Lunch Time: 4 Tried-N-Tested Vegan Alternatives To Classic Sandwiches

Ingredients: 

1 can chickpeas
1/2 red onion, finely chopped
2 tbsp vegan mayonnaise
1 tsp apple cider vinegar
1/2 tsp turmeric powder
Salt & pepper to taste

Method: 

Drain the chickpeas and mash them in a bowl until only a few chunks remain then stir in remaining ingredients. To assemble the sandwich, scoop mixture onto bread of choice with salad greens and tomato.

Image: Radiant Rachels

The original "it" sandwich, the Club Sandwich apparently dates all the way back to 1894 and has been the most popular fixture on the menus of clubs and resorts since. Traditionally loaded with mayonnaise, turkey and bacon, the club sandwich is off the menu for any veggies in the house. That is, unless you convince the waiter to get you a vegetarian version or better yet, make one yourself.

Ingredients:

1/2 medium bell pepper
lettuce
1/4 medium cucumber
1/4 medium courgette
3 tbs pea hummus (recipe here)
Or sub in jalapeño or regular hummus
1/2 medium avocado
salt & pepper to taste

Method: 

Make the pea hummus according to this recipe and set aside. Grill 1/2 inch thick slices of the pepper and courgette on a medium heat until browned on both sides. Toast three slices of bread and lay out on counter. To assemble sandwich, spread hummus, cucumber and lettuce on one slice and top with second slice. Spread avocado on second slice, top with grilled courgette and pepper and a dash of vegan mayo (optional) and top with last slice of bread.

Ingredients:

Cauliflower
1 small head of cauliflower
1/2 C almond milk
1/2 C water
3/4 C all-purpose flour
2 tsp garlic powder
2 tsp onion powder
1 tsp cumin
1 tsp paprika
1/4 tsp sea salt
1/4 tsp ground pepper
1 tbsp vegan butter
1/2 C hot sauce (I used siracha)

Ranch

1/2 C vegan mayo
1 tsp apple cider vinegar
1 tbsp dill
1 tbsp parsley
1/2 tsp onion powder
1/2 tsp garlic powder
salt & pepper to taste

Method:

Make the ranch by whisking ingredients together then put in fridge until later. Mix together the flour, non-dairy milk, water and spices in a shallow bowl. Cut the cauliflower in 1/2 inch thick slices and dredge in batter until well covered. Bake at 450F/230C for 25 minutes. Meanwhile heat vegan butter and combine with hot sauce in shallow bowl to make buffalo sauce. Remove cooked cauliflower, smother in buffalo sauce and put back in oven for another 25 minutes. Assemble the sandwich by spreading ranch on both slices of bread, putting down a layer of greens, then the cauliflower steak and topping with some slices of red onion.

Ingredients:

1 cooked beetroot, cut into 1/4 inch thick slices
1 pack of mushrooms of choice
3 large kale leaves
1 clove garlic
3 tbsp olive oil
Optional salad greens
Option vegan mayo
Option spicy mustard

Method:

Drizzle olive oil and minced garlic over beet slices and place under grill until warmed and browned (about 5 minutes each side). Sauté mushrooms in medium heat until roasted to preference, add the kale and the minced garlic, cover with a lid and wait 30-45 seconds. Add a pinch of salt to taste. To assemble the sandwich, spread optional mayo on bread with optional salad greens, place the beets on the bread and top with the mushroom-kale mixture. Eat open-faced or finish with additional slice of bread.