Veggie Sandwich

In the course of a week or even a day, I look at many recipes when I’m thinking about menu planning and I’d seen a yummy recipe for a veggie sandwich which I could not find again. So, here’s my version, using my low-fat hummus recipe.. It’s a great way to use your homemade hummus, and it’s delish served with Cold Cucumber Soup.

This sandwich layers some oil-free zucchini, cooked in such a quick and simple way, you wont want to cook zucchini any other way once you figure out how great this 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.

These recipes are sure to satisfy:

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

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!