This particular fried green tomato sandwich has no dairy or eggs, the batter holds, it’s crispy, fried, but not deep fried and submerged in oil, the remoulade sauce is perfection, and the shiitake bacon just ties everything in together. If you love this classic dish, but are looking for vegan variety that packs flavor and a crispness with the perfect sauce, you've got to try this fried green tomato sandwich!

Fried Green Tomato Sandwich [Vegan]





4 sandwiches

Cooking Time




For the Tomatoes:

  • 2-4 green tomatoes
  • 1 teaspoon kosher salt
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 3 tablespoons powdered vegan egg replacer
  • 1 cup vegan buttermilk
  • 1 cup fine cornmeal
  • 1 cup panko
  • Vegetable oil for frying

For the Toppings:

  • 2 avocados
  • 4 buns
  • 1 cup lettuce
  • 1/2 red onion

For the Shiitake bacon:

  • 1 package of Shiitakes, sliced
  • 1 tablespoon tamari
  • 1 tablespoon liquid smoke
  • 2 tablespoons coconut oil
  • 1 tablespoon vegan Worcestershire
  • 1 teaspoon red pepper flakes
  • cracked black pepper

For the Remoulade:

  • 1/2 cup vegan mayonnaise (try this one)
  • 2 tablespoons creole mustard
  • 2 tablespoons ketchup
  • 1 teaspoon horseradish
  • 1 small clove garlic
  • 1/2 lemon juice
  • 1 tablespoon capers
  • 1 green onion (chopped)
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon paprika
  • Hot sauce to taste


  1. Shiitake Bacon: Slice the mushrooms, coat in all the ingredients and bake in the oven on 250° F for 30 to 40 minutes. Rotate the mushrooms midway for an even cook. Mushrooms should be crispy, not hard. (coat in ingredients for however long you can).
  2. Core and slice the tomatoes horizontally into 1/4 inch slices. Lay out on a sheet pan covered with paper towels. Sprinkle the teaspoon of salt over both sides and let tomatoes sit for 30 minutes, turning once.
  3. Prepare three medium bowls. Place flour, Panko (optional), corn meal (optional), salt, pepper, garlic powder in one bowl. Vegan eggs and buttermilk whipped into the second bowl, and cornmeal and Panko into the third bowl.
  4. In a pan over medium/high heat fill half full with the oil. (I don't submerge mine). Dice the scallion garnish and set aside. Mix all dip ingredients and set aside in the fridge. Dredge the tomato slices first in the flour mixture, then the vegan egg mixture then the corn meal/Panko mixture, patting the breading so it stays. Once you have all of them breaded, begin frying 1 to 2 at a time. Once they turn golden, remove and place on a paper towel to drain, about 3-5 minutes. Serve hot with the dipping sauce.
  5. Assemble: top with red onion, lettuce, avocado, and shiitake bacon.

Nutritional Information

Per Sandwhich (before added oil from frying): Calories: 924 | Carbs: 98 g | Fat: 34 g | Protein: 19 g | Sodium: 886 mg | Sugar: 9 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.