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Home » Recipes » Recipe

The Essential Vegan Sandwich Stacking Guide

Aug 19, 2014 · by Katie Koteen · This post may contain affiliate links · 3 Comments · Modified: Aug 22, 2022

Sandwich_Postcard_01_Page_1


In just a few short weeks the littles will be walking through those kindergarten doors for the first time — eek! I’m sure she’ll be loving it and after a long, fun summer I’m ready for an honest to goodness schedule! I love a well planned week and what better way to get everyone back on track than with a perfectly packed lunch. Saves time and money — just like our meal plans! So here we are, let’s make a fantastic sandwich.

Sandwich Components

The wrapper: French roll, whole wheat, ciabatta, pita, sprouted wheat, sourdough, tortilla, lettuce, kale

Veggies: lettuce, spinach, arugula, sprouts, carrot, cucumber, tomato, avocado, roasted peppers, grilled eggplant, mushrooms, ren onion, olives, pickles

Spreads: mustard, vegan mayo, hummus, olive tapenade

Proteins: Hummus, bean spread, grilled tofu, baked tofu, tempeh bacon, seitan bacon, fake lunchmeat kinda stuff, vegan meatballs, bbq tempeh

Extras: Basil, pepper, italian dressing, sauerkraut, salt

sandwich_01

Sandwich Time Savers:

sandwich_04

One of the biggest lunch making obstacles is the morning rush. Wake up a little late, kids won’t get dressed and then there’s totally not a moment left to grate carrots or slice a zucchini. Yet again, I end up with a frozen bean burrito for lunch — blah. So Sunday evening, pull out the food processor and make a little assembly line. Prep all your veggies and keep them in tidy little tupperwares with a damp paper towel. Then the night before you just grab, stack and pack. Easy as that. If you leave the spreads off, you can even make multiple days sandwiches.

Ultimate Veggie Sandwich

This is absolutely my favorite combo and terribly Americana. If you're looking for something a bit more exotic, checkout our recipes for a BLTA Sandwich.

  • Whole wheat bread
  • Avocado
  • Tomato
  • Grated carrots
  • Cucumber
  • Mashed white beans (if I’m already using the food processor, I’ll twirl them in to make them extra smooth, but a fork works fine too)
  • Vegan mayo
  • Fresh cracked pepper

What’s your favorite stack? And while we’re on the topic, who makes the better vegan mayo? Vegenaise or Just Mayo? I can’t decide!

More Recipes

  • Our Favorite Creamy Vegan Pasta Recipes
  • The Best Vegan Chili
  • Vegan Enchiladas with Jackfruit and Black Beans
  • Warm Fall Harvest Bowl

Reader Interactions

Comments

  1. georgia

    August 22, 2014 at 9:28 pm

    Mashing beans with your hands/fists is totally fun. If you have kids, they would enjoy this squishy experience as much as I did.

  2. Well Vegan

    August 20, 2014 at 8:11 pm

    @John - Uh yeah, black food usually = mold. Not too appetizing, but thanks for the hummus recipe! That part looks dee-lish!

  3. John

    August 19, 2014 at 8:14 pm

    I especially like the mashed bean part of this recipe. I make my own hummus and its great because you can put any spice or flavor you like in. My favorites are roasted garlic and cilantro/jalapeno. My hummus recipe is pretty simple:

    one can of beans
    olive oil (amount depends on texture you want)
    lemon (little bit)
    salt/pepper
    tahini (few table spoons)
    * don't use black tahini unless you want black hummus. I use blacked tahini one time and it tastes the same, but the psychological effect was devastating. Black hummus is just wrong. If you disagree, give a shot. You'll see.

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