#plantbasedsandwich

This vegan sandwich combines the classic flavors of ripe tomatoes, fresh basil, and melted vegan cheese, all sandwiched between slices of whole grain bread. Toasted or pan-heated with a drizzle of olive oil, it makes for a delicious and satisfying meal.

Ingredients: 4 slices of vegan cheese. 2 large ripe tomatoes, sliced. 8 fresh basil leaves. 4 slices of whole grain bread. 2 tablespoons olive oil.

Instructions: On each piece of bread, put a slice of vegan cheese. Spread out the tomato slices on top of the cheese. Put basil leaves on top of the tomatoes. To make a sandwich, put another slice of bread on top. Olive oil should be spread on both sides of the bread. Start by setting the pan or skillet on medium heat. Cook the sandwiches for three to four minutes on each side, or until they are golden brown and the cheese melts. Take it off the heat and serve it hot.

Prep Time: 10 minutes

Cook Time: 8 minutes

A vegan twist on the classic club sandwich, featuring layers of fresh vegetables, tofu, vegan bacon, and creamy avocado between toasted whole grain bread slices.

Ingredients: 12 slices whole grain bread. 1 ripe avocado, sliced. 1 cup shredded lettuce. 1 large tomato, sliced. 1 cup thinly sliced cucumber. 1/2 cup sliced red onion. 1/2 cup vegan mayonnaise. 1/4 cup Dijon mustard. 1 package about 12 oz vegan bacon strips, cooked according to package instructions. 1 package about 12 oz extra firm tofu, sliced and pressed. Salt and pepper to taste.

Instructions: Toast the pieces of bread until they turn golden brown. On one side of each slice of bread, spread vegan mayonnaise. On the other side, spread Dijon mustard. On 4 pieces of bread, arrange slices of avocado, lettuce, tomato, cucumber, red onion, tofu, and vegan bacon. Add pepper and salt to taste. Add the last few slices of bread on top to make sandwiches. Cut each sandwich in half across the middle. Use a toothpick to hold each half together if you want to. Serve and have fun!

Prep Time: 15 minutes

Cook Time: 10 minutes

These Simple MEATLESS BBQ Jackfruit Sandwiches are perfect for a quick and flavorful vegan meal. Jackfruit, when cooked and seasoned properly, mimics the texture and flavor of pulled pork. With just 30 minutes of preparation and cooking time, you can enjoy these satisfying sandwiches loaded with big barbecue flavor!

Ingredients: 2 cans young green jackfruit in brine, drained and rinsed. 1 cup vegan BBQ sauce. 1 tablespoon olive oil. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon smoked paprika. 1/4 teaspoon cayenne pepper optional. Salt and pepper to taste. 4 hamburger buns. Pickles, lettuce, and sliced onion for serving optional.

Instructions: Preheat the oven to 400F 200C. In a bowl, shred the jackfruit using your hands or a fork to pull it apart. In a skillet, heat olive oil over medium heat. Add shredded jackfruit and saut for 5 minutes. Add garlic powder, onion powder, smoked paprika, cayenne pepper if using, salt, and pepper. Stir to combine. Pour in BBQ sauce and stir until the jackfruit is evenly coated. Cook for an additional 5 minutes, allowing the flavors to meld. Place the jackfruit mixture on a baking sheet lined with parchment paper. Spread it out in an even layer. Bake for 15-20 minutes, or until the edges are slightly crispy. Toast hamburger buns if desired. Assemble sandwiches by placing a generous amount of BBQ jackfruit on each bun. Add pickles, lettuce, and sliced onion if desired. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

This vegan eggless mayo-free egg salad sandwich is a tasty alternative to regular egg salad. It is made with tofu as the base and tasty seasonings to make it a filling lunch option.

Ingredients: 1 block extra firm tofu, drained and pressed. 1 tablespoon dijon mustard. 2 tablespoons nutritional yeast. 1 tablespoon lemon juice. 1/4 cup finely chopped red onion. 1/4 cup finely chopped celery. 1/4 cup finely chopped dill pickles. 1/4 teaspoon turmeric powder. Salt and pepper to taste. 8 slices whole grain bread. Lettuce leaves, for garnish. Tomato slices, for garnish.

Instructions: Break up the pressed tofu into little pieces and put them in a large bowl. To the bowl with the tofu, add dill pickles, nutritional yeast, lemon juice, red onion, celery, dill pickles, turmeric powder, salt, and pepper. Combine all the ingredients and mix them well until the tofu is evenly covered with the spices. The whole grain bread slices should be toasted. On one side of each slice of bread, spread a lot of the tofu salad mixture. Add tomato slices and lettuce leaves on top. Use the last few slices of bread to close the sandwiches. Serve the sandwiches by cutting them in half.

