Sandwiches are the most amazing food in the world. That’s a fact, not opinion: seriously, who doesn’t like sandwiches? They’re customizable, portable, filling, and yummy—not to mention easy to make. Whether you like to pile on the fake meat, load up on veggies, smother your bread with hummus, or tackle all three at once, we’ve got the sandwich for you. And if you want to make one for us while you’re at it, well, let’s just say we wouldn’t hate you for it.
DID YOU KNOW?
Fruits and vegetables, also known as “plant foods,” have been shown to have “chemopreventive” properties. The risk of lung cancer in heavy smokers has been shown to be reduced in populations that eat generous amounts of plant foods.
GREEK WEEK PITA
A safe and tasty alternative to chugging beer from the top of a human pyramid.
3 ounces vegan cream cheese, softened to room temperature
1 tablespoon vegan sour cream
1/2 teaspoon dried parsley (optional)
1 pita, sliced in half
1–2 leaves lettuce
2–3 cherry tomatoes, halved
Chopped black olives, to taste
Mix together the cream cheese, sour cream, and optional parsley. Stuff into each side of the pita, then add the rest of the ingredients to the pita.
Makes 1 serving.
SLOPPY JOELS
Just as “meaty” as the original Joes, except…well, there’s no meat.
1 (15.5-ounce) can sloppy joe sauce (Manwich brand is vegan; watch out for anchovies in the Worcestershire sauce in some brands)
1 (12-ounce) bag veggie burger crumbles
4 buns
Pickle slices (optional)
Combine the sauce and crumbles in a microwave-safe bowl. Nuke for 2 minutes, or until hot. Place on the buns along with pickle slices (if you like pickles), and serve.
Makes 4 servings.
LATE-NIGHT SLOPPY MOES
It’s been a long day, and you’ve got at least another hour’s worth of studying ahead. Take a short break and get a little messy—you deserve it.
1 1/2 cups veggie burger crumbles
1 teaspoon onion powder
2 1/2 cups tomato puree
Pepper, to taste
1 tablespoon soy sauce
1 1/2 tablespoons mustard
1 tablespoon sugar
1 (4-ounce) can green chiles
4 buns
Nuke the crumbles in a bowl until warm. Mix in the rest of the ingredients (except the buns) and heat for 3 minutes. Scoop onto the buns and eat.
Makes 4 servings.
UPPER-CRUST FINGER SANDWICHES
When the family visits, serve ’em these sandwiches. They’ll be so impressed by how well you’re getting along on your own. Your ’rents might even overlook that towering heap of dirty clothes in the corner.
3 (8-ounce) containers vegan cream cheese, softened
1 tablespoon chives
1 (4-ounce) jar sliced green olives, drained
2 tablespoon Dijon mustard
2 loaves sliced, firm bread (white, wheat, rye, or pumpernickel work best)
1 trip to your local salad bar to pick up a cup of sliced cucumbers
1 (5.5-ounce) package faux lunch meat slices (try faux salami, pepperoni, or ham)
To make three different sandwich fillings, mix one container of cream cheese with the chives, mix another with the olives, and mix the third with the mustard, all in separate bowls. To make cucumber sandwiches, spread a thin layer of the cream cheese and chive mixture onto a slice of bread and top with cucumber slices. To make olive sandwiches, spread the cream cheese and olive mixture onto a slice of bread. To make meat sandwiches, spread a thin layer of the cream cheese and mustard mixture onto a slice of bread and top with a slice of lunch meat. Top each sandwich with another slice of bread and cut each sandwich into quarters. Pile the finger sandwiches onto a plate, cover with plastic wrap, and chill in the fridge briefly before serving.
Makes 8 servings.
CHICK-UN PARM SAMMICH
Warning: Sammich may spontaneously disappear if left unattended with roommate.
