These easy vegan sandwiches are just as good as any made with meat or cheese. Perfect for lunch, they’re all fresh, healthy, and delicious.
If you eat a mostly plant-based diet, there’s a good chance you’ve had some sad vegan sandwiches. I know I have! Soggy lettuce. Soggy bread. Zero flavor. Yeah…no thanks.
But luckily for us, vegan sandwiches don’t have to be like that. Sure, they aren’t made with meat or cheese, but that doesn’t mean they have to skimp on flavor. Try making vegan sandwiches with different sauces and spreads, roasted or pickled veggies, and/or fresh herbs, and you’ll find that they’re just as tasty as their traditional counterparts.
To get you started, I’m sharing 12 of my favorite vegan sandwich ideas below. They’re all delicious, but almost more importantly, they all pack well too. If you’re looking for new lunch recipes to add to your repertoire this fall, any of these vegan sandwiches would be a great pick.
Very Veggie Vegan Sandwiches
If you like to load up on veggies at lunchtime, these vegan sandwiches are the ones for you. They showcase tomatoes, cauliflower, avocado, artichokes, and more!
Heirloom Tomato Sandwich
In summer and early fall, I have this sandwich on repeat. Creamy avocado and a tangy white bean spread contrast beautifully with the juicy tomato slices.
If you like avocado toast, then you’ll love this avocado sandwich! It boasts a bright, creamy lemon-edamame spread as well as sliced avocado, crisp cucumber, and pickled red onion for pop.
Tomato, Basil & Artichoke Picnic Sandwich
The beauty of this hearty sandwich is that it’s actually better(!!) if you make it ahead of time. I love to pack it up for summer picnics or a gourmet weekday lunch.
Vegan Riffs on Classic Sandwiches
Craving a BLT? Creamy egg salad? A classic club sandwich? If you ask me, these vegan sandwiches come pretty darn close to the real thing.
Vegan Egg Salad
Don’t tell my Egg Salad Recipe, but I actually prefer this vegan tofu sandwich! Turmeric gives it its egg-like color, vegan mayo makes it rich and creamy, and capers, chives, and dill make it deliciously briny and bright. Layer it between slices of bread with fresh greens and pickled onions for a knockout healthy lunch.
Vegan Club Sandwich
Where to start with this sandwich! I love the marinated tempeh filling and all the fresh veggies, but I think my favorite part might be the spreads. One is a lemony white bean spread, while the other is made with sun-dried tomatoes. Both add richness and yummy flavor to this recipe.
Chickpea Salad Sandwich
My vegan spin on a French pan bagnat! It starts with a tuna-like chickpea salad made with tahini, Dijon mustard, lemon, and capers for a briny pop of flavor. Then, I round it out with crisp veggies, olives, basil, and good-quality baguette.
Vegan Sandwiches for PB&J Lovers
I know what you’re thinking, and, yes, a peanut butter and jelly sandwich is already vegan. Still, this complex twist on the childhood classic is totally worth a try.
PB&J with Hazelnut Butter & Strawberry Chia Jam, page 45 of The Love & Lemons Cookbook
The “P” in this recipe isn’t peanuts – it’s pecans! Together, toasted hazelnuts and pecans create a rich, luxurious nut butter that tastes oh-so-good with the sweet strawberry jam.
Wrap Vegan Sandwich Ideas
Do wraps count as sandwiches? I vote yes!
Healthy Lunch Wraps
Out of all these vegan sandwich recipes, this one is the one I make most often. I use the same zingy Dijon dressing for the greens and chickpea filling, making these wraps both super flavorful and easy to prepare.
Chickpea Shawarma Wraps
This recipe includes a yogurt sauce, but you can easily skip it to make these wraps vegan. They’re still fantastic, stuffed with spiced roasted chickpeas, hummus, zhoug, and all sorts of veggies and herbs.
Spinach Hummus Wrap
To sneak extra veggies into these simple wraps, I pulse spinach into the hummus. They’re so fresh and delicious!
Vegan Sandwich Ideas: Chickpea Salad Sandwiches
- 1½ cups cooked chickpeas, drained and rinsed
- 2 tablespoons tahini
- 1 teaspoon Dijon mustard
- ½ garlic clove
- 1 teaspoon capers
- 1 green onion, chopped
- 2 tablespoons chopped cilantro
- 2 tablespoons fresh lemon juice
- sea salt and freshly ground black pepper
For the sandwiches
- handful of thin green beans, trimmed
- 1 soft baguette, sliced in half
- 8 to 10 Kalamata olives, pitted and sliced in half
- thinly sliced red onion, rinsed and dried
- vegan mayo, or regular mayo, for spreading
- ¼ English cucumber, thinly sliced
- 1 radish, thinly sliced
- 6 to 8 fresh basil leaves
- sea salt and freshly ground black pepper
Make the chickpea salad: In a food processor, combine the chickpeas, tahini, Dijon mustard, garlic, capers, green onions, cilantro, lemon juice, and pinches of salt and pepper. Pulse until combined, but do not puree. Season to taste.
Blanch the green beans. Bring a small pot of salted water to a boil and place a bowl of ice water nearby. Drop the green beans into the boiling water for 1½ minutes, then scoop into the ice water to stop the cooking process. Once cool, drain, pat dry, and chop into 1-inch pieces.
Assemble the sandwiches: Spread the chickpea salad on one side of the baguette. Press the chopped green beans into the chickpea salad and top with the olives and red onion slices. Spread of layer of mayo on the other half of the baguette and top with the sliced cucumbers, radishes, and basil. Season with salt and pepper, to taste. Press together, slice, and enjoy!