Portabella Mushroom And Eggplant Sandwich Vegan Sty

Name: Portabella Mushroom And Eggplant Sandwich Vegan Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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)

1
1 Slice carrots into 8 pieces approximately 3 inches long by one inches wide, steam until tender, set aside.
2
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
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
4 Reheat eggplant and carrot slices until heated.
5
5 Toast Bread and butter sparingly with Oriental Black Bean in Garlic Sauce. Place Lettuce or Spinach Leaves on Bread.
6
6 Layer Heated items on top of the Spinach or lettuce Leaves then Top with more leaves.
7
7 Cut in half and serve while warm.
8
8 Enjoy!

408

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 large mushroom (portabella), 1 eggplant (small to medium), 8 tablespoons olive oil, 8 slices bread (garlic Parmesan), and more.

Yes, Portabella Mushroom And Eggplant Sandwich Vegan Style falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Portabella Mushroom And Eggplant Sandwich Vegan Style

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions