Our favourite veggie sandwich filling ideas

Vegetarian banh mi

Grate 65g of carrot into a small bowl, then add half a sliced cucumber, ½ tbsp apple cider vinegar, ½ tsp honey (or agave) and ¼ tsp salt. Mix and set aside. Whisk together 2 tbsp Greek yoghurt (or dairy-free version), 2 tbsp (egg-based or vegan) mayonnaise, 8g chopped fresh coriander (or dried) and another ¼ tsp salt. Add 1 tbsp of water if the mixture is too thick. 

In a food processor bowl, add 190g cooked brown lentils and 1 egg (or 3 tbsp aquafaba), then blend to make a smooth puree. Transfer to a medium bowl, adding 40g breadcrumbs (panko-style, if you have them), ½ tsp garlic powder, ½ paprika, ½ tsp salt and ¼ tsp black pepper. Knead with your hands until you have a doughy texture. Shape the mixture into 6 small patties. 

Heat ½ tbsp olive oil in a non-stick pan on medium-high. Add the patties and sear them on both sides until they’re golden brown. Dice ½ a chilli and spread over the bread. Fill with the lentil patties, more chopped coriander leaves, the carrot and cucumber mixtures, and ½ a chilli (diced). 

(via Hurry the Food Up)

Minted broad bean spread

Simple cold vegetarian sandwiches needn’t be boring. Bring a pot of water to the boil and simmer 500g broad beans for 3-5 mins. Drain and rinse under cold water, then slip off the outer skins and compost them. 

Add them to a blender, along with 2-3 mint sprigs, 1 clove of garlic, 1 tbsp olive oil, ½ a lime, and a pinch of sea salt and black pepper. Process until you get the texture you prefer – whether that’s chunky or very smooth. Spread the mixture onto your bread. 

(via Tin and Thyme)

Goes well with: Thick crusty white loaf

Egg, avocado and celery

Scoop the flesh from half an avocado into a medium bowl. Add 1 ½ tsp lemon juice and 1 tsp avocado oil (or another mild oil). Mash until almost smooth. 

Roughly chop 3 hard-boiled eggs and finely chop 1 stalk of celery. Tip them into the bowl, along with 1 tbsp snipped chives, ¼ tsp salt and a pinch of black pepper. Stir until combined, then spread on your bread and top with a piece of lettuce. 

(via Eating Well)

Goes well with: Wholewheat sliced bread, toasted

Grilled cheese, apple and caramelised onion

 Heat 1 tbsp of spread in a small frying pan over medium heat. Tip in 1 thinly sliced onion and saute for 5 mins. Add 1 tsp brown sugar and mix well, sauteing for 15 more mins, or until the onions are caramelised. Remove from the heat. 

Use another 1 tbsp of spread to butter four slices of bread. Place two of them, buttered side up, in a large frying pan over medium heat. Divide slices of cheddar cheese and apple between the two, then add the caramelised onions on top. Top with the remaining 2 slices of bread. Heat for 3-5 mins per side, or until the bread is golden and the cheese is melted. Slice in half to serve. 

(via Hezzi-D’s Books and Cooks)

Goes well with: Farmhouse loaf slices

Barbecue pulled sweet potato

Shred 2 medium sweet potatoes with a cheese grater, leaving on the peel. Heat 1 tsp olive oil over medium-high heat in a large wok. Once hot, add the sweet potato and quickly stir to mix with the oil. Sprinkle with salt. Cook for 4-5 mins, stirring and flipping, until the sweet potato is lightly browned. 

Once the sweet potato is starting to dry out, add BBQ sauce to taste and stir. Reduce the heat to medium-low and cook for another 10-15 mins. Stir occasionally. Serve on bread with your choice of toppings – why not try sour cream or shredded cabbage? 

(via Yup It’s Vegan)

Goes well with: Wholewheat buns

Chickpea and sour cream

In a food processor bowl, add 1 can of cooked chickpeas, 2 ½ tbsp sour cream, 2 ½ tbsp cream cheese, 2 sprigs of fresh dill (or a dried equivalent amount), 1 tsp onion powder, 1 ½ tbsp capers, 1 tbsp water and ½ tsp salt. 

Process until only a few chunks of chickpea remain. Salt more to taste if needed. Slice 2 radishes and divide the bread for 2 servings, toasting it if you want. Fill the bread with the chickpea mix, radish and a few leaves of baby spinach. 

To make vegan sandwiches with this recipe, look for dairy-free sour cream and cream cheese. 

(via Hurry the Food Up)

Goes well with: Ciabatta bread

Mexican-style grilled pepper and black bean

Preheat the grill to high. Cut 1 large bell pepper in half lengthways and place the two halves, skin sides up, on a baking sheet. Flatten them with your hand. Grill for 11 mins, or until very dark. Wrap the pepper halves in foil, let them stand for 5 mins then cut into strips. 

In a food processor bowl, add 1 tbsp lime juice, 1 tbsp fresh or dried oregano, 1 tbsp olive oil, ½ tsp ground cumin and a pinch of black pepper. Rinse and drain 1 can of black beans, then tip them in. Pulse only until the mix is coarsely chopped. 

Heat a grill pan over high heat and coat with cooking spray. Lay ¼-inch-thick slices of 1 large courgette and 1 small red onion onto the pan. Grill for 5 mins on each side. 

Cut a loaf in half lengthways. Hollow out the top and bottom halves, leaving 1 inch still on the shell. Spread the black bean mixture over the bottom half of the bread, then top with the courgette, onion and bell pepper halves. Sprinkle with another pinch of black pepper, salt, and top with slices of cheddar (dairy or plant-based). Cover with the top half of bread. Spray both halves of the bread with oil, then place it on the grill pan. Weigh it down with a heavy frying pan, then grill for 3 mins on each side – or until the cheese melts. Cut into quarters to serve. 

(via My Recipes)

Goes well with: Tiger loaf