7 Vegan Sandwiches You Have to Try

For those living the vegan lifestyle, it can sometimes be difficult to find recipes worth trying, let alone recipes worth using again and again. From chickpea patty pitas to vegan BLTs, we’ve pulled together seven of the best vegan sandwich recipes.

While any of these mouthwatering options make for filling lunches, several of these vegan sandwiches work for just about any occasion. The Pulled Jackfruit Sandwich, in particular, is a delectable addition to any potluck dinner.

Happy sandwich-making!

Pita Sandwich With Vegan Chickpea Patties

Yield: 24 patties
Active Time: 15 minutes
Total Time: 20 minutes

Ingredients:

For the chickpea patties:
1 can chickpeas, mashed
1 cup almond flour, packed
⅓ cup & 2 tablespoons tahini
2 carrots, peeled and finely diced
1 large onion, finely diced
1 bunch parsley, chopped
3 tablespoons coconut aminos or soy sauce
½ teaspoon lemon zest
Juice of 2 lemons
¼ teaspoon cayenne
1 teaspoon garlic powder
¼ teaspoon cinnamon
1 teaspoon ground cumin
1 tablespoon sumac (optional)

For the sandwich:
4 slices pita bread
Yogurt sauce
1 cup sliced cabbage
¼ cup chopped parsley
½ cucumber, sliced

Instructions:

For the chickpea patties:
Preheat oven to 350 degrees F. Put all of the chickpea patty ingredients into a large bowl and mix together. Use this mixture to make 24 two-inch-wide patties. Heat some oil in a frying pan and cook patties in batches over medium heat until browned and crispy, about 2 minutes on each side. Place the patties on a baking sheet lined with parchment paper. Bake in the oven for 5 minutes at 350 degrees F.

For the sandwich:
Open the pita bread and spread yogurt sauce inside. Stuff with two chickpea patties, cabbage, parsley and cucumbers.

Avocado Toast

If you want a quick snack, try making some avocado toast.

Ingredients:
1 avocado
1 tablespoon olive oil
2 tablespoons hemp hearts
Vegan bread, toasted
Dried rosemary
Salt
Pepper

Instructions:
Mash the avocado in a bowl and mix in olive oil and hemp hearts. Spread mixture onto toasted vegan bread. Sprinkle dried rosemary, salt and pepper on top, to taste.

Vegan BLT

This recipe from Strength & Sunshine gives a nice vegan twist to a classic sandwich.

Ingredients:

For the eggplant bacon:
1 medium-sized eggplant
¼ teaspoon onion powder
1 ½ teaspoons smoked paprika
¼ teaspoon garlic powder

For the tahini mayo:
1 tablespoon cashew milk or almond milk
1 tablespoon tahini

For the sandwich:
2 lettuce leaves
3 tomato slices
2 vegan bread slices, toasted

Instructions:

For the eggplant bacon:
Cut the eggplant into slices no thicker than ¼-inch. Combine onion powder, smoked paprika, and garlic powder in a small bowl. Rub the spice mixture into all sides of the sliced eggplant. Cook the eggplant slices in a dehydrator at 140 degrees F for 4 to 6 hours, until sufficiently crispy.

For the tahini mayo:
Mix the milk and tahini in a small bowl until creamy.

For the sandwich:
Once the eggplant bacon and tahini mayo are ready, cover both slices of the toasted vegan bread with the tahini mayo mixture (half on each slice). Layer the tomato slices, lettuce and eggplant bacon onto the first piece and top with the second one.

Pulled Jackfruit Sandwich

This tasty vegan sandwich from It Doesn’t Taste Like Chicken makes for a great lunch or dinner.

Ingredients:
Vegan burger buns
1 tablespoon olive oil
3 cloves garlic, minced
½ yellow onion, sliced
2 20-oz cans of young, green jackfruit (in water or brine, not syrup)
¼ cup vegetable broth or water
¾ cup vegan BBQ sauce

Instructions:
Preheat oven to 400 degrees F. After draining and rinsing the jackfruit, slice it into smaller pieces by cutting from the core to the edge.

