Tuesday, 10 November 2020

3 Vegan sandwiches


  • Cook time: 22 min
  • Preparation time: 110 min


  1. We toast all the slices of bread on a griddle on both sides and set aside.
  2. For the sandwich with chickpeas and pipes: finely chop the onion and place it in a bowl, add the semi-crushed chickpeas, mustard, the pipes, agave syrup and slightly chopped basil. We place the filling on a slice, accompany the cherrys in halves, tender shoots and close.
  3. For the mushroom and zucchini sandwich: cut the onion into julienne strips, the zucchini into half moons and sauté in a pan with oil. When the onion is transparent, add the mushrooms and sauté. We add soy sauce, apple cider vinegar, and agave syrup. Reduce and finish with a little fine corn flour diluted in water to give the sauce texture. We place between two toasted breads with a little arugula.
  4. For the aubergine bacon, hummus and salad sandwich: we prepare a sauce by mixing the oil, soy sauce, agave syrup, paprika, garlic and pepper. Spread thin slices of aubergine on both sides and bake them at 150ºC for between 20 and 25 minutes. Assemble the sandwich with a little hummus on the base, the aubergine bacon, tomato slices and finally, the chopped bud. We close and… enjoy this sandwich tasting!


  • The chickpea and pipe sandwich can adapt a bit to the season of the year in which we find ourselves. Since it is summer, we have chosen to make it cool. But if you prefer to make it warm or hot, you can fry the chopped onion and when it is transparent add the chopped chickpeas until toast. again follow the same process.
  • For the zucchini and mushroom sandwich, you can use the mushrooms that you like the most. We have chosen this mix because they are very varied and fit us very well. But you can perfectly use mushrooms, shiitake mushrooms, boletus ... or any other.
  • We accompany it with arugula to provide freshness and because in terms of flavors, they work very well together.
  • For the aubergine sandwich, cooking the aubergine in this way we get it to have the same crunchy texture as the bacon when we toast it and some light smoky flavors thanks to the sauce and spices we use. That's why we call it “aubergine bacon”.


Whenever we think of a fast food to prepare and easy to transport in those moments that we will not be able to have a table and tablecloth, as in a route through the mountains, we think of sandwiches or sandwiches. Within two slices of bread can fit a world of possibilities and flavors, both salty and sweet.

In restaurants, the vegetarian or so-called "vegetable" option is one of the great battles of the vegan population, but as we see in this recipe, a vegetable sandwich does not have tuna, nor does it have to be an unattractive and tasty option.

In all recipes we include a good  supply of vegetables, so fiber will be present in them. If we use whole wheat bread, we will have a greater contribution. We can also choose a gluten-free alternative, to make them suitable for coeliacs, as long as the rest of the ingredients are labeled gluten-free. Of all the options, perhaps the one that we add chickpeas is the most complete, since they are a contribution of protein.

They also serve as good ideas to easily make recipes with vegetables to include in other dishes, along with a source of protein and even carbohydrates.

If instead of agave syrup, we make a sauce with citrus fruits, we reduce the amount of sugar added to the recipe.

Nutritional information on the featured ingredient:

The sandwich or sandwich is often used as a snack, appetizer, or even a main meal. This last option is very common in English gastronomy during the working day. The main difference with a sandwich and that characterizes a sandwich is the use of soft bread, also called sliced ​​bread.

Its creation is attributed to the English aristocrat John Montagu, 4th Earl of Sandwich, who asked his cooks for an easy and comfortable dish to eat while playing his games of cards. Today, sandwiches are no longer made solely from sliced ​​bread. Proof of this are recipes like these in which we use a rustic bread, which maintains the spongy part of a sliced ​​bread, but with crunchy crust edges to give it a greater contrast in terms of texture.

Nutritionally, it is an energetic food , which provides us with complex carbohydrates. If it is a 100% comprehensive option, it also provides us with a source of fiber. We can find suitable options for people with celiac disease, as long as it is specified on the packaging.

As we have seen in this series of recipes, we can get very tasty sandwich options , being also suitable for the vegan population, and that can delight young and old as well as appetizers, snacks or starters.

No comments:

Post a comment