Vegan Sabich
Healthy, hearty, delicious vegan sandwiches with creamy, nutty, and tangy sauces and fried eggplants and mushrooms, topped with a fresh salad of bell peppers, tomatoes, onion, and cucumber.
Servings: 8 pitas
Calories: 304kcal
Equipment
Ingredients
- 4 large pitas use 8 pitas if small
- 1 large Eggplant
- 200 g about 7oz of Mushrooms (oyster or portobello work well)
- 2 tbsp Olive oil
- 1 cup of Hummus
- ½ cup of Tahini Sauce
- ½ cup of Amba Sauce
- 2 cups of Israeli Salad made from diced cucumber, tomatoes, onions, parsley, lemon juice, and olive oil
Instructions
- If making Israeli salad, tahini sauce, and hummus fresh, assemble before frying eggplant.
- If using pre-made pita from a store, place in a lightly damp kitchen towel and place on a baking sheet in the oven and set the temperature to 250 degrees to lightly warm and soften the pita.
- In a large pan, add olive oil and fry eggplants, salting well to encourage eggplants to give off excess water. Once eggplants have started to brown, add mushrooms and continue to fry until caramelized and crispy on both sides.
- Remove eggplant and mushrooms and place on a paper towel to drip off any excess oil.
- Remove pita from oven and cut in half. If using small pitas, only cut off top 1/4 of pita so you can fill from the top.
- Open pita and slather hummus on the insides of pita.
- Fill pita with Israeli salad, fried mushroom and eggplant, optional Crispy Roasted Potatoes, and top with lots of tahini sauce and amba sauce. Alternate as you fill pita so you get a bite of each flavor in each bite!
- Serve and enjoy!
Nutrition
Serving: 1g | Calories: 304kcal | Carbohydrates: 35g | Protein: 9g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 12g | Sodium: 523mg | Fiber: 6g | Sugar: 6g