Veganized Classic Sandwich Recipes

Looking for veganized classic sandwich recipes? Many of the classic sandwiches you eat can be made vegan with just a few clever swaps and a little plant-based creativity! Here are a few popular sandwiches with some suggestions to make them vegan:

1. Grilled Cheese: Use dairy-free cheese alternatives like cashew or coconut-based cheeses. Pair these with vegan butter or olive oil to get that golden, crispy finish on your bread.

2. BLT (Bacon, Lettuce, Tomato): Replace the bacon with crispy tempeh strips, smoky tofu, or even coconut bacon for a delicious alternative twist to your sandwich.

3. Club Sandwich: You can use plant-based deli slices or some grilled marinated tofu, along with vegan mayo and sliced avocado.

4. Philly Cheesesteak: For this sandwich, you can substitute sliced seitan or sautéed mushrooms for the steak and top that with melted vegan cheese.

5. Reuben: To make a Rueben, use marinated tempeh or jackfruit for the "meat," vegan Swiss cheese, sauerkraut, and a thousand island dressing that's made with vegan mayo as the spread.

6. Sloppy Joe: Replace the ground meat with lentils, textured vegetable protein (TVP), or finely chopped mushrooms cooked in a tangy sauce for this classic sandwich.

7. Egg Salad: Swap out the eggs for mashed tofu or chickpeas. Mix them with vegan mayo, mustard, and spices.

8. Chicken Salad: Opt for shredded jackfruit, chickpeas, or soy curls to create this classic sandwich. Add vegan mayo and celery to complete this veganized version of a no-chick'n salad sandwich.

9. Tuna Salad: For this sandwich, use mashed chickpeas mixed with nori flakes to get that sea-inspired flavor.

10. Caprese: Replace the traditional mozzarella with cashew cheese or marinated tofu, then add your fresh tomatoes and basil.

A Few Veganized Classic Sandwich Recipes

Here are a few veganized classic sandwich recipes to get you started on your veganizing journey.

Vegan Grilled Cheese Sandwich

One of the easiest to be one of the veganized classic sandwich recipes, the grilled cheese is a comfort food that should have a plant-based counterpart. So here you have it--a vegan grilled cheese sandwich. Yum!!

I can remember the times I had grilled cheese sandwiches for dinner when I was little. Along with a bowl of tomato soup--it was a comfort food meal in its simplest form. Try this vegan version along with a cup of tomato soup with mixed veggies.

Prep Time: 5 minutes

Cook Time: 6-8 minutes

Total Time: 11-13 minutes

Ingredients:

• 2 slices of sourdough or whole grain bread
• 2-3 tablespoons vegan butter (or olive oil as an alternative)
• 2-3 slices of dairy-free cheese (e.g., cheddar-style or mozzarella-style)

Instructions:
1. Preheat a non-stick skillet or griddle over medium heat.
2. Spread a thin, even layer of vegan butter on one side of each slice of bread.
3. Place one slice of bread, butter-side down, onto the skillet.
4. Add the dairy-free cheese slices on top of the bread in the skillet.
5. Place the other slice of bread on top of the cheese, butter-side up.
6. Cook for 2-4 minutes on one side, pressing lightly with a spatula to ensure even toasting.
7. Flip the sandwich carefully and cook the other side for another 2-4 minutes until both sides are golden brown and crispy, and the cheese is melted and gooey.
8. Remove from the skillet and let cool for a minute before slicing and serving.

Nutritional Information (per sandwich, approximate):
- Calories: 300-350
- Protein: 5-7g
- Fat: 15-20g
- Carbohydrates: 35-40g
- Fiber: 3-5g
- Sodium: 500-600mg

Note: Nutritional values may vary depending on the type of bread, vegan cheese, and butter used.

Vegan BLT Sandwich Recipe

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Ingredients:

• 4 slices of bread or 2 rolls (toasted, your choice)
• 1-2 cups tempeh bacon, smoky coconut flakes, or store-bought vegan bacon
• 4-6 leaves of fresh lettuce (e.g., romaine or butter lettuce)
• 1 large ripe tomato, sliced
• 3 tablespoons vegan mayo (e.g., Just Mayo or Hellmann's Vegan Mayo)
• Optional: Avocado slices, pickles, or hot sauce for extra flavor

Instructions:

1. Prepare the Vegan Bacon:

• If using tempeh: Slice tempeh thinly, marinate it in soy sauce, smoked paprika, and maple syrup for 10-15 minutes, then pan-fry until crispy.
• If using smoky coconut flakes: Toss coconut flakes with liquid smoke, soy sauce, and maple syrup, then bake at 325°F (160°C) for 5-7 minutes.
• If using store-bought vegan bacon: Cook according to package instructions until crispy.

2. Toast the Bread: Toast your bread slices or rolls to your preferred level of crunchiness.

3. Assemble the Sandwich:

• Spread vegan mayo evenly on one side of each toasted bread slice or roll.
• Layer with fresh lettuce leaves, juicy tomato slices, and your crispy vegan bacon.
• Add any optional toppings like avocado, pickles, or a dash of hot sauce if desired.

