Vegan Hoagie
Marinated Eggplant, Chioggia Beets, Zucchini, Long Hot Pesto, Fermented Radish, Shredded Lettuce, White Onion, Hoagie Roll
Chef Andrew Magee of Martha | Philadelphia
Adapted by StarChefs | janauary 2024
INGREDIENTS
Fermented Radish:
5 pounds watermelon radish, thinly sliced
1 cup apple cider vinegar
2 tablespoons smoked paprika
1 tablespoon ground cumin
1 tablespoon ground smoked black pepper
2 tablespoons kosher salt
1 tablespoon red chile flakes
Plant Marinade:
600 grams tamari
75 grams miso
200 grams sugar
150 grams apple cider vinegar
20 grams kosher salt
Eggplant:
6 eggplants, peeled and thinly sliced
Vegan Mayonnaise:
1 quart aquafaba
1 cup chickpeas
6 ounces Dijon mustard
4 tablespoons sugar
4 ounces apple cider vinegar
2 ounces kosher salt
4 teaspoons ground white pepper
1 gallon canola oil
Long Hot Pesto:
3 pounds whole long hots, roasted
4 cups roasted red peppers
2 quarts giardiniera
½ cup garlic
1 tablespoon kosher salt
1 tablespoon ground black pepper
1 cup sugar
¼ cup extra virgin olive oil
Beet Spice:
½ cup porcini mushroom powder
⅔ cup ground cumin
¼ cup ground black pepper
¼ cup yeast
2 tablespoons smoked paprika
1 tablespoon mustard powder
2 tablespoons kosher salt
¼ cup onion powder
¼ cup garlic powder
2 tablespoons sugar
1 teaspoon malt vinegar powder
To Assemble and Serve:
1 zucchini, thinly sliced
Kosher salt
Ground black pepper
Fennel pollen
5 pounds Chioggia beets, peeled and sliced
¼ cup extra virgin olive oil
1 hoagie roll, sliced lengthwise
Shredded iceberg lettuce
Sliced white onion
Ground oregano
METHOD
For the Fermented Radish:
In a nonreactive container, combine all ingredients. Cover with cheesecloth and let sit 2 weeks at room temperature.
For the Plant Marinade:
In a Vitamix blender, combine all ingredients and 150 grams water. Transfer to an airtight container and reserve.
For the Eggplant:
In a mixing bowl, toss eggplant with Plant Marinade until evenly coated. Transfer to vacuum bag, seal, and refrigerate 24 hours.
For the Vegan Mayonnaise:
In a Vitamix blender, combine aquafaba, chickpeas, mustard, sugar, vinegar, salt, and pepper. Transfer mixture to a mixing bowl. Using an immersion blender, slowly stream in oil and blend until mixture is fully emulsified. Transfer to an airtight container and refrigerate.
For the Long Hot Pesto:
In a food processor, pulse together all ingredients until a coarse consistency is achieved. Set aside.
For the Beet Spice:
In a bowl, combine all ingredients. Set aside.
To Assemble and Serve:
Heat oven to 350°F. Place zucchini on a sheet tray and dust with salt, pepper, and fennel pollen. Set aside. In a mixing bowl, toss to combine beets, olive oil, and ¼ cup Beet Spice. Transfer to a separate sheet tray. Cover both trays with aluminum foil and roast 40 minutes. Remove foil and roast an additional 15 minutes. Let cool. On a work surface, spread 3 ounces Vegan Mayonnaise on the bottom half of the hoagie roll followed by 2 slices Eggplant, 6 slices of the roasted beets, and desired amount of shredded lettuce and sliced onion. On the top half, spread 3 ounces Long Hot Pesto followed by 6 slices Fermented Radishes and 6 slices roasted zucchini. Season bottom half with salt, pepper, oregano, and olive oil. Close sandwich, cut in half, and serve.
