Sandwiches are an all-American food item enjoyed by virtually everyone: children, college students, working folk, retirees, stay-at-home moms, and everyone in between.
When I need a sack lunch I think sandwich. When I go for a picnic, I think sandwich. When I’m in the mood for something quick and easy, I stick something edible between two slices of bread.*
Here are a few vegan sandwich recipes:
- 1 can of drained and rinsed chick peas
- a large pinch of wakame or other sea veggie
- 1/8 – 1/4 cup Vegenaise or Miso Mayo
- two baby carrots
- 1/2 stalk celery
- 2 slices of sourdough, toasted
- slice of juicy ripe tomato
- piece of crispy ice berg lettuce
Put the carrots and celery in a food processor and chop. Then add everything else and chop well till it’s mixed, but still a little chunky. Spoon it onto a piece of toasted sourdough bread, add a slice of tomato and a piece of lettuce. Top with another piece of toasted sourdough, slice triangularly, and enjoy!
- 2 slices of whole wheat bread
- plain peanut butter (not the stuff with sugar added to it)
- agave nectar
- sliced banana (optional)
Spread peanut butter on one slice of bread. If adding banana, arrange slices on top of peanut butter. Drizzle agave on the other. Stick them together. Cut off the crusts. Eat while watching Saturday morning cartoons.
- 1 baguette or roll
- Vegenaise and/or mustard
- 3-4 slices of Yves or Toferky deli slices
- 2-3 thin slices of tomato
- cucumber slices
Slice the baguette or roll lengthwise and butter the insides with Vegenaise and mustard. Add lettuce, tomato, and cucumbers to bottom half of baguette or roll. Fold and layer deli slices on top. Set the top half of the baguette or roll on top and smash down. Wrap a paper towel around half the sandwich and sit down to eat it with a large beer.
*In reality, I’m just as likely to roll something up inside a tortilla or just eat it out of a bowl as I am to sandwich it between two slices of bread.