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.
Use vegan butters with no palm oil. Keep these recipes away from pets due to toxic ingredients (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.
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!