Years ago, most people would just enjoy a simple sandwich of bread, butter, a simple filling and perhaps some pickle. Eaten at home on a plate! Or in a cafe, if not. Today, we have a multi-million industry dedicated to charging people a fortune to eat plastic-wrapped sandwiches, often made with factory-farmed animal ingredients, palm-oil-laden margarine and the half-eaten sandwich wraps get tossed on the ground.
Green Goddess Sandwiches (Rainbow Plant Life) are made with layers of vegan cheese and pesto, greens and pickled jalapeños. Replace the avocados with smashed peas, for a more local seasonal snack.
Use vegan butters with no palm oil. Keep these recipes away from pets due to toxic ingredients (faux cheeses, nuts inc. macedamia nuts, garlic, onion, leeks, chives, mushrooms, fresh dough, jackfruit etc). Don’t give leftover (stale or crusty) bread to garden birds, as it can choke, and fatty sandwiches can affect waterproofing/insulation of feathers.
Have prepped salad in the fridge, and don’t add soggy ingredients until the end. Grate vegan cheese beforehand, and add a little salt to tomato and cucumber slices, to prevent them sliding out of your baguette. Finally, choose a tasty vegan mayo, mustard or pickle to give your sandwich some buzz! If travelling, store your sandwich in a reusable sandwich wrap. If you run a sandwich shop, VegWare make compostable sandwich bags, which are easy to assemble with clear windows and write-on stickers.
Artisan cheeses are mostly found online. They are more expensive so grate and keep in a tub, but far nicer than most coconut oil cheeses sold in supermarkets. Nice toppings include grated onion, chutney, tomato slices or even ketchup!
Vegan Grilled Cheese Sandwich (Minimalist Baker) combines thick buttered sourdough with grilled vegan cheddar, for a crispy, salty and tasty sandwich.
Years ago, most people would just enjoy a simple sandwich of bread, butter, a simple filling and perhaps some pickle. Eaten at home on a plate! Or in a cafe, if not. Today, we have a multi-million industry dedicated to charging people a fortune to eat plastic-wrapped sandwiches, often made with factory-farmed animal ingredients, palm-oil-laden margarine and the half-eaten sandwich wraps get tossed on the ground.
Tuna is on the endangered species list, and many brands cause by-catch of marine mammals like dolphins. So choose plant-based tuna instead. Vegan Tuna Salad Sandwich (Crowded Kitchen) uses chickpeas and miso to replicate the taste of the sea. This sandwich is just 15 minutes, and you can use the ‘tuna’ in salads. Or mix Bonsan Fish-Free Tuna with vegan mayo.
Badger’s Tunah Mayo is fresh in a tub. It’s made with sweet onion and vegan mayo. Free from cholesterol and palm oil, this is made with different types of seaweed for that fishy taste.
Chickpea Tuna Sandwich (So Vegan) uses a good sourdough or gluten-free bread, with sweetcorn, capers, mustard and vegan mayo.
Years ago, most people would just enjoy a simple sandwich of bread, butter, a simple filling and perhaps some pickle. Eaten at home on a plate! Or in a cafe, if not. Today, we have a multi-million industry dedicated to charging people a fortune to eat plastic-wrapped sandwiches, often made with factory-farmed animal ingredients, palm-oil-laden margarine and the half-eaten sandwich wraps get tossed on the ground. Vegan BLT (Minimalist Baker) is made with vegan mayo and a bacon made from aubergine. Crispy and smoky, very tasty.
Tempeh BLT (The Conscientious Eater) uses a natural Indonesian staple food, to replace the meat. Tiba Tempeh is a good brand that you can find in stores.
Or why not try this Vegan BLT Salad (Lazy Cat Kitchen), if you like the flavours, but don’t want so much bread? This recipe is also based around tempeh. You can replace the avocado with smashed peas, to go more local.
See more plant-based alternatives to bacon.
Years ago, most people would just enjoy a simple sandwich of bread, butter, a simple filling and perhaps some pickle. Eaten at home on a plate! Or in a cafe, if not. Today, we have a multi-million industry dedicated to charging people a fortune to eat plastic-wrapped sandwiches, often made with factory-farmed animal ingredients, palm-oil-laden margarine and the half-eaten sandwich wraps get tossed on the ground. Try this Po-Boy Sandwich (Love & Lemons) which replaces the fried seafood with cauliflower. Avoid seaweed for thyroid/iodine issues.
For a prawn mayo sandwich, look in stores for Zeastar vegan shrimp, which tastes the same and is offered in many sandwich shops and restaurants. Use a good vegan mayo.
Prawns (larger versions of shrimp) are very popular in sandwiches, but the trawling process is devastating for the planet. Most shrimp is farmed, and the creatures kept in pools, with waste carried to sea (the ponds often have chemicals). And bottom trawlers literally drag away other creatures and mangrove forests underground, as they get caught in the nets.
Shrimp farming has made certain areas of Bangladesh impossible to live in, due to polluted waters. It takes around 5 square miles of cleared mangrove forest to produce just over 2 pounds of shrimp, with the land depleted and unusable for 40 years. In fact, it is worse a situation underwater, than land rainforests destroyed for cattle farming. And the nets also catch other creatures including sea turtles, which are simply then tossed from the boats (shrimp trawling only takes 2% of the world’s fish, yet is responsible for a third of all by-catch).
Years ago, most people would just enjoy a simple sandwich of bread, butter, a simple filling and perhaps some pickle. Eaten at home on a plate! Or in a cafe, if not. Today, we have a multi-million industry dedicated to charging people a fortune to eat plastic-wrapped sandwiches, often made with factory-farmed animal ingredients, palm-oil-laden margarine and the half-eaten sandwich wraps get tossed on the ground.
The Ultimate Vegan Sausage Sandwich (Bonsan) uses their own Kofu Sausages and white bean mustard spread, along with carrots, lemon, oil, salt and pepper. Don’t feed sausages to those at risk of choking (if served, slice lengthways and lengthwise again, to reduce risk). .
Vegan Sausage & Peppers Sandwich (Make It Dairy-Free) adds in Dijon mustard, tomato paste, mushroom broth and Italian seasoning.
Years ago, most people would just enjoy a simple sandwich of bread, butter, a simple filling and perhaps some pickle. Eaten at home on a plate! Or in a cafe, if not. Today, we have a multi-million industry dedicated to charging people a fortune to eat plastic-wrapped sandwiches, often made with factory-farmed animal ingredients, palm-oil-laden margarine and the half-eaten sandwich wraps get tossed on the ground.
Reuben sandwich is a New York-inspired classic, built from the popular Jewish cuisine. The traditional recipe is corned beef with Swiss cheese and sauerkraut, along with thousand island dressing, grilled between slices of rye bread. But these plant-based versions are kinder, and much better for your heart (and waistline!) Try this Reuben sandwich recipe (Vanilla and Bean).
Years ago, most people would just enjoy a simple sandwich of bread, butter, a simple filling and perhaps some pickle. Eaten at home on a plate! Or in a cafe, if not. Today, we have a multi-million industry dedicated to charging people a fortune to eat plastic-wrapped sandwiches, often made with factory-farmed animal ingredients, palm-oil-laden margarine and the half-eaten sandwich wraps get tossed on the ground.
This Vegan Egg Salad Sandwich (Pick Up Limes) makes a classic lunch, and is very easy and quick to make. Good filling for wraps too.
Vegan Egg Salad Sandwich (The Simple Veganista) is made with silken tofu, vegan seasoned mayo, mustard and chives.
This Vegan Egg Mayo Sandwich (So Vegan) is made with firm tofu, turmeric (to give the yellow colour) and black salt (this makes things smell and tasty eggy!) You can buy good vegan egg mayo from Badgers, sold fresh in a tub. Or sub with tofu, and flavour things up with The Vurger Co’s mayo or spicy mayo.c.
Make a Vegan Egg McMuffin!
This Vegan Egg McMuffin (Romy London) is made with firm tofu, then flavoured with vegan sliced cheese, black salt (makes this taste eggy), black pepper and optional plant-based ham or bacon, served in an English muffin. And ketchup!
