9 Mind-Blowing Vegan Sandwich, You Never Knew Existed

Gone are the days when vegan sandwiches meant bland vegetables between two slices of bread. Today’s plant-based sandwich game has evolved into an art form, with innovative ingredients and techniques that rival their traditional counterparts. Get ready to discover nine incredible vegan sandwiches that will revolutionize your lunch game!

1. Summery Vegan BLT with Soy Curl Bacon

Bring a taste of summer with this delicious BLT sandwich! Topped with refreshing add-ons like pickled onions (if you have them) and featuring soy curl bacon with a savory, smoky flavor, this sandwich is sure to surprise and delight. Inspired by Zardy Plants’ soy curl bacon recipe, this version skips the oil but keeps all the flavor.

Ingredients:

For the Soy Curl Bacon:

• 2 cups soy curls
• 6 tablespoons soy sauce or tamari
• 1/4 cup apple cider vinegar
• 1/4 cup maple syrup (or agave)
• 2 celery stalks, diced
• 1/4 cup water or broth
• 2 teaspoons liquid smoke (mesquite flavor preferred)
• 2 tablespoons steak or grill seasoning of your choice
• Pepper, to taste
• 4 teaspoons smoked paprika

For the Sandwich:

• Mayo
• Lettuce
• Tomato slices
• Optional add-ons: pickled onions, avocado, etc.

Instructions

1. Prepare the Marinade: In a mixing bowl or measuring cup, combine all marinade ingredients except the soy curls.
2. Marinate the Soy Curls: Place the soy curls in a large skillet and pour the marinade over them, pressing them down to ensure they’re fully coated. Let the soy curls rehydrate in the marinade for about 10-15 minutes; they’ll soak up some liquid but won’t absorb it all.
3. Cook the Soy Curls: Turn the stove to medium-high heat and cook for 8-12 minutes, stirring every 1-2 minutes to prevent burning. The marinade will simmer and reduce, infusing the soy curls with flavor while they become chewy. Watch closely to avoid burning.
4. Assemble the Sandwich: Spread mayo on your bread, layer with lettuce, tomatoes, soy curl bacon, and any additional toppings.
5. Enjoy your summery vegan BLT!

This recipe is perfect for a fresh, satisfying lunch that celebrates all the flavors of summer!

2. Veggie & Hummus Sandwich

This towering vegetable and hummus sandwich is the ultimate heart-healthy, vegetarian lunch on the go. Customize it with your favorite hummus flavors and a variety of fresh veggies to suit your mood!

Ingredients

• 2 slices whole-grain bread
• 3 tablespoons hummus
• ¼ avocado, mashed
• ½ cup mixed salad greens
• ¼ medium red bell pepper, sliced
• ¼ cup sliced cucumber
• ¼ cup shredded carrot

Instructions

1. Spread hummus on one slice of bread and mashed avocado on the other. Layer with greens, bell pepper, cucumber, and carrot. Close the sandwich, slice in half, and enjoy!
2. Spread 1 slice of bread with hummus and the other with avocado. Fill the sandwich with greens, bell pepper, cucumber and carrot. Slice in half and serve.

3. Chickpea Salad Sandwich

This vegan chickpea salad sandwich is vibrant, lemony, and unexpectedly tasty! It captures the classic flavors of a tuna salad sandwich—think dill, lemon, and a hint of garlic—but swaps in chickpeas for a plant-based protein and fiber boost. Crisp celery adds the perfect crunch.

Ingredients

• 2 (15.5 ounce) cans no-salt-added chickpeas, rinsed
• 6 tablespoons extra-virgin olive oil
• 3 tablespoons lemon juice
• 2 teaspoons Dijon mustard
• ½ teaspoon garlic powder
• ½ cup finely chopped celery
• ¼ cup finely chopped fresh dill
• ⅛ teaspoon salt
• ⅛ teaspoon ground pepper
• 4 tablespoons vegan mayonnaise
• 8 slices whole-grain bread, toasted
• 4 green lettuce leaves
• 4 thin slices red onion
• 4 tomato slices

Instructions

1. In a large bowl, combine chickpeas, oil, lemon juice, mustard, and garlic powder. Use a fork or potato masher to mash the chickpeas, leaving some slightly chunky for texture. Mix in the celery, dill, salt, and pepper until well combined.
2. Spread 1 tablespoon of mayonnaise on one side of each of the 4 bread slices. Layer with lettuce, onion, tomato, and the chickpea mixture, distributing evenly. Place the remaining 4 slices of bread on top to complete the sandwiches.

