Sandwiches and Wraps
If you’d like to make your own tempeh “bacon” to use in TLT wraps or as a side for tofu scrambles and such, here’s an easy and tasty way to do it. Prepared products like Fakin’ Bacon) are good, but this DIY version of tempeh bacon allows you to control the flavor and tweak it to your liking. You’ll need just a few ingredients to make tempeh — and lots of other things — taste like bacon. Tempeh bacon, lettuce, and tomato wraps are perfect for a portable lunch or a light dinner.
You’ll find liquid smoke and barbecue seasoning in the spice section of well-stocked supermarket. There’s often a section of barbecue seasonings. Check labels carefully; they’re not all vegan! more→
If you’re looking for an easy, healthy, and yummy spread for fresh bread, crackers, or tortilla chips, you’re in luck. This one combines tasty chickpeas with smooth avocado, and boosted with a good dose of baby spinach or arugula. Spread it on toast any time of day — even for breakfast, or scoop a little of the soft center from a fresh crusty baguette. It’s as good for everyday lunches as it is as a special occasion dip or spread. Makes about 2 cups. Photos by Evan Atlas. more→
Here’s a tasty chickpea chopped salad that may just become your go-to sandwich spread or wrap filling. Or, just add a scoop to a green salad to add protein. Filled with olives, cucumbers, peppers, and sunflower seeds, this is both comforting and crunchy all at once. It’s great for a portable lunch for work or school, too. Photos by Evan Atlas.
I could eat this for breakfast every day. Actually, I think I did just that for about a month after I cooked my first batch of coconut “bacon.” If you haven’t tried coconut bacon yet, you’re in for a treat. Recipe from Greens 24/7: More Than 100 Quick, Easy, and Delicious Recipes for Eating Leafy Greens and Other Green Vegetables at Every Meal, Every Day by Jessica Nadel, © 2014. Photo by Jackie Sobon. Reprinted by permission of the publisher, The Experiment. more→
Spring is here and it’s that time of year when you just want to jump into everything that’s fresh and green. So what better way to celebrate the season of renewal and rebirth than with some new healthy, green veggie sandwich recipes. Of course, with all the fun things to do now that the snow is finally gone, who wants to stay inside cooking.
That’s why these easy veggie sandwich recipes are so great for this time of year. They’re easy. They’re delicious. And they will help you start off the season with a fresh new diet.
What could be better than that?
10 Spring Veggie Sandwich Recipes
It takes the crispy texture of tofu and combines it with the tangy, sweet taste of ginger peanut sauce and finally throws in some spicy red peppers for a tantalizing twinge of heat. And as if that wasn’t enough, the veggie strings and crisp onion greens add a satisfying crunch to the soft pita bread.
Definitely worth a try this spring. And give it a squirt of lime juice while you’re at it to really bring it all together.
Here’s a question for you: “Have you ever tried tempeh?”
If the answer was anything but “yes,” then that’s something you need to fix right now. The soybean cakes are an Indonesian staple that is a delicious vegan food that can serve in just about any recipe.
And it’s so easy (and so cheap) to make. Just take the tempeh, marinate it in some BBQ sauce, fry it up and slap it between some fresh bread with sliced cabbage.
Mexican food is one of every vegan’s favorites because it’s so easy to just sub the meat out of it. And these veggie wraps show how true that is.
And this veggie sandwich recipe combines some really creative ingredients like roasted sweet potato rounds and avocado for a delicious veggie lunch. All you have to do is put them in a tortilla and wrap them up.
Easy to make and satisfying. What else can you ask for in a veggie sandwich?
It combines fresh hummus with slices of smooth avocado and a crispy piece of tomato. Together they make for a perfect lunch or healthy snack.
Vegan “imitation” recipes aren’t always that good, but this imitation egg salad is actually a pretty good substitute for the real thing.
Not only is the texture dead on, but it has that hearty, slightly tart taste that you think of when you imagine egg salad. That, and the fact that it’s super easy to whip up, makes this a great vegan version of one of your favorite comfort foods.
It’s perfect for those rainy spring days when served along with with a bowl of steaming tomato soup.
Because on top of that salty, savory tempeh is the light, creamy taste of avocado and the slightly sweet, slightly bitter mingling of sauerkraut and thousand island dressing.
It’s surprisingly complex for such an easy-to-make recipe. And it’s heavy enough to fill in for a filling lunch or dinner after a day of enjoying the spring weather.
And combined with the hearty taste of the baked tofu it’s surprisingly filling. It’s definitely worth putting together for a good lunch or even an easy family dinner (assuming no-one is picky about olives).
The creamy elements of the hummus and the avocado combine with the crisp textures of the cucumber and tomato for a really unusual and pleasing wrap. It’s perfect for a healthy lunch in the park after a spring bike ride.
These vegan wraps are one of those rare things in life that is both incredibly delicious and really good for you.
It’s loaded with superfoods like quinoa, spinach, and avocado. And it packs a spicy Asian-inspired taste. So if you’re looking for an easy way to get the raw nutrients your body needs to heal after flu season you really can’t ask for a better way than this. It’s one of the best veggie sandwich recipes to help you take charge of your health.
These veggie wraps are a great companion to a warm bowl of soup on those chilly early-spring days.
They’re easy to make and have a delicious earthy flavor that makes you think of a healthy taco. Combine them with some south-western inspired soups for a great easy meal.
Rectangular soft lavash wrappers are even easier to make sandwiches with than round wrapper breads — everything lines up so neatly, and they roll up so easily. Look for them in near your supermarket’s deli section — they’re often shelved near pita breads. Hummus holds everything together, and plenty of romaine lettuce plus fresh tomatoes, cucumbers, and roasted red peppers means that your yummy sandwich is also a salad! Make this with black olive hummus for extra flavor. Photos by Evan Atlas. more→
The best of two popular New Orleans culinary icons join forces to create the ultimate sandwich in these po’boys made with artichokes and a piquant olive relish. Recipe from Cook the Pantry: Vegan Pantry-to-Plate Recipes in 20 Minutes (or Less!) © 2015 by Robin Robertson. Photos by Annie Oliverio. Used by permission Vegan Heritage Press LLC. more→
Look for canned water-packed jackfruit in Asian markets or well-stocked supermarkets (be sure not to get the kind packed in syrup). If jackfruit is unavailable, substitute your choice of chopped seitan, steamed crumbled tempeh, chopped mushrooms, or reconstituted TVP or Soy Curls. From Cook the Pantry: Vegan Pantry-to-Plate Recipes in 20 Minutes or Less.* Recipe ©2015 by Robin Robertson; photo by Annie Oliverio. Reprinted by permission of Vegan Heritage Press LLC.