Sandwiches and Wraps
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→
Inspired by European pan bagnat, this salad-stuffed sandwich is an offbeat way to enjoy an array of seasonal produce. For a nice warm-weather meal or picnic, serve this with any of VegKitchen’s Potato Salads or Cold Summer Soups. Photos by Hannah Kaminsky.
VegKitchen’s pages offer a number of tasty recipes and ideas for vegan sandwich and wraps, perfect for lunches at home or to take to school or the office (or even as quick, casual dinners). Here are the ones that have proven most popular with readers — most views, comments, and in general, going most crazy over them when we share on our Facebook page. Keep this list handy, and it will be a long time before you wonder what to have for lunch! Of course, for the mid-day meal, you can rotate these with some of our delicious salads and/or leftover soups as well. Another tip: You can turn any of the wraps below into sandwiches, and vice versa. more→
Pairing the great flavors of avocado and chickpeas, this tasty sandwich spread was inspired by the avocado tartine offered at the restaurant chain Le Pain Quotidien. These eateries are all over NYC and are spreading elsewhere, which is great, as I’m completely addicted to that sandwich. Here’s an easy way to recreate it at home — also a good thing, as I’m quite addicted to avocado, plain or embellished. Photos by Hannah Kaminsky. more→
These easy BBQ-flavored seitan and avocado wraps are a longtime family favorite. Barbecue-flavored seitan contrasts deliciously with cool avocado and leafy greens. Like most wraps, it’s a salad disguised as a sandwich. They go well with just about anything — soups, potatoes, fresh corn, pasta salad, salsa and chips — any way you serve it, it’s a great meal. Need only one wrap? Cut the recipe in half. Or to serve four, double the recipe. You can substitute tempeh or tofu for the seitan. Photos by Hannah Kaminsky. more→
These vegan heroes bridge the gap between not wanting to cook and not wanting to do take-out. They’re also a good choice for brown-bag lunch, picnics, or warm summer nights. Add baked sweet potatoes and some sliced fresh fruit, and you’ve got a reasonably nutritious meal in a short time. While we’re not all that much into “fake meat” in our VegKitchen, these are very appealing to die-hard meat eaters and hungry teens. Look for brands such as Tofurky, that don’t use soy protein isolate to make their deli slices. Photos by Evan Atlas. more→
One of my favorites sandwiches is this one, which essentially transforms a garden salad into sandwich filling. Despite its simplicity, this sandwich is really delicious, and the kind of lunch I look forward to all morning. Protein, healthy fats, good carbs, plenty of fiber, antioxidants…it’s all there. I use Ezekiel Breads and English Muffins for these sandwiches, and toast them for the best texture, even if not eating right away. If you’re brown bagging, partially construct as you pack up, and complete your assembly at lunchtime. Otherwise, pile on the ingredients and enjoy immediately. Contributed by Vicki Brett-Gach, from Ann Arbor Vegan Kitchen. Photos by Hannah Kaminsky.