Don’t you hate that feeling you get when you have the same couple vegetarian sandwiches for lunch, and suddenly you get tired of them? And after that once in a blue moon you would choose to have a go at something other than your same vegetarian sandwiches. And it simply wasn’t that good as your vegetarian sandwiches?
Most of us suffer from that, and if you are a vegan that doesn’t know how to cook that suffering increases. However we are help to help you! Vegetarian sandwiches are always a safe bet, a couple slices of bread, some fillings and voila! You got a perfect lunch to eat everyday. To prevent you from getting bored again, here we present you with 3 easy to make vegetarian sandwiches recipes you can modify easily to get great sandwiches on the go! (Recipes from OishiiTreats, TheRoastedRoots and OhMyVeggies).
Also read: Top 5 Easy Vegan Appetizers
Kalamata Olive and Pesto Sandwich (Vegan Friendly)
- 4 (1/4 ” thick) slices of Sourdough Bread
- 2 tablespoons your favorite Pesto
- 1/2 cup minced Kalamata Olives
- 4 slices Tomatoes
- 2-3 leafs of Red Leaf Lettuce
- Thinly sliced Red Onions
- Toast your bread and spread a tablespoon of pesto onto one slice and on the other slice spread half of your minced olives.
- Layer the tomatoes on top of the olives top with lettuce and red onions and sandwich it all together with your pesto slice and enjoy!
Roasted Eggplant Pesto Sandwich
- 1/2 large Eggplant, sliced into 1/4″ rounds
- 1-2 tablespoons Grapeseed Oil
- dash Salt
- 4 slices Aged White Cheddar Cheese
- 4 tablespons Kale Pesto
- 2 rolls Ciabatta, halved hamburger style
- 1 Avocado
- Preheat oven to 375°F.
- Slice half of the eggplant into ¼” rounds, leaving the skin on, and coat both sides of the slices with grape-seed or olive oil.
- Place eggplant slices on a parchment-lined baking sheet and sprinkle lightly with salt.
- Roast the eggplant in the oven for 10 minutes. Remove from the oven, flip the eggplant slices and roast another 10 minutes. Again, remove the eggplant from the oven, flip the slices over and cook until eggplant is soft, appears moist and is slightly browned, about another 3 to 5 minutes.
- While eggplant is roasting, slice the ciabatta rolls in half (hamburger-wise). Place them on a cookie sheet cut-side up and put them in the oven with the eggplant.
- Allow the rolls to crisp up and brown slightly. Once they’re a little toasted, remove them from the oven, smear all slices with kale pesto, put the cheese on top of the pesto and put them back in the oven until the cheese is melted.
- Remove eggplant and bread from the oven. Once the eggplant is cool enough to handle, prepare your sandwiches by adding desired amount of eggplant and avocado.
- Cut in half and enjoy with soup or salad!
Crispy Tofu Sandwiches with Ginger Peanut Sauce
- 1-14 oz. package extra-firm tofu, pressed for 30 minutes
- 1 tbsp. vegetable or peanut oil
Ginger Peanut Sauce
- 6 tbsp. creamy peanut butter
- 2 tbsp. rice vinegar
- 1 tbsp. soy sauce
- 2-3 tsp. light brown sugar (to taste)
- 1 tbsp. ginger juice (see note)
- cayenne to taste (optional)
- 1 tbsp. lite coconut milk or water
- 1 small carrot, peeled and shredded
- 1 small sweet red pepper, sliced
- 1/4 c. sliced green onion
- 2 tbsp. chopped cilantro
- 4 sandwich wraps, pitas, tortillas, or naan (if you don’t eat dairy, make sure the naan is vegan if you use it!)
- lime wedges (optional)
- Cut tofu crosswise into 8 slices; cut each slice into two triangles. Heat oil in a large skillet over medium high eat. Carefully place tofu in skillet (the oil may spatter a little!); cook about 5 minutes on each side, until golden and crispy. Transfer tofu to plate lined with paper towels to absorb any extra oil.
Ginger Peanut Sauce
- Whisk together all ingredients. Add additional coconut milk or water, one tablespoon at a time, to thin sauce if necessary. (Some peanut butters are thicker than others, so the amount you need depends on the type of peanut butter you use.)
- Heat sandwich wraps, tortillas, pitas, or naan according to package instructions–you want them to be pliable so they can be folded over without breaking. Top each with 4 pieces of tofu, shredded carrot, red pepper, green onion, cilantro, and peanut sauce and fold. Serve with lime wedges, if using.