This easy vegan sandwich recipe is perfect for fresh lunches, school meals, or make-ahead prepping. It’s simple to assemble, uses mostly whole-food plant-based ingredients, and delivers bright, fresh flavor between soft bread and creamy hummus.
What I love about this vegetable sandwich is how easy it is to customize. The recipe highlights fresh vegetables layered over hummus and your favorite bread for a satisfying handheld meal that works well as part of a balanced vegan diet.
Ingredients
Bread: Sourdough is my go-to, but use any bread you prefer—whole grain, ciabatta, or a soft sandwich loaf all work well.
Hummus: Classic hummus provides a creamy base, but flavored hummus (roasted red pepper, garlic, or lemon) is a great way to change the profile and make the sandwich your own.
Lettuce: Any lettuce will do—green leaf, romaine, or butter lettuce all add freshness and structure.
Microgreens: Microgreens or sprouts add a nutrient boost and pleasant crunch. I like including a small handful in each sandwich.
Tomato: Sliced tomato (heirloom or your preferred variety) brings juiciness and acidity.
Radish: Thinly sliced radishes add a peppery crunch. For extra texture, a handful of crushed chips works well too.
Cucumber: Thinly sliced cucumber adds cool, crisp freshness.
See the recipe card below for quantities and serving details.
Storage and Substitutions
This veggie sandwich stores well for short-term use and is an excellent option for picnics, lunches, and meal prep. Wrapped tightly and refrigerated, it will stay good for up to 2 days. For best texture, eat it the same day when possible—hummus can make bread soften over time.
The recipe is intentionally simple so you can adapt it freely: swap the bread, change the hummus flavor, use different greens, or add extras like avocado, sliced bell pepper, or pickled onions. Remove any ingredient you don’t like and replace it with one you do—this sandwich is very forgiving.
If you enjoy quick vegan meals, try pairing this sandwich with smoothies, salads, or simple sides to round out your menu.
Veggie Sandwich
Kelsey Riley
Ingredients
- 4 slices sourdough bread
- 1/4 cup hummus
- 1/4 cup lettuce
- 1/4 cup microgreens
- 1 tomato, sliced
- 1 small cucumber, sliced
- 1 radish, sliced
Instructions
- Wash and prepare all produce according to the ingredient list.
- Spread hummus on each slice of bread, layer on the lettuce, microgreens, tomato, cucumber, and radish, then top with the remaining slice of bread. Slice and serve.
Notes
This sandwich is best enjoyed fresh but can be wrapped and refrigerated for up to 2 days. To avoid soggy bread, store tightly wrapped and eat within that timeframe.
Nutrition
Serving: 1 sandwich
Calories: 215 kcal
Carbohydrates: 34.3 g • Protein: 10.8 g • Fat: 4.8 g
Fiber: 6.7 g • Sodium: 377 mg • Potassium: 522 mg