Can you imagine pigging out on a sandwich like nobody’s business – with minimal calories and amazing nutrition? Here is a fabulous veggie sandwich piled high with a wide variety of crunchy veggie goodness. It’s big, it’s bold, it ain’t no joke. “Shout out to the real Afrikans out there!” ~ Marshawn Lynch. By the way, I’m still mad Seattle lost the Super Bowl.
Anyway, back to the sandwich.
If you don’t want to use hummus, you can use veggie mayo or mustard, or even a white bean spread. Whatever you like – it’s your world and your veggie sandwich.
In one version I used my grandmother’s secret sauce (the recipe which you can find in my cookbook), replaced the spinach with lettuce, used broccoli sprouts (I hate alfalfa sprouts), and added slices of red onion. Yummers. As you can see, the “recipe” for this veggie sandwich is extremely flexible.
- 8 tablespoons hummus or vegan mayonnaise
- 8 slices whole grain bread
- 4 large romaine lettuce leaves (or other lettuce) leaves, torn in half
- 1 medium sized avocado, peeled, pitted, and sliced
- 1 cup shredded purple cabbage
- 2 cups broccoli sprouts
- 1 large tomato (beefsteak works well), sliced
- ½ cucumber, peeled and sliced
- 1 cup grated carrots (peeled and grated on cheese grater)
- 4 slices vegan cheese of choice
- Salt and pepper, to taste
- Spread 4 slices of bread with hummus.
- Pile the other four slices with cheese, shredded carrots, ¼ cup sprouts to each, 2 slices of tomato, ¼ cup cabbage, ¼ avocado, and cucumber.
- Top the vegetables with the slice of bread that has the spread on it, season with a bit of salt and pepper (add a sprinkle of oil and vinegar dressing if you want), and enjoy!
Category: Light Meals