25 Vegan Sandwich Recipes
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Find hundreds of vegan recipes for hearty mains, scrumptious vegan cakes, breads, starters and more. Our delicious vegan recipes are sure to please vegans and non-vegans alike. In this case we will use water from a tin of chickpeas. A hearty winter soup which gets its delicious flavour and lovely colour from a combination of ingredients: red peppers, tomatoes, peanut butter, chilli pepper and brown rice. This delicious chocolate courgette cake is a perfect example of how delicious vegan baking can be.
Delicious and quick, vegan comfort food! I like to add a little hot chilli sauce or cayenne pepper, but that’s just me. These vegan coconut biscuits have a slight crispy crunch and an understated coconut taste. Perfect for a coffee or tea break. Smoky, Salty, Peppery and PERFECT for Vegan -BLTs-! And it only requires 6 ingredients!
The base for this beauty is bread, such as my Easy Vegan Seeded Whole Grain Bread! Next comes a spread, either vegan mayo or hummus! I hope you all LOVE this vegan-ized BLT! This would make the perfect lunch or easy weeknight meal.
If you try this recipe, let us know! We’d love to see what you come up with. DELICIOUS Vegan BLT with Eggplant Bacon, Oil-Free Vegan Mayo, Tomato, and Onion! 6-Ingredient vegan “BLT” sandwich made with vegan mayo and eggplant bacon!
Crisp, smoky, flavorful, and so delicious. In the meantime, heat skillet over medium heat. Then flip and cook for another 1-2 minutes on the other side until warmed through. Remove from heat and set aside. Then top one piece with Eggplant or Coconut Bacon, onion, tomato, and lettuce.
Spread pictured was hummus, but sandwich is even more delicious with vegan mayo! I am a food stylist, photographer, creator of the Food Photography School and author of the 31 Meals Cookbook and Everyday Cooking. Follow us on Twitter, Instagram, Pinterest, and read more about us here! Your amazingly inventive ideas never fail to impress me!
OMG, I want that in my face now! Sometimes there’s nothing more satisfying that a well put together BLT! Can’t wait to try this vegan combo! I made some eggplant bacon this weekend and saved a few slices just for this! Sir Kensington’s Fabanaise with aquafaba BUT I cannot wait to try this out! I ate the eggplant bacon on its own and the flavor is just too good.
This is a definite recipe that needs to be made time and time again! Is the eggplant bacon twice cooked in this recipe? Baked once in the original and the crisped and heated on the stove? If so, can the eggplant bacon be made the day before? Baked the first time and then warmed on the stovetop.
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The bacon can be made up to 3-4 days in advance. I made the bacon Thursday and enjoyed the best e. It’s almost magical how the reheated bacon seems like it won’t get crispy but a few minutes out of the pan and voila! I added avocado to my sandwich, and it was amazing. Your recipes never fail to impress! First it was the eggplant bacun, then the Mayo.
She’s going to make a BLT! LOL THIS LOOKS GOOD 2 ME LOL! As others noted, my bacon didn’t crisp up as expected either. I laid some pieces directly on the oven rack, and some pieces I propped up on the side of the cookie sheet. I decided to double the recipe so I have the other half in my dehydrator. Here’s what I did with the other half of the eggplant: I simply cubed it, tossed it with the remaining marinade and roasted at 400 degrees for 20 minutes or so. Would this recipe taste ok without the smoke flavor?
Or would it be to open unflavorful? I’ve missed bacon but am now dying to make this sandwich with the eggplant bacon. Although I have never even heard of liquid smoke and no idea if they would sell this in the Netherlands but I am going to perform an online search right now! Really enjoy your creative approach to various recipes. The flavor of the eggplant is AMAZING, but after 45 minutes in the oven, they still weren’t crisp.
I even turned it up to 325 F for 10 minutes at the end. Going to try this recipe again tonight with a little more heat and see if that helps. I love all your recipes but I really struggled with this one. I bought all the correct ingredients and went light on the liquid smoke since I know it can be very powerful. I had the same issue as the comments below. I could NOT get these to crisp up. I started at 225 and baked for probably about an hour and they were still soft.
I finally ended up pan frying them which helped a bit but it was difficult not to burn them . I made it without the liquid smoke or the Worcestershire sauce, and just increased the smoked paprika and pepper quantities a bit. It turned out deliciously smoky and sweet. I’ll keep my eye out for liquid smoke for the future, but I’d make this again without it, any day. I love your recipes and photos! Hey, Just wanted to post a comment on here for those that are curious. I made this today with one alteration.
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284 degrees for 35 minutes, and they turned out great. Mostly crispy and left out for a few minutes and they crisped up a little more. They are a little more salty than I would like so next time I may cut down the amino acids by half to see if the liquid smoke, paprika, and syrup flavor come out a bit more. Using these to make BLT’s for dinner.
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Tabbouleh salad, Tzatziki sauce, and some version of fried tofu for substance. Anyway, thanks for all your hard work! I try this dish first time. I love it most, thanks for sharing it. I will be trying your dishes in future. For common substitutions and frequently asked questions, check out our Recipe FAQ and shop.
Your email address will not be published or shared. Notify me of followup comments via e-mail. You can also subscribe without commenting. You will not be subscribed to our newsletter list. We share plant-based recipes requiring 10 ingredients or less, 1 bowl, or 30 minutes or less to prepare. 3 slices of bread, but you are more than welcome to use 4 slices of bread to clearly have white color for cheese and mayonnaise.
