• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar
  • Skip to footer

FatFree Vegan Kitchen

Simply delicious oil-free vegan recipes

  • Recipe Index
    • Recipes by Category
    • Recipes by Tag
    • Recipe Box
  • About Me
    • Press
  • NewsBites
  • Shop!
  • Website

Oven-Fried Eggplant PoBoy Sandwiches

July 20, 2015 By Susan Voisin 62 Comments
Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Privacy Policy.

Jump to Recipe Pin Recipe Share on Facebook

Dipped in this gluten-free batter and baked, eggplant comes out crispy on the outside, soft and creamy on the inside, and it’s perfect on an eggplant poboy sandwich.

Dipped in this gluten-free batter and baked, eggplant comes out crispy on the outside, soft and creamy on the inside, and it's perfect on a poboy sandwich.

When I was creating my last recipe, Oven-Fried Okra, I suspected that the batter I used, a combination of cornmeal and brown rice flour, would make a wonderfully crunchy breading for other vegetables. I lost no time checking that theory out on one of my favorite summer veggies, eggplant. I’m happy to say that I was right!

Dipped in this batter and baked, eggplant comes out crispy on the outside, soft and creamy on the inside, and it’s perfect on what we Louisianans call a poboy–a sandwich on French bread that those from other states might call a sub or hoagie or probably several other names that I’m not familiar with. But to me sandwiches like this, particularly those whose main ingredient is battered and “fried,” will always be poboys because they remind me of the seafood sandwiches I grew up with.

Oven-Fried Eggplant Poboy Sandwiches

After dressing my bread with homemade vegan mayo and layering it with lettuce and homegrown tomato, I slathered my eggplant with some oil-free marinara sauce, which made it taste a lot like Eggplant Parmesan.

I didn’t have any fat-free cheese sauce on hand, but if I had I would have drizzled a little on to give it the full Parmesan effect. Add some if you have it, but even without, these were some of the best sandwiches I’ve ever made. My husband is already requesting them again!

I know someone is going to ask for a recipe for the bread. Unfortunately, I didn’t make it myself. But I recently splurged on a new bread machine when it went on sale, and I’m working on a recipe for whole wheat buns and baguettes. I’ll let you know as soon as it’s perfected.

Oven-Fried Eggplant Poboy Sandwiches
5 from 4 votes
Print Pin SaveSaved! Add to Recipe BoxGo to Recipe Box

Oven-Fried Eggplant PoBoy Sandwiches

Gluten Free
Nut Free
Soy Free
Dipped in this gluten-free batter and baked, eggplant comes out crispy on the outside, soft and creamy on the inside, and it's perfect on a poboy sandwich.
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 5
Author Susan Voisin

Ingredients

  • 1 large eggplant (approximately 1 1/4pounds)
  • 3/4 cup non-dairy milk of choice
  • 1/2 cup cornmeal
  • 1/4 cup brown rice flour
  • 1 tablespoon lemon juice
  • 1 teaspoon garlic powder
  • 1 teaspoon salt if desired
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne (more or less to taste)
  • 1/4 teaspoon freshly-ground black pepper
Prevent your screen from going dark

Instructions

  • Peel the eggplant and trim off the ends. Slice it into rounds about 1/2-inch thick. Line a baking sheet with parchment paper. Preheat oven to 400F.
  • In a large mixing bowl, combine all remaining ingredients and mix well. You should have a batter a little thicker than pancake batter. If it seems dry, add a splash of non-dairy milk.
  • Dip each eggplant slice into the batter and turn it to coat both sides and edges well. Holding the slice between two fingers, allow any excess batter to drip back into the bowl, and place the eggplant on the baking sheet. Repeat with as many slices as you can fit on the baking sheet, being careful that they do not touch. (If your baking sheet is small, you may need to make two batches; batter can thicken between batches, so add more liquid if necessary.)
  • Place in the oven. After 20 minutes, remove and gently turn each slice–you may have to hold the parchment paper and peel it from the eggplant. Replace and cook until outsides are brown but not burning, about 15 more minutes.
  • Serve hot on hoagie rolls or French bread with marinara sauce, lettuce, and tomato.

