Sandwiches and Wraps
This sandwich spread is so simple, yet every time I make it, it disappears quickly. Even tofu skeptics love it. Since all you really need for this is the first three ingredients, it hardly qualifies as a recipe, and you won’t even need to consult this after you make it once. The last two ingredients, though entirely optional, are highly recommended. If I’m having guests for lunch or brunch on weekends, I often make a batch of this as an extra, no matter what else I’m serving. more→
Serve these easy refried bean wraps for lunch with with stone-ground natural tortilla chips and some fruit; or for dinner, with baked potatoes or sweet potatoes and /or fresh corn (tortilla chips and salsa are welcome, too). They’re also a good companion to simple soups.
Using organic refried beans makes this a snap, but if you’re a DIY kind of person, follow the link at the end of the recipe to make your own from scratch. To feed more people, the recipe doubles easily. If you’re eating solo, you might as well make two, as these keep well. Make one for dinner, and pack the second one for lunch the next day. What to do with the remaining half can of refried beans? Make Easy Hot Bean Dip, which also calls for half a can. Or, you can freeze the rest for future wraps. more→
Make your own vegan hot dogs! This delicious veggie hot dogs (made with almond meal, tofu, and vital wheat gluten) are great if you want a break from the various store bought ones. You can even add some more spices if you want to kick it up a bit. Recipe and photos contributed by Julie Balutis. Visit Julie’s blog Baked In for more recipes and tips. more→
Spinach and mushrooms are nicely flavored with vegan cheddar-style cheese in these delectable wraps. For an easy meal, serve with baked or microwaved potatoes or sweet potatoes and a colorful salad. Adapted from The Vegetarian 5-Ingredient Gourmet. Photos by Rachael Braun. more→
Chickpeas and kale are a tasty team, and this combination makes a great spread for bread, or a filling for pita bread or a wrap with some tender lettuce and sliced tomatoes. Or, simply place a scoop of it on a bed of leafy greens or in a Bibb lettuce leaf, and garnish with tomatoes and/or black olives. more→
This hummus and quinoa wrap, embellished with fresh and dried tomatoes and leafy greens is chock-full of flavor and protein. Once you have your quinoa cooked (actually, this is a good use for leftover quinoa), this comes together in minutes for an easy dinner or to take along to school or work for lunch. Serve with any sort of soup, a potato dish, salsa and chips, fresh corn — wraps go with most anything! more→
In diner lingo, anything spinach is called “Popeye,” hence the name for this variation on the classic club sandwich. Although we often see club sandwiches with a third slice of bread, they were originally made with two slices. Some people believe the name came from the club cars, which date back to the late 1800s. This grilled vegetable sandwich recipe is from American Vegan Kitchen: Delicious Comfort Food from Blue Plate Specials to Homestyle Favorites* (© 2010, Vegan Heritage Press) by Tamasin Noyes.
These black bean sloppy joes are a go-to recipe that you can make even when you’re at the tail end of a wearisome day. It’s delicious with a big salad or coleslaw and baked sweet potatoes or, if time or patience aren’t an issue, Potato or Sweet Potato Oven “Fries.” Recipe and photo contributed by April Jones. more→