vegan sandwich

Vattayappm is a&nbsp; soft&nbsp; and&nbsp; spongy rice cake. It&nbsp; is&nbsp; made&nbsp; with&nbsp; a fermented rice&nbsp; batter.&nbsp; &nbsp;Coconut , sugar&nbsp; and&nbsp; cardamom are&nbsp; the other&nbsp; ingredients&nbsp; that&nbsp; give&nbsp; it its&nbsp; classic&nbsp; taste&nbsp; and&nbsp; aroma.&nbsp; &nbsp;

Vattayappam

C Fine Raw Rice Powder

Tbsp Broken Rice/ Flour (Notes 2)

C Grated Coconut (Lightly Packed)

½ Tsp Active Dry Yeast

Tsp Cardamom Seeds (2-3 pods)

Water

Salt

Sugar

Take ½ C water in a pan and bring to boil. Add the broken rice or semolina to it cook for 1 minute stirring often.  The water is absorbed into the solids and a thick  mix is formed. Turn off the heat and let it cool until  warm to  touch.

Make the cooked starch (Thari Kachiyathu)

Warm the  remaining  water   to  about  100 °F or  just  warm to  touch.  Take 1/4 C  water in a bowl and   stir  in 1  tbsp of   sugar.  Sprinkle  the yeast  on top and  set  aside to  bloom for   5  to 10  minutes.&nbsp;

In a blender grind the grated coconut and 2 Tbsp  sugar to a fairly smooth paste. If needed add a little water to facilitate grinding.

&nbsp;Mix the rice flour, the cooled starch, salt,  activated  yeast  solution  and the ground paste in a large bowl.   Add enough of  the  remaining water to this mix to make a very thick batter.  Cover the  bowl and set aside to ferment in a warm place for 6 to 8 hours.

Make batter

&nbsp;The batter  has  fermented  enough  when it  almost doubled in size,  and  you  notice  yeast  activity on top.  Crush the  cardamom  seeds  to a  fine  powder.  Sprinkle  the  cardamom  powder  and  the remaining sugar on top of  the batter. Mix well.

&nbsp;Grease the bottom and sides of a steamer pan - similar to an  8- or 9-inch circular cake tin. Pour the mix into a steamer pan and set aside for 15 to 20  minutes.

&nbsp;Meanwhile, bring water to boil in the steamer. When the water boils set the prepared pan in the steamer.  The bottom of the pan should not touch the water. Cover and steam for 20 minutes over medium heat.

&nbsp; The vattayappam is ready when it begins to slightly pull away from the sides of the pan. Remove from the steamer, cool to room temperature slice and serve.

Steam

A hearty vegan Green Goddess Sandwich full of fresh spring veggies and smashed chickpea salad. Fresh herbs and Mustard give these a delicious burst of flavor!




Green Goddess Sandwich

Vegan Chickpea Salad (see below)

bread

Maille Mustard

lettuce leaves

Turkish cucumber, thinly sliced

carrot, thinly sliced (use a vegetable peeler)

radishes, thinly sliced

avocado sliced

sunflower

chickpeas,

Italian parsley

dill (or sub ⅛ cup fresh tarragon)

mustard

Vegan Mayo

salt and pepper

Make the chickpea salad, placing all ingredients in a medium bowl, mix and smash with a fork until well combined. Taste and adjust salt and pepper to your liking.

Assemble the sandwiches. Spread a little whole grain mustard on the bread.

Top with lettuce and a generous amount of the chickpea salad.

Layer sliced cucumber, carrots, radishes and avocado.

Whole family (including my non-vegan oldest son) LOVED this sandwich.  We used a much smaller seeded vegan bread and did a side of vegan tomato soup with a cornichon garnish.  SO GOOD!!!   Thank you!!!!

I loved this recipe! Very complete flavor and texture profiles that taste like something I would get at the downtown cafe. I was able to get four sandwiches out of this recipe. Not difficult to make either. I liked using toasted bagels.

this makes a fantastic sandwich. I made it as an egg salad instead of making it with chickpeas and it was perfect.

This has become my go-to sandwich for the work week.  Yum!  As a newbie with nutrition facts, do the nutrition facts associated with this recipe pertain to the filling only?  Thanks!

I just love how you've used the microgreens. Not many people know how much flavour is packed in those tiny leaves.

Mmmm. I am in no wat vegan, but this was a surprisingly delicious meat-free sandwich :)

This was so yummy!  My husband couldn't believe it was chickpea salad.  I made it with a few changes.  I used guacamole since I didn't have any avocados and added broccoli sprouts.  DELICIOUS!!!  Thank you again!

