Sandwiches and Wraps
Cool romaine lettuce and barbecue-flavored chickpeas (or explore the other plant protein variations following the recipe) combine to create a great flavor and texture combination in this hearty pita sandwich. This pairs well with many simple companions — potatoes or sweet potatoes, fresh corn, a simple quinoa salad, or a light soup. This recipe makes enough to generously fill 4 good-sized pita halves. Adapted from Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes by Nava Atlas. ©2014, published by HarperOne, reprinted by permission. Photos by Hannah Kaminsky.
Watch out; this vegan take on the classic BLT will become addictive. From Real Food For Everyone by Ann Gentry, founder of Real Food Daily restaurants in Southern California. Recipe reprinted by permission, © 2015 Andrews McMeel Publishing. Photos by Sara Remington.
This coconut-curry spread, based on chickpeas and cannellini beans is rich with spices and coconut. Aside from serving it in romaine leaves as suggested in this recipe, you can find many other uses for it — it makes a great dip but it’s even better as a sandwich spread. Recipe and photo contributed by Annie Oliverio of An Unrefined Vegan. Annie is the author of the forthcoming Crave Eat Heal: Plant-based, Whole-food Recipes to Satisfy Every Craving * (April, 2015).
This hummus wrap is chock-full of flavor and a good use of leftover grains of all kinds. Once you have your grain cooked, the wrap comes together in minutes. The recipe also doubles easily. Serve with a simple potato dish, and/or fresh corn—these wraps go with most anything! Or, pair with a soup. I especially like this with Vegan Cream of Broccoli Soup. Recipe from Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes by Nava Atlas. ©2014, published by HarperOne, reprinted by permission. Photos by Hannah Kaminsky. This makes two wraps.
Baby arugula livens up the flavor of these simple wraps featuring baked tofu, crisp cucumber, and olives. The combination of flavors makes this one of my favorite wraps — they’re so tasty, and make a great portable or at-home lunch. You can also make it for dinner and serve with soup, baked potatoes or sweet potatoes and/or corn on the cob, depending on appetite. Photos by Evan Atlas.
Chickpeas and kale are a tasty team, and this combination makes a great spread for bread, a filling for pita bread or a wrap (along with some tender lettuce and sliced tomatoes), or layered scoop of it on a sturdy flatbread and served open-faced. For a nice warm weather meal, this is great served with any sort of potato salad and a simple fruit medley. This makes about 2 to 2 1/2 cups. Recipe from Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes by Nava Atlas. ©2014, published by HarperOne, reprinted by permission. Photos by Hannah Kaminsky.
This hearty bahn mi filling of golden scrambled tofu packed in a toasted baguette is too good to eat only for breakfast—it also makes a casual but incredible weeknight meal. Recipe from Vegan Eats World* by Terry Hope Romero. Reprinted courtesy of Da Capo Lifelong Books. Photos by Isa Chandra Moskowitz. This makes four 8-inch, overstuffed sandwiches.
This chickpea salad recipe is super easy and completely delicious; it takes only about 15 minutes to make, and there are so many ways to serve it — as a sandwich, appetizer, or dolloped into a lettuce leaf. The hint of sweet pickle relish really gives this preparation a great flavor! See suggestions following the recipe. Recipe contributed by Sharon Nazarian, from Big City Vegan. Photos by Hannah Kaminsky. more→