3. Vegan Pulled Mushroom BBQ Sandwiches

This vegan sandwich delivers delicious barbecue flavor—no meat needed! Earthy mushrooms absorb the sweet and tangy barbecue sauce beautifully. Pair it with coleslaw tossed in vegan mayonnaise for a complete, satisfying meal.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large onion, halved and thinly sliced
• 2 pounds mushrooms, such as shiitake or baby bella, halved and thinly sliced
• ¾ cup prepared barbecue sauce
• 2 tablespoons tomato paste
• 1 tablespoon molasses
• ½ teaspoon hot sauce
• ½ teaspoon ground pepper
• ¼ teaspoon salt
• 6 whole-wheat hamburger buns, toasted, if desired

Instructions

1. Heat oil in a large skillet over medium-high heat. Add the onion and cook, stirring, until softened, about 3 minutes. Add mushrooms in batches, stirring until they release their liquid and most of it has evaporated, about 10 minutes.
2. While the mushrooms cook, whisk together barbecue sauce, tomato paste, molasses, hot sauce, pepper, and salt in a measuring cup
3. Once the mushroom liquid has evaporated, lower the heat to medium and pour in the sauce. Cook, stirring, until the sauce thickens, about 5 more minutes. Serve the mixture on buns.

4. Mediterranean vegan sandwich

It’s a perfect balance of crispy and soft textures, delightfully salty, vibrant, and wonderfully moist. Plus, it’s incredibly easy to make, making it an ideal choice for a work or school lunch—or even a star guest at your next picnic.

Ingredients

• 4 slices of good quality bread
• 2-4 tbsp of black olive tapenade
• 2 red peppers
• 1 large aubergine
• 1 medium courgette
• 1 handful of rocket leaves
• a few basil leaves
• olive oil, for grilling
• salt & pepper

Instructions

1. Slice the courgette and aubergine lengthwise into ½ cm pieces. Remove the seeds from the peppers and cut them into flat sections. Lightly brush the vegetables with olive oil and sprinkle with pepper. I opted not to add salt, as olive tapenade is typically quite salty, but feel free to season according to your taste.
2. Heat a griddle pan and grill the vegetables on both sides until they are lightly charred.
3. (Optional) If your bread isn’t very fresh, consider toasting or grilling it on the griddle pan. If using a griddle, press down on the slice initially to ensure even toasting.
4. To assemble the sandwich, spread olive tapenade on one slice of bread, then cut it in half. Layer the grilled vegetables, fresh basil leaves, and a bit of rocket on one half, and top it with the other half to complete your sandwich.

5. “No-Tuna” Salad Sandwich

In this vegan take on a tuna salad sandwich, the chickpea filling is enhanced with tangy pickles, red onion, and capers. Instead of mayonnaise, a creamy blend of tahini and Dijon mustard adds a delicious flavor, while diced celery and pickles provide a satisfying crunch. Serve this mixture between two slices of your favorite whole wheat bread for a simple yet fulfilling meal. It keeps well in the refrigerator for 4-5 days, making it an excellent choice for quick weekday lunches!

Ingredients

For the salad:

• 1 (15-ounce) can chickpeas, rinsed and drained (1½ cups)
• 3 tablespoons tahini
• 1 teaspoon Dijon or spicy brown mustard
• 1 tablespoon maple syrup or agave nectar
• ¼ cup diced red onion
• ¼ cup diced celery
• ¼ cup diced pickle
• 1 teaspoon capers, drained and loosely chopped
• Healthy pinch each sea salt and black pepper
• 1 tablespoon roasted unsalted sunflower seeds (optional)

For Serving:

• 8 slices whole-wheat bread
• Dijon or spicy brown mustard
• Romaine lettuce
• Tomato, sliced
• Red onion, sliced

Instructions

1. Place the chickpeas in a mixing bowl and mash them with a fork, leaving a few beans whole for texture.
2. Add tahini, mustard, maple syrup, red onion, celery, pickle, capers, salt, and pepper to the mixing bowl, along with sunflower seeds if using. Mix everything until well combined. Taste and adjust the seasonings as needed.
3. If desired, toast the bread and prepare any additional toppings for your sandwich, such as lettuce, tomato, and onion.
4. Scoop a generous amount of the chickpea mixture (about ½ cup) onto one slice of bread, add your desired toppings, and cover with the second slice of bread. Repeat for any additional sandwiches.

