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Home » Lunch & Dinner » Veggie Sandwich

Published: Feb 10, 2021 · Modified: Sep 6, 2022 by Kelsey· This post may contain affiliate links ·

Veggie Sandwich

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This recipe makes easy vegan sandwiches that are delicious when eaten fresh, or perfect for school lunches or meal prepping.

Three sandwich halves, each wrapped in white parchment paper.

When it comes to vegan sandwich recipes or vegetarian sandwich recipes, I like being able to keep things nice and simple but still delicious.

My favorite thing about this easy vegetable sandwich is that it's incredibly easy to make and filled with mostly whole food plant based ingredients.

Between the fluffy slices of bread and creamy hummus are some of my favorite fresh vegetables. They give this meal bright, fresh flavor and can be a part of a well rounded vegan diet.

Ingredients

A close up picture of a sandwich that has been cut in half.

Bread: Personally, I love to use sourdough bread for sandwiches. You can use any type of bread that you prefer or have on hand.

Hummus: I used a classic hummus for this sandwich, but again you can use any flavor of hummus that you prefer.

This is a great opportunity to add a burst of flavor and really make this recipe your own, I definitely encourage everyone to get creative here and try different hummus flavors.

Lettuce: Any type of lettuce can work here. I used a classic green leaf lettuce in this recipe.

Micro Greens: I LOVE adding micro greens and sprouts to sandwiches and salads.

They are a great way to add nutrients and usually have a crunchy texture.

Tomato: I used heirloom tomatoes in these sandwiches, you can use any type of tomato that you like best.

Radish: Sliced radishes are a great way to add a good crunch to your sandwich. Another fun way to add crunch and texture is to add a handful of chips... yum!

Cucumber: The sliced cucumber adds delicious freshness.

See the recipe card below for quantities.

a 45 degree angle of vegetable sandwiches that are cut in half and wrapped in white paper.

Storage and Substitutions

This veg sandwich recipe is a great sandwich for a picnic, school lunches, or meal prepping.

If you're going to save one of these for later, simply wrap the sandwich up and store it in the fridge for up to 2 days. I don't recommend longer than that because the hummus can make the bread a little soggy.

As far as substitutions, this recipe is a very basic easy vegetable sandwich and can be easily adjusted to your preferences. Simply remove any part of the sandwich you don't like and add something else instead.

Wrapped veggie sandwiches including bread, hummus, lettuce, cucumber, radishes, and tomatoes.

If you're looking for more easy vegan recipes be sure to try these next:

  • Overnight oatmeal in a jar with nuts, coconut flakes, and mango on top.
    Overnight Oats with Coconut Milk
  • A glass filled with a layer of purple yogurt, chia pudding, blue yogurt, and blueberries on top.
    Chia Seed Parfait
  • Pasta with red sauce and fresh green basil on top.
    Coconut Milk Pasta Sauce
  • A white bowl filled with rigatoni covered in a red sauce and fresh basil.
    Rigatoni Arrabbiata

This recipe along with my Buffalo Cauliflower Sandwich are some of the best vegan sandwiches in my opinion.

If you're a fan of handheld foods and sandwiches, be sure to check out this article about 25 delicious burger recipes (all of which can be easily made vegan!).

An overhead shot of sliced vegetarian sandwiches.

Veggie Sandwich

Kelsey Riley
This vegan sandwich recipe is incredibly easy to make and filled with delicious vegetables, creamy hummus, and fluffy bread.
5 from 5 votes
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Total Time 5 minutes mins
Course Main Course
Cuisine American
Servings 2
Calories 215 kcal

Ingredients
  

  • 4 slices sourdough bread
  • ¼ cup hummus
  • ¼ cup lettuce
  • ¼ cup micro greens
  • 1 tomato sliced
  • 1 cucumber small, sliced
  • 1 radish sliced

Instructions
 

  • Wash and prep all produce according to ingredient list.
  • Spread the hummus onto the slices of bread, add vegetables, and place the second slice of bread on top of each sandwich.

Notes

This sandwich is delicious when enjoyed fresh but can be wrapped and stored in the fridge for up to 2 days. 

Nutrition

Serving: 1 sandwichCalories: 215kcalCarbohydrates: 34.3gProtein: 10.8gFat: 4.8gSaturated Fat: 0.9gSodium: 377mgPotassium: 522mgFiber: 6.7gSugar: 6.6gCalcium: 99mgIron: 3mg
Tried this recipe?Tag @plantedinthekitchen or tag #plantedinthekitchen!

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About Kelsey

Planted in the Kitchen is a plant based food blog. Here you will find healthy and delicious vegan recipes!

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On my blog you will find delicious and easy vegan recipes. I'm a registered nurse turned blogger with a passion for plant based food.

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