There is something so satisfying about biting into a hearty, veggie sandwich. It feels like a treat but you can be guilt-free since it’s stacked with so much pure and fresh goodness.
Serve with a pickle, add a side of kale chips, and you have a beautiful hearty meal that certainly satisfies! Some may think recipes for a sandwich isn’t necessary, but there really is magic in crafting a beautiful and tasty sandwich.
In the course of a week or even a day, I look at many recipes when I’m thinking about menu planning. I stumbled upon a yummy recipe for a veggie sandwich, but unfortunately, I could not find it again.
These recipes are sure to satisfy:
This sandwich layers some oil-free zucchini cooking in such a quick and simple way. Honestly, you won’t want to cook zucchini any other way once you figure out how great his method is.
Layers of roasted red pepper, fresh hummus, lettuce, and red onion. Crisp, soft, tangy, salty, and overall balanced in flavors and textures.
Of course, you can add your favorite variations using eggplant, tomato, mushrooms, whatever you please! If you would like to add more protein, you can add some slices of baked tofu or tempeh with a dash of chipotle spice.
If you feel like making this sandwich extra jazzy, you can add in oil-free pesto, as well! You could also serve this as a wrap. Whole foods now sells raw wraps and even coconut tortillas. Collard leaves work wonderfully as well if you want to keep this all veggie-based.
I’d love to hear your feedback in the comments below for this Veggie Sandwich! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking
- Place zucchini slices in a pan with a little water and the splash of Braggs or tamari. Cover and heat for a few minutes until it's wilted.
- Lightly toast bread and spread one side with mustard.
- Spread hummus on the second piece and layer zucchini, pepper, onion.
- Top with lettuce or sprouts.