6 Delicious Vegan Sandwich Ideas

6 Delicious Vegan Sandwich Ideas

If you are a sandwich fan like us, you have definitely come to the right place!

We believe that there is nothing more comforting than a crispy, delicious sandwich packed with fresh vegetables for lunch. However, vegan sandwiches should certainly be not limited to a pile of cold veggies and a dollop of hummus.

There are always ways to jazz up your healthy meal!

You can bake a yummy batch of falafel, prepare an avocado dressing, or even fry up some delectable tempeh. Here are 6 vegan sandwich ideas that will allow you to up your sandwich game and enjoy your mouthwatering lunch to the fullest!

If you’d like to see a graphical breakdown of the vegan sandwich ideas, we got you covered:

Vegan Sandwich

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Crumbled Tofu Goodness

Crumbled Tofu Goodness

Ingredients

  • 1/2 cup of egg-free mayo
  • 1 teaspoon of garlic powder
  • 1 tablespoon of chopped fresh parsley
  • 1/2 teaspoon of thyme
  • 1/2 teaspoon of turmeric
  • Frozen peas, vegan cheddar cheese slices (optional)
  • 14 oz of drained and mashed extra firm tofu
  • 2 tablespoons of chopped green onions
  • 1.5 tablespoons of yellow mustard
  • 1/2 teaspoon of paprika
  • 3/4 teaspoon of sea salt
  • 1 gluten-free bun

Step-by-Step Guide

  1. Take the tofu out of its container and drain it.
  2. Cover the tofu with absorbent paper towels and press on it using a heavy object. This will help remove any excess liquid.
  3. Crumble the tofu using your hands. Crumble it into small bits and drizzle yellow mustard over it. Stir to mix well.
  4. Combine all the remaining ingredients in a separate bowl and add the crumbled tofu in it.
  5. Chill the mixture to let the delicious flavors of the seasoning settle in.
  6. Now cut the gluten-free bun into half and add the crumbled tofu mixture along with some of your favorite optional ingredients to complete the delicious sandwich.

Jackfruit BBQ Sliders

6 Delicious Vegan Sandwich Ideas 1

Ingredients (For 4 sliders)

  • 4 slider-sized buns
  • 1/2-1 teaspoon of vegan-friendly, organic sugar
  • 1 tablespoon of vegan mayonnaise
  • 14 ounces of drained, rinsed and shredded canned jackfruit
  • Ground black pepper according to taste
  • 1/2 teaspoon of dried mustard
  • 1/8 cup of maple syrup
  • 1 diced garlic clove
  • 1/2 tablespoon of olive oil
  • Black pepper and salt according to taste
  • 1/2-1 tablespoon of almond milk
  • 3 ounces of vegetable slaw
  • 1 tablespoon of water
  • 1/8 teaspoon of salt
  • 1/8 teaspoon of red pepper flakes
  • 1/4 teaspoon of cayenne pepper
  • 1.5 tablespoons of apple cider vinegar
  • 1.5 ounces tomato paste
  • 1 tablespoon diced onions

Step-by-Step Guide

  1. Take a large saucepan and warm the olive oil in it over medium heat. Add the diced onion in hot oil and sauté for a few minutes until it starts to soften. Then, add garlic and cook for 20 seconds.
  2. Stir in the maple syrup, tomato paste, black pepper, salt, red pepper flakes, cayenne, mustard, apple cider vinegar, and water. Cook for 2 to 3 minutes and adjust the seasoning as per your liking.
  3. You can always add a little more water to thin the gravy slightly.
  4. Now, add the jackfruit and lower the heat. Allow the jackfruit to cook for a few minutes.
  5. Mix the remaining mayonnaise, apple cider vinegar, salt, pepper, milk, and sugar in a separate bowl and combine.
  6. Pour this mixture over your veggie slaw in a large bowl and toss.
  7. Remove the saucepan from the heat and add your prepared jackfruit to the buns. Top it with a generous forkful of the veggie slaw and serve fresh!

Grilled Veggie Pesto Delight

Ingredients

  • 1 handful of chopped fresh spinach
  • 2 tablespoons of vegan pesto
  • Salt and pepper according to taste
  • 1 plant-based Swiss-style cheese slice
  • 2 slices of vegan bread
  • 1 – 2 tablespoons vegan buttery spread

Step-by-Step Guide

  1. Heat a saucepan; add some oil or buttery vegan spread of your choice in it and sauté the spinach.
  2. Season with pepper and salt to taste, and set the spinach aside.
  3. Now take two slices of your favorite vegan bread and spread your choice of pesto on them.
  4. Top one slice with the sautéed spinach and the plant-based cheese slice. Place the other bread slice with pesto side down on this slice.
  5. If you want your bread to be extra golden, spread some vegan butter on the outside of each bread slice.
  6. Heat a fry pan and add your sandwich.
  7. Press down on the grilled pesto cheese using a spatula. Flip the sandwich and heat the other side.
  8. Your tasty vegan green grilled sandwich is ready to serve!

