Hoagies

Here’s a bold, flavor-packed Vegan Hoagie with Raspberry Sofrito and Chipotle-Coconut Dressing—a fusion of smoky, sweet, and creamy elements layered into a hearty sandwich 🌶️🥥🍓. It’s vibrant, satisfying, and perfect for showcasing seasonal produce and fermented flair.

🥖 Components Overview

🍅 Raspberry Sofrito

Ingredients

• ½ cup fresh or frozen raspberries
• 1 small red bell pepper, chopped
• ½ onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp tomato paste
• 1 tbsp olive oil
• Salt to taste

Instructions

1. Sauté onion, garlic, and bell pepper in olive oil until soft.
2. Add tomato paste and raspberries. Cook until jammy and thick.
3. Blend slightly for smoother texture or leave chunky. Cool before using.

🌶️ Chipotle-Coconut Dressing

Ingredients

• ½ cup coconut yogurt or full-fat coconut milk
• 1–2 chipotle peppers in adobo, minced
• 1 tbsp lime juice
• 1 tsp maple syrup
• Pinch of smoked paprika
• Salt to taste

Instructions

Whisk all ingredients until smooth. Chill for 30 minutes to let flavors meld.

🥕 Roasted Veggie Filling

Ingredients

• 1 cup sliced mushrooms
• ½ cup zucchini, sliced
• ½ cup eggplant or sweet potato, cubed
• 1 tbsp olive oil
• 1 tsp cumin
• Salt & pepper

Instructions

Toss veggies with oil and spices. Roast at 425°F (220°C) for 25 minutes until caramelized.

🥖 Assembly

1. Toast hoagie rolls lightly if desired.
2. Spread raspberry sofrito generously on one side.
3. Layer roasted veggies and drizzle with chipotle-coconut dressing.
4. Top with wild greens, pickled onions, or avocado slices.
5. Press gently, slice, and serve warm.

💡 twist:

• Add fermented tomato powder to the sofrito for depth.
• Stir in adaptogens like tulsi or astragalus to the dressing.