This coconut curry chicken builds layers of flavor inspired by Thai cuisine using easy techniques. You’ll have a restaurant-worthy dinner in under an hour, with a sauce you’ll be craving for days after.
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This coconut curry chicken builds layers of flavor inspired by Thai cuisine using easy techniques. You'll have a restaurant-worthy dinner in under an hour, with a sauce you'll be craving for days after.
This incredible Thai-Inspired Roasted Veggie Sandwich is layered with thin slices of oven roasted eggplant and zucchini, caramelized onions, fresh romaine, tomato and the perfect peanut sauce. It’s also vegan, oil-free, and easy to make gluten-free!
This incredible Thai-Inspired Roasted Veggie Sandwich is layered with thin slices of oven roasted eggplant and zucchini, caramelized onions, fresh romaine, tomato and the perfect peanut sauce. It’s also vegan, oil-free, and easy to make gluten-free!
Vegan sandwiches are one of our favorite lunches, especially when we’re on the go. Today we’re taking a simple veggie sandwich to the next level by roasting the sliced veggies until caramelized and tender, then smothering the bread with our favorite Thai-inspired peanut sauce.
Veggies: For this sandwich, we’re using 1 Chinese eggplant and 1 zucchini, each sliced into 1/2″ rounds. These roasted veggies act as the bulk of the sandwich.
Coconut aminos: Adds a slightly sweet and salty flavor, similar to soy sauce but with less sodium and a more sweet flavor. If you prefer a saltier veggie filing, opt for soy sauce or tamari.
Rice vinegar: Adds an acidity that balances the creamy richness in the peanut sauce.
Vegan hoisin sauce: Helps the veggies caramelize during roasting and adds a sweet, salty, tangy flavor.
Spices: We seasoned simply with garlic powder and a pinch of black pepper. Feel free to add additional salt to taste, as needed.
Vegetable broth: Used to cook the sautéed onions. Water with a splash of coconut aminos is a good alternative in a pinch.
Peanut sauce: We used our Homemade Peanut Sauce made with just 8 simple ingredients.
Sourdough bread: Our favorite bread to use when making this sandwich is a couple slices of hearty sourdough. Our No-Knead Bread would work perfectly. Or, if you prefer more traditional sandwich bread, you can’t go wrong with our 100% Whole Wheat Bread or Fluffy Sandwich Bread.
Optional Add-ins
Switch up the roasted veggies: We love this sandwich with Chinese eggplant and zucchini, but you can roast thin slices of virtually any veggie in its place. Try portobello mushrooms, sweet potatoes, carrots, or bell peppers.
Add fresh veggies: Romaine or your favorite leafy greens, tomato slices, cucumbers, avocado, red onion, sprouts, red cabbage, micro greens, fresh bell pepper, etc are fantastic! We usually keep it simple and stick to romaine and tomatoes.
Switch up the sauce: We’re always looking for new ways to use peanut sauce, but if you don’t have the exact ingredients to make it, or want to try a variation, switch up the sauce! Our Vegan Garlic Aioli or this Ginger Miso Dressing would be delicious.
Prepare the broiler. Before preparing the eggplant and zucchini, line a baking sheet with parchment paper, then preheat the broiler.
Make the veggie marinade. In a medium bowl, combine the coconut aminos, rice vinegar, hoisin sauce, garlic powder and black pepper. Add in the eggplant and zucchini and mix until each veggie slice is well coated.
Broil for 7 minutes. Spread the eggplant and zucchini on the prepared baking sheet in a single layer. Set aside remaining marinade. Place the sheet under the broiler for 7 minutes, or until the veggies are browned to your liking.
Brush with leftover marinade. Remove the veggies from the oven, flip, brush any leftover marinade on top, and return to the oven. Broil for an additional 3 minutes, or until nicely browned on the following side. Remove and set aside to cool. Watch carefully so it doesn’t burn!
Cook the onions. Set a medium pan over medium low heat. Add 1/4 cup of vegetable broth and heat until warm. Add in the onions and cook down, stirring occasionally, for 15-20 minutes. Add additional broth as needed to prevent burning.
On one slice of bread, spread on a layer of peanut sauce.
Layer on roasted eggplant, zucchini, onions, lettuce, and tomatoes, then seal with the other slice of bread.
Repeat the process to make as many sandwiches as you’d like!
Storage Instructions
Once assembled, this sandwich is best enjoyed immediately. If you’re making this sandwich for meal prep, store the roasted vegetables, peanut sauce, bread, and other toppings in separate airtight containers.
Assemble right before enjoying, or the night before work or school. If preparing the night before, just make sure to use hearty bread and toast before adding the peanut sauce or the bread may go soggy.
Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos!
This incredible Thai-Inspired Roasted Veggie Sandwich is layered with thin slices of oven roasted eggplant and zucchini, caramelized onions, fresh romaine, tomato and the perfect peanut sauce. It’s also vegan, oil-free, and easy to make gluten-free!
Ingredients
1 Chinese eggplant, sliced into 1/2″ rounds
1 zucchini, sliced into 1/2” rounds
2 tablespoon coconut aminos (or soy sauce)
1/2 tablespoon rice vinegar
1/4 teaspoon vegan hoisin sauce
1/2 teaspoon garlic powder
Pinch ground pepper
1/2 large white onion, sliced into thin rings
1+ cup vegetable broth
Peanut Sauce
3 tablespoons peanut butter
1 1/2 tablespoons water, or as needed to smooth
1 tablespoon finely chopped cilantro
1/2 tablespoon coconut aminos (or soy sauce)
1/2 teaspoon coconut nectar (or liquid sweetener of choice)
1/4–1/2 teaspoon sriracha (to taste)
1/4 teaspoon ground garlic
1/8 teaspoon ground ginger
To Serve
1 tomato, sliced into rounds
1/2 head romaine lettuce
4 slices of sourdough bread
Instructions
Eggplant and Zucchini:
Line a baking pan and preheat the broiler.
In a medium bowl, combine the coconut aminos, rice vinegar, hoisin, garlic powder and pepper. Add in the eggplant and zucchini into the sauce and mix until every piece is coated.
Place the eggplant and zucchini on the baking tray in a single layer, and place into the oven to broil for 7 minutes, until browned. Save any extra marinade in the bowl.
Remove from the oven, flip, add leftover marinade on top, and broil for 3 more minutes or until nicely browned. Be sure to check up on it often to prevent burning.
Remove and set aside to cool.
Onions:
Add 1/4 cup vegetable broth into a pan over medium-low heat. Once warmed, add in the onion and cook down, stirring occasionally, about 15-20 minutes.
Add more broth as needed to prevent burning, but don’t add more until it has cooked off.
Peanut Sauce
To prepare your sauce, simply whisk all of the ingredients together until smooth.
Assembly:
To prepare the sandwiches, toast the bread, then spread half of the peanut sauce on one half of each sandwich. Divide the eggplant, zucchini, onions, lettuce and tomatoes between each sandwich as desired then seal with the other slice of bread.
Prep Time:18 minutes
Cook Time:30 minutes
Category:Entree
Nutrition facts label provided by Nutri Fox.Disclaimer: This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!
This protein-packed Edamame Salad tosses crunchy and colorful vegetables in a Thai-inspired peanut dressing. Enjoy it as a refreshing side dish or a hearty meal! If you’re on the lookout for more plant-based meal-prep recipes, you’ll also love my White Bean Salad, Creamy Carrot and Lentil Soup, and Easy Chana Masala. I’m tofu’s #1 fan…
This protein-packed Edamame Salad tosses crunchy and colorful vegetables in a Thai-inspired peanut dressing. Enjoy it as a refreshing side dish or a hearty meal!
I’m tofu’s #1 fan but edamame is quickly becoming one of my favorite sources of plant-based protein! Other than being loaded with plant protein, fiber, vitamins, and minerals, these soybeans are also incredibly versatile. I love tossing them in a salad, stir fry, soup, noodle dish, or any meal that needs a boost of protein and texture.
But when I want to make them the star of the show, I’ll turn to this Edamame Salad with Peanut Sauce. This easy meal is made by tossing edamame, crunchy vegetables, and chopped nuts in an easy 5-Minute Peanut Sauce. It takes minutes to put together and is so light and refreshing!
Serve it as a protein-packed side dish with dinner, bring it to a potluck, or make it for a refreshing Thai-inspired lunch to enjoy throughout the week.
Why you’ll love this vegan edamame salad
Wonderful Thai-inspired flavors – I can’t get enough of the refreshing and crunchy veggies in this salad, but it’s the Thai-inspired peanut sauce that makes every bite addictive!
High-protein lunch or side dish – The edamame packs this simple lunch or side with over 15 grams of plant protein per serving.
Quick and easy to make – Just toss the veggies in the 5-minute peanut sauce, and you’re done!
How to make edamame salad
Find the complete recipe with measurements in the recipe card below.
Cook or thaw the edamame according to the package instructions, then rinse it under cold water. Pat the edamame dry and transfer it to a large bowl along with the other salad ingredients.
Time-saving tip: Buy pre-shredded cabbage, carrots, and kale to save on prep time.