Notes

I used soy milk, which thickens with the addition of lemon juice. If you use another plant-based milk, you may need to add a little extra flour if the batter seems thin.
Other flours should work, but I have only tested it at this time with brown rice flour. If you use a different flour, use your judgement about whether the batter needs to be thinned with extra milk or thickened with extra flour.
Nutrition info is for eggplant only (not bread) and uses plain soy milk.
Nutrition Facts
Oven-Fried Eggplant PoBoy Sandwiches
Amount Per Serving (1 serving)
Calories 117 Calories from Fat 14
% Daily Value*
Fat 1.6g2%
Sodium 477.1mg21%
Carbohydrates 23.4g8%
Fiber 5.7g24%
Sugar 3.2g4%
Protein 4.2g8%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional info is approximate.

Course Main Course, Sandwich
Cuisine Louisiana, Southern
Keyword eggplant poboy
Have you made this recipe?Mention @SusanFFVK and tag #fatfreevegankitchen in your photos on Instagram.
Share on Facebook Pin This Recipe Share by Email
Please pin and share:
Oven-Fried Eggplant Poboy Sandwiches: Dipped in cornmeal batter and baked, eggplant comes out crispy on the outside, soft and creamy on the inside, and it's perfect on a poboy sandwich. #vegan #wfpb #eggplant

Jazzy in 2013

In Memoriam

We lost a family member last week–Jazzy, who would have been 10 years old in September. In the early years of this blog, Jazzy made regular appearances, but when Facebook came along, I started posting fewer animal photos here and more over there. I wrote about her life and her loss in her Facebook photo album. It’s been a tough week, but I appreciate all the kind words that people have posted on her album and on the FatFreeVegan page.

Susan

 

This post contains Amazon affiliate links. When you buy something through them, I receive a commission that helps support this site. Thanks for your purchase!

Filed Under: Lunches, Recipes, Sandwiches Tagged With: Dogs, Eggplant Recipes, Gluten-free, Louisiana, Southern cooking, Soy-free

Get NewsBites!

Sign up for our newsletter to receive new recipes & tips by email!

Privacy Policy
Previous Post: « Oil-Free Gluten-Free Oven-Fried Okra
Next Post: Vegan Elote or Mexican-Inspired Corn on the Cob with Hemp-Lime Sauce »

Reader Interactions

Comments

  1. Ashleigh Whitworth

    July 20, 2015 at 4:32 pm

    This Looks amazing! Do you think you could do it with green tomatoes?

    Reply
    • Susan Voisin

      July 20, 2015 at 4:38 pm

      Sure! I think it would be great on any vegetable. I already have a “fried” green tomatoes recipe, but I think this would be better.

      Reply
  2. Wende

    July 20, 2015 at 5:16 pm

    awwwww..so sorry for your loss..I know all too well how it hurts..I’m new to your blog..I will have to follow your links to look at the photos you shared..I bet Jazzy had a great life..your recipes or surely going to help mine become better..I’m glad I found you..an look forward to making several things I’ve seen here..

    Reply
  3. susan

    July 20, 2015 at 5:45 pm

    Thank you for this recipe, I will definitely try it!
    I am very sorry about your doggie.. I have a little old one that I adore, and am cherishing every moment that we have together. It never seems long enough that our furry babes are with us.

    Reply
  4. Danielle

    July 20, 2015 at 7:35 pm

    Susan, I am so sorry to hear that you lost Jazzy.

    I think these sandwiches look terrific. I’ll definitely make them soon, since I love eggplant as well. I might add some slices/rings of red pepper, some sweet onion, and a few lengthwise slices of cucumber. Hey, perhaps I could even batter and bake some onion rings and have them on the sandwich also.

    Okay, now I’m making myself hungry!!

    Reply
  5. Lorna

    July 20, 2015 at 10:36 pm

    I made this tonight and it was seriously good! I had an eggplant I picked from the garden today and was wondering what to do with it when I saw this email. I only had one Japanese eggplant so I had leftover batter and I decided to do what another reader (Danielle) suggested. I did a leftover half onion (especially good!), a leftover half zucchini and a cucumber. It was all very delicious! I will make eggplant this way every time now. It tasted like a hushpuppy, but without all the fat! I used rice milk and since I didn’t have any rice flour, I used chickpea flour. I wish I could post a picture because they turned out so pretty. I did not make it into a sandwich, I just ate them right off the pan!

