4 BEST VEGAN SANDWICHES

4 BEST VEGAN SANDWICHES

This is a very exciting blog post for me because I feel like it will open up so many restrictions for new vegans, or even vegans unfamiliar with these recipes.

 I discovered them one by one over the past 6 months – and lunches have never been easier! For 3 years a quick lunch to me was toast, leftovers from the night before, or, a salad wrap. Everything else took longer!

Also, none of those options can be made in the morning and brought to work.

The following 4 vegan sandwiches are filling, can be made the night before –or the morning– and are cheap and easy to prepare! So for school kids, teenagers, college students, and office workers – this is a life saver!

Obviously, there are no rules with these sandwiches: have them on plain old sliced bread, nice rustic rye bread, toast, wraps, gluten-free bread – anything at all! You could even enjoy them naked with some salad on the side. A vegan sandwich are doable and I can’t wait for lunch time every day now!

The best vegan sandwiches…


ROASTED VEGGIES AND HUMMUS

best vegan sandwiches

This is simpler than it sounds! With the red pepper I just put in a hot oven, on a tray, and wait for it to start to blacken and soften. You could roast 3 or 4 at a time and store the roasted red pepper strips in a lunch box. Same goes with the aubergine and courgette strips. These can all be roasted on a Sunday night and then stored in the fridge for the week ahead. And you will notice in the ingredients list that I did not use anything to roast these: no oil, no salt, not even pepper! To be honest I might have used pepper if we had it in the house but we didn’t. I never use oil or salt, but you can if you want! Just make sure the tray you roast the veggies on is relatively non-stick, or maybe dab it with a small bit of oil-soaked kitchen paper (tiny bit is all you need). When I did this, however, nothing stuck to any tray.

INGREDIENTS

  • Red bell peppers; 1 is more than enough for 1 sandwich – but it has to be roasted whole so don’t cut in half.
  • Aubergine cut lengthwise into 1 cm thick slices (approx)
  • Courgettes cut lengthwise into 1 cm thick slices (approx)
  • Hummus
  • Bread of your choice
  • Squeeze of lemon and a dash of paprika to finish (optional)

DIRECTIONS

  1. Preheat the oven to around 200 degrees celsius.
  2. Place the red pepper(s) whole on an oven tray and roast for as long as it takes for them to start to blacken and soften. It took me maybe around 40 minutes? Sorry I don’t time things!
  3. In another tray, place the courgette slices in the oven after around 25 minutes of the peppers being there.
  4. Do the same with the aubergine but near the end of the cooking process as these take the least amount of time. They need around 15 minutes.
  5. When the pepper looks ready, carefully lift it off the tray with a spatula or similar. It will completely have lost its shape and be very juicy. Place it onto a plate or board and let it sit for a while as the juices are released.
  6. The courgettes will be ready when they go soft and juicy and very slightly charred – be careful when removing these too as they don’t hold their shape. Use a spatula or fish slice.
  7. The aubergines seem to lose all their moisture when cooked in this way. It makes it very easy to take them out of the oven as the slices can be very light. They should have a nice golden tinge to them.
  8. Slice the red pepper into long thin slices. if you’re making this in advance, make sure all the liquid has drained from the peppers – you don’t want soggy sandwiches at 1 o’clock!
  9. Prepare your bread – I toasted mine in this case, but, do as you please.
  10. Bread – hummus – roasted veggies – sprinkly of paprika and/or fresh lemon juice…
  11. …and enjoy!

SPICY BLACK BEAN AND AVOCADO

best vegan sandwiches

Black beans come prepared in tin cans, avocados come prepared on trees – it’s a match made in heaven because both can be found at your local supermarket. As can the bread! If you like things hot and spicy you can be as heavy-handed as you like with the Tabasco. If not, go easy on it!

INGREDIENTS

  • 1 can of black beans (makes enough for 2 sandwiches)
  • 1 ripe avocado (key word being ripe)
  • 1 chopped scallion/spring onion
  • 1 lime
  • 1 tomato (definitely optional but it looks good on camera)
  • Tabasco
  • Salt/pepper
  • Bread of choice

DIRECTIONS

  1. Drain and rinse the black beans and add to a large bowl.
  2. Using a potato masher, or a fork, mash the bejesus out of them.
  3. Scoop out the avocado flesh into that same bowl and continue to mash until they have formed a nice paste – while still retaining some of the texture of the beans.
  4. Add in the juice of the lime, a few dashes of tabasco, a shake of black pepper, salt (if you’re bold like that) and the scallions – combine everything.
  5. Slice the tomato if you’re using it.
  6. And put together your sandwich!
  7. Nom.

CHICKPEA “EGG” MAYO

best vegan sandwiches

This is a God send! It’s so similar to egg mayo it’s madness, madness I tell you! Once you’ve tried this you’ll be hooked. Again, it’s so easy, you can make it in advance, it’s tasty as be damned, and it’s the best sandwich filler you’ll ever come across. The following recipe will make you 2 sandwiches. Or 3 if you prefer your sandwiches to be bread-heavy.

INGREDIENTS

  • 1 can chickpeas
  • 1 lemon
  • 2 tbsp nutritional yeast
  • Black pepper
  • 1 tbsp vegan mayo (can be found in all decent supermarkets)
  • 1 tsp Dijon mustard
  • 1 chopped scallion/spring onion
  • Bread of choice

DIRECTIONS

  1. Just like the black bean recipe, drain and rinse your chickpeas and add them to a large bowl.
  2. Mash the chickpeas to your desired consistency. You might like some chickpeas to be intact still, or you might like it to resemble a paste – I like it somewhere in the middle.
  3. Add the rest of the ingredients and stir through until all combined.
  4. Spread between two slices and munch!

CHUNA MAYO

best vegan sandwiches

Tuna x Chickpea = Chuna? This is similar to the above except we are going to leave out the mayo and use avocado instead. It’s more of a whole food so you could say it’s healthier. (well it is healthier…) This has been said to resemble Tuna mayonnaise sandwiches and it’s not too far off! Something I would recommend is adding a tiny drop of soy sauce to this mix. I didn’t do it this time but it strikes me as a good idea – it would add to the salty/fishiness of the “tuna” flavour. But again, this is a great and easy sandwich filler that can be made in 5 minutes before work, or the night before.  I have sweetcorn listed as an ingredient because you would usually get sweetcorn in a tuna sandwich, but it’s up to you what you put in it really! I definitely did not eat the one with sweetcorn!

INGREDIENTS

  • 1 can of chickpeas
  • 1 ripe avocado
  • 2 tbsp nutritional yeast
  • 1 lemon
  • 1/2 small tin of sweetcorn
  • 1/2 tsp soy sauce (optional)
  • Bread of choice

DIRECTIONS

  1. Drain and rinse the chick peas and add to a large bowl. Mash until the are nearly like a paste.
  2. Add in everything else and mash it all in together until it forms like a tuna mayo style paste.
  3. This should be easy to do if your avocado is good and ripe, but if not, add in a drop of vegan mayo to help get the desired consistency.
  4. Spread on your bread and enjoy!

I hope you enjoy these sandwich recipes. I think they will make life a lot easier for families and office workers. Please share this blog post with friends if you found it useful.

Thanks for reading!

Amy x

2 thoughts on “4 BEST VEGAN SANDWICHES

  1. Wow wow wow!!! I’m always looking for easy recipes to bring with me and these 4 are look really great 🙂
    Thank you very much and bring some more please!
    All the best 🙂

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