6. Vegan pulled BBQ jackfruit

Savor the smoky, sweet flavors of our Vegan BBQ Jackfruit Sandwich, a plant-based delight that will satisfy your cravings. Tender, pulled jackfruit is slow-cooked in a rich, tangy BBQ sauce, perfectly capturing the essence of classic barbecue. Nestled between two soft, toasted brioche buns, this sandwich is topped with crisp coleslaw for an added crunch and a hint of freshness. Each bite bursts with flavor, combining the savory, slightly sweet notes of the jackfruit with the creamy texture of the slaw. Garnished with dill pickles and a drizzle of extra BBQ sauce, this sandwich is not just a meal; it’s a celebration of taste and texture that even meat-lovers will adore. Perfect for picnics, backyard gatherings, or a satisfying weeknight dinner, this BBQ jackfruit sandwich is the ultimate comfort food, reimagined for a vegan lifestyle.

Ingredients

BBQ Sauce

• 2 chipotle peppers from a can of chipotles in adobo sauce
• 2 tablespoons adobo sauce
• ½ cup ketchup
• ¼ cup apple cider vinegar
• 2 garlic cloves
• 1 teaspoon Dijon mustard
• ½ teaspoon smoked paprika
• ½ teaspoon ground cumin
• Freshly ground black pepper

Jackfruit

• 1 (20-ounce) can un-ripe jackfruit, drained
• 1 tablespoon extra-virgin olive oil
• 1 small yellow onion, thinly sliced
• ¼ teaspoon sea salt
• ½ cup water

Quick Slaw

• 2 cups shredded cabbage
• ¼ cup chopped fresh cilantro
• ½ tablespoon fresh lime juice
• ½ teaspoon extra-virgin olive oil
• Sea salt and freshly ground black pepper

For serving

• 8 slider buns, or 6 hamburger buns
• Desired fixings, pickles, mustard, serrano peppers, etc.

Instructions

1. Prepare the BBQ Sauce: In a food processor, blend the chipotle peppers, adobo sauce, ketchup, vinegar, garlic, mustard, paprika, cumin, and a few grinds of pepper until smooth. Set aside.
2. Prepare the Jackfruit: Shred the jackfruit pieces with your hands, discarding any tough core pieces. In a large skillet, heat the olive oil over medium heat. Add the sliced onion and salt, cooking until softened, about 8 to 10 minutes, adjusting the heat as needed. Next, add the shredded jackfruit and cook for 5 minutes, stirring occasionally. If the mixture sticks, add a splash of water. Stir in ½ cup of water and half of the BBQ sauce. Reduce the heat to low, cover, and simmer for 20 minutes. Remove the lid and stir in half of the remaining BBQ sauce, reserving the rest for serving.
3. Make the Slaw: In a medium-large bowl, mix the cabbage, cilantro, lime juice, olive oil, and a pinch of salt and pepper.
4. Assemble the Sliders: Serve the jackfruit mixture on buns, topping with the remaining BBQ sauce, slaw, and any additional fixings you desire.

7. Vegan Chicken Sandwich

This Vegan Chicken Sandwich is an explosion of flavor in every bite! It’s perfectly fried to a crispy golden brown, topped with a refreshing slaw, and drizzled with a delicious vegan honey mustard dressing…YUM!

Ingredients 

• 2 large oyster mushrooms (approx 120 grams)
• 2 soft burger buns
• 2 dill pickles sliced
• Oil for frying (I’ve used sunflower oil, but you can use your preferred oil)

Batter

• 1 cup all purpose flour
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ¾ teaspoon turmeric
• ¼ teaspoon cayenne pepper (or more or less depending how spicy you like it. This is at low-med spice)
• 1 teaspoon salt
• Pinch cracked black pepper
• ½ cup water

Slaw

• 100 g red cabbage
• 100 g green cabbage
• 2 small carrots
• 1 green onion
• 2 tablespoon extra virgin olive oil
• Handful parsley or cilantro leaves
• ½ lemon squeezed
• Salt to taste

Honey Mustard Dressing

• 2 tablespoon agave
• 2 tablespoon dijon mustard
• 2 tablespoon vegan mayonnaise
• Pinch of salt
• Pinch of cayenne pepper (optional)

