baked in low heat so that it holds its shape, just like a little mini baguette. (How cute!) Obviously, eggplant bread doesn’t taste exactly (or at all) like bread made of flour. But since you eat with your eyes, it makes you feel like you’re eating a real sandwich. Plus, it’s just plain delicious! I used my favorite filling which happens to be cashew cheese, but feel free to use whatever you feel like: tofu, tempeh, avocado, sprouts, hummus…the possibiities are endless. 🙂

Vegan GF Breadless Eggplant Sandwich

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Prep Time: 01 hour
Cook time: 01 hour
Total time: 02 hours
Yield: 2 sandwiches
Ingredients
  • 1 eggplant, about 7-8
  • 1 cup cashews (soaked in warm water for at least 1 hour)
  • 2 tbsp soy sauce
  • 2 tsp liquid sweetener
  • 1 tsp olive oil
  • 2 tsp white miso
  • 1 tsp nutritional yeast
  • 1 tbsp red wine vinegar
  • to taste sea salt
  • 1-2 kale leaves
  • 1/4 tomato, sliced
  • optional other sandwich fillings as desired

Directions

*The longer you soak the cashews, the creamier your cashew cheese will be. If you don’t have a lot of time, try boiling water for 30 minutes. (It doesn’t need to be on the heat the entire time).
1. Heat oven to 250* F. Line a baking tray with foil. I always add a drop of oil to the foil and spread it thinly with a spatula.
2. Slice the eggplant length wise into 4 sections. Lay on the baking sheet.
3. Combine the soy sauce, sweetener, and olive oil in a small bowl and drizzle over the eggplant. Bake in the oven for about an hour, until eggplant is cooked but not soggy or soft–this makes them hold up, like sandwich bread.
4. In the meantime, blend the cashews, nutritional yeast, miso, vinegar, and sea salt together to make the “cheese.”
5. To assemble, lay the flat eggplant piece down (from the center of the eggplant). Layer with kale and tomato slices, and other veggies as desired (mushrooms, avocado, carrots, beets, etc). Add cashew cheese. Finish by topping with the rounded eggplant piece. Repeat with the other sandwich.
Enjoy!!

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Photo: Peaceful Dumpling

Juhea Kim
Originally from Portland, Oregon, Juhea now lives in NYC with her Oreo cookie cat, Zeus. When she is not writing, she enjoys running in Central Park, yoga, and teaching Barre classes. Follow Juhea on Instagram @peacefuldumpling, Google+ and Pinterest.
Juhea Kim

@peacedumpling

Peaceful, Inspired Living. Our goal is to spread peace, in body, mind, and soul. Editor-in-chief Juhea Kim. #vegan #wellness #naturalbeauty #yoga #fitness
https://t.co/P7u1U1jL8O today's inspirational topic: be a winner - 13 hours ago
  • Molly Lansdowne

    So inventive!! Before I read the recipe name, I was sure the eggplant was pretzel bread 🙂 I’m totally going to try this soon!

    • Juhea Kim

      tee hee I know! i was surprised by how much it looked like bread (so cute) I hope you like it!

  • LandsAndFlavors

    Cool idea, Juhea! I like the seasonings in the cashew cheese and those eggplant breads are so whimsical and fun!

    • Juhea Kim

      aww thank you! 😀

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