12 Mouth-Watering Vegan Sandwiches

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I have a never-ending love for sandwiches. I think that’s because I love bread and I don’t always want to be in the kitchen forever. Luckily, there are dozens of delicious vegan sandwiches you can make. To save you a bunch of time and effort, I’ve created a shortlist of 12 of my favorite vegan sandwiches.

What’s great about this list is that all of them are nutritious, easy-to make, and there’s a wide variety of different cuisines represented on the list. All the listed quantities should be enough to make at least two sandwiches. I’m sure you’ll find some recipes that you’ll love!

Grilled Veggie Panini

A simple, yet tasty recipe to start the list. The thing I like about panini is that you can put anything in here you like. Stuffing them with sliced veggies is therefore completely acceptable. However, I do feel you need to add the vegan cheese on top of it; otherwise the whole thing may be a bit too dry. Vegan mayo is another option I recommend you try as well!

Ingredients:

• Sliced eggplant: 8 slices
• Zucchini: 8 slices
• Bell peppers: 4 slices
• Onions: 4 slices
• Tomatoes: 4 slices
• Vegan cheese: 4 slices
• Ciabatta bread: 4 slices

Instructions:

1. Grill the eggplant, zucchini, bell peppers, and onions until they have grill marks and are tender.
2. Assemble the grilled vegetables on two slices of ciabatta bread.
3. Place a slice of vegan cheese on top of the vegetables.
4. Top with the remaining slices of ciabatta bread.
5. Press the sandwiches in a panini press until the bread is golden and crispy.

BBQ Tofu Sandwich

Now, I do love BBQ tofu because the flavor really gets into the tofu itself. This is great because without marinating tofu, it’s not that special to begin with. It’s a delicious recipe, but the only downfall is that it takes a bit of time to prepare everything. Nevertheless, definitely worth trying!

Ingredients, for BBQ tofu:

• Extra-firm tofu: 1 block (about 14 ounces)
• Your favorite BBQ sauce: 1/2 cup
• Soy sauce or tamari: 1 tablespoon
• Garlic powder: 1 teaspoon
• Onion powder: 1 teaspoon
• Smoked paprika: 1/2 teaspoon
• Olive oil or vegetable oil: 1 tablespoon

for the sandwich:

• Coleslaw (shredded cabbage and carrots mixed with vegan mayo): 1 cup
• Pickles: 4 slices
• Vegan hamburger buns: 2
• Optional toppings: red onion slices, lettuce leaves, etc.

Instructions for making BBQ tofu:

1. Press the tofu for at least 30 minutes to remove excess water. You can do this by wrapping the tofu in a clean kitchen towel or paper towels and placing a heavy object on top, such as a cast iron skillet or a heavy book.
2. Once pressed, cut the tofu into slices or cubes, depending on your preference.
3. In a bowl, combine BBQ sauce, soy sauce, garlic powder, onion powder, and smoked paprika. Stir to create a marinade.
4. Toss the tofu pieces in the marinade, ensuring they are well-coated. Let them sit for at least 15 minutes to absorb the flavors, or you can marinate them for a few hours in the refrigerator for more depth of flavor.
5. Heat oil in a pan over medium heat. Add the marinated tofu pieces and cook until they are browned and crispy on all sides, about 7-10 minutes. During the last couple of minutes, pour the remaining marinade over the tofu to glaze it.

For assembling the sandwich:

1. Toast the hamburger buns to your liking.
2. Place the cooked BBQ tofu on the bottom half of each bun.
3. Top with coleslaw and pickles. Add any additional toppings you desire, like red onion slices or lettuce.
4. Place the top half of the bun on the sandwich.

Mushroom and Spinach Panini

Simple and quick, yet nutritious and healthy. If there’s one thing I can’t stand, then it’s dry sandwiches. However, you don’t need to worry about that with this one. The cheese, mushrooms and pesto all add a decent amount of juiciness and make this a delicious meal.

Ingredients:

• Sautéed mushrooms: 1 cup
• Spinach leaves: 1 cup
• Vegan pesto: 2 tablespoons
• Vegan cheese: 4 slices
• Whole grain bread: 4 slices

Instructions:

1. Sauté the mushrooms until tender.
2. Spread vegan pesto on two slices of whole grain bread.
3. Layer spinach leaves, sautéed mushrooms, and vegan cheese on top of the pesto.
4. Top with the remaining slices of bread.
5. Press the sandwiches in a panini press until the cheese melts.

Vegan BLT

The good old classic turned into a vegan version. What else is there to say? There’s a reason the BLT is loved all around the world, and replacing the bacon with tempeh makes it a tasty vegan option. Once again, do add the mayo; otherwise it could be a bit too dry in my opinion.

Ingredients:

• Smoked tempeh strips: 8 strips
• Lettuce: 2 leaves
• Tomato slices: 4 slices
• Avocado slices: 4 slices
• Vegan mayo: 2 tablespoons
• Whole grain bread: 4 slices

Instructions:

1. Cook the smoked tempeh strips until crispy.
2. Toast the whole grain bread slices.
3. Spread vegan mayo on two slices of bread.
4. Layer smoked tempeh strips, lettuce, tomato slices, and avocado slices on the bread.
5. Top with the remaining slices of bread.

Jackfruit Pulled “Pork” Sandwich

The first time I tasted jackfruit that was prepared well (with a bunch of BBQ sauce) I couldn’t believe what I was tasting. Turns out this fruit is one of natures best meat replacements. Adding it on a hamburger bun with some coleslaw is the way you can get yourself a healthy, mouthwatering lunch.

Ingredients:

• BBQ jackfruit: 1 cup
• Coleslaw (shredded cabbage, carrots, vegan mayo): 1 cup
• Hamburger bun: 2

Instructions:

1. Cook the BBQ jackfruit until tender.
2. Toast the hamburger buns.
3. Place the BBQ jackfruit on the bottom half of each bun.
4. Top with coleslaw.
5. Close the sandwiches with the top halves of the buns.

Greek Salad Pita Pocket

I also really wanted to include a Mediterranean-style sandwich in here because it’s such a nice change of pace. Adding a Greek option was quite easy because they have many options that are quite easy to make vegan. Take this pita/wrap for example: replace the feta cheese with a vegan option, and you’re ready to go!

Ingredients:

• Diced cucumber: 1/2 cup
• Diced tomato: 1/2 cup
• Sliced olives: 1/4 cup
• Diced red onion: 1/4 cup
• Chopped lettuce: 1 cup
• Vegan feta cheese: 1/4 cup
• Hummus: 1/4 cup
• Pita bread: 2

Instructions:

1. Mix cucumber, tomato, olives, red onion, lettuce, and vegan feta cheese in a bowl.
2. Warm the pita bread slightly to make it easier to open.
3. Spread hummus inside each pita pocket.
4. Stuff the pita pockets with the mixed salad ingredients.

Smashed Chickpea Avocado Sandwich

This is a sandwich my partner loves, and we therefore eat quite regularly. Mashed chickpeas and avocado are a great combination and compliment each other really well. On top of that, chickpeas provide a bunch of protein and avocado has plenty of healthy fats. It’s also done in 10 minutes, so great if you’re in a rush.

Ingredients:

• Mashed chickpeas: 1 cup
• Mashed avocado: 1/2 cup
• Lemon juice: 1 tablespoon
• Salt: 1/4 teaspoon
• Pepper: 1/4 teaspoon
• Sliced cucumber: 8 slices
• Alfalfa sprouts: 1/2 cup
• Whole grain bread: 4 slices

Instructions:

1. In a bowl, mix mashed chickpeas, mashed avocado, lemon juice, salt, and pepper.
2. Toast the whole grain bread slices.
3. Spread the chickpea-avocado mixture onto two slices of bread.
4. Top with sliced cucumber and alfalfa sprouts.
5. Cover with the remaining slices of bread.

Portabella Mushroom Burger

Portabellas are an interesting vegetable. I preferably like to make this recipe when I want to eat a burger, but an actual burger would be too filling or too high in calories. I do recommend you try to get a bunch of water out of the portabella first by grilling it. Portabellas are still mushrooms, and they hold a lot of water, which can create a mess when you’re eating. Nevertheless, definitely worth a try!