Chickpea Garlic Herb Sandwich

Chickpea Garlic Herb Sandwich

Ingredients

For the Sandwich:

  • 1 can of rinsed and drained chickpeas
  • 3 tablespoons of vegan mayo
  • 1 tablespoon of maple syrup
  • 2 tablespoons of finely chopped fresh dill
  • 2 pieces gluten-free rustic bread
  • 1/4 cup of roasted unsalted sunflower seeds
  • 1/2 teaspoon of spicy or dijon mustard
  • 1/4 cup of chopped red onions
  • Salt and pepper according to taste
  • Onions, lettuce, tomato, avocado (optional)

For the Herb Sauce:

  • 1/4 cup of hummus
  • 1 teaspoon of died dill
  • 2 minced garlic cloves
  • 1/2 of juiced medium lemon
  • Unsweetened almond milk as required
  • Sea salt according to taste

Step-by-Step Guide

Herb Sauce:

  1. Mix all ingredients in a bowl and set aside.

Sandwich:

  1. Lightly mash the chickpeas using a fork in a mixing bowl.
  2. Add mayo, red onion, pepper, salt, dill, mustard and sunflower seeds, and mix well using a spoon.
  3. Taste the mixture and adjust the seasonings as per your liking.
  4. If you like, toast your gluten-free bread, and scoop a spoonful of filling onto 2 bread slices.
  5. Add any toppings of your choice, mashed chickpeas, and the herb sauce to one bread slice.
  6. Now, top the sandwich bread with the other bread piece.
  7. You can even store this quick weekday lunch in your fridge for a few days!

Crispy Tempeh Avocado Open-Faced Sandwich

Crispy Tempeh Avocado Open-Faced Sandwich

Ingredients

  • 10 paper-thin tempeh slices
  • 1 tablespoon of tamari
  • 1 teaspoon of garlic powder
  • Salt and pepper according to taste
  • 1 avocado
  • 1 small finely chopped chilly pepper
  • 1 handful of leafy greens
  • 1 tablespoon of maper syrup
  • 1 teaspoon of olive oil
  • 1 teaspoon of turmeric
  • 2 bread slices
  • 1/2 lime
  • 1 thinly sliced tomato
  • 2 tablespoons of sweet mustard

Step-by-Step Guide

  1. Preheat your oven to 180°C.
  2. Combine olive oil, tamari, maple syrup, turmeric, salt, pepper and garlic powder.
  3. Now place the thin slices of tempeh on a baking tray and brush both sides of the slices with the marinade that you have prepared.
  4. Bake the slices for 20 minutes and once it is halfway through the total baking time, turn the tempeh slices over.
  5. Spread the sweet mustard on the bread slices and put some avocado with a few drops of lime juice on top.
  6. Now, add chili, tomatoes, and leafy greens on the bread slices.
  7. Lastly, add the crispy and warm slices of tempeh and enjoy!

Homemade Vegan Cheddar Cheese Sandwich

Homemade Vegan Cheddar Cheese Sandwich

Ingredients

For the Cheddar:

  • 1 chopped garlic clove
  • 3 cups of cauliflower florets
  • 1/2 teaspoon of salt
  • 1/4 cups Almond milk (Or any other non-dairy milk of your choice)
  • 1 teaspoon of garlic powder
  • 3 tablespoons of nutritional yeast
  • 1 teaspoon of prepared of mustard
  • 1 tablespoon of Flour (optional – can omit if you want to make your sandwich gluten-free)
  • 1 teaspoon extra virgin olive oil
  • 1/2 cups of water
  • 2 tablespoons of hemp seeds
  • 1 teaspoon of onion powder
  • 2 teaspoons of lemon juice
  • 1 teaspoon of chickpea miso
  • 3/4 teaspoon of paprika
  • 1/2 pickled jalapenos
  • 2 tablespoons of tapioca flour
  • 2 teaspoons of agar powder

For the Sandwich:

  • 2 tablespoons of Basil pumpkin seed pesto
  • 1/2 sliced zucchini
  • 1 sliced ripe tomato
  • Salt and pepper according to taste

Step-by-Step Guide

Cheddar:

  1. Add the extra virgin olive oil in a large pan on medium heat.
  2. Add chopped garlic when the oil is hot and cook for a few seconds.
  3. Add the cauliflower florets, salt and water. Now cover the pan and cook for 5-7 minutes or until the florets are tender crisp.
  4. Drain excess water into a bowl and keep aside.
  5. Add all the remaining ingredients (except for agar and starch) to a blender with the cauliflower.
  6. Blend into a thick, smooth puree.
  7. Taste the mixture and adjust accordingly.
  8. Now add the starch and agar powder, and blend again.
  9. Cook this mixture in a saucepan at medium heat for approximately 10 minutes.
  10. Once the mixture thickens, pour it onto parchment lined sheet and spread in into a thick layer (1/8 inch) using a spatula.
  11. Spread the mixture while it’s hot as it will start to thicken more while cooling.
  12. Refrigerate the cheese for an hour or more. Cut into squares and store in the fridge for up to four days.
  13. Make sure you add parchment paper between each slice so that they don’t stick together!

Sandwich:

  1. Add a thick layer of the basil pumpkin seed pesto on the bread slice and add a slice of your freshly prepared cheddar.
  2. Layer grilled or raw zucchini and tomato slices, and sprinkle some salt and pepper.
  3. Cover with another cheddar cheese slice and top with a bread piece.
  4. Enjoy your homemade vegan cheese sandwich!

Who says that vegan food has to be boring?

Try out these 6 delicious vegan sandwich ideas for a scrumptious, guilt-free meal that you can prep ahead of time and enjoy on the go!

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