    Reply
  6. Ruth

    July 21, 2015 at 2:12 am

    I’m sorry to hear about Jazzy, Susan. I’ve know how much it hurts when we lose a furry member of the family.

    I loved this recipe and so did my family. I made it for supper tonight, but instead of serving it as a poppy with marinara, I served it Vietnamese style as a bahn mi. Delish!!

    Reply
  7. Alice

    July 21, 2015 at 8:40 am

    There are so many different types of eggplant – it’s a new food for me, and very confusing. Would you mind posting a photo of the eggplant so we can tell what kind to get? Thank you!

    Reply
    • Susan Voisin

      July 21, 2015 at 8:48 am

      I used the large eggplants that are common in most grocery stores in the U.S. Here’s a link to a photo: http://drosengarten.com/wp-content/uploads/2012/09/bigstock-Eggplant-8008491.jpg

      Reply
      • Alice

        July 22, 2015 at 10:41 am

        Thanks!

        Reply
  8. Anca

    July 21, 2015 at 9:41 am

    I’m so sorry for your loss xx

    Reply
  9. Lori

    July 21, 2015 at 8:11 pm

    Susan-I’m so sorry for your loss of your precious dog, Jazzy. I will keep you and your family in my thoughts & prayers.

    Reply
  10. clair zhan

    July 22, 2015 at 11:43 am

    I love fried eggplants! definitely will give it a try, I might do a eggplant parmagian tho :p

    Reply
  11. Kristy

    July 22, 2015 at 5:22 pm

    So sorry to hear about Jazzy. I definitely know how hard that is.

    This recipe looks so good! I am thinking I will attempt “fried” pickles with the batter too! : )

    Reply
  12. Ivy

    July 22, 2015 at 11:14 pm

    I never cared much for eggplant but the pictures looked so delicious, I had to give it shot. Made this tonight and it came out WONDERFUL. I followed the recipe and topped with vegan mayo, lettuce, tomato, and marinara as you suggested. My omni-husband happily gobbled his sandwich down whilst formulating aloud all the other toppings he could AND would put on his next time. It’s officially a hit. I love your website – I have made a handful of your recipes and every single one has been incredible. You’ve helped make my vegan journey that much more delicious. Thank you.

    Lastly, condolences and RIP Jazzy. She looks like a good girl and a happy kid. 🙂

    Reply
  13. Teri Lissy

    July 22, 2015 at 11:18 pm

    Wow – this sounds so delicious I am ready to make it right now!! It’s after 9:00 PM so I will wait till tomorrow, but it won’t be easy! Thank you so much!
    I am new to blogging and would appreciate any input, advice and feedback from you, since you are such a professional! I have Multiple Sclerosis and use art as therapy. Endless thanks for your time! Teri

    Reply
  14. Kristin

    July 23, 2015 at 4:47 pm

    So sorry for your loss, Susan. Dogs really are family members that never grow up, never stop needing us and love us unconditionally. I hope your memory finds only the happiest moments of Jazzy’s life with you.
    (Ps. Recipe sounds awesome. Will try soon!)

    Reply
  15. Bonnie

    July 25, 2015 at 7:45 pm

    Bread Makers! I see a birthday to me present coming up. I see the link to your bread maker, is it still on sale? $243 Or is that the regular price.

    Reply
    • Susan Voisin

      July 25, 2015 at 8:46 pm

      That’s the regular price, though I have seen it for $5 less. If you don’t need the gluten-free setting, there is a less expensive model of the same brand you might consider. I love mine!

      Reply
      • Bonnie

        August 6, 2015 at 10:26 pm

        Thanks Susan! My husband is teasing me and saying he bought me a dog treadwheel… But my mouth is watering for fresh cinnamon bread, or onion bread or zucchini bread… I really shouldn’t have bought the bread Machine Cookbook. I’ll be sorry if I can’t use it.

        Reply
  16. Felicia@Ingredient1

    July 28, 2015 at 4:29 pm

    Seafood poboys are a classic, but it is so great to see this healthy, vegan, equally delicious alternative with eggplant, one of our favorite vegetables! What’s your secret for keeping the baked eggplant crispy?

