Caprese Sandwich and Pasta – VegInspired Style

Caprese Sandwich and Pasta – VegInspired Style

IMG_2442Who doesn’t love fresh basil, fresh tomatoes, and fresh mozzarella – vegan mozzarella of course?  We added our VegInspired style to the delicious classic and created some go-to meals – Caprese Sandwich and Pasta dishes for the win!!! We had some Field Roast Smoked Tomato Deli Slices (if you have not tried them, you need to – right now, I will wait) and some Miyokos Fresh Vegan Mozz that had best by dates that were quickly approaching.  It also appears to be an excellent year for basil as our CSA box had another beautiful bunch.  So what to do with these delicious ingredients?  We have not one, but two tasty treats for you.  They are quick and easy for those nights that you just want some comfort foods, but don’t want to mess with all that!

Caprese Inspired Toasted Sandwich
You could definitely make this in a panini maker; we don't have one, so we just toasted it and pressed it together.
Course: Appetizer, Main Course, Snack
Ingredients
  • Italian bread evenly sliced
  • 1/4 c Miyokos Fresh Vegan Mozz
  • 2 Field Roast Smoked Deli Slices
  • 1/2 c Fresh Basil
Instructions
  1. Place the bread on a baking sheet
  2. Spread Miyokos on one slice
  3. Lay Field Roast on the other slice
  4. Broil until cheese melts
  5. Lay basil leaves on the cheese side and put sandwich together
  6. Toast under the broiler and flip and toast the other side
  7. Serve (perhaps with some balsamic vinegar and a salad).


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Caprese Inspired Pasta Dish
This recipe was impromptu and turned out incredible! We even had leftovers for lunch - which were also amazing (and envied by co-workers)!
Course: Main Course, Side Dish
Ingredients
  • 1 pound pasta we used linguini
  • Pesto Sauce see recipe below
  • 3/4 c Miyokos Fresh Vegan Mozz
  • Field Roast Deli Slices sliced into thin strips (desired amount)
  • fresh grape tomatoes halved
  • fresh basil chiffonade (rolled and sliced thin)
Pesto Sauce
  • 2 c fresh basil
  • 3 T almonds
  • 7 T water
  • 1 large garlic clove minced
Instructions
  1. Cook pasta according to directions
  2. Make Pesto Sauce (see below)
  3. Melt Miyokos Mozz over low heat in a small amount of water, adding water as needed to get to desired consistency and avoid burning to bottom of the pan - stir frequently
  4. Plate pasta
  5. Top with Field Roast Smoked Tomato Slices
  6. Add halved tomatoes
  7. Drizzle with melted Miyokos
  8. Drizzle with Pesto Sauce
  9. Top with chiffonade basil
  10. Serve
Pesto Sauce
  1. Blend in high-efficiency blender (or food processor) until combined, and you've reached your desired consistency

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Seriously, though, this Caprese inspired pasta dish was fantastic.  I think the picture turned out great, but it still does not do this meal justice.  I feel fortunate that I was able to have some leftovers and enjoy this fantastic dish twice! For the leftovers, we mixed most of the remaining Pesto Sauce with the linguine, portioned them into lunch containers, topped with melted Miyokos (which had started to harden), smoked tomato slices, and the remaining pesto.  Heated at work for 2 minutes.  It was tasty!

I hope you enjoyed this week’s Meatless Monday Recipe of Caprese Sandwich and Pasta (carbs on carbs)!  We love recipe testing and sharing our ideas with you.  Please comment below or email us if you have ideas for other recipes we should “veganize.”  Snap some pics of your recreations and share on social media using #veginspiredfoodie We’d love to hear from you!

As always, Eat More Plants & Live VegInspired!

XO,

Kathy

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