Perfect sandwich recipes for a packed lunch

17th September 2021

Do you need some inspiration for your packed lunches? We have selected the four plant-based sandwich recipes so you could make your lunch more exciting. Perfect for taking to the office or for kids to take to school. Packed with loads of veggies, these are great for your health and help protect the planet!

sandwich recipes

Hummus and Avocado Toast – Recipe by Where you get your protein

Ingredients (1 serving)

2 Pieces of seeded multi-grain bread, toasted (or bread of choice)

6 Tablespoons Hummus, divided

1 ripe avocado

tomato slices

Season to taste With:

Himalayan pink salt

Fresh ground black pepper

Cayenne pepper, optional


Toast your bread to desired brownness.

Once the toast is done, let it cool a few minutes.

Place about 3 tablespoons of hummus on each piece of toast. If you like a little heat, sprinkle cayenne on the hummus.

Top each piece of toast with half an avocado cut into chunky slices.

Finish with tomato slices and season with salt and pepper.

Roasted Tomato Pesto Melt – Recipe by Ceara’s Kitchen

Ingredients (serves 2)

2 slices of thick crusty bread / ⅓ of a baguette

¼ cup pesto

1 Tomato

½ tsp Dried Basil

½ tsp Dried Garlic

Sea Salt and Pepper to taste

½ tbsp olive oil to drizzle

Optional Ingredients


Rocket leaves

Sun-dried tomatoes


Cayenne Pepper

Cheese {vegan brand for vegans}


Pre-heat oven to 190°C

Generously spread pesto on two slices of hearty, thick bakery style bread or a baguette.

Slice one tomato with a sharp knife into thick slices and distribute over the two slices of bread.

If you would like to add the optional ingredients go ahead and add them.

Sprinkle the dried basil, dried garlic, sea salt and pepper on top of the tomatoes and drizzle with Olive Oil.

Put in the oven for 10 minutes, when the bread starts to crisp up and tomatoes are visibly roasting [darkening up a bit], turn the heat up and turn on the oven grill for an additional 3 – 5 minutes until the tops of the tomatoes and the sides of the bread start to darken considerably.

Watch closely to ensure that the bread does not burn!

Take out of the oven. Serve with a side salad.

Dill Chickpea Sandwich – recipe by Modern Little Victories

Ingredients (serves 2)

4 slices whole wheat bread

425gr can chickpeas drained

3 tbsp vegan mayo

¼ cup gherkins chopped

1 tbsp dill fresh or dried

salt to taste

Optional topping





In a bowl, mash chickpeas with a fork until all smashed. Add in mayo, gherkins, dill, and salt. Stir until combined.

Top bread with chickpea mixture and add in whatever veggies for your filling.

Vegan Meatball Sub – recipe by Cilantro and Citronella

Ingredients (serves 5-6)

For the meatballs

1 ½ cups (175 grams) cooked lentils

1 tablespoon water or oil

1 small onion, diced

2 cloves of garlic, minced

Half a green pepper, diced

12 button mushrooms, diced

2 tablespoons red wine

¾ cup (250 grams) breadcrumbs

½ cup (65 grams) crushed walnuts

2 teaspoons oregano

1 teaspoon red pepper flakes or chili powder

1 teaspoon salt

1 teaspoon sweet paprika

¼ teaspoon fennel seeds

¼ teaspoon nutmeg

¼ teaspoon pepper

1 tablespoon balsamic vinegar

For everything else

A few tablespoons of water or oil for sautéing

1 medium onion, sliced

½ teaspoon balsamic vinegar

½ teaspoon salt

Half a green pepper, sliced

Half a red pepper, sliced

300 gr fresh spinach

A jar of marinara sauce

5 or 6 sub buns (depends how big they are)


Preheat the oven to 175°C and line a baking sheet with foil or parchment and brush with a tiny bit of oil.

Heat a large pan over medium heat. Add a splash of water or a tablespoon of oil and sauté the onion, garlic and green pepper until soft and translucent. Add the mushrooms and fry until soft and brown. Add in the red wine and simmer for a minute to evaporate the alcohol. While the vegetables are frying, puree the lentils in a food processor and transfer to a large bowl.

When the vegetables are soft, transfer to the food processor and pulse a couple of times. Don’t puree them completely; you want to keep a bit of texture. Add the veggies to bowl with the lentils along with the remaining meatball ingredients and mix well.

Roll your meatballs using about a tablespoon to a tablespoon and a half of the mixture for each ball. Place them on the lined baking sheet and bake until browned – about 30 minutes.

Meanwhile prepare the veggies. Heat a large pan over medium-high heat and add a couple of tablespoons of water or oil. Sautee the onions, stirring occasionally, until soft and translucent. Add the balsamic and salt and stir well. Remove the onions to a plate.

Add a couple more tablespoons of water to the pan if necessary and add the peppers. Sautee until soft and remove to the plate with the onions.

Add the spinach to the pan and cover until the spinach is wilted. Remove to a plate.

Finally, once the meatballs are baked, pour the marinara sauce into the pan and reduce the heat to medium-low. Add the meatballs to the sauce and gently stir to coat them well.

Place some spinach and peppers into each bun, add the vegan meatballs and top with onions.

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Kate, 2021, 19 Healthy Vegan Sandwich Recipes that are Perfect for Lunch,  https://thegreenloot.com/vegan-sandwich-recipes/, [Accessed 26 August 2021].

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