Classic sandwich fillings get a vegan makeover!
A butty, a sarnie, open, toasted – call it what you like, there’s no denying that the humble sandwich is still the lunch of choice for most Brits. Do you get stuck in a rut with your vegan sandwich fillings? Personally a vegan sausage sandwich rut is one I’d happily stay in! Many of the nations favourites are meat based. However with more people turning vegan every week it’s easy to veganize our lunch of choice! Here’s a few classic recipes to get your taste buds tingling. Look out for a future post with some more favourite vegan sandwich ideas.
Vegan Coronation Chickpea Wrap
Coronation Chickpea is a vegan version of coronation chicken. Originally created in 1953 for a banquet to celebrate the coronation of Queen Elizabeth II. This vegan coronation chickpea is quick and easy. Great in a sandwich or wrap, or piled onto a plate as a nutritious tasty salad. Feel free to mix up the ingredients, use whichever dried fruit you prefer, sultanas, cranberries, apricots or go wild and have a mix of them all!
Inspired by No Sweat Vegan and Bethany’s Vegan Kitchen.
- 1 can chickpeas
- 10 tbsp Vegan Mayo or Vegan Yoghurt – or a mix of both
- 1 tsp yellow mustard
- 2 tsp curry powder
- 1/2 tsp paprika
- 1/2 tsp cumin
- 1 small diced red onion optional
- handful sultanas optional
- 2 tbsp sunflower seeds optional
- diced gherkins optional
- Drain and rinse the chickpeas and place in a bowl.
- With a potato masher, mash the chickpeas. You want to have a variety of textures, so aim for some to be left whole and others mashed.
- Add in the rest of the ingredients and mix. If mixture feels to dry, mix in more mayo or yoghurt.
- Serve in sandwiches, wraps, on jacket potatoes or as a salad.
Vegan Egg Salad Sandwich
As a vegetarian one of my favourite sandwiches was egg mayonnaise. This may not have impressed my co-workers but I loved it! I particularly liked it pimped with ready salted crisps for extra crunch. As a result, fast forward a couple of years and as a vegan I miss egg sandwiches! Black salt also called Kala Namak gives you that eggy flavour and is also great in scrambled tofu and chickpea omelettes. Hence it has become one of my favourite vegan ingredients! Beware, it really does have an eggy smell/taste. So it’s best to start with a little and add more, when you try it for the first time.
Inspired by a recipe by Sam Turnbull / It Doesn’t Taste Like Chicken
Vegan Egg Mayonnaise
- 1 block firm tofu
- 6 tbsp vegan mayonnaise
- 1 tbsp nutritional yeast
- 1 tsp black salt
- 1/2 tsp turmeric
- 1 tsp yellow mustard
- In a large bowl mash the tofu with a fork – leave some pieces chunky
- Mix in the rest of the ingredients, and season with salt and pepper if required
Vegan Chicken Salad Sandwich
The Seitan Roast recipe, without the mixed herbs from my Hail Seitan post, makes a great sandwich. As does the seitan deli slices also on that post. When making the seitan roast, I cut the cooked log into three sections. Slicing two of these thickly which is enough to serve 4 for a roast dinner. The last section, I slice thinly to use in sandwiches. After slicing the vegan chicken can be frozen.
- 125 g black eyed peas
- 2 crushed garlic cloves
- 3 tbsp soy sauce
- 2 tbsp olive oil
- 240 g vital wheat gluten flour
- 45 g nutritional yeast
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp mixed herbs
- 1/2 tsp black pepper
- 360 ml vegetable stock
- Preheat oven to 350°F, 175°C, Gas 4.
- In a food processor, combine beans, garlic, soy sauce and olive oil.
- In a large mixing bowl, mix all the dry ingredients together. Add in the bean mixture and stir until well combined. Make a well in the middle and a pour in the stock and stir.
- Finish combining with your hands and knead the dough.
- Form dough into a thick log approx 10 inches long. Roll in parchment paper and then wrap in aluminium foil.
- Bake for 1 hour to 1 hour 20 minutes, turning every 20 minutes.
- Remove from oven and allow to rest for 10 minutes before slicing.
Vegan Smoked Salmon
Ok, I’ll admit I never liked the taste of fish, whether real or simulated. However I love carrots and liquid smoke, oh, and vegan cream cheese. So basically that is what this is! However if you add a sheet of chopped up nori, (dried seaweed) it will give you the flavour of the sea!
Vegan Smoked Salmon
- 2 large carrots (or 4 small)
- 1 tbsp soy sauce
- 1 tbsp lemon juice
- 2 tsp liquid smoke
- 60 ml water
- pinch of salt
- Peel and slice carrots very thinly, use a peeler or mandolin if possible.
- Bring a pan of water to the boil and add carrots. Turn off the heat and leave to blanch for 5 minutes, remove and pat dry.
- In a sealable container, mix remaining ingredients together. Add carrots and ensure they are coated in the marinade. Leave for at least 12 hours and longer if possible.
- Prior to serving dab the carrot dry with kitchen paper to remove excess marinade
- Serve on a bagel or toast with cream cheese.
I hope you have found something here that you like, I can already feel a follow up post coming on. I think I may pack myself a picnic and head to the park.