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Preheat oven to 170°F. Line a baking tray with parchment paper.
Using a scale, divide dough into 8 (80g) portions. Dust work surface with flour and roll each portion into a 7-inch log. Tie each log into a knot and arrange evenly onto prepared baking tray. Turn oven off. Loosely cover dough with a flour dusted tea towel and put tray into the oven, rest dough for 15 minutes.
In a small bowl, stir together chopped parsley, garlic and olive oil.
Using a small food processor, add the pesto ingredients, plus 2 tbsp of the parsley and garlic oil; blitz until smooth. Set aside.
Remove dough from oven. Set oven to 400°F. Brush tops of buns with remaining parsley garlic oil. Bake for 20 minutes until golden brown.
Meanwhile, slice eggplant and zucchini into 8 ¼-inch rounds. In a 9 x 13 pan, stir together panko, dried herbs, salt, pepper and chili flakes. In a medium bowl, stir together ground chia seeds and water. Let rest for 5 minutes to thicken. Coat vegetable pieces with chia mixture and then press into panko crumbs.
In a large non-stick pan, heat 1/4 cup of vegetable oil over medium high heat. Add breaded vegetable pieces, ensuring not to overcrowd the pan, fry on each side for 3 minutes until brown. Continue cooking breaded vegetables, adding reserved vegetable oil as needed.
To assemble, cut each bun in half crosswise. Place bottom half of buns, cut side up, back onto the baking tray. Spread 1 tbsp of pesto onto each piece: top with one slice of eggplant and zucchini, 1 tbsp of marinara sauce, Daiya Shreds. Return to oven and bake until shreds are melted, 5 minutes. Top with bun top and serve.
No matter how you eat, we have a variety of plant‑based, dairy‑free, allergen‑free food and ingredients for you to delight in.