Vegan Sandwiches

Karen Frazier
avocado and cucumber sandwich

Sandwiches are a great way to enjoy an easy and quick meal on the go. These sandwiches are vegan and packed with flavor and nutritious ingredients you're sure to love.

Open-Faced Garden Sandwich

Use a good, seeded vegan whole grain bread for this simple sandwich, such as Dave's Killer Bread 21 Seeds and Whole Grains Organic Bread. It makes two, open-faced sandwiches.

Ingredients

  • 1 avocado, peeled and pitted
  • Juice of one lemon
  • 1/2 teaspoon sea salt
  • 1/8 teaspoon black pepper
  • 1/2 garlic clove, minced
  • 1/2 teaspoon smoked paprika
  • 2 slices vegan whole grain bread, toasted
  • 1 cucumber, unpeeled, cut into long slices using a peeler
  • 1/2 cup spicy sprouts

Instructions

  1. In a small bowl, mash the avocado with the lemon juice, salt, pepper, garlic and smoked paprika.
  2. Spread the avocado mixture on the two toasted bread slices. Top each with half the cucumber and half the sprouts.

Portobello and Red Pepper Subs

This makes two, good-sized sub sandwiches. It's a warm, hearty sandwich you're sure to enjoy.

Ingredients

  • Vegetarian Sub Sandwich
    2 tablespoons oil
  • 2 portobello mushrooms, thinly sliced
  • 1/2 onion, thinly sliced
  • 4 slices jarred roasted red pepper, drained and cut into pieces
  • 1/2 teaspoon sea salt
  • 4 garlic cloves, divided
  • 1/4 cup vegan mayonnaise
  • 1/4 cup basil leaves
  • Zest of 1/2 lemon
  • 2 vegan sub sandwich rolls, toasted
  • 1/4 cup arugula

Instructions

  1. In a large skillet, heat the oil on medium-high until it shimmers.
  2. Add the mushrooms and onions. Cook, stirring occasionally, for about five minutes - until the mushrooms and onions start to brown.
  3. Add the red pepper and salt and cook, stirring, one minute more.
  4. Add three garlic cloves and cook, stirring, for 30 seconds.
  5. While the vegetables cook, in a food processor combine the basil leaves, mayonnaise, remaining 1 garlic clove, and lemon zest. Process until the basil is chopped, about 10 to 20 one-second pulses. Spread on the toasted sub rolls.
  6. To each roll, add half the mushroom mixture and half the arugula.

Pickled Bruschetta Sandwich

This fresh and vinegary sandwich is delicious at the height of summer when tomatoes have reached their peak ripeness. Use fresh garden tomatoes here for best results. This makes two sandwiches.

Ingredients

  • Open Faced Sandwich
    1/2 cup red wine vinegar (or balsamic vinegar)
  • 1/2 teaspoon sea salt
  • 1/8 teaspoon freshly cracked black pepper
  • 1 garlic clove, finely minced
  • 2 tablespoons chopped, fresh basil
  • 1 1/2 cup cherry tomatoes, halved
  • 3 radishes, thinly sliced
  • 1/2 avocado, cubed
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon Dijon mustard
  • 2 slices crusty vegan bread, toasted
  • 1 garlic clove, sliced in half lengthwise
  • Additional fresh basil, for garnish

Instructions

  1. In a medium-sized bowl, whisk together the vinegar, salt, pepper, and garlic. Add the basil, tomato, and radish and toss to combine. Allow to rest for 20 minutes.
  2. Remove the vegetables from the liquid with a slotted spoon and set aside in a medium-sized bowl. Add the avocado.
  3. In a small bowl, use two tablespoons pickling liquid and whisk together with the olive oil and mustard. Toss with the tomato mixture to coat.
  4. Rub the toasted bread with the garlic cloves to scent it. Spoon half the tomato mixture over each slice of bread and top with fresh basil for garnish.

Tasty Sandwiches

Eating sandwiches can bring variety to a vegan diet, and there's plenty to enjoy with these recipes. Try these or come up with unique creations for a delicious and quick meal.

Vegan Sandwiches