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). 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 Sausage & Peppers Sandwich (Make It Dairy-Free) adds in Dijon mustard, tomato paste, mushroom broth and Italian seasoning.
Also see the post on where to buy good vegan sausages.