The Ultimate Veggie Sandwich

Who needs meat when you have fresh veggies? I recently modified my diet to incorporate more plant-based options and I can definitely tell the difference! Because I have omitted red meat and poultry from my diet, I have slimmed down a great deal and have way more energy. I feel less heavy and bloated since I’ve stayed away from chicken and beef. Some people think that eating mostly veggies means you have to succumb to a boring diet. I find that you can get more rich flavors from eating vegetables than you can with meat as long as you have inspiration! There’s a ton you can do with vegetables to make them exciting.

One of my favorite snacks to make is this Ultimate Veggie Sandwich! This recipe requires a bit more effort than your typical sandwich, but its worth the extra steps. From the earthy flavor of the mushroom and sprouts, the sweet and smoky roasted red pepper to the spiciness added by the jalapeños, my sandwich has a delicious and complex marriage of zesty flavors you’ll enjoy whether you’re a meat-eater or not.

Don’t fret carnivores! If you’re inkling to try this recipe but don’t have the courage to do just veggies alone, you can add a few slices of deli meat to this sandwich to make it complete. You’re going to enjoy the flavors so much that you’ll end up making this Ultimate Veggie Sandwich often! Are you guys on the veggie train? What ingredients would you add to your own Ultimate Veggie Sandwich creation? If you try this recipe out be sure to snap your results and tag us @mirroredmode or use the hashtag #mirroredmode!

Candice’s Ultimate Veggie Sandwich Recipe

Poppy seed bun (I got mine from Whole Foods for $.99 in my area, or you can use a different, sturdy bun)
1-2 baby bella mushrooms, thinly sliced
A few thin slices of seedless cucumber
8-10 cherry tomatoes sliced into thirds
1 teaspoon dried parsley
A drizzle of extra-virgin olive oil
A few pieces of roasted red pepper (from a jar)
1-2 tablespoons plain hummus
Red onion, thinly sliced
1/2 of an avocado
A few slices fresh jalapeño
A lettuce leaf or two
Half a handful of alfalfa sprouts
1/2 tablespoon Veganaise (or low-fat mayo of your choice)
A few slices of green olives (optional)
Dash of salt and pepper

Prep your cherry tomatoes by slicing them into thirds and placing them into a small resealable container. Season the tomatoes with dried parsley, salt, pepper and drizzle with olive oil. Mix well. Seal the mixture and place in the fridge to marinate while you prep the rest of your sandwich. Slice the bun in half and toast it in the oven. Add Veganaise spread to the top of the bun and add a generous helping of hummus to the bottom base of the bun.

Next, add lettuce to the bun side with the hummus. Top the lettuce with cucumber slices then add a few slices of red onion. After the red onion, add the sliced mushrooms and the roasted red pepper. Continue to layer the sandwich by adding sliced jalapeños, marinated cherry tomatoes and olives. Finish off the sandwich by topping it with alfalfa sprouts, sliced avocado and a sprinkle of salt and pepper. Enjoy with your favorite chips (I’m in love with Kettle) or an additional side of sliced veggies and extra hummus. You can’t ever have too many vegetables on your plate!

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