4. Finish & Serve: Top with the second slice of bread or roll, gently press the sandwich together, and cut in half if desired. Serve immediately and enjoy!

Nutritional Information (per sandwich, approximate):

- Calories: 250-400 (depending on bacon and bread used)
- Protein: 10-15g
- Fat: 10-15g
- Carbohydrates: 30-40g
- Fiber: 4-6g
- Sodium: 300-500mg

Note: Nutritional values may vary based on ingredients and preparation methods.

Vegan Sloppy Joes

Sloppy joes were one of my favorite dinner sandwiches growing up. When I saw the can of "Manwich" and ground beef when we were putting away the groceries, I was so happy. I love making this version of my childhood favorite because it brings back those memories. So here you go, another addition to your growing veganized classic sandwich recipes list.

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Ingredients:

• 1 cup dry lentils or 2 cups TVP (textured vegetable protein)
• 1 tablespoon olive oil (or vegetable broth for oil-free)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup tomato sauce or crushed tomatoes
• 2 tablespoons tomato paste
• 1 tablespoon maple syrup (or brown sugar)
• 1 tablespoon apple cider vinegar
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• ½ teaspoon cumin
• ½ teaspoon salt (adjust to taste)
• ¼ teaspoon black pepper
• pickle relish (to taste, optional)
• 4-6 soft burger buns or slices of whole-grain bread

Instructions:

1. Prepare the Lentils or TVP:

• For lentils: Rinse them and cook in boiling water for 20-25 minutes until tender, then drain.
• For TVP: Rehydrate with hot water or vegetable broth according to package instructions (typically 5-10 minutes), then drain.

2. Cook the Base:

• Heat olive oil or broth in a large skillet over medium heat. Add diced onions and sauté until translucent, about 3-4 minutes.
• Stir in minced garlic and cook for another minute.

3. Make the Sauce:

• Add tomato sauce, tomato paste, maple syrup, apple cider vinegar, chili powder, smoked paprika, cumin, salt, and black pepper to the skillet. Stir well and simmer for 5 minutes.

4. Combine and Cook:

• Add the cooked lentils or rehydrated TVP to the skillet and stir to coat them evenly in the sauce. Cook for another 5-7 minutes, allowing the flavors to meld together. Adjust your seasonings if needed.

5. Assemble the Sandwich:

• Toast the burger buns or bread slices if desired. Spoon the sloppy joe mixture generously onto the buns or bread. Serve warm and enjoy!

Nutritional Information (per serving, approximate):

- Calories: 250-350 (depending on lentils vs. TVP and bun choice)
- Protein: 15-20g
- Fat: 5-7g
- Carbohydrates: 40-50g
- Fiber: 8-10g
- Sodium: 400-500mg

Note: Values may vary based on specific products and preparation methods.

Vegan Tu-No Salad Sandwich

Another favorite, tuna salad sandwiches were what I had for lunch as a child. In school they were paired with macaroni n' cheese--not sure why, but that was school lunch for you. As a parent, a tuna sandwich with chips was a meal that was quick and easy and my kids loved it, too, so that was a plus.

We hope you enjoy this as one of the vegan classic sandwich recipes that you'll try over and over again.

Prep Time: 10 minutes

Cook Time: None (no cooking required!)

Total Time: 10 minutes

Ingredients:

• 1 cup canned chickpeas, drained and rinsed
• 1-2 teaspoons nori flakes (adjust for desired "sea" flavor)
• 2 tablespoons vegan mayonnaise (e.g., Just Mayo or Vegenaise)
• 1 teaspoon Dijon mustard (optional)
• 1 tablespoon lemon juice
• 1 tablespoon finely diced celery
• 1 tablespoon finely diced red onion (optional)
• Salt and pepper, to taste
• 4-6 slices of bread or rolls for serving

Instructions:

1. Mash the Chickpeas:

• Place chickpeas in a bowl and mash them with a fork or potato masher until they are broken down but still have some texture.

2. Add Flavors:

• Mix in nori flakes, vegan mayonnaise, Dijon mustard (if using), lemon juice, celery, and red onion. Stir until well combined.

3. Season:

• Add salt and pepper to taste. Adjust the amount of nori flakes depending on how "sea-inspired" you want the flavor to be.

4. Assemble the Sandwich:

• Toast the bread or rolls if desired. Spread the chickpea mixture generously onto the bread, and optionally add lettuce, tomato slices, or pickles for extra crunch and flavor.

5. Serve and Enjoy:

• Serve immediately, or refrigerate the salad for up to 2-3 days for later use.

Nutritional Information (per serving, approximate):

- Calories: 200-250 (depending on bread choice)
- Protein: 8-10g
- Fat: 8-12g
- Carbohydrates: 25-30g
- Fiber: 4-5g
- Sodium: 300-400mg

Note: Nutritional values may vary based on specific brands and ingredients used.

We'll add a few more veganized classic sandwich recipes soon. These are just a few to show how easy it is to veganize your pre-vegan favorite sandwiches. Enjoy making your own version and check back soon for more.

Can't wait for our update? Check out the Simple Veganista's list of vegan sandwiches. (Link will open in a new window).

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