Instructions

1. Make the Honey Mustard Dressing: In a small bowl or ramekin, combine the agave, Dijon mustard, and mayonnaise. Add a pinch of salt and whisk until well blended. Set aside.
2. Prepare the Slaw: Using a mandolin or a sharp knife, thinly slice the red cabbage, green cabbage, and carrots. Slice the green onion and finely chop the parsley. Add all the ingredients to a large salad bowl.
3. Dress the Slaw: Drizzle the olive oil and lemon juice over the slaw, then toss to combine. Taste and adjust the seasoning as needed.
4. Prepare the Batter: In a large bowl, mix the flour with all the spices. Remove ¼ cup of the seasoned flour mixture and place it in a separate bowl. Add ½ cup of water to this bowl and stir to create the wet batter.
5. Coat the Mushrooms: In batches, dip the oyster mushrooms in the wet batter, then coat them in the flour mixture. For extra crunch, repeat the dipping process to double coat.
6. Fry the Mushrooms: Heat oil in a small pot over medium-high heat. To check if the oil is ready, add a pinch of the flour batter; if it bubbles, the oil is hot enough. Carefully drop the coated oyster mushrooms into the hot oil and fry for a few minutes on each side until they are golden brown and crispy. Remove and place them on paper towels to drain excess oil.
7. Toast the Buns: Toast the burger buns face down in a frying pan until golden.
8. Assemble the Sandwich: Layer the toasted buns with slaw, fried mushrooms, pickles, and a generous drizzle of the honey mustard dressing. Enjoy your crispy vegan sandwich!

8. Avocado Sandwich

Indulge in the creamy goodness of our Avocado Sandwich, a fresh and vibrant twist on a classic favorite. Nestled between two slices of artisanal whole-grain bread, perfectly ripe avocado is generously spread, creating a luscious base that melts in your mouth. This sandwich is elevated with a sprinkle of sea salt, a squeeze of zesty lime, and a dash of freshly cracked black pepper for that extra zing.

Ingredients

Lemon-edamame sandwich filling:

• 1½ cups edamame
• ¼ cup cilantro
• 3 tablespoons fresh lemon juice
• 1 tablespoon chopped scallions
• ½ small garlic clove or a pinch of garlic powder
• 2 tablespoons olive oil
• 1 to 3 tablespoons water
• ½ teaspoon sea salt, more to taste

For the sandwiches:

• 8 slices eureka! Organic Top Seed Bread
• cucumber slices
• 1 small avocado, sliced
• Pickled onions
• 2 cups of arugula and/or micro greens

Instructions

1. Make the Sandwich Filling: In the bowl of a food processor, combine edamame, cilantro, lemon juice, scallions, garlic, and sea salt. Pulse until chopped. Then, add the olive oil and blend until smooth. If needed, incorporate up to 3 tablespoons of water to achieve a smooth, spreadable consistency. Season to taste, then chill until ready to use. This filling can be prepared in advance and stored in the fridge for 3 to 4 days.
2. Assemble the Sandwich: Spread the edamame filling on 2 slices of bread. Layer with cucumber and avocado slices, pickled onions, and arugula. Top with the remaining slices of bread to complete the sandwiches.

9. Vegetarian Club Sandwich

Experience a delightful twist on a classic with our Vegetarian Tempeh Club Sandwich, packed with layers of robust flavors and textures. Starting with two slices of hearty whole-grain bread, this sandwich features crispy, marinated tempeh bacon that adds a satisfying crunch and a savory depth.

Ingredients

• 8 slices Multigrain Bread, toasted
• Several handfuls of watercress
• 3 tomatoes, thinly sliced
• 1 small cucumber, thinly sliced
• 2 small avocados, thinly sliced
• 8 ounces Marinated Tempeh Strips

White Bean & Sun-Dried Tomato sandwich spreads

• 1 15-ounce can white beans, drained and rinsed
• 2 tablespoons extra-virgin olive oil
• Juice of 1 medium lemon
• 2 garlic cloves
• ¼ teaspoon salt
• Freshly ground black pepper
• 3 to 4 sun-dried tomatoes

Instructions

1. Prepare the Sandwich Spreads: In a blender or small food processor, combine the white beans, olive oil, lemon juice, garlic, salt, and pepper. Blend until smooth, adding 1 to 2 tablespoons of water as needed to achieve the desired consistency. Scoop out half of the puree into a separate bowl.
2. Make the Sun-Dried Tomato Spread: To the remaining white bean puree in the blender, add the sun-dried tomatoes. Blend again, adding 1 to 2 tablespoons of water if necessary for a smooth mixture.
3. Assemble the Sandwiches: Layer the bread with the spreads, tempeh, watercress, tomato, cucumber, and avocado. Close the sandwiches and serve.