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Jalapeno Pesto Veggie Sub

Spicy Jalapeno Pesto Veggie Sub: A Flavorful Plant-Based Delight

This Jalapeno Pesto Veggie Sub is a vibrant, plant-based meal that satisfies your cravings with smoky flavors and fresh veggies.
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Prep Time 30 minutes
Cook Time 10 minutes
Marinating Time 15 minutes
Total Time 55 minutes
Servings: 2 sandwiches
Course: Lunch
Cuisine: Plant-Based, Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sub
  • 1 small Baguette Swap with gluten-free bread for a gluten-free option.
  • 20 g Arugula Adds a delightful peppery bite.
  • 62 g Tomato Provides freshness and moisture; any variety works.
  • 50 g Cucumbers Contributes a crunchy texture, zucchini can be a substitute.
  • 3-4 slices Vegan Cheese Delivers creaminess, nutritional yeast for dairy-free option.
For the Smoky Eggplant
  • 500 g Eggplant Adds rich, smoky flavor and meaty texture.
  • 30 mL Olive Oil Essential for marinating; avocado oil can be used.
  • 30 mL Soy Sauce Infuses umami richness; coconut aminos for soy-free option.
  • 15 mL Maple Syrup Introduces sweetness; agave nectar works as an alternative.
  • 10 mL Liquid Smoke Enhances smoky flavor; smoked paprika can offer similar depth.
  • 1 tsp Smoked Paprika Elevates taste profile; regular paprika can be used.
  • 1 pinch Sea Salt Brings out flavors; regular salt is acceptable.
  • 1 pinch Garlic Powder Adds aromatic depth; fresh minced garlic is a substitute.
  • Black Pepper To taste.

Equipment

  • oven
  • Non-stick pan
  • food processor

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. Combine olive oil, soy sauce, maple syrup, liquid smoke, smoked paprika, sea salt, garlic powder, and black pepper in a shallow dish. Toss sliced eggplant in marinade and let soak for about 15 minutes.
  3. In a food processor, blend fresh basil, pickled jalapenos, jalapeno brine, lemon juice, minced garlic, nuts or seeds, and olive oil until smooth.
  4. Heat a non-stick pan over medium-high heat. Cook eggplant slices for 2-3 minutes on each side until golden brown and tender.
  5. Slice the baguette in half lengthwise and spread jalapeno pesto on one side, layer vegan cheese on the other.
  6. Bake the open-faced sub in the oven for about 5-10 minutes until the cheese is melted and bubbly.
  7. Assemble your sandwich by layering cooked eggplant, cucumbers, tomatoes, and arugula.
  8. Close the sandwich, slice in half, and serve immediately.

Nutrition

Serving: 1sandwichCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 600mgPotassium: 400mgFiber: 8gSugar: 5gVitamin A: 20IUVitamin C: 25mgCalcium: 15mgIron: 10mg

Notes

Enjoy fresh and customize ingredients as desired. Marinate eggplant well for maximum flavor.

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