Wonderful recipe! I'm keeping it for life.

A nice hearty veggie sandwich. The chickpea salad would also be awesome in lettuce cups if you wanted leftovers and don't want to double up on carbs.

I love chicken salad but since going plant based last January it’s been difficult to find a good vegetarian replacement that satisfies this craving.  The smash chic pea salad sandwich was amazing! Looking forward to trying other chickpea recipes

I cannot stop making this delicious chickpea recipe! I love sandwiches, and I've been lacking a solid recipe since becoming vegan. This is a fantastic substitute for tuna salad for my other sandwich lovers out there!

https://content.jwplatform.com/videos/4DAx2NRu.mp4

How to make the most delicious, vegan, green goddess sandwich with herby chickpeas! Simple, easy and delicious! 

Thanks to a few tricks and tips, this is the best Vegan Egg Salad ever! It makes the perfect sandwich on sourdough bread with butter lettuce, and is full of plant protein.

Vegan Egg Salad Sandwich

firm tofu ((16 oz))

Vegan Mayo (| homemade

yellow mustard

dill pickle juice

sweet relish

smoked paprika

turmeric (optional, for color)

salt, or

black pepper

green onion,

bread, butter lettuce

Press the tofu: Wrap the block of tofu in paper towels or a clean tea towel. Place something heavy on top of it, like a cast iron pan, and let it sit for 20 minutes.

Make the dressing: While the tofu presses, whisk together the vegan mayo (1/4 c), yellow mustard (1 tsp), dill pickle juice (1 1/2 tbs), sweet relish (2 tsp), smoked paprika (1/8 tsp), turmeric (tiny pinch), salt (1/2 tsp) and black pepper (1/4 tsp).

Slice the tofu: Once the tofu is pressed, slice the block into thin strips, then slice thinly the other way. Chop into even smaller pieces. (SEE PHOTOS ABOVE FOR REFERENCE)

Add the tofu to the bowl with the creamy dressing, along with the sliced green onions. Stir well. Cover and refrigerate for 30 minutes if possible before eating, to let the flavors meld together. Serve on sourdough, or other bread (gluten free if needed) with butter lettuce. Enjoy!

The classic egg salad sandwich has been made vegan. Yummy tofu based sandwiches with 3 flavour options!

Vegan 'Egg' Salad Tofu Sandwiches- 3 ways!

250 g tofu (firm)

tsp kala namak/black salt

turmeric

bread (Choose the bread you love!)

tso black pepper

tbsp fresh cress

tsp mild curry powder

mango chutney

cos lettuce

tsp wasabi paste

tsp soya sauce

radishes

watercress

Pat the firm tofu dry.

Crumble the tofu into small chunks

Add the black salt (kala namek), turmeric and vegan mayo and mix to combine. Add more ordinary salt to taste.

For the Gasic Vegan Egg &#039;Tofu&#039; Salad filling.

To the basic recipe above, add a big grind of black pepper.

Assemble the sandwiches with lots of cut fresh cress and a generous layer of the tofu egg salad between two slices of bread.

For the Classic Vegan Egg &amp; Cress.

Add a teaspoon of curry powder or garam masala to the basic vegan egg salad mix.

Assemble the sandwiches with a few pieces of lettuce, a smear of the mango chutney and a generous layer of the curried vegan &#039;egg&#039; tofu between two slices of bread.

For the Curried Vegan &#039;Egg&#039; Sandwich

To the basic recipe add 1/2 teaspoon (or more!) of wasabi and the soy sauce. Mix well.

Assemble the sandwiches with sliced radish, a generous layer of the wasabi spiked &#039;egg&#039; tofu and watercress between two slices of bread.

For the &#039;Sando&#039; Wasabi Egg Salad sandwich.

Smokey Tofu bacon with lettuce, avocado and tomato. Everything you want in a sandwich but with no cruelty! Totally delicious!

T.L.A.T. Tofu 'bacon'. Lettuce. Avocado. Tomato Sandwich.

g Smoked Tofu. (Sliced thinly)

soy sauce

tsp smoked paprika

tbsp Olive Oil

For the Sandwich

Bread

0.5 Avocado

Lettuce leaves

Tomatoes (Make sure it's ripe!)

(Mayo, Ketchup or even brown sauce. You do you.)

Thinly slice the tofu, then sprinkle it with soy sauce &amp; smoked paprika

Pan fry in the olive oil until crispy.

Then: Build your sandwich. Try not to eat all the yummy, crispy tofu before you make the sandwich. It's a hazard, I tell you!

