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.
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.
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.