Ingredients:

• Grilled portabella mushroom caps: 2
• Vegan burger bun: 2
• Sliced tomato: 2 slices
• Lettuce: 2 leaves
• Caramelized onions: 2 tablespoons
• Vegan mayo: 2 tablespoons

Instructions:

1. Grill the portabella mushroom caps until tender.
2. Toast the vegan burger buns.
3. Spread vegan mayo on the bottom half of each bun.
4. Place a grilled portabella mushroom cap on each bun.
5. Top with sliced tomato, lettuce, and caramelized onions.
6. Close the sandwiches with the top halves of the buns.

Tofu Club Sandwich

Just like the BLT, the club sandwich is a great recipe that’s loved by many for a good reason. This vegan version isn’t any less tasty as long as you keep rule #1 in mind: you have to marinate your tofu. If you do that, and you add some vegan bacon and some sliced avocado to it, you’ll have yourself a great sandwich.

Ingredients:

• Marinated and grilled tofu slices: 6 slices
• Sliced avocado: 4 slices
• Lettuce: 2 leaves
• Tomato slices: 4 slices
• Vegan bacon: 4 strips
• Whole grain bread: 6 slices

Instructions:

1. Marinate tofu slices and grill until golden.
2. Toast the whole grain bread slices.
3. Layer grilled tofu slices, sliced avocado, lettuce, tomato slices, and vegan bacon on two slices of bread.
4. Top with another slice of bread.
5. Repeat to make another layer.
6. Close the sandwich with the third slice of bread.

Vegan “Chicken” Salad Sandwich

Straightforward, to the point and very tasty. The great thing about vegan chicken substitute is that the taste is really pretty good with most brands. Adding some condiments and some veggies to it is the only thing that’s needed in this case.

Ingredients:

• Shredded or chopped vegan chicken substitute: 1 cup
• Diced celery: 2 tablespoons
• Diced red onion: 2 tablespoons
• Vegan mayo: 2 tablespoons
• Mustard: 1 teaspoon
• Lemon juice: 1 teaspoon
• Lettuce: 2 leaves
• Whole grain bread: 4 slices

Instructions:

1. Mix vegan chicken substitute with diced celery, diced red onion, vegan mayo, mustard, and lemon juice.
2. Toast the whole grain bread slices.
3. Spread the vegan chicken salad mixture onto two slices of bread.
4. Top with lettuce.
5. Close the sandwiches with the remaining slices of bread.

Spicy Black Bean and Guacamole Sandwich

I have a love for Mexico, so I try to throw in a Mexican version on each recipe list I create. Here’s a spicy black bean one with some guacamole and the usual suspects: bread, lettuce and tomato. If you’re into spicy sandwiches, definitely something I recommend.

Ingredients:

• Spicy black bean spread (mashed black beans with diced jalapenos and spices): 1/2 cup
• Guacamole: 1/2 cup
• Lettuce: 2 leaves
• Tomato slices: 4 slices
• Whole grain bread: 4 slices

Instructions

1. Spread spicy black bean spread on one slice of bread.
2. Top with guacamole, lettuce, and tomato slices.
3. Cover with another slice of bread.

Vegan Meatball Sub

One thing that the Italian population in the US did well was inventing the meatball sub. Luckily, we have a vegan version of it that’s healthier but taste just as phenomenal. Also, it’s made in less than 5 minutes. How can you say no?

Ingredients:

• Vegan meatballs: 8
• Marinara sauce: 1 cup
• Vegan mozzarella cheese: 4 slices
• Sub/hoagie rolls: 2

Instructions:

1. Cook vegan meatballs in marinara sauce until heated through.
2. Slice the sub/hoagie rolls in half and lightly toast them.
3. Place the vegan meatballs and marinara sauce onto the rolls.
4. Top with vegan mozzarella cheese.
5. Optionally, place the assembled subs in the oven to melt the cheese.
6. Serve hot.

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