Vegan Fried Green Tomato Sandwich

Posted by in 4th of July, Cooking, Lunch/Dinner, Sandwiches/Burgers | 0 comments















Hello & Happy Wednesday!







As a Georgia native, fried green tomatoes were ubiquitous for being on menus for breakfast, lunch, & dinner. They were so commonplace, yet for years.. 


I hated tomatoes. 


Whether it was the appearance, the high water content, the off-putting texture, I just cringed at the thought of a tomato. However, the only tomatoes I probably was exposed to were the fast food variety, which would make anyone cringe lol. 


As my tastebuds matured and I realized their are high quality tomatoes, probably around 20 to 21, I instantly fell in love with this “fruit”. 


What I love about tomatoes is they come in an array of colors, have a hint of sweet, can be enjoyed naturally, made into a sauce, salsa, or fried! Believe it or not, tomatoes evolved to be one of the one foods that makes my skin effortlessly glow due to the lycopene content. 


In my exploration of tomatoes, fried green tomatoes were last on my list. I’m not keen on anything fried, a vegan batter can sometimes not hold onto the tomato, and I distinctly remember having a soggy fried green tomato sandwich and just never looked back. 







What I love about THIS particular fried green tomato sandwich, is that it has no dairy or eggs, the batter holds, it’s crispy, fried, but not deep fried and submerged in oil, the remoulade sauce is perfection, and the shiitake bacon just ties everything in together. 




If you love this classic dish, but are looking for vegan variety that packs flavor and a crispness with the perfect sauce.. 


You have to try my recipe for a vegan Fried Green Tomato Sandwich!











Why this recipe rocks: 





No dairy or eggs


Can easily be made in bulk

Great presentation 

Perf summer bite 
































Want to see just how effortless this recipe is?!

Watch this clip above!!






Yields 4 sandwiches

fried green tomato sandwich

25 minPrep Time

15 minCook Time

40 minTotal Time

Save RecipeSave Recipe


  • 2 to 4 green tomatoes
  • 1 teaspoon kosher salt
  • 1 cup all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • 3 tbsp Follow Your Heart vegan eggs
  • 1 cup buttermilk
  • 1 cup fine corn meal
  • 1 cup Panko
  • Vegetable oil for frying
  • Toppings:
  • 2 avocados
  • 4 buns
  • 1 cup lettuce
  • 1/2 red onion
  • Shiitake bacon:
  • 1 package of shiitakes (sliced)
  • 1 tbs tamari
  • 1 tbs liquid smoke
  • 2 tbs coconut oil
  • 1 tbs vegan Worcestershire
  • 1 tsp red pepper flakes
  • cracked black pepper
  • Remoulade:
  • 1/2 cup Vegenaise
  • 2 tablespoon creole mustard
  • 2 tablespoon ketchup
  • 1 teaspoon horseradish
  • 1 small clove garlic
  • 1/2 lemon juice
  • 1 tbsp capers
  • 1 green onion (chopped)
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon paprika
  • hot sauce to taste


  1. Shiitake Bacon: Slice the mushrooms, coat in all the ingredients and bake in the oven on 250 for 30 to 40 minutes. Rotate the mushrooms midway for an even cook. Mushrooms should be crispy, not hard. (coat in ingredients for however long you can).
  2. Core and slice the tomatoes horizontally into ¼ inch slices. Lay out on a sheet pan covered with paper towels. Sprinkle the teaspoon of salt over both sides and let tomatoes sit for 30 minutes, turning once.
  3. Prepare three medium bowls. Place flour, Panko (optional), corn meal (optional), salt, pepper, garlic powder in one bowl. Vegan eggs and buttermilk whipped into the second bowl, and cornmeal and Panko into the third bowl.
  4. In a pan over medium/high heat fill half full with the oil. (I don't submerge mine). Dice the scallion garnish and set aside. Mix all dip ingredients and set aside in the fridge. Dredge the tomato slices first in the flour mixture, then the vegan egg mixture then the corn meal/Panko mixture, patting the breading so it stays. Once you have all of them breaded, begin frying 1 to 2 at a time. Once they turn golden, remove and place on a paper towel to drain, about 3-5 minutes. Serve hot with the dipping sauce
  5. Assemble: top with red onion, lettuce, avocado, and shiitake bacon














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