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Learn interesting recipes and share your feedback with us. My latest take on vegan pulled pork that just may be my best yet. THE BEST Vegan ‘Pulled Pork’ Sandwich! My first attempt at vegan pulled pork was successful after jumping on the jackfruit train.
I loved it so much that I created a spicier version topped with grilled pineapple for our cookbook! While I love using jackfruit as a vegan meat substitute, it has little to no protein. So after making my Vegan Sloppy Joes with lentils I was inspired to try a BBQ flavor. As you might’ve guessed, experimentation went well. This may be my favorite lentil recipe yet! This recipe is simple, requiring just 10 ingredients, and it comes together in less than 45 minutes! I relied on smoked paprika, coconut sugar, garlic powder, and sea salt.
A little BBQ sauce sealed the deal for that quintessential smoky BBQ flavor. I hope you guys LOVE this recipe! One of four sandwiches boasts 17 grams of protein, making this the perfect plant-based version that will truly satisfy those hearty pulled pork cravings. If you give this recipe a try, let us know! We’d love to see what you come up with.
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The Best Vegan ‘Pulled Pork’ Sandwich! Healthy, 10-ingredient vegan ‘pulled pork’ sandwich with tons of smoky, sweet flavor and 17 G PROTEIN per serving! To a small saucepan, add water and rinsed lentils and heat over medium-high heat. Bring to a low boil, then reduce heat to a simmer and cook uncovered for about 18 minutes, or until tender. Drain off any excess liquid and set aside. When the lentils are almost finished cooking, heat a large skillet over medium heat.
Once hot, add oil and onion and season with a pinch each salt and pepper. Stir to combine, and sauté for 4-5 minutes, stirring frequently, or until the onions are tender and slightly browned. Continue cooking the mixture over medium-low heat until completely warmed through and thick, stirring occasionally – about 5-10 minutes. Taste and adjust flavor as needed, adding more paprika for smokiness, salt for saltiness, coconut sugar for sweetness, or BBQ sauce for depth of flavor.
This creates a more cohesive texture, which I prefer. Serve the mixture on toasted buns of choice with toppings of choice. I went with shredded red cabbage, carrots, and sliced green onions. Serve with extra BBQ sauce for more flavor. Best when fresh, though lentil mixture will keep in the refrigerator up to 3 days. Reheat in the microwave or on the stovetop until warmed through, adding water if the mixture has dried out. Most hamburger buns are naturally vegan.
Just check the package to make sure there aren’t any animal products. GF buns I’ve liked are by the brand Happy Camper. I also like Udi’s, but they do contain eggs. I am a food stylist, photographer, creator of the Food Photography School and author of the 31 Meals Cookbook and Everyday Cooking. Follow us on Twitter, Instagram, Pinterest, and read more about us here! Feeding straight into my pulled pork addiction!
This is just a eye opener Dana! What in the world is jackfruit? I’m slowly but surely getting more whole foods in my body, even though I still eat meat. I guess it’s the thought that counts, right? It’s also known as durian, a fruit popular in Asia! Hope you give this one a try! Durian and jackfruit are actually different fruits.
Durian is the really smelly one! Ripe ones make delicious desserts or we eat them fresh as fruits most of the time. GUDEG, a popular dish from Yogyakarta, Indonesia is my favorite! Dana, thanks for your wonderful recipes!
I have been enjoying making food more than ever. Durian is VERY pungent, while ripe jackfruit tastes kind of like bubblegum. I’ve tried the pulled jackfruit recipe from your cookbook, and I absolutely loved it! Durian and Jackfruit are 2 very different things.
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Ohhh looking forward to making these! Just one question, if I took a shortcut and used the pre-cooked lentils at Trader Joe’s, how much should I be using of cooked lentils? Just wondering if you think it would dramatically alter the flavor of the mixture without the addition of the coconut sugar? I’m trying to avoid the addition of added sugars into my diet for the next few weeks. It does need a little sweetness though. Can’t wait to give it a try!
Hi there, I just made this and it is quite good, so thank you. HOWEVER, I would highly recommend that the addition of the coconut sugar be left until the end, after you taste the mixture. I only used a scant tablespoon of it and I found it too sweet for my taste. I do realize, of course, that depending on the sweetness of your BBQ sauce, you may have to add the sugar, but for the brand I used, no added sugar would have been necessary. Also, I may be one of few when I say this, but I totally appreciate any jackfruit or low-protein recipes you have.
So, your creative lo-pro recipes are worth so much to those of us in the PKU community! Thanks for so many delicious meals we have enjoyed! Is there a difference between smoked paprika and regular ground paprika? Yes, Allison, there is a difference.
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Smoked paprika imparts a delicious smokey flavour to a recipe. Going to make it this weekend! Are green lentils the same as puy lentils? Greetings and thank you for your excellent work! I made the lentil sloppy joes and loved the flavor, but seemed to have trouble digesting the lentils.
I’ve been mostly vegetarian for more than 30 years and have no problem with most legumes. Is there a way to cook lentils to make them easier to digest? I would love to try this recipe! Seems soaking them for quite a number of hours might be your answer. I hope you bring it over to Food on Friday: Free For All. This came to my inbox today and I immediately decided to make it for dinner. My husband and I ate more than our fair share, that’s for sure!
The only thing different that I did was use your vegan BBQ recipe from your cookbook. Because it’s basically the best BBQ sauce ever. You make eating vegan so much fun! I have my non vegan family try it as well and they were awestruck! Husband and son loved it too.