Caprese Sandwich and Pasta – VegInspired Style
Who 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!
- Italian bread evenly sliced
- 1/4 c Miyokos Fresh Vegan Mozz
- 2 Field Roast Smoked Deli Slices
- 1/2 c Fresh Basil
Place the bread on a baking sheet
Spread Miyokos on one slice
Lay Field Roast on the other slice
Broil until cheese melts
Lay basil leaves on the cheese side and put sandwich together
Toast under the broiler and flip and toast the other side
Serve (perhaps with some balsamic vinegar and a salad).
- 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)
- 2 c fresh basil
- 3 T almonds
- 7 T water
- 1 large garlic clove minced
Cook pasta according to directions
Make Pesto Sauce (see below)
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
Top with Field Roast Smoked Tomato Slices
Add halved tomatoes
Drizzle with melted Miyokos
Drizzle with Pesto Sauce
Top with chiffonade basil
Blend in high-efficiency blender (or food processor) until combined, and you've reached your desired consistency
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!