Archive for the ‘Sandwiches and Spreads’ Category

Vegan tuna salad sandwich

Vegan “tuna” salad

This vegan tuna salad is one of our go to meals when we are feeling super hungry but don’t want to cook.

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Tri-color Quinoa and Greens Taco Filling

This recipe is one of my favorites because it has a ton of leeway. No red peppers? Use green peppers or toss in the leftover cooked veggies from last night. No quinoa? Leftover millet or even brown rice would do the job just fine. Just imagine cleaning out the fridge one a week on taco night!

Baked Tofu Panini with Roasted Peppers and Caramelized Onions

Baked Tofu Panini with Roasted Peppers and Caramelized Onions

The delicious elements in this sandwich can used in variety of ways, including salads, wraps, potatoes and stir fries. –grafx1

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Easy and Healthy Carrot Dogs

This may sound like one of my weirdest recipes, but trust me, it really works.–Kathy Hester

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Eggless Egg and Garden Veggie Salad

This tofu-based filling is reminiscent of a traditional egg and mayo salad recipe, but studded with raw veggies that provide color as well as a little crunch.

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Best-Ever Tofu Burgers

Makes 6 large burgers

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Baked Falafel Pita Sandwich

I have to say our Pita sandwich dinner turned out quite delicious! The crispy baked falafel patties were well flavored with a blend of fresh herbs and traditional middle eastern spices. –kaitsinsidedish

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Sweet Potato Sesame Spread

I Love this spread. It is absolutely awesome on my buckwheat pizza crust , with pasta, on bread, or just as dipping sauce for veggies.–Jarafel

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Southwestern Black Bean Burgers

The delicious blend of southwestern flavor paired with the the creamy pureed black beans make for an exquisitely flavorful veggie patty. Plus adding the cornmeal to the mixture also helped to give these patties a crispy texture once baked. –from kaitsinsidedish

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Chickenless “Chicken” Salad

The trick to this great salad is the marinating and baking of the tofu.

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Marinated Portobella Sandwich

I like to serve this with a fresh salad full of different greens including arugula, lots of veggies, avacado, and apricot slices (or peach, nectarine, etc.), and use a raspberry dressing.

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Baked Falafel Sandwich

If you’ve been craving the deep-fried falafel served in Middle Eastern restaurants but don’t want all the fat, this baked falafel is for you. Cooked chickpeas are combined with a blend of exotic herbs and spices, formed into a patty, and then pan-browned before baking. Stuff it into a warm pita with crispy vegetables and top it with tahini sauce–delicious!

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Tex-Mex Black Bean Dip/Spread

Submitted by Courtney (from Cooking Light Magazine)

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Black Bean-Quinoa Spread

Submitted by: Courtney (from Vegetarian Times)

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Bean Spread with Italian Herbs

This is really yummy in sandwiches or on toast with sliced fresh tomatoes and other traditional sandwich veggies. And it’s especially good with a little roasted garlic spread on the bread or toast as well!

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      When I was creating my last recipe, Oven-Fried Okra, I suspected that the batter I used, a combination of cornmeal and brown rice flour, would make a wonderfully crunchy breading for other vegetables. I lost no time checking that theory out on one of my favorite summer veggies, eggplant. I’m happy to say that I […]



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