Thai Peanut Roasted Veggie Sandwich {easy + oil-free}

June 5, 2017

Entree

By: Jasmine Briones 

Thai Peanut Roasted Veggie Sandwich {easy + oil-free} #thai #peanut #sandwich #vegan #oilfree #easyveganA unique yet simple veggie sandwich that’s rich in flavor and jam packed with an array of nutrients! We’re big fans of peanut sauce in our house, and we decided to share with you a new way we have been serving it up.

We were inspired by the Soba Noodle Salad w/ Easy Peanut Sauce that we created and shared a couple of months ago. We tweaked our peanut sauce and somehow made it even tastier, and instead of noodles, we threw it in between two slices of our favorite bread because everything is better with bread, right? What was born, this Thai Peanut Roasted Veggie Sandwich, is incredible. It is easy + oil-free and can be made gluten-free by simply using a gluten-free bread!Thai Peanut Roasted Veggie Sandwich {easy + oil-free} #thai #peanut #sandwich #vegan #oilfree #easyveganMake sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate this veggie sandwich, or any of our recipes, we love to see your photos!

PS! Chris and I just got back from our PNW Road Trip, and you can check out Part 1 of our trip above from our Youtube Channel.

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Thai Peanut Roasted Veggie Sandwich {easy + oil-free} #thai #peanut #sandwich #vegan #oilfree #easyvegan

Thai Peanut Roasted Veggie Sandwich {easy + oil-free}


  • Author: Jasmine @ Sweet Simple Vegan
  • Total Time: 48 minutes
  • Yield: 2

Description

A brand new way to serve peanut sauce — in an amazing loaded sandwich!


Ingredients

  • 1 Chinese eggplant, sliced into 1/2″ rounds
  • 1 zucchini, sliced into 1/2” rounds
  • 2 tablespoon coconut aminos (or soy sauce)
  • 1/2 tablespoon rice vinegar
  • 1/4 teaspoon vegan hoisin sauce
  • 1/2 teaspoon garlic powder
  • Pinch ground pepper
  • 1/2 large white onion, sliced into thin rings
  • 1+ cup vegetable broth

Peanut Sauce

  • 3 tablespoons peanut butter
  • 1 1/2 tablespoons water, or as needed to smooth
  • 1 tablespoon finely chopped cilantro
  • 1/2 tablespoon coconut aminos (or soy sauce)
  • 1/2 teaspoon coconut nectar (or liquid sweetener of choice)
  • 1/41/2 teaspoon sriracha (to taste)
  • 1/4 teaspoon ground garlic
  • 1/8 teaspoon ground ginger

To Serve

  • 1 tomato, sliced into rounds
  • 1/2 head romaine lettuce
  • 4 slices of sourdough bread

Instructions

Eggplant and Zucchini:

  1. Line a baking pan and preheat the broiler.
  2. In a medium bowl, combine the coconut aminos, rice vinegar, hoisin, garlic powder and pepper. Add in the eggplant and zucchini into the sauce and mix until every piece is coated.
  3. Place the eggplant and zucchini on the baking tray in a single layer, and place into the oven to broil for 7 minutes, until browned. Save any extra marinade in the bowl.
  4. Remove from the oven, flip, add leftover marinade on top, and broil for 3 more minutes or until nicely browned. Be sure to check up on it often to prevent burning.
  5. Remove and set aside to cool.

Onions:

  1. Add 1/4 cup vegetable broth into a pan over medium-low heat. Once warmed, add in the onion and cook down, stirring occasionally, about 15-20 minutes.
  2. Add more broth as needed to prevent burning, but don’t add more until it has cooked off.

Peanut Sauce

To prepare your sauce, simply whisk all of the ingredients together until smooth.

Assembly:

To prepare the sandwiches, toast the bread, then spread half of the peanut sauce on one half of each sandwich. Divide the eggplant, zucchini, onions, lettuce and tomatoes between each sandwich as desired then seal with the other slice of bread.

  • Prep Time: 18 minutes
  • Cook Time: 30 minutes
  • Category: Entree

Nutrition facts label provided by Nutri Fox.Thai Peanut Roasted Veggie Sandwich {easy + oil-free} #thai #peanut #sandwich #vegan #oilfree #easyveganDisclaimer: This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!

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Recipe rating

  1. Cassie says:

    Now I am normally not a huge fan of sandwiches, but this looks absolutely DELICIOUS. You got me at the words Thai and peanut, because those are my favorite words pertaining to savory food! Chinese eggplants are also my favorite variety of eggplant–so easy to cook with and tastes amazing!

  2. This looks and sounds amazing! The peanut sauce sold me.

  3. Sarah Newman says:

    I just love peanut sauces! I’d make this and serve it over some brown rice in bowl form, yum yum!

  4. Oh Yum!!! What a unique delicious sandwich combo!!! I’ve only hadpeanut sauce in wraps!

  5. Looks great, Jasmine! I am a huge fan of Chinese eggplant, and I love anything with peanut sauce!

  6. What a scrumptious looking sandwich! I love the combo of Chinese eggplant and peanut sauce. Two of my favorite 🙂

  7. Laura says:

    Winner! I’ve made many veggie sandwiches & they are good. But this was fantastic. I think it’s the marinade & peanut sauces. Don’t sauces really make a meal delicious. I used PB powder instead of peanut butter & it was perfect.

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