    Reply
  17. Patricia

    August 2, 2015 at 11:01 am

    This recipe is outstanding! I made it as written but I added a little extra salt and smoked paprika to the batter and I cut the circles of eggplant in half to better fit my rolls. My husband thought they tasted a little like BLTs! The eggplant was so crispy and delicious; these will probably be made every week in our house. Your recipes are always winners for me and I want to thank you for your hard work and creativity.

    So sorry for the loss of your beloved Jzzy.

    Reply
  18. skubitwo

    August 2, 2015 at 7:43 pm

    Very sorry to hear about Jazzy. We have lost two pets in the last year. It is always sad.
    Loved your eggplant in this batter. I think I will try it again with paprika instead of red pepper, just because one of my family likes less spicy.
    Can you freeze these? Any recommendations to keep them from getting “squooshy”?

    Reply
  19. Lydia

    August 3, 2015 at 8:47 am

    I made these last night and they were delicious! I had a little batter left over so I sliced a couple of dill pickles, dipped and baked along with the eggplant. They were every bit as good as the unhealthy deep fried version.

    Reply
  20. Bonnie

    August 4, 2015 at 7:01 pm

    My husband is, shall we say, not too adventurous with anything made with eggplant. Many many years ago, when we were newlyweds, I cooked an eggplant. I don’t remember how I prepared it, but from that point on he’s avoided eating eggplant. This was over 35 ago! Since then, my skills have improved a lot. I’ve prepared eggplant many ways for myself since then, and could not convince him to eat it again. That is, until tonight. The kitchen is vegan now, and I’m trying lots of ways to eat healthier. I made the oven-fried eggplant today. He was skeptical, but he tried it. And he LOVED it. I’d say we have a win-win situation here. Thanks!

    Reply
  21. Connie

    August 4, 2015 at 10:33 pm

    My son and I both really enjoyed these. I substituted whole wheat flour for the brown rice flour and it worked fine. I did add a little more soy milk because it seemed a little thick.

    I had mine on Whole Food’s sperlonga bread with the marinara and lettuce. My son doesn’t like tomatoes so he had his with some pesto spread on it. He even liked it plain.

    Thanks for another yummy recipe!

    Reply
  22. PollyS

    August 5, 2015 at 3:24 pm

    Looks delicious! I think your coating would work for “fried” green tomatoes, too!

    I have been making a lot of bread this summer in my bread maker. I made up a great recipe and have been using it for bread, rolls, and buns. It’s super easy too. That’s probably why I’ve been making it so often. My son is so happy. He loves homemade bread.

    Here it goes:
    2.5 cups whole wheat flour (I grind mine, but I’m sure store bought would work too)
    1/4 cup vital wheat gluten
    1/2 teaspoon salt
    2 teaspoons dry yeast
    ( You may need an additional .5 cup whole wheat flour, depending on what grind of flour you use)
    Add it all to your bread maker and knead about 8 minutes until a ball forms. It will be slightly sticky. Just flour your hands and your board when making buns/rolls. Allow to double, then punch down and make your rolls.
    If you are making a loaf, just run your machine on the quick setting. I’ve found that if I use the longer setting the bread sours a little. Which isn’t a bad thing, just not what I want for every loaf of bread.

    Reply
    • PollyS

      August 5, 2015 at 3:25 pm

      Opps, forgot the water! You’ll need 1.5 cups warm water.

      Reply
  23. Jenny

    August 8, 2015 at 10:13 pm

    Just opened your webpage so I could copy and paste the address to share on a savings group I belong to on Facebook and what a treat! This pic opened up on my page and it looks AMAZING! I can’t wait to try it. Thanks for all your kitchen experiments that you share. I’m going to try this with an asian inspired sauce – probably soy, chilli, garlic, ginger and coriander leaves, maybe a touch of maple syrup?, maybe some vegan “oyster” sauce (it’s made from mushrooms and tastes just like the other version but it’s more planet friendly).

    Reply
  24. Thalia

    August 9, 2015 at 10:30 pm

    These sandwiches look so great.. and definitely put any vegetarian sandwich I have made before to shame. Yum!

    Reply
  25. Leo Sigh

    August 12, 2015 at 2:22 am

    These look great and I’m thinking would probably work just as well with zucchini (which I just bought and am trying to figure out what to do with). May just try that tonight.

    And I always wonder why people go on about vegan being ‘restrictive’. I’ve been vegan for six months now and don’t feel restricted at all, especially when I can eat things like this recipe 🙂

    Thanks for it and thanks for your vegan mayonnaise recipe which I just found and am going to make tonight.

    Reply
  26. Emily

    August 13, 2015 at 1:28 pm

    Made these and forgot to peel the eggplant, but it didn’t matter, it came out amazing anyway. Looking forward to making this again and with more types of veggies! We put them in sandwiches and ate them off the pan, and my 20 month old liked them too!

    Reply
  27. Carol Irving

    August 21, 2015 at 6:54 pm

    Susan, these looked great and I wanted to like them. They are still in the oven baking. The batter would not stick to the eggplant! Did anyone else experience this? I did the best I could to get the batter on there. And I will report back once they come out of the oven.

    Reply
    • Susan Voisin

      August 21, 2015 at 7:18 pm

      I’m sorry to hear that, Carol. The batter can be very tricky to get the right consistency. If it’s too thin, it runs right off the eggplant. Too thick, and it clumps up. It can be hard to get the right balance of wet and dry ingredients, and that sounds like what happened here. If you try again, dry the eggplant slices well and check to see that the consistency is a little thicker than pancake batter.

      Reply
    • Becky

      July 17, 2016 at 4:34 pm

      Hi, I measured my flours, spices first. I used Atta flour an Indian flour that is tricky. Then I slowly added Almond milk to the batter until the batter would stick to the eggplant. I agree with Susan! You have to play with recipe to get the proper consistency. Good luck. And thanks to the someone who suggested using this batter for onions rings.

      Susan, recipe. Thank you.!

      Reply
  28. James Wood

    August 26, 2015 at 12:40 am

    I read many vegan blogs but your blog is fantastic. I myself running my owned Mexican restaurant in Corona. Always like to read good blogs like your. I appreciate your love for these lovely pets. Thanks for posting such kind of post with us.

    Reply
  29. Karoline

    August 29, 2015 at 3:05 pm

    I’ve been quietly following your site for some time now. It’s been very helpful to me in reconstructing my food program. I’m so very sorry you lost your little girl. We lost our rather “big” but nonetheless beloved baby girl, in June of this year. I KNOW what you’re going through, and grieve with you.

    Reply
  30. Nancy Nurse

    September 1, 2015 at 2:39 pm

    Hi Susan, I’m trying to find a recipe for an amazing eggplant that I tasted recently in Paris… the eggplant was done in lots of oil I assume and was inside a Falafel Sandwich with cucumbers, hummus, garlicky sauce and it was absolutely amazing, but of course, I can’t seem to find a really great recipe for the oil-free eggplant. Which of your recipes for eggplant might match those?

    Reply
    • Susan Voisin

      September 1, 2015 at 4:38 pm

      I think this recipe would be the best for any sandwich. But, you know, with falafel, garlic sauce, and hummus, I can’t imagine any eggplant NOT tasting great!

      Reply
  31. Nancy Nurse

    September 1, 2015 at 2:50 pm

    Oh, Susan, how sad that your little girl has gone to Heaven. I know the pain all too well. Sending much love and light your way.

    Reply
    • Susan Voisin

      September 1, 2015 at 4:36 pm

      Thank you, Nancy! I was momentarily confused because my daughter just left for college, and I’ve been depressed. When I saw your message, I thought at first it was about her! It’s been doubly hard losing Jazzy and sending my daughter off to college at about the same time, and I appreciate your condolences.

      Reply
  32. Matthew Allen

    September 2, 2015 at 2:46 am

    Oh my these were amazing. We used Japanese eggplant, because it was the only really fresh eggplant I could find. My newly transitioned boyfriend called these the ‘vegan version of chicken nuggets!’. I can say this will be a regular recipe! Thanks Susan, your website has been my go-to!

    I wonder how these would taste tossed in a sauce? I tried this amazing schezwan eggplant dish that was fried, but I’m on a quest to recreate it!

    Reply
    • Matthew Allen

      September 2, 2015 at 2:47 am

      and, I’m so sorry for your loss. It isn’t easy when we lose a furry family member 🙁

      Reply
  33. Gail

    September 9, 2015 at 3:48 pm

    I love this batter, Susan! Did the eggplant first – yummm. Then I tried it on some green tomatoes – win………& broccoli, cauliflower, oyster mushrooms & jalapeño peppers. Works well with all of them, but my favs would have to be the oyster mushrooms(go figure?) & the jalapeños. This will definitely go into regular rotation, so thx so much for your creativity.

    Reply
  34. Denise

    September 9, 2015 at 6:36 pm

    This is delicious and easy to make. I make it up, keep in the frig and then reheat in the toaster oven. We serve on sourdough buns with red onions, green peppers, calumet olives and pasta sauce. Very satisfying!! Thank you.

    Reply
  35. Neal Sims

    October 27, 2015 at 4:05 pm

    I’m so sorry for your loss. Dogs give unconditional love and they are part of our families. We lost both of ours last year so we understand what you are feeling.

    Reply
  36. Luci

    January 19, 2016 at 8:35 am

    POBOYS! I loved these when I was in New Orleans last year, but I was a meat eater then and kinda figured that ship had now sailed but… oh my, these look good! Do you know what the equivalent bread roll would be in the UK?

    Reply
  37. Chen

    March 14, 2016 at 9:29 am

    I made these yesterday and they were delicious! I used whole wheat pastry flour and added just a little more splash of soy milk. I also added about 1/8 tsp of Old Bay seasoning and used very little of salt. I put them in Trader Joe’s whole wheat lavash wrap with ketchup and mustard because I didn’t have any marinara. Heavenly!

    Reply
  38. Ruby Springs

    April 17, 2016 at 3:53 pm

    I recently prepared the oven fried eggplant and it was delicious. My husband loved it also. I plan to have slices in the refrigerator to warm and eat without the brea
    d, instead I will put artichoke antipasto spread on the slices. It is so good. Thank you.

    Reply
  39. Proud Vegetarian

    June 18, 2016 at 4:14 am

    I’m likely going to make this and substitue corn meal with coconut flour because it kind of serves the same purpose as cornmeal but has much more fiber in it. I love coconut flour

    Reply
  40. betsey riedl

    July 17, 2017 at 10:09 am

    This looks amazing, and I’d love to try it. But I can’t find brands of rolls or bread that are fat free. Which brands do you use?

    And I’m sorry about your pooch passing away. Make yourself some comfort food – I know you know how!

    Reply
    • Susan Voisin

      July 17, 2017 at 11:02 am

      I just read labels in the deli department until I find an acceptable bread. A lot of times, the traditional french bread is vegan and oil-free. I don’t use the branded, packaged kind, except for Dave’s Killer Bread and Ezekiel.

      Reply
Newer Comments »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome to My Kitchen!

Susan VoisinI'm Susan Voisin, and I love creating delicious whole foods plant-based dishes with no added oil. Be sure to follow me on Facebook and Instagram.
  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Find It Fast

  • Instant Pot Recipes
  • Ridiculously Easy Recipes
  • Weight Watchers Recipes
  • Recipes by Tag (ingredient, gluten-free, etc.)
  • Complete Recipe Index

Find a Recipe

Allergens

All of my recipes are vegan, dairy-free, and fish free. To find recipes free of other allergens, click on an icon below.

Gluten FreeNut FreeSugar FreeSoy Free

Footer

Fall Favorites

Pasta Fagioli with Cranberry Beans and Kale

Pasta Fagioli with Cranberry Beans and Kale

Vegan Pumpkin Bread Pudding

Vegan Pumpkin Bread Pudding

Spaghetti Squash Pesto Lasagna

Spaghetti Squash Pesto Lasagna

Lentil Soup with Coriander and Cumin from FatFree Vegan Kitchen

Lentil Soup with Coriander and Cumin

See More Fall Favorites

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube

Photos, original recipes, and text © Susan Voisin. All rights reserved. Do not republish content without permission.

Nutritional information is approximate and is not guaranteed to be 100% accurate. This site has no affiliation with Weight Watchers™️ and cannot guarantee accuracy of Points™️.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Copyright © 2022 · Susan Voisin · Privacy Policy· Log in