Sandwiches and Wraps
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 Although we often see club sandwiches with a third slice of bread, they were originally made with two slices.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.
Here’s a cool and casual sandwich that really satisfies. Pinto or pink beans are amply flavored with bell pepper, olives, and scallion. Made in minutes for a quick lunch or dinner, an excellent fresh bread is a must. Serve with fruit for lunch; and a simple potato salad or slaw for dinner. Photos by Hannah Kaminsky. more→
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→
Here are lots of tasty options to explore for portable sandwich recipes and ideas, great for school lunches for vegetarian and vegan kids and teens, as well as adults who are tired of pricey restaurant lunches and need some fresh brown bag options. There are several varieties of tasty, high-protein spreads here on VegKitchen. Spread them on whole-grain breads, stuff them into pita, or make wraps with them. Use some shredded lettuce or sprouts to add color and crunch. Shown above, Hummus, Cucumber, and Avocado Wrap; photo by Lori Maffei. more→
Fried foods aren’t great for you, which is why this recipe for baked falafel is such a pleasure. Besides being healthier, it’s also much easier to make. Plus, frying is just messy. Serve these little balls of happiness with the accompanying Smoky Tahini Sauce in a pita or in wraps with fresh tomatoes and lettuce, or atop rice or whole grain. Contributed by Dynise Balcavage, from Celebrate Vegan* (Lyons Press, ©2011). more→
Recently, someone I know told me that she’d eaten a vegan “Elvis” sandwich in a New York City eatery. Curious, I learned that Elvis Presley’s favorite sandwich was grilled peanut butter, banana, and bacon. It sounds a bit odd, but the combination is curiously good in its vegan rendition. The biggest modification is that smoky tempeh takes the place of bacon; natural, organic peanut butter and whole grain bread make it healthier. It’s a bit intense, but for active people or hungry teens, this could be a big hit. Multiply the ingredients given here for more sandwiches. It makes a great school lunch. more→
These flavorful wraps have all the bold flavors and textures of bahn-mi sandwiches, but without the French bread. This recipe is reprinted by permission from Quick-Fix Vegan: Healthy, Homestyle Meals in 30 Minutes or Less* by Robin Robertson © 2011.