STUFFED DELI SANDWICH

SERVES 4 SANDWICHES

4 sub sandwich rolls

1/4 cup (60 ml) vegan mayo

4 tsp. (20 g) Dijon mustard

1 tbsp. (15 ml) red wine vinegar

Pinch of salt

Pinch of pepper

1 lb. (455 g) Seitan Two Ways, thinly sliced

4 oz. (120 g) red leaf lettuce leaves

4 vegan cheese slices, sliced in half, corner to corner

1 cup (180 g) tomato slices, seeds removed

1/4 cup (35 g) pickled pepperoncini, sliced

NUTRITIONAL VALUES

Calories: 473kcal
Fat: 26.7g (2.3g S.Fat)
Carbs: 38g
Protein: 16.4g
Sugar: 2.9g
Sodium: 962mg

METHOD

If your sandwich rolls aren't already cut, cut them down the centre lengthwise. 1 tablespoon (15 g) vegan mayo, followed by 1 teaspoon (5 g) Dijon mustard, on 4 of the roll halves Drizzle red wine vinegar over the remaining 4 roll halves, then season with salt and pepper.

Layer seitan slices, red leaf lettuce, 2 halves vegan cheese, tomato slices, and pepperoncini on the bottom halves. Cover with top buns and serve immediately, or wrap in sandwich paper to eat later.

BAGEL HUMMUS VEGGIE SANDWICH

SERVES 4 SANDWICHES

4 bagels, sliced in half

1 cup (200 g) White Bean Rosemary Hummus

1 cup (25 g) large pieces of kale

1 cup (180 g) thinly sliced tomato

1 cup (150 g) thinly slice red onion

1 cup (170 g) thinly sliced cucumber

1 avocado, sliced (optional)

NUTRITIONAL VALUES

Calories: 565kcal
Fat: 24.2g (4.3g S.Fat)
Carbs: 73.4g
Protein: 16.4g
Sugar: 8.4g
Sodium: 636mg

METHOD

Toast the bagels until golden brown, or until done to your liking. 2 tbsp. (12.5% g) hummus on each cut side of the bagels on 4 of the bagel halves, layer the kale, tomato slices, red onions, cucumber, and optional avocado. Serve topped with the remaining bagel halves.

RECIPE NOTES

If you're making this for the next day's lunch, try removing most of the seeds from the tomato slices to avoid making the bagels soggy.

CHIPOTLE WHITE BEAN SALAD SANDWICH

SERVES 4 PORTIONS

FOR THE CHIPTOLE WHITE BEAN SALAD:

1/2 cup (56 g) raw cashews, plus hot water for soaking

1 can (15 oz., or 425 g) white beans, drained and rinsed

1/4 cup (40 g) diced red onion

1/4 cup (65 g) vegan mayo, soy- free if necessary

2 tsp. (10 ml) Dijon mustard

1/4 tsp. chipotle powder

1/4 tsp. smoked paprika

1/4 tsp. sea salt, or to taste

1/8 tsp. chili powder

FOR THE SANDWICH FILLING:

1/2 cup (100 g) mashed avocado

1 tsp. (5 ml) lime juice

Pinch of salt

8 slices sandwich bread, gluten- free if necessary

2 cups (40 g) baby arugula, kale, or similar; loosely packed

1 red bell pepper, sliced with seeds and stems removed

1 orange bell pepper, sliced with seeds and stems removed

4 slices vegan Cheddar cheese (optional)

NUTRITIONAL VALUES

Calories: 783kcal
Fat: 25.5g (7.9g S.Fat)
Carbs: 105.6g
Protein: 30.6g
Sugar: 11g
Sodium: 818mg

METHOD

TO MAKE THE CHIPOTLE WHITE BEAN SALAD:
In a small bowl, cover the cashews with hot water. Soak for 10–15 minutes, or until plump and softened. The cashews should be drained and diced. Combine them with the white beans, red onions, vegan mayo, Dijon mustard, chipotle powder, smoked paprika, sea salt, and chilli powder in a mixing bowl.

Gently mash the mixture together with a fork or potato masher until the beans are mostly broken down but still chunky. Season with salt and pepper to taste. Refrigerate until ready to assemble, knowing that the longer it marinates, the stronger the flavours will be.

TO MAKE THE SANDWICHES:
Combine the avocado, lime juice, and salt in a small bowl. Spread avocado mash on one side of each of four slices of bread. Divide the chipotle white bean salad among the remaining four pieces, then top with baby greens and bell pepper slices. Optional vegan Cheddar slice and avocado-spread bread on top. Serve immediately or store in an airtight container for later use.

RECIPE NOTES

Because there are no super wet components in this sandwich (e.g., sliced tomatoes, pickles), it is ideal for packing in a reusable sandwich bag or wrapping in foil. For a well-rounded lunch, serve it with carrot sticks and hummus, as well as grapes.