This is my favorite sandwich to make. This one is a regular go-to for lunch. It’s easy to make, and of course adjust based on whatever vegetables are in season and in the fridge at the moment.

The key is the red-pepper jelly or jam along with some form of vegan non-cheese spread (vegan cream cheese or spreadable cheese), which tastes perfect with the jelly. The red habanero jelly really kicks it up a notch if you have it on hand (red pepper jelly is a usually non-spicy condiment that can serve as a great alternative).

Spicy vegan vegetable sandwich

An all raw vegetable sandwich that's hard to beat. The red habanero jelly in this sandwich really kicks it up a notch if you have it on hand (red pepper jelly is a usually non-spicy condiment that can serve as a great alternative).

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Course: Main Course

Cuisine: American, Comfort Food

Keyword: arugula, basil, bell peppers, nut cheese spread, red pepper jelly, sandwiches, spicy food, spinach, tomatoes

Prep Time: 10

Total Time: 10

Servings: Serving

Calories: 270kcal

Author: Jen deHaan

Ingredients

2 slices vegan bread toasted
1/4 cup tomato sliced
1/3 cup red bell pepper sliced
1/2 cup arugula or spinach, chopped
1/4 cup basil chopped (about 4 leaves)
1 Tbsp nut-cheese spread store bought or homemade
2 Tbsp red pepper jelly store bought or homemade
Salt to taste

Instructions

Toast the bread and add your condiments (spread and jelly).
Slice vegetables, tomato, and red pepper and add to sandwich.
Roll the arugula (or spinach) and basil into a cigar shape and julienne. I like to mix these into a small salad.
Combine all ingredients into the sandwich and enjoy.

Notes

Vegan bread: Check the label for oil or any animal products. The less processed the better, so check for whole food ingredients. I sometimes use One Degree Veganic bread, which is a local brand although I also purchased it in California.

Vegan nut cheese spread: I love Treeline Cheese spread, Spread 'Em (up here in Canada), or Miyoko's Kitchen when I don't have time to make my own. Make sure that you check the label for oil if purchasing a product. But making your own is always preferable. Subscribe for upcoming recipes!

Red habanero jelly: You can make your own, or find it in the store. I try to make mind with stevia. (Recipes coming soon!)

Add pickles: Pickle fans, let's unite! I usually add pickles to all of my sandwiches, no matter whether they "go well" with the fillings or not. Serve with pickles or kale chips!

Nutrition Facts

Spicy vegan vegetable sandwich

Amount per Serving

Calories

270

% Daily Value*

Fat

Saturated Fat

Trans Fat

Polyunsaturated Fat

Monounsaturated Fat

Cholesterol

Sodium

296

Potassium

429

Carbohydrates

Fiber

Sugar

Protein

Vitamin A

2420

Vitamin C

74.4

Calcium

107

Iron

0.4

* Percent Daily Values are based on a 2000 calorie diet.

Tried this recipe? Customized it?Let us know how it was in the comments!

Vegan sandwich variations

There are a million ways to switch up any vegan sandwich, of course. The first way I switch it up is with the spread and nut milk based cheese.

You can use hot sauce instead of the habanero jelly, or omit it altogether if you don’t feel like a spicy sandwich.
Swap out the cheese spread for a vegan baked goat cheese, or a slice of vegan cheddar.
If you are not on a low fat diet, add some avocado to your sandwich. This adