Veggie Sandwich

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.

Nevertheless, here’s my version in which I use my low-fat hummus recipe. It’s a great way to use your homemade hummus, and it’s delicious served with Cold Cucumber Soup.

These recipes are sure to satisfy:

• Tempeh Asian Lettuce Wraps
• Tofu “Crab” Cakes
• Black Bean-Mango Salsa
• Zucchini Cakes

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 in your caption, and I won’t miss it!

Print Recipe

Veggie Sandwich

Use store-bought roasted red peppers to make this yummy sandwich and a quick saute of sliced zucchini. Hummus holds it all together.

Votes: 31
Rating: 3.32
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Prep Time

15 minutes

Cook Time

10 minutes

Servings Serving Size

people 1 sandwich MetricUS Imperial

Ingredients

• 1 medium zucchini sliced 1/4″ lengthwise
• 2 Splashes tamari soy sauce
• 2 large jarred roasted red peppers
• 2 slices red onion
• 6 Tbl hummus
• 2 leaves lettuce or sprouts
• 4 slices whole grain bread
• 4 tsp yellow mustard optional

Prep Time 15 minutes Cook Time 10 minutes Servings Serving Size people 1 sandwich MetricUS Imperial Ingredients 1 medium zucchini sliced 1/4″ lengthwise 2 Splashes tamari soy sauce 2 large jarred roasted red peppers 2 slices red onion 6 Tbl hummus 2 leaves lettuce or sprouts 4 slices whole grain bread 4 tsp yellow mustard optional

Votes: 31 Rating: 3.32 You: Rate this recipe! Add to Meal Plan: Select Course to Add:BreakfastLunchDinner This recipe has been added to your Meal Plan

Instructions

1. 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.
2. Lightly toast bread and spread one side with mustard.
3. Spread hummus on the second piece and layer zucchini, pepper, onion.
4. Top with lettuce or sprouts.

Nutrition/Notes

mustard not included

Nutrition Facts

Veggie Sandwich

Amount Per Serving

Calories 247 Calories from Fat 62

% Daily Value*

Total Fat 6.9g 11%

Saturated Fat 0.3g 2%

Sodium 462mg 19%

Total Carbohydrates 38.2g 13%

Dietary Fiber 5.2g 21%

Sugars 6.1g

Protein 4g 8%

Vitamin A 37%

Vitamin C 67%

Calcium 7%

Iron 4%

* Percent Daily Values are based on a 2000 calorie diet.