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If there's something I like to make when I am on the go it’s definitely vegan sandwiches. What a better way to pack your meal than by simply putting all of your ingredients in between two slices of bread.
Another thing I really like about making sandwiches is that you can make them as simple or complicated as you want, you can either open your fridge, see what's in there and get creative or, on the opposite side of the spectrum, you can carefully select each ingredient that will go in it. There's no wrong way to go about it.
Here's the recipe that will give you all the vegan goodness you need in a sandwich. We are using very simple ingredients to make this happen and it can be put together in 10 minutes, so if you are a bit tight on time you can be sure this recipe will keep you covered.
Recently, I learned about the many benefits tempeh has to offer, so I've been trying to include it in my family's diet as much as possible. It's a great source of plant based protein and it is much less processed than tofu.
Tempeh is also quite versatile and when cooked right it can be incredibly tasty. I figured I could include it in this recipe and it turned out to be a great idea. I simply fried it in a pan until it was nice and crispy, and turned golden brown; it adds a ton of nutrients and protein, and it gives you a good dose of probiotics.
I've said it before and I stand by it, I absolutely love avocado so of course, in order to make this sandwich complete and special a few slices of avocado had to be present. Avocado goes great with tempeh just add a dash of salt to enhance its flavour and you have a great combo right there.
I only had a few veggies at home and very little time to get lunch ready so I only used cherry tomatoes and lettuce, which was enough but if you have any must-haves you usually include in your sandwiches feel free to add them as well. As I said before there is no limit on what can go in between those slices of bread.
I always like to add a dressing or a spread of some sort, otherwise I feel sandwiches can turn out to be a bit dry. Since I had enough leftover hummus I had made a couple of days before I just used that, it did the trick pretty well and my precious hummus didn't go to waste.
One last note on this delicious recipe, this sandwich can also make for a good, well rounded breakfast for those days you are crazy busy, just wrap it and take it with you. If what you are after is a filling and satisfying lunch to take with you, just put it in a lunch box, hands downs the easiest meal to travel with.
Total servings 2
|Amount Per Serving|
|Calories 582||From Fat 292|
|% Daily Value*|
|Total Fat 32g||49.8%|
|Saturated Fat 6g||27.9%|
|Trans Fat 0g|
|Total Carbohydrate 53g||17.7%|
|Dietry Fiber 13g||53.6%|
|Vitamin A 0µg|
|Vitamin B-12 0.06µg||0.9%|
|Vitamin B-6 0.64mg||31.9%|
|Vitamin C 16.78mg||28%|
|Vitamin D 0IU||0%|
|Vitamin E 2.79mg||9.3%|
|Vitamin K1 32.88µg||41.1%|
|Folic Acid 11.6µg|
|Pantothenic acid 1.73mg||17.3%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
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