1 vegan chicken patty
2 slices whole-wheat bread
2 tablespoons marinara sauce
1 slice vegan mozzarella cheese
Microwave the chicken patty according to directions on the box. Then microwave the marinara sauce for 30 seconds, or until warm. Place the chicken patty on one slice of bread and top with the marinara sauce and cheese. Add the other slice of bread and eat.
Makes 1 serving.
NOTE:
If you’re making this to-go, wrap it up in foil. It will keep the sammich warm until you’re ready to eat!
HEARTY HUMMUS SANDWICH
A hearty, rustic sandwich fit for a king—or the captain of the football team.
Hummus, to taste
2 slices thick-crusted sourdough bread
1–2 leaves lettuce
3–4 cherry tomatoes, halved
Spread the desired amount of hummus on both slices of the bread. Place the lettuce and tomatoes on one piece of the bread, then top with the other piece.
Makes 1 serving.
CRAM SANDWICH
Stuff this tasty sandwich in your cake hole so you can go back to stuffing your brain with useless facts and figures.
2 tablespoons vegan mayonnaise
3 slices vegan whole-wheat bread, toasted
6 slices vegan turkey deli slices
6–8 cherry tomatoes, halved
2 tablespoons vegan bacon bits
2 large lettuce leaves
Spread mayo on one side of each slice of toast. Place one slice on a plate, mayo side up, and top with half of the turkey, cherry tomatoes, bacon bits, and lettuce. Add another slice of bread, mayo side up, and top with the remaining turkey, tomatoes, bacon bits, and lettuce. Add the third slice of bread, mayo side down this time, and squish the sandwich down so you can eat it!
Makes 1 serving.
SALAD-BAGEL
Who says eating bagels will make your middle look like a doughnut? This healthy bagel sandwich has more foliage in it than the school’s greenhouse.
Vegan margarine, to taste
1 sesame bagel, sliced in half
Your favorite veggies from the local salad bar
1 tablespoon zesty Italian salad dressing
1/4 cup shredded vegan mozzarella cheese
Spread margarine on the bagel halves and set aside. Toss the veggies in a bowl, add the salad dressing, and mix thoroughly. Scoop the mixture onto one bagel slice, sprinkle with the cheese, and top with the other half of the bagel.
Makes 1 serving.
ASPARA-STUFFED PARM SANDWICH
The fanciest thing you’ll ever brown bag to lunch, this savory and satisfying sandwich is guaranteed to get rid of those work-study-slave-wage-job blues in just one bite.
1 (10-ounce) package frozen cut asparagus
2 slices bread
1/2 teaspoon vegan margarine
2 tablespoons vegan mayonnaise
2 teaspoons nutritional yeast
Pepper, to taste
1–2 leaves lettuce
Nuke the asparagus until warm, 2 to 3 minutes. Spread one side of each bread slice with 1/4 teaspoon margarine and 1 tablespoon mayonnaise. Add some asparagus and sprinkle with nutritional yeast and pepper. Add lettuce and smoosh the two pieces of bread together.
Makes 1 serving.
GPA BOOSTER
They say veggies are brain food. Well, if that’s true, this tasty wrap will help you pass chemistry faster than hooking up with your TA.
2 tablespoons hummus
1 (10-inch) flour tortilla
1/4 cup shredded lettuce
1 tablespoon alfalfa sprouts
3–4 cherry tomatoes, halved
Diced cucumbers, to taste (go to your local salad bar and grab them pre-cut)
Salt and pepper, to taste
Spread the hummus on the tortilla. Dump the remaining ingredients onto the wrap, roll up like a burrito, and enjoy!
Makes 1 serving.
MEATBALL ANTI-HERO
Just like the one you used to get at your local sub shop, but rest assured: there’s no mystery meat in this hearty version.
