Sandwiches

The classic New Orleans muffuletta sandwich is tasty but not healthy, with its mounds of cold cuts and sliced cheeses. I make this healthier, vegan version, featuring all the flavors of the olive salad and layered with roasted red pepper, baked tofu, and roasted cauliflower.

This no-oil version of the New Orleans-inspired muffuletta olive salad is tasty on cauliflower steaks, grains, proteins, vegetables, and, of course, the famous muffuletta sandwich. There are many variations of muffuletta olive salad. This one is relatively mild, without pickled vegetables. If you love olives, you’ll likely love this salad!

This Greek meatball sandwich gives the more ubiquitous Italian meatball sub a run for its money. The cucumber-based tzatziki sauce is addictive! Everyone can customize the toppings and make their sandwich unique.

Try this perfect blend of tofu, vegan mayonnaise, two kinds of salt, and other ingredients to enjoy the texture and flavor of egg salad without having to use eggs.

I like a mild mayonnaise flavor. The taste and texture of this healthy plant-based mayonnaise truly evoke “real” mayonnaise—no eggs or oil.

This is a family-friendly recipe and great for summer dinners. And only one pot to clean up! I found that green lentils work best because they hold their shape better than brown or red. Delicious!

In this recipe, shelled edamame are used as the foundation for a tasty sandwich spread.

As a vegetarian, I loved grilled tapenade and goat cheese sandwiches. Now I make them in a plant-based way, even without butter or oil, and they’re fantastic!

The magic ingredient in this recipe is time. As much as I strive for efficient recipes, I haven’t yet found a shortcut for the soaking time in this one. But almost all of the time is hands-off.