Apply to face

With carrot bacon AND tempeh bacon, this Vegan BLT is full of both flavor and nutrition! A healthier version of the classic, keep it oil-free with my Aquafaba Mayo. For a gluten-free BLT, use your favorite GF bread, and use tamari in the marinade. TIP: For simplicity I opted to bake the carrots and tempeh together, but if you have an air fryer and want to try Tabitha Brown&#039;s method for extra crispy carrot bacon, check out her easy instructions in this YouTube video.

Vegan BLT With Tempeh and Carrot Bacon

carrots,

Oil-Free Vegan Mayo (Or sub store-bought)

beefsteak tomatoes

tamari or soy sauce

maple syrup

onion powder

liquid smoke

apple cider vinegar

paprika,

Prep and preheat:

Preheat oven to 400 degrees F (204 C). Line two small baking sheets with foil or silicone mats, and place a baking rack on top. See Notes for stovetop cooking suggestion.

Toast bread:

Make marinade:

In a shallow container, stir together the marinade ingredients. Arrange the tempeh in the container and set aside to marinate while you prepare the carrots.

Slice carrot bacon and arrange tempeh on baking rack:

Trim off the tops and skinny ends of the carrots. Use a peeler to create paper thin slices of carrot. Transfer the tempeh to the baking rack, then place carrots in the marinade. Let sit for a few minutes, then transfer carrot slices to the rack (reserve marinade). Be sure there&#039;s room around each piece of &quot;bacon&quot; and that nothing is overlapping.

Bake:

Bake for 6 to 7 minutes. Remove pan from oven, and flip the carrot bacon. Bake 6 to 7 minutes more or until carrots are beginning to brown. Transfer carrot bacon to a plate. Brush tempeh with some of the remaining marinade, and return pan to oven. Bake tempeh for 10 more minutes or until hot and lightly browned. Set aside to cool.

Assemble:

To assemble the BLTs, spread each slice of bread with mayo (don&#039;t be shy)! Add tomatoes, tempeh, carrot bacon, and lettuce, and top with bread. Slice on the diagonal and serve.

This vegan hummus wrap is quick, simple and, best of all, healthy! Follow this easy recipe for a delicious lunch.

Vegan Hummus Wrap

wheat tortilla

hummus

tomato, sliced

avocado, sliced

spinach and mixed greens

Spread the hummus into a long rectangular shape down the centre of the tortilla wrap.

Next, layer the sliced avocado and tomato on top.

Wrap the tortilla into a burrito shape and fold in the sides. Then, cut it in the middle and serve.

That's a great thing to do with leftover hummus. I prefer wraps to bread as there is more filling to bread content. Looks great.

This turned out amazing!! I no longer have to buy hummus wraps at the grocery store for $10!

Roasted cauliflower seasoned with Greek spices served with creamy dairy-free tzatziki, and fresh crisp veggies wrapped in warm flatbread – these vegan gyro wraps are easy, healthy and delicious!

Vegan Cauliflower Gyros

cauliflower

garlic cloves,

juice of large lemon

tbsp extra virgin olive oil

tbsp red wine vinegar

oregano

tsp cumin

rosemary

salt

tsp black pepper

tsp coriander

cayenne pepper, optional

flatbread (or naan)

vegan tzatziki Sauce

cherry tomatoes, sliced

cucumber, sliced

red onion,

parsley

olives

Defrost the cauliflower overnight in the fridge or a few hours at room temperature. Cut up any larger pieces so that the florets are all roughly the same size for even cooking. Drain the cauliflower and dry it as much as possible on paper towel or a clean tea towel if necessary. Place in a large bowl.  In a small bowl, whisk together the ingredients for the marinade. Pour the marinade over the cauliflower and toss. Cover and marinate for a minimum of 30 minutes, but a few hours is best.

Preheat the oven to 425°F. Lightly oil a large baking sheet, or line it with parchment paper. Spread the cauliflower out on baking sheet, ensuring there&#039;s space between each floret. Once the oven has preheated completely, place the cauliflower on a middle rack and roast for 25-35 minutes, tossing once half way through. Prepare your toppings and tzatziki.

For the Cauliflower:

Warm the flat-breads by wrapping them in foil and placing them in the oven during the last few minutes of roasting the cauliflower.

Layer the cauliflower, tzatziki, veggies and olives down the middle of a warm flatbread. Fold the sides of the flatbread over the fillings. Wrap in parchment or foil to help make things less messy if desired. Store leftover cauliflower, toppings and flatbread separately - these wraps are best assembled just before serving.