Whisk all of the peanut sauce ingredients together in a bowl until smooth. Stir in a little warm water to thin the consistency, if needed.
Pour the peanut sauce over the salad, toss to coat, and top with more chopped nuts.
Chill the salad in the fridge for an hour, then enjoy!
You can even turn it into a main dish! Toss the salad with 2 cups of cooked quinoa, white or brown rice, or rice noodles to make it even heartier. Feel free to add baked tofu or marinated tempeh for extra protein, too.
Frequently asked questions
What can I use instead of peanut butter?
Make the sauce with cashew butter, almond butter, sunflower seed butter, or your favorite nut butter instead of peanut butter.
Can it be made nut-free?
You can make this edamame salad without nuts, although the flavors will be a little different. Omit the chopped nuts from the salad (or replace them with sunflower seeds) and make the sauce with seed butter, like sunflower seed butter or tahini.
Do I have to cook frozen edamame?
It depends. Sometimes, frozen shelled edamame is pre-cooked before it’s frozen and is safe to eat after thawing. Other varieties are packaged raw and should be cooked first. Either way, I recommend boiling the edamame rather than simply thawing it so it’s tender-crisp in the salad.
Can I serve the salad without chilling it in the fridge?
Yes, you can serve the salad right away, although I found that the flavors are more complex, balanced, and delicious when it’s chilled before serving.
How do you store the leftovers?
Transfer the dressed salad to an airtight container and store it in the refrigerator for 3 to 4 days. I don’t recommend freezing the leftovers because the textures and flavors won’t be as fresh after thawing.
This protein-packed Edamame Salad tosses crunchy and colorful vegetables in a Thai-inspired peanut dressing. Enjoy it as a refreshing side dish or a hearty meal!
This easy Spring Roll Bowl recipe is a vibrant and healthy meal that is on the table in less than 30 minutes! You still get to enjoy the flavor you love from fresh spring rolls, transformed into a delicious bowl recipe! Want more 30-Minute Meals? Try Chicken Caprese, Egg Roll in a Bowl, Air Fryer…
This easy Spring Roll Bowl recipe is a vibrant and healthy meal that is on the table in less than 30 minutes! You still get to enjoy the flavor you love from fresh spring rolls, transformed into a delicious bowl recipe!
We created these Spring Roll Bowls as a convenient way to get the delicious flavors of Fresh Spring Rolls, without the work. Everything is thrown in a bowl and drizzled with a homemade peanut sauce that will make your tastebuds sing! They’re perfectly practical for weeknight enjoyment, and just look how pretty they are.
Ever since our trip to Southeast Asia I’ve been craving all of our favorite Vietnamese and Thai inspired recipes (like Pho and Banh Mi Sandwiches). Any of those flavors I can mimic, bring my right back to that amazing experience! (You can find our travel itinerary, here).
How to Make Spring Roll Bowls:
Make Peanut Sauce and Chop Veggies: Blend sauce ingredients in a food processor until smooth. Add a little water, if needed. Slice and chop all vegetables and herbs.
Prepare Noodles and Serve: Cook noodles according to package instructions. Drain and place in a large mixing bowl. Drizzle with a tablespoon or two of sweet chili sauce and a few tablespoons of the peanut sauce until well coated. Toss to combine. Spoon noodles in bowls and top with sliced avocado, carrot, mango, bell pepper, Serrano pepper, cucumber, peanuts, and chopped herbs. Add chicken, shrimp or crispy tofu, if desired then drizzle with extra sweet chili sauce and peanut sauce!
Make Ahead Instructions:
To Make Ahead: Chop veggies and make spring roll sauces up to 2 days ahead of time, stored in the fridge. The rice noodles are best cooked fresh, so they don’t clump together and harden.
Make the Peanut Sauce: Add all ingredients to a food processor and blend until smooth. Add a little water, if needed until you reach your desired thinness. Pour into a bowl and set aside.
Chop all vegetables and fresh herbs.
Cook noodles according to package instructions. Drain. Add noodles to a large mixing bowl. Drizzle with a tablespoon or two of sweet chili sauce and a few tablespoons of peanut sauce until well coated. Toss to combine.
Assemble: Spoon noodles into bowls. Top with sliced avocado, carrot, mango, bell pepper, serrano pepper, cucumber, peanuts and chopped herbs. Add chicken, shrimp or tofu, if desired. Drizzle with extra sweet chili sauce and peanut sauce.
Video
Notes
Make Ahead Instructions: Store chopped veggies and sauce seperatly, up to a few days ahead. Rice noodles don’t work to cook ahead.Calories: Calorie count includes all of the sauce being used. Use less sauce for less calories.