Add olive oil to a large frying pan on medium-high heat. When hot, add garlic and onions; sauté about 5 minutes, until tender. Add jackfruit and vegetable broth (or water), and cover the pan. Cook another 8 to 10 minutes; then use a potato masher to pull apart the jackfruit until it looks shredded.

Spread mashed jackfruit onto a lightly oiled baking pan and bake in oven for 15 minutes. Remove from oven and stir in ½ cup of the BBQ sauce. Bake for another 10 minutes until golden. Add remaining BBQ sauce if desired.

Pile onto a vegan burger bun and dig in!

Vegan “Tuna Fish” Sandwich

A vegan diet doesn’t mean giving up the taste of tuna. Check out this recipe from The Kitchn.

Ingredients:
2 to 4 slices of whole grain bread
2 to 4 leaves of lettuce
1 (14.5-oz) can of chickpeas, drained and rinsed
1 tablespoon whole grain mustard
¼ cup vegan mayo
1 ½ tablespoons umeboshi vinegar
¼ cup celery, chopped
2 teaspoons celery seeds
2 tablespoons scallions, sliced
Freshly ground black pepper
Pinch of cayenne pepper (optional)

Instructions:
Pulse chickpeas three times in food processor to roughly chop. Add mustard, vegan mayo, vinegar, celery, celery seeds, scallions, and pepper to the food processor and pulse an additional two or three times to combine.

Place lettuce leaves onto bread slices and spread the chickpea mixture onto the lettuce. Top with the remaining pieces of bread and enjoy.

Blackened Tempeh Sandwiches

Here’s a delicious sandwich meal from Connoisseurus Veg.

Ingredients:

For the sandwiches:
4 slices vegan bread, toasted
1 8-oz package of tempeh
2 tablespoons balsamic vinegar
2 tablespoons olive oil
2 to 4 tablespoons blackening seasonings
½ cup arugula
4 jarred roasted red pepper slices

For the remoulade sauce:
3 tablespoons vegan mayo
1 garlic clove, minced
1 tablespoon horseradish mustard
Dash of paprika
½ tablespoon cayenne pepper hot sauce
Dash of cayenne pepper (optional)

Instructions:

For the tempeh:
Cut the tempeh in half thickness-wise, and then cut in half again width-wise to create four slices. In a small bowl, whisk vinegar and olive oil together and brush onto sides of the tempeh. Sprinkle blackening seasoning onto both sides of the tempeh slices; then arrange tempeh onto a baking sheet. Broil tempeh in oven until it darkens slightly and edges begin to crisp. (Watch them carefully as the slices can burn quickly.) Flip the slices and broil again.

For the remoulade sauce:
Whisk the vegan mayo, garlic, mustard, paprika, hot sauce, and cayenne pepper in a small bowl.

For the sandwich:
Spread the remoulade sauce onto toasted slices of vegan bread. Layer the broiled tempeh slices, arugula, and pepper slices on the bread and top with an additional slice of toasted vegan bread.

Four-Layer Vegan Sandwich

To round things off, here’s a delectable recipe from Oh She Glows.

Ingredients:

For the sun-dried tomato hemp basil pesto:
1 large garlic clove
¼ cup oil-packed, sun-dried tomatoes
¼ cup hemp seeds, hulled
1 cup fresh basil leaves
2 tablespoons water
2 tablespoons fresh lemon juice
1 to 2 tablespoons olive oil
Freshly ground black pepper
¼ teaspoon fine-grain sea salt

For the sandwich:
Sprouted-grain bread, toasted
2 tablespoons hummus
Lettuce
½ avocado, thinly sliced
1 to 2 tomato slices, thinly sliced
Pinch of salt and pepper
Pinch of red pepper flakes
2 tablespoons sun-dried tomato hemp basil pesto

Instructions:

For the sun-dried tomato hemp basil pesto:
Use a food processor to mince garlic. Add the rest of the pesto ingredients to the food processor and process until smooth.

For the sandwich:
Spread hummus onto one of the toasted bread slices and pesto onto another. Layer the lettuce, avocado, and tomato onto the slice with the hummus and sprinkle salt, pepper, and red pepper flakes onto the slice with the pesto. Sandwich together and enjoy.