Any good veggie focused sandwiches people have done? Looking for very little to no animal products. So far done well with combos of onion, cucumber, tomato, and hummus alongside cream cheese (tried both vegan and non vegan based cream cheese).
Sun dried tomatoes and olive pate (blitzed olives with garlic, herbs and olive oil into a nice spread) as well as Armenian eggplant spread have also been freaking awesome additions to my pantry for veggie sammies. Anyone used seitan or other more heartier vegan protiens in sandwiches? Looking for something that isn’t too crumbly or wet like tofu.
Falafel, avocado, cucumber, hummus. So good. The only vegan sandwich I ever really eat.
Falafel is awesome in a wrap with a good sauce
There’s this local tofu dip that I like to make egg salad sandwiches with. Found lots of different recipes online but this one sounds about right: https://www.copymethat.com/r/LzkYtQwyy/homemade-tobys-tofu-pate/
Anyone used seitan or other more heartier vegan protiens in sandwiches?
Hell yeah. It’s not very hard to make a good log out of vital wheat gluten, and if you slice it thin it can be a good substitute for roast beef or ham.
Also bbq soy curls on a burger bun are kinda like a bbq chicken sandwich.
Pan seared large portabello mushrooms are great on sandwiches as the central ingredient, highly recommend.
Second
A wild mushrooms salad is really nice. The salad has preserved mushrooms, onions and mayo in it, can use vegan mayo.
Pickled onions, mushrooms, cumumbers and other pickles are good too.
I really like a tomato, basil & mozzarella sandwich, but this isn’t vegan.
Bell peppers on a sandwich are also really good raw, they have such a good crunch. I often have sliced bell pepper with some fresh cheese product, ricotta or such.
A paste with sun dried tomatoes and olive oil is very good.
Vegan cheese is also pretty easy to make so I sometimes use that.
Then I make this vegan lax from carrots that is amazing on a sandwich. It’s all flavour and very easy to make. You pickle a carrot that has been thinly sliced lenghtwise in salt, liquid smoke, sugar and spices of choice overnight.
Steamed eggplant slices tossed with some spiced oil, cherry tomatoes and basil. I’ve had it as a taco, but as a sandwich it should work, too.
Use miso paste as a spread, too!
Nasu dengaku sandwich sounds amazing
It’s certainly not a hearty protein but I really like these little peppers, in the US I’ve only ever seen them sold as “Peppadew” but that apparently a brand name and they’re technically called Juanita peppers.
They’re pickled and sweet and tangy and really good on a veggie sandwich with hummus or avocado or the like to give a creamy savory flavor.
I originally became aware of them as “the weird sweet tangy peppers on the Mediterranean veggie sandwich at Panera” and spent a couple of years trying to figure out what they were called.
I actually just now found out that Peppadew was a brand and not a pepper variety.
Nice I’ll have to try them out in a couple recipes, I feel they’d be really good in pasta dishes as well as sandwiches
Anyone used seitan or other more heartier vegan protiens in sandwiches?
No because I dislike sammiches but Future Lettuce’s quick seitan has a tender, Chinese-style chicken texture that would go well in a sando:
https://files.catbox.moe/mxh23c.mp4
For a more complicated method that produces a ham-like luncheon “meat”, I’d go for this recipe.
One filling for sammies or wraps that I think is pretty great is a veggie roast: get a tray, slap chunks of pumpkin, tomato, onion, garlic, and any other root vegetable or things like eggplant and capsicum and roast it all together with a coating of olive oil. Use as the base for a filling and add some herbs and leafy greens or other toppings like olives or capers as per your preference.
You can freeze this filling if you make a big batch of it ahead of time too.
Cool I’ll have to check out the “meat” loaf recipe, I’m not really trying to replicate “meat texture” just something that keeps it’s form and is high in protein so mainly legume focused
If you’re looking for a simpler alternative for this then you could try sourcing TVP slices like this:
The trick to good TVP texture is to fry it dry (i.e. in a bit of oil but without any moisture) until it’s lightly golden on the outside, then throw in a strongly flavoured broth or liquid base to get it to soften up. Golden Mountain sauce is my go-to but you can get more elaborate and use things like liquid smoke, black vinegar, spices like dried ginger, garlic, onion, cumin, 5 spice etc. It’s a lot like tofu in how it absorbs whatever gets put with it, if somewhat more absorbent, so you can also use things like curry paste or kimchi or miso with enough liquid or broth to thin it out a little and the TVP will soak up all those flavours.
That looks like a good option especially for a vegan banh mi thanks!
I found a YouTube link in your comment. Here are links to the same video on alternative frontends that protect your privacy:
I didn’t see it mentioned yet, but black salt is pretty nice.
I always liked the smell of sulfur when I still ate eggs. Adding some black salt on my sandwiches kind of does the trick.
Huh I’ll have to take a look and give it a try then
Ah I remembered the name: Kala namak. It can get expensive though compared to normal salt. But if you only use it like an ingredient it’ll last really long.
I guess not really veggie but I fuckin love peanut butter and banana sandwiches. I have to imagine that translates well to peanut butter and any veggie that goes well with peanut butter which is most of them.
Banana pb sandwiches with a bit of cocoa, cinnamon or brown sugar omg
A good slaw or kim chi will make anything shine. If you want a good veggie protein, refried beans for a torta or a bean dip can be used as a sandwich spread.
I’ll give the bean dip a try, and yeah should really try adding some kimchi into more of my cooking (currently just have it on rice and in soups/stews)
I use fried tofu, I refry it with shredded ginger and say sauce, then the usual fixings lettuce tomato avocado spicy dill pickles and red onion. The red onion is the secret thats so yummy
Red onion is where it’s at for sandwiches and salads
If you don’t mind a little spillage, lightly mashed refried beans or (fried) chickpeas go hard in my sandwiches and are proteiny. Or just mash them all the way into bean/chickpea burger for extra togetherness.
Cemitas without cheese or with a vegan cheese are the way to go
For chickpeas I’ve done the falafel in wraps and it’s freaking awesome, I’ve thought similarly of doing a patty style with chickpeas and some type of binder.
Blending chickpeas and little flour can be enough to get a soft ‘patty’. Gram (chickpea) flour is a great alternative, which is just chickpeas milled so fine it holds together quite strongly, but can be pricey depending on area.
Really liking the suggestions from others in the thread so I’ll just add:
Having pesto with the sundried tomatos is pretty good as a starting point to layer on other flavours. I’m guessing you’d use nutritional yeast instead of parmesan for the saltiness in the pesto.
Also, if you don’t mind staining the occasional white t-shirt, tinned beetroot is a great last-second addition to sandwiches if you think it’s lacking character. I find it has a nice mellow sweetness that contrasts well against traditional savoury/sour pairings, without being too sweet like a chutney or relish.
Been doing marmite and nutritional yeast for soups will have to give them a try for sandwich making, also big fan of pickled beets so I’ll have to make another batch soon (I ussually just snack from the jar or add them to potato salads or regular salads)
If you like marmite and if it’s available where you live, Vegemite is vegan and definitely belongs in sandwiches. A common one here is Vegemite, avocado and feta on crusty bread or toast (you could try brining some soft tofu to get something approaching feta). Unfortunately it doesn’t travel/keep well so it can’t really be a packed sandwich, but it’s got umami, yeasty/sour notes and creamy all in one.
I’ll have to order some, sadly I don’t have any locally sourced by me so Amazon way I’ll have to go for it
