2 Vegan Sandwich Recipes I'm OBSESSED With Right Now
These vegan sandwich recipes are easy, healthy, high-protein and so delicious! Perfect for vegan meal prep, school & work lunches or anytime you’re craving a sandwich. Both 100% vegan and gluten-free!
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*Sushi Sandwich*
INGREDIENTS:
1 sheet of sushi nori (seaweed)
⅔ cup cooked rice (sushi, jasmine or short grain)
3 avocado slices
*For the smashed edamame:*
1 cup frozen shelled edamame, thawed in warm water
½ tbsp gluten-free soy sauce or tamari
1 tbsp tahini
½ tbsp rice vinegar
½ tsp garlic powder
Pinch of red chili flakes
1. Add the thawed edamame to a bowl and mash the beans with a fork or potato masher until well mashed and chunky. Add the remaining ingredients to the bowl and mix well together with the fork until it’s a uniform, thickened chunky mixture.
2. Place the nori sheet shiny side down on a plastic wrap lined cutting board and slightly dampen the edges with wet fingertips. Add half the rice in the centre of the sheet and shape into a flat square shape at a 45 degree angle to the edges. Add half the smashed edamame mix on top of the rice, followed by the avocado slices.
3. Add the other half of the rice in a layer on top of the other ingredients. Take 2 opposite corners of the nori sheet and bring them together in the middle over the rice, overlapping the corners slightly, then repeat the other two corners. Lay the sandwich corners side down and wrap tightly in plastic wrap, let sit for 10 minutes for the edges of the nori to stick together.
4. Remove plastic wrap, and cut the sandwich in half using a large sharp knife, then enjoy!
*Mediterranean Tofu Cream Cheese Sandwich*
2 slices good quality gluten-free sandwich bread
¼ of a zucchini, sliced in coins
½ a roma tomato, sliced
Handful of greens
*For the tofu cream cheese:*
1 block extra firm tofu
Juice of 1 lemon
¼ cup sun-dried tomatoes, chopped
1 tsp garlic powder
1 tbsp nutritional yeast
½ tsp salt
⅛ tsp black pepper
Splash of soy milk, for blending
1. To a food processor, crumble in the tofu followed by the remaining ingredients. Secure the lid and blend on high-speed until it becomes a thick, spreadable texture. Add a tbsp of unsweetened plant milk at a time to help it blend, and stop to scrape down the sides as needed.
2. Toast your bread slices to your liking (toasting optional) and spread the sun-dried tomato cream cheese on in a thick layer on each piece of bread. Layer on the sliced tomatoes, zucchini and arugula, place the other piece of bread on top, cut in half and enjoy!
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*FIND ME IN OTHER PLACES!*
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