Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.
single

SUBSCRIBE TO OUR Newsletter

Food Monster

Veggie Muffuletta [Vegan]

LIKE OGP ON FACEBOOK :
A muffuletta is is a sandwich that has origins among Italian immigrants in New Orleans, Louisiana. In fact, a "muffuletta" is a type of round country bread that hails from Sicily. The traditional muffuletta sandwich takes this bread, stuffs it full different meats, cheeses, and veggies, and is flattened to make a sort of giant panini that can be sliced up like a pie. This version eschews the meats and cheese and is all veggie, baby! It's still totally delicious and absolutely satisfying.

Veggie Muffuletta [Vegan]

This Recipe is :

Dairy FreeVegan

Ingredients

  • 1 round crusty loaf of bread, country style round loaf, or boule
  • 1 cup sun-dried tomatoes, or oven roasted tomatoes
  • 2 cups pitted kalamata and green olives
  • 1 eggplant (I used two small eggplant), sliced thin
  • 1 zucchini, sliced thin
  • 10 cherry peppers, halved
  • 1 portobello mushroom, sliced thin
  • 1/2 yellow onion, sliced thin
  • 1 cup greens (kale, spinach or both)
  • 1 cup grated carrot
  • 1/2 cucumber, sliced thin
  • 1 small lemon
  • 1 clove garlic
  • 6 leaves fresh basil
  • 1 teaspoon dried oregano
  • 1/2 cup champagne or white wine vinegar
  • 2 tablespoons plus 1 tablespoon olive oil, divided
  • Salt and pepper

Preparation

To Make the Olive Spread:

  1. Combine the olives, garlic clove, basil, 1 tablespoon of olive oil and the juice from half of the lemon in a food processor and pulse until it becomes a chunky paste. Set aside.

To Prepare the Eggplant:

  1. Sprinkle the eggplant slices with salt, layer the slices in a colander and allow the eggplant to sweat for 10 minutes. Rinse the eggplant and pat dry with paper towels.
  2. Combine the champagne vinegar, 2 tablespoons of olive oil, juice of half a lemon, oregano and a pinch of salt and pepper in a large casserole dish. Coat the eggplant slices on both sides with the marinade and then layer the slices in the dish to marinate more. Do the same with the zucchini slices, skipping the sweating step. Marinate for 1 to 2 hours in the refrigerator.
  3. Heat a large skillet or grill pan over medium high heat. Cook the eggplant, in a single layer, until lightly browned in spots, turning once to brown both sides, about a minute each side. Continue with the rest of the eggplant and zucchini and then cook the onions and mushrooms in the same manner. Set all vegetables aside to cool.

To Prepare the Bread:

  1. Carefully cut the top off of the loaf, like you are cutting into a pumpkin, leaving more bread on the bottom than on the top. Pull out the soft insides of the bread with your hands to make a well or cavity on the inside. Leave a half-inch thickness of bread all the way around.

To Assemble the Sandwich:

  1. Spread half of the olive mixture into the bottom half of the bread loaf cavity in an even layer. Then follow with a layer of eggplant, then the tomatoes, onions, greens, zucchini, peppers, cucumbers, mushrooms, and carrots. Finish with a final layer of eggplant and the rest of the olive mixture. Place the top on and wrap the sandwich well with plastic wrap. Weigh the sandwich down with a heavy pot or skillet and place in the fridge to chill overnight. Slice and serve the next day.

Notes

Use a mandoline slicer to make thin even slices of veggies.

EXPLORE MORE VEGAN RECIPES WITH THESE INGREDIENTS


EggplantSun-dried TomatoesZucchini

 

AUTHOR & RECIPE DETAILS


photo

As the creator of Boards&Knives, Michelle makes it her mission to develop exciting plant-based recipes designed to appeal to vegans and non-vegans. A cookbook-obsessed home cook with a passion for entertaining, Michelle's brings you creative food inspiration for what to make on a typical weeknight or party recipe ideas for a get-together with friends. Visit boardsandknives.com for more delicious recipes!


 

 



Want to read more posts like this? Sign up for our newsletter below!​

Browse through recent recipes below:

Grilled Zucchini With Herbed Crumbs [Vegan]

Grilled Zucchini With Herbed Crumbs

Raw Chocolate Cheesecake [Vegan]

Raw Chocolate Cheesecake 1

One-Pot Louisiana Stew [Vegan]

One-Pot Louisiana Stew

Spicy Mexican Black Bean Burgers [Vegan, Gluten-Free]

Spicy Mexican Burgers

Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

46 comments on “Veggie Muffuletta [Vegan]”

Click to add comment
Dany Warman
5 Months Ago

Kat Vine how good does this look?!


Reply
Christine Fau
5 Months Ago

Dan Scott, we should try making this.


Reply
Elizabeth Guha
5 Months Ago

Sai Guha veggie muffuletta!!


Reply
Stefanie Dumperth
5 Months Ago

Let's make this, Stephen!


Reply
Kylie Harwell Sturgill
5 Months Ago

Aaron Sturgill!


Reply
Manchester Black
5 Months Ago

Samantha Dunn


Reply
Juan Ferrari
5 Months Ago

Laura Flores


Reply
Michelé Hvarregaard
5 Months Ago

Tine Svanholm Beck


Reply
Sandrina Burkhardt
5 Months Ago

Ronja - your new 'work sandwich'


Reply
Ronja Addams
04 Dec 2015

kann ich mit leben :D

Bridget Tapia
5 Months Ago

Yently Tapia Paz


Reply


Subscribe to our Newsletter




Follow us on


Do Not Show This Again

×

Submit to OneGreenPlanet


Terms & Conditions ×