4 vegan meatless meatballs, frozen
2 tablespoons spaghetti sauce
1 hoagie roll, split lengthwise
2 slices vegan mozzarella cheese
Place the meatballs in a microwave-safe dish and heat until hot, about 45 seconds. Remove from the microwave, add the spaghetti sauce, cover, and return to the microwave. Heat for another 2 minutes, or until bubbly. Spoon the meatballs and sauce onto the bread and top with the cheese. Microwave until the cheese melts, about 30 seconds.
Makes 1 serving.
NOTE:
If you have a toaster oven, you can skip the microwave and toast the whole mess until the cheese is melted.
TOKEN BOCA LT
You didn’t think we’d make a vegan cookbook without throwing at least one veggie burger recipe in here, did you?
1 Boca burger
2 slices whole-wheat bread
Vegan mayo, to taste
Ketchup, to taste
Few pieces lettuce
4 cherry tomatoes, halved
Heat the Boca burger in the microwave according to the directions on the box, and toast the bread. Spread mayo and ketchup on one slice of bread, add lettuce and tomato, and top with the burger and other slice of bread.
Makes 1 serving.
TAILGATIN’ TOFU REUBEN
Have you been tailgating lately? Uh huh…break out the body paint and show ’em what you’re made of with this stackable (shirts optional) sandwich.
1 (16-ounce) package extra-firm tofu, drained and squeezed to remove excess water (reserve the water)
Sauerkraut, to taste
Nutritional yeast, to taste
Mustard, to taste
2 slices rye bread, toasted
Cut a couple of very thin slices off the block of tofu. Set aside. (Place the remaining tofu back in the water, and save and refrigerate for another recipe.) Spread some mustard on one of the pieces of toast and top with the tofu slices. Add some sauerkraut and sprinkle with nutritional yeast. Top with the other piece of toast and eat.
Makes 1 serving.
SHAM AND CHEEZ
Make your classmates jealous as you roll into class, homemade sham-and-cheez deliciousness in hand. You’ll have them drooling over vegan food in no time!
1 cup vegan pancake mix
1/2 cup soy milk
1 1/2 teaspoons egg replacer mixed with 2 tablespoons water
4 slices vegan ham, torn into pieces
1/2 cup shredded vegan cheese
Mustard, for dipping
In a small bowl, mix together the pancake mix, soy milk, and egg replacer/water mixture. Stir until blended. Add the ham and cheese. Microwave for 2 minutes, or until solid. Pry out of the bowl and dip into mustard.
Makes 1 serving.
THE HANGOVER “HAM”WICH
Figure out where you’re at, find your way home, vow to never drink again, fix this easy breakfast for a late lunch, have a drink. Repeat.
4 slices vegan ham
2 slices vegan cheese
1 pita, sliced in half
Stuff the ham and cheese in the pita and nuke for 45 seconds. Makes 1 serving.
Makes 1 serving.
“DON’T BE A CHUMP” CHICKPEA SANDWICH
Seriously. You heard us.
1/2 (15-ounce) can of chickpeas, mashed with a fork Italian dressing, to taste
2 slices bread
1/4 cup shredded carrots
4 cherry tomatoes, halved
Mix the chickpeas with some Italian dressing and spread on one slice of bread. Top with the shredded carrots, the tomatoes, and add the other slice of bread.
Makes 1 serving.
POULTRYGEIST PITA
Scary good and gone before your eyes.
8 vegan chicken strips, heated in the microwave for 1 minute (or until heated through)
1 (15-ounce) can mixed vegetables, drained
2 tablespoons vegan mayonnaise
Salt and pepper, to taste
1 pita, sliced in half
1–2 leaves lettuce
Tear the chicken strips into pieces. Put in a bowl and add the veggies, mayo, salt, and pepper. Stir together. Stuff in the pita along with some lettuce.
Makes 1 serving.
HOLY ’MOLE SANDWICH
Whoever said condiment sandwiches aren’t food clearly never had this guac masterpiece.