Assembling the Gyro Wraps:

Smashed Chickpea Avocado Sandwich -VEGAN, FAST and Healthy....... and oh sooooo satisfying! The best part? Whip it up in 5 minutes flat!

Smashed Chickpea Avocado Sandwich

avocado

olive oil

chickpeas

scallions, finely slided

pepper

cayenne or chili flakes

light squeeze of lemon juice

whole grain bread

Optional Additions – sprouts, radish,grated carrots, cucumber, fresh herbs

Place avocado and oil in a bowl and mash with a fork until relatively smooth. Add chickpeas and mash with fork. Stir in scallions, salt, pepper, cayenne and lemon juice to taste. Add optional herbs.

Pile on a piece of whole grain bread, top with sprouts and the other slice. Cut in half, and perhaps share&#8230; this makes a hearty sandwich!

I made this and not only was it easy, it was delicious!  Highly recommend it!

So good! I ended up using half a can of chickpeas (so a bit more than half a cup) and chipotle chili pepper in place of the cayenne. I spread it on whole grain naan and topped with spinach and tomato slices. I could eat this every day!

I made this sandwich without the chick peas and just mashed 1/2 of an avocado, added some chopped red onion and celery.  Sprinkled it with about 1/4 of juice of a lemon, salt and pepper.  Spread it on Dave's Seed Bread, added a few slices of cucumber, and used avocado mayo.  Yum!  Thanks for the inspiration.  So quick, easy and delicious!

Delicious.  Since this recipe makes 2 servings, I halved the ingredients and served it openface on 1 slice of multigrain bread, sliced cucumbers, and a bed of baby spinach.  Sprinkled with smoked paprika.  This will be a regular lunch for me, thank you!

Easy, good and healthy!! Getting healthier and feeling better recipe by wonderful recipe!
Thank you!!

I made two sandwiches from this recipe. 🤩 the lemon and olive oil make it taste so bright and fresh!  That’s a welcome addition to winter cooking.

Loved this sandwich recipe! I'm always looking for easy things to make quickly to take to school for lunch. This one's a winner! Passing it on to my teacher friends! Thanks for the great inspiration!

This was an awesome recipe as usual. I made a small sandwich and ate the rest with a spoon. I added broccoli sprouts to my sandwich. Very tasty recipe. Thank you for creating such a great blog with recipes that work.

Made as shown with addition of chopped red pepper, daikon radish, carrot..  In a wrap lined with hummus was excellent!

Wow. Just wow. Such a healthy and delicious recipe that is good to the last bite! Highly recommend adding chilli flakes if you like some heat, and I also used chipotle olive oil instead of regular for extra spice. Made half the recipe into a wrap and still had a bit of the filling left over on the side! Just as good in the wrap as it is by itself. Thank you for this! Going to be a new regular on the lunch menu for sure.

Top 32 vegan sandwich recipes from across the web

The most viewed vegan sandwich recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

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Vegan Chickpea Salad Sandwich

Top 32 vegan sandwich recipes from across the web

The most viewed vegan sandwich recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vattayappam

Green Goddess Sandwich

Vegan Egg Salad Sandwich

Vegan 'Egg' Salad Tofu Sandwiches- ...

T.L.A.T. Tofu 'bacon'. Lettuce. Avo...

Vegan BLT With Tempeh and Carrot Ba...

Vegan Hummus Wrap

Vegan Cauliflower Gyros

Smashed Chickpea Avocado Sandwich

Vegan BLT Sandwiches with Smoky Tem...

Vegan Meatball Sub Sandwich

Vegan Reuben Sandwich

Pulled Pork Style BBQ Mushroom Sanc...

Crunchy BBQ Chickpea Salad Sandwich

Peruvian Sandwich (Vegetales Sanguc...

Pulled Shiitake Mushroom BBQ Sandwi...

The Perfect Vegan Tuna Melt

Vegan Chicken Salad

Spicy Onion Bhaji Slaw Sandwich

Cucumber Hummus Sandwich

Vegan Bombay Cheese Sandwich with C...

Smashed Chickpea Salad Sandwich Rec...

Beyond Steak Tips Recipe

Perfect Vegan Sloppy Joes

BBQ Tofu Sandwich

Vegan Cuban Style Sandwich Sliders

Pickled Vegetable Sandwiches with C...

Chickpea Avocado Mash with Lemon

Roasted Vegetable Panini with Pesto

Roasted Vegetable Sandwiches With S...

Why You Should Be Eating Lentils Al...

Vegan Chickpea Salad Sandwich

The most viewed vegan sandwich recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine