Few things so distinctively conjure a southern summer as a juicy, crispy, fried green tomato. I created this recipe to resemble how my grandmother would make ’em: Cornmeal-crusted, layered between soft sourdough bread, and smothered with a creamy aioli laced with sweet and sour pickled relish. With the new addition of maple caramelized onions and hearty steak fries on the side, this is a meal that will wow and satisfy. Best yet? It’s completely vegan and cholesterol-free.