When I first made the switch to vegan livin’, I found it mighty difficult to whip up a good savoury sandwich.
It’s queer how somethin’ so simple could all of a sudden seem right confounding.
Before I gave up on animal goods, a sandwich for me was as simple as bread slathered with butter and stacked with ham, salami or cheese.
‘Course I’d still spread peanut butter or jam on my bread for breakfast, but no savoury sandwich fixins’ to speak of.
But then one day, my roommates and I ventured out for brunch and… not a single vegan option on the menu.
Dead set on having more than just a soy latte and fresh-squeezed orange juice, I asked if they could rustle up a sandwich with whatever non-animal-product toppings they had on hand.
And let me tell y’all, it was downright stunning. It truly knocks your socks off and can sure as shootin’ stand toe-to-toe with any of my old non-vegan sandwiches.
It’s hands down my favourite (vegan) sandwich and I’ve done whipped it up heaps o’ times at home (and even while vacationing) without tiring of it.
If you use all the vegetables this recipe calls for, you’ll be lookin’ at enough fixins’ for 3 to 4 sandwiches.
Toss any leftover roasted veg in a Tupperware in your icebox and have another tasty sandwich the next mornin’, or whip up several to share amongst your friends and roommates like yours truly did today mornin’.
How To Make A Kick-Ass Vegan Sandwich Recipe
Prep time
5 mins
Cook time
10 mins
Total time
15 mins
Serves
4
Ingredients
- 1 aubergine
- 1 courgette
- Small pack of mushrooms (I used small portobello mushrooms)
- 1 ripe avocado
- 1 glass sun-dried tomatoes
- Small pack fresh spinach
- Hummus
- Bread of choice (I used ciabatta)
- Pinch of salt & pepper
- Olive oil
Instructions
- Wash and then cut the aubergine and courgette in thin slices. Use a pan to roast the slices in olive oil and season with a pinch of salt and pepper.
- Depending on the size of the mushrooms either cut them in slices or roast them in whole.
- When the veg and mushrooms are tender and are starting to get brown spots switch off the heat.
- Cut open and skin the avocado and also cut into slices then wash the spinach and remove the stems.
- At last toast the bread, spread hummus on both sides and add two roasted aubergine, courgette and mushroom slices, two sun-dried tomato half’s and the spinach leaves. Enjoy your vegan sandwich!
As a lover of plant-based cooking, I have a few more terrific recipes up my sleeve that you really must try.
First, don’t miss out on my Healthy Vegan Cheesy Nacho Sauce recipe. It’s a sure-fire crowd pleaser!
For early risers, start your day off right with my Vegan Blueberry Banana Breakfast Smoothie recipe, it’s loaded with antioxidants and all things good for you.
If you’re in the mood for a delightful spread on your bagel or toast, then my Vegan Cashew Cream Cheese With Chives recipe is the way to go.
For those special brunch dates or just indulging yourself on the weekend, turn to my Vegan Fluffy Blueberry Pancakes With Banana Ice Cream recipe.
Indulgence never felt so good and healthy!
