Garden Hoagie - My Vegan Cookbook

Garden Hoagie

  • COOK
    20 Mins
  • PREP
    10 Mins
    30 Mins

It's the cheezy garlic spread that gives this hoagie it's wonderful taste. These are so easy to throw together. It's the perfect sandwich to take on a picnic.

Original Release Date: May 22, 2008

Nutritional Facts
Servings 6Serving Size 1 Hoagie (calories determined using Cobblestone Mill Wheat Sub Roll)




  • 1 Large Eggplant
  • 3 Large Tomatoes
  • 4 Garlic Cloves
  • 1/2 Cup Slivered & Blanched Almonds
  • 1/2 of a 14oz Block Lite Firm Tofu
  • 1/2 Teaspoon Salt
  • 1 Teaspoon Sugar
  • 1 Teaspoon Red Wine Vinegar
  • 1 Teaspoon Lemon Juice
  • 1 Teaspoon Olive Oil
  • 1 Teaspoon Onion Powder
  • 2 Tablespoons Fresh Basil, Chopped
  • 6 Sub Rolls


Preheat oven to 350.

Chop Eggplant into 1/2 inch round slices. Spray cookie sheet with cooking spray and place them on sheet, then spray tops, sprinkle with salt. Peel garlic cloves and wrap with tin foil. Place on cookie sheet with eggplant. Place cookie sheet into oven and cook until the eggplant's underside becomes lightly browned, then turn over and cook until the other side becomes lightly browned and the eggplant is tender.

To make the spread, place almonds, salt and sugar into food processor and blend for 2 minutes. Next throw in tofu (remember the tofu does not need pressing), vinegar, lemon juice, olive oil, onion powder, and roasted garlic and blend for about a minute and a half. With a rubber spatula empty out spread into a small bowl and mix in basil.

To finish the hoagies, slice tomatoes into quarter inch slices. Cut sub rolls into halves and toast under broiler. Layer tomato and eggplant, spread about 3 1/2 tablespoons of the spread on the underside of the top bun and there you have it.

mixing bowls
Original Food Photography & Original Recipe Text Copyright 2007-2020 Josh Latham. All Rights Reserved. Permission granted to reproduce for personal and educational use only. Commercial copying, hiring, lending is prohibited.