2 tablespoons store-bought guacamole (or use our recipe listed on page 218)
2 slices whole-wheat bread
2 cherry tomatoes, halved
1/4 cup shredded lettuce
Spread the guac on one of the slices of bread. Top with the lettuce and the tomatoes. Place the other slice of bread on top and eat.
Makes 1 serving.
LAZY PERSON’S GRILLED CHEEZE
It’s 3 a.m. the night before your history final and you are starving. Lazy Person’s Grilled Cheeze to the rescue!
2 slices vegan cheese
2 slices bread, toasted
Pickle slices (optional)
Place the slices of cheese between the two slices of bread. Put on a plate and toss in the microwave. Heat on high for 30 seconds, or until the cheese is melted. Open the sandwich and insert the pickle slices, if using. Close the sandwich and chow down.
Makes 1 serving.
RACHEL
Did you know that a vegetarian Reuben sandwich is sometimes called a “Rachel?” It’s true—Wikipedia says so. Come on, don’t act like you didn’t use Wikipedia to write your entire research paper last week.
4 slices vegan bacon
2 slices vegan whole-wheat rye bread, toasted
2 slices vegan cheese
1/4 cup drained sauerkraut
2 tablespoons your favorite vegan salad dressing
Microwave the bacon according to the package instructions, or until hot. Place on the bread and top with the cheese. Nuke until the cheese is melted. Top with the kraut, dressing, and the other slice of bread and enjoy!
Makes 1 serving.
FAKE CHEEZ STEAK
This yummy, animal-friendly cheez steak is as fake as that quote you fudged for your English paper last week, but the deliciousness is oh-so-real!
1 tablespoon vegan mayonnaise
1 hoagie roll
1/2 (8-ounce) package vegan steak strips
3 slices vegan cheese
Salt and pepper, to taste
Spread the mayonnaise on the roll and set aside. Top the steak strips with the cheese and heat in the microwave until the cheese is melted, about 1 minute. Place on the roll. Sprinkle with salt and pepper and eat.
Makes 1 serving.
NOTE:
If you have a toaster oven, you can skip the microwave and toast the whole mess until the cheese is melted.
TOFU, OR NOT TOFU, THAT IS THE SANDWICH
Hey, Shakespeare, take a break from pondering existential dilemmas with this yummy sammie that would make even good ol’ Will’s heart beat in iambic pentameter.
8 ounces tofu, mashed
2 teaspoons onion powder
1 tablespoon roasted sunflower seeds
1 tablespoon vegan mayonnaise
1 tablespoon relish
2 teaspoons mustard
2 teaspoons soy sauce
1/4 teaspoon garlic powder
4 slices toast
2 leaves lettuce
4 cherry tomatoes, halved
Mix the tofu, onion powder, sunflower seeds, mayonnaise, relish, mustard, soy sauce, and garlic powder in a bowl. Spread onto two pieces of toast. Top each with a lettuce leaf and 4 tomato halves, and put remaining bread on top.
Makes 2 servings.
SCUZZ-FREE BBQ TOFU
When everything else in your fridge is furry, you can always depend on that block o’ tofu to be as fresh as the day you bought it last summer. Seriously, your student I.D. will expire before that tofu, so enjoy a BBQ sandwich or two and then clean out your fridge.
1 (16-ounce) package extra-firm tofu, drained and cut in half horizontally
1 cup bottled BBQ sauce
4 sandwich rolls
Sandwich fixings (lettuce, tomato, etc.)
Wrap the tofu slices in paper towels and put on a plate. Top with another plate and place a heavy book on top. Refrigerate for an hour or so. Unwrap the tofu, pat dry, and place in a large bowl. Spoon ¾ cup of BBQ sauce over the tofu, cover the bowl, and let marinate overnight. The next day, place the tofu on a plate and nuke for 2 minutes. Cut the tofu into thin slices and place on sandwich rolls with the rest of your sandwich fixings. Spoon barbecue sauce over the sandwich fixings.
Makes 4 servings.