Mozzarella sticks are scrumptious. Grilled cheese sandwiches are scrumptious. A complete grilled cheese sandwich become a crispy, fried mozzarella stick—courtesy of the geniuses behind The Herbivorous Butcher Cookbook is next-level scrumptious. Make it right into a meal by swapping the marinara sauce for a creamy tomato soup for a nostalgic-yet-indulgent lunch pairing.
What you want:
1 (8-ounce) vegan mozzarella ball, sliced
4 slices white sandwich bread
¾ cup liquid vegan egg
2 garlic cloves, minced
1½ teaspoon flat-leaf parsley
¼ teaspoon salt
¼ teaspoon black pepper
2 cups panko bread crumbs
Marinara sauce, for dipping
What you do:
- Divide cheese between two slices of bread, topping with remaining slices to make two sandwiches.
- In a shallow dish, mix vegan egg, garlic, parsley, salt, and pepper. On a separate plate, place panko.
- In a cast-iron skillet, warmth about ¼-inch of oil till it reaches 350 levels. Dip every sandwich into egg combination, making certain all sides are coated, then dredge in panko till coated. Fry in oil, flipping as soon as, till golden and cheese is melted, about 4 to six minutes.
- Serve sizzling with marinara sauce for dipping.
For extra plant-based recipes like this, learn:
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