For a delicious taste of Italy try vegan mozzarella and pesto on a toasted ciabatta, with a layer of tomatoes and basil leaves.
Instead of a classic BLT sandwich, make a TLT – tempeh, lettuce, and tomato. It’s not an original concept, but if each component is packed with flavour it’s a real winner! Add grilled tempeh alongside oven-roasted cherry tomatoes, shredded lettuce and a generous slather of vegan mayo with some avocado, on thick slices of sourdough bread.
For a spicy option, toast a French baton, add pickled veggies (best done the night before), coriander, fresh chilli, some deliciously marinated tofu and you have a delicious vegan Banh Mi Sandwich.
Classic finger sandwich; cream cheese and sliced cucumber.
Eastern delight: hummus, shop bought falafel and grated carrot.
Taste of India: shop bought onion bhaji or vegetable pakora with mango chutney or vegan raita.
Mexican magic: guacamole, onion, tomato and sliced vegan ready to eat sausages such as VBites.
Time to prepare: 10 mins
Dietary requirements: Dairy-free, Vegan
Chickpea ‘Tuna’ Salad Sarnies
400g/14oz tin chickpeas, drained and rinsed
1 tbsp tahini
1 tsp Dijon mustard
1 tbsp apple cider vinegar
Salt and pepper to taste
1 spring onion, finely chopped
1 tsp capers, roughly chopped
1 tbsp vegan mayonnaise (optional)
Handful of mixed salad leaves
½ red pepper, diced
8 slices of bread
Mash chickpeas in a bowl.
Add all the other ingredients apart from the salad leaves, and mix well.
Assemble sandwiches laying some salad leaves and sprinkling some red pepper on each one. Also works well with sliced cucumber. Top with the chickpea tuna and enjoy!