Prep Time: 15 minutes

Cook Time: 0 minutes

The star of this vegan take on the classic po' boy sandwich is the crispy buffalo cauliflower. It has lots of different tastes and textures, which makes it a filling and tasty meal.

Ingredients: 1 head cauliflower, cut into florets. 1 cup all-purpose flour. 1 cup plant-based milk. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon paprika. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1 cup vegan buffalo sauce. 4 hoagie rolls, toasted. 1 cup shredded lettuce. 1/2 cup sliced tomatoes. 1/4 cup sliced pickles. Vegan mayonnaise, for serving.

Instructions: Preheat the oven to 450F 230C. Line a baking sheet with parchment paper. In a mixing bowl, whisk together flour, plant-based milk, garlic powder, onion powder, paprika, salt, and black pepper to make a batter. Dip each cauliflower floret into the batter, making sure it's evenly coated, then place them on the prepared baking sheet. Bake in the preheated oven for 20-25 minutes, flipping halfway through, until the cauliflower is golden brown and crispy. Remove the cauliflower from the oven and toss them in the vegan buffalo sauce until evenly coated. To assemble the po' boy sandwiches, spread vegan mayonnaise on one side of each toasted hoagie roll. Layer shredded lettuce, sliced tomatoes, buffalo cauliflower, and sliced pickles on each roll. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

The star of this vegan take on the classic po' boy sandwich is the crispy buffalo cauliflower. It has lots of different tastes and textures, which makes it a filling and tasty meal.

Ingredients: 1 head cauliflower, cut into florets. 1 cup all-purpose flour. 1 cup plant-based milk. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon paprika. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1 cup vegan buffalo sauce. 4 hoagie rolls, toasted. 1 cup shredded lettuce. 1/2 cup sliced tomatoes. 1/4 cup sliced pickles. Vegan mayonnaise, for serving.

Instructions: Preheat the oven to 450F 230C. Line a baking sheet with parchment paper. In a mixing bowl, whisk together flour, plant-based milk, garlic powder, onion powder, paprika, salt, and black pepper to make a batter. Dip each cauliflower floret into the batter, making sure it's evenly coated, then place them on the prepared baking sheet. Bake in the preheated oven for 20-25 minutes, flipping halfway through, until the cauliflower is golden brown and crispy. Remove the cauliflower from the oven and toss them in the vegan buffalo sauce until evenly coated. To assemble the po' boy sandwiches, spread vegan mayonnaise on one side of each toasted hoagie roll. Layer shredded lettuce, sliced tomatoes, buffalo cauliflower, and sliced pickles on each roll. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

The star of this vegan take on the classic po' boy sandwich is the crispy buffalo cauliflower. It has lots of different tastes and textures, which makes it a filling and tasty meal.

Ingredients: 1 head cauliflower, cut into florets. 1 cup all-purpose flour. 1 cup plant-based milk. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon paprika. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1 cup vegan buffalo sauce. 4 hoagie rolls, toasted. 1 cup shredded lettuce. 1/2 cup sliced tomatoes. 1/4 cup sliced pickles. Vegan mayonnaise, for serving.

Instructions: Preheat the oven to 450F 230C. Line a baking sheet with parchment paper. In a mixing bowl, whisk together flour, plant-based milk, garlic powder, onion powder, paprika, salt, and black pepper to make a batter. Dip each cauliflower floret into the batter, making sure it's evenly coated, then place them on the prepared baking sheet. Bake in the preheated oven for 20-25 minutes, flipping halfway through, until the cauliflower is golden brown and crispy. Remove the cauliflower from the oven and toss them in the vegan buffalo sauce until evenly coated. To assemble the po' boy sandwiches, spread vegan mayonnaise on one side of each toasted hoagie roll. Layer shredded lettuce, sliced tomatoes, buffalo cauliflower, and sliced pickles on each roll. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

Jackfruit ‘Tuna’ Sandwich

What can be more satisfying than a good old-fashioned tuna sandwich. It’s simple, comforting food that does the job (at hungry lunchtimes!)

An alternative we enjoy just as well is jackfruit. I’m not gonna lie, I had previously only tried jackfruit in ready-made meals (yep, I’m guilty of being a lazy cook sometimes) or at restaurants. I wouldn’t say it got me…