Roasted Veggie Hoagie

In Recipes, Sandwiches, Wraps, and Burgers by the dirty hippie and the bohemian girl0 Comments

It’s the end of summer. That means harvest is in full swing and you can get just about any fresh veggie you can imagine. We wanted to cook up a recipe that used them all! Well, at least a lot of them… and it’s flexible, so you can use whatever you have growing in your garden or what’s available at the local Farmer’s Market.

This giant sandwich comes together in three steps, each one easier than the last. First, chop up a bunch of flavorful, seasonal veggies and roast them to sweetness in the oven. While that’s happening, blend up the bean-based sandwich spread then toss together a simple kale salad to add crunch to your hoagie.

As written, this recipe is vegan and can easily be gluten-free, depending upon the loaf/bread you use. It serves four to six as a main course and includes everything you need – carbs, protein, veggies and -heart healthy fats. Need a source for gluten-free loaves? We like our local Maryland vegan/gluten-free bakery at One Dish Cuisine. Place like this are popping up all over and have great GF options. Grocers and natural food stores also carry GF/vegan breads from Ener-G and Schar.

Roasted Veggie Hoagie
Serves 4
This is NOT your typical hoagie! A baguette loaf is lined with white bean paste, then kale salad, and topped with roasted veggies! Vegan & gluten-free.
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288 calories
47 g
0 g
8 g
12 g
1 g
488 g
624 g
8 g
0 g
6 g
Nutrition Facts
Serving Size
488g
Servings
4
Amount Per Serving
Calories 288
Calories from Fat 71
% Daily Value *
Total Fat 8g
13%
Saturated Fat 1g
6%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 0mg
0%
Sodium 624mg
26%
Total Carbohydrates 47g
16%
Dietary Fiber 13g
52%
Sugars 8g
Protein 12g
Vitamin A
161%
Vitamin C
257%
Calcium
16%
Iron
23%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Roasted Veggies
  1. 1 bell peppers, any color, seeded and chopped
  2. 1/2 red onion, peeled and cut into wedges
  3. 2 portobello mushrooms, stemmed and sliced
  4. 1 small Japanese eggplant, sliced
  5. 1 small zucchini, sliced
  6. 1 small summer squash, sliced
  7. 2 whole cloves garlic, crushed
  8. 1/2 cup whole, pitted olives
  9. 1 Tbs. olive oil (optional, you can use water or veggie broth)
  10. salt and pepper, to taste
White Bean Spread
  1. 1 14-oz. can white beans, such as cannelli, drained and rinsed
  2. 2 cloves garlic
  3. 1 tsp. dried dill (or 2 tsp. fresh)
  4. 1/2 tsp. ground coriander
  5. juice of one lemon
  6. 1 Tbs. water, as needed to thin
  7. salt and pepper, to taste
Kale Salad Base
  1. 2 cups kale, stemmed and chopped
  2. 1 carrot, grated
  3. 1 Tbs. apple cider vinegar
  4. 1 Tbs. water
  5. 1 tsp. olive oil (optional, you can use more water)
  6. 1 tsp. garlic powder
Sandwich
  1. 1 large baguette, unsliced
Instructions
  1. Preheat oven to 375.
  2. Combine sliced peppers, onions, mushrooms, sliced eggplant, zucchini, squash, whole garlic, whole olives and salt/pepper and olive oil in a large roasting pan.
  3. Toss to combine by hand and bake, uncovered, for 25 -35 minutes, until veggies are cooked but not soggy. Stir once during baking.
  4. To make White Bean Spread, combine white beans, garlic, dill, coriander, lemon juice, water and salt/pepper in a food processor or powerful blender. Process until very smooth. Add more water if needed to make into a thin sandwich spread, like the texture of mayo. Set aside when done. This can be made ahead and stored in fridge until ready to assemble sandwich.
  5. For the Kale Salad Base, combine chopped kale, grated carrots, apple cider vinegar, water, olive oil and garlic powder in a large mixing bowl. By hand, toss and massage for several minutes, to soften kale and coat all leaves with dressing.
  6. To assemble the sandwich, cut off the top of the bread and scoop out the middle of the baguette, creating a long "bread bowl" like is sometimes used for dips and thick stews. Smear the inside with lots of White Bean Spread, then spread the Kale Salad Base across the bottom. Finally, add the roasted veggies on top. If you want to use the top of the bread, smear the underside with more White Bean Spread and top the sandwich. Cut off pieces as desired.
Notes
  1. There is a lot of room for creativity with this sandwich. You can serve the same items in pitas, gluten-free wraps or on traditional individual hoagie rolls or sandwich rolls. All three recipes can be served by themselves, too. The Kale Salad stands up as a simple side or stuffed on a hummus wrap. You can dip carrots and snap peas into the White Bean Spread - just make it thicker by leaving out the water. Roasted Veggies are perfect for any lunch or dinner; toss in a few walnuts and some springs of rosemary for an elegant, effortless centerpiece dish at your next late summer supper. And for the roasted veggies, use what you have in your garden or at the Farmer's Market.
beta
calories
288
fat
8g
protein
12g
carbs
47g
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the dirty hippie and the bohemian girl

the dirty hippie and the bohemian girl

the dirty hippie and the bohemian girl are working artists based in Baltimore. They write an eco-aware, flower power, neo-hippie, vegan blog that features travel profiles, original recipes and candid book & product reviews. They are excited to join forces with Sister Eden!

To visit the dirty hippie and the bohemian girl's website, click their byline. To read the rest of their posts on Sister Eden, click their tag at the top of the post.
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