Vegan Fried Green Tomato Sandwich with Creole Mayonnaise

 A great combination of Southern flavors with crunch! This makes 2 sandwiches. Potato salad is the perfect side (page 48). 

  •  2 large green tomatoes 
  •  1 cup yellow cornmeal 
  •  Salt and pepper
  •   ½ teaspoon Deb’s Seasoning (page 269) 
  •   2 teaspoons oil
  •   Creole mayonnaise (below) 
  •   Sliced tomatoes
  •   Red onion, thinly sliced 
  •   Shredded red cabbage 
  •   Focaccia, toasted

Slice green tomatoes in ½” slices. Combine cornmeal with Deb’s Seasoning, salt, and freshly ground pepper. Toss tomatoes in mixture until well coated.  Heat large non-stick skillet over medium heat. Add oil then when skillet is hot. Sauté green tomato slices on both sides until tender and golden, but not soft. Remove to a plate covered in paper towels to absorb any excess oil.  Spread Creole Mayonnaise on toasted bread. Add green tomatoes, sliced red tomatoes, onions and cabbage to top. Enjoy.

  Creole Mayonnaise  

  •   1 cup vegan mayonnaise
  •   ¼ teaspoon paprika
  •   ¼ teaspoon garlic powder
  •   ¼ teaspoon cayenne pepper
  •   ¼ teaspoon ground black pepper

Stir ingredients together and let chill for 15 minutes. Store in the refrigerator.


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About the Author

Deborah Brutsché believes in uncomplicated meals. Through the power of simple and satisfying recipes, Deborah has created a connection for people who are on a journey to healthier living by choosing a diet that is free of animal products. She gladly embraced the challenge of giving her traditional, Southernstyle cooking a vegan twist. Deborah was influenced by her mother’s and grandmother’s family recipes.

Raising a family in Dallas and now living in Austin, Texas, her cooking is influenced by the distinctive flavors of the Southern U.S. and Mexico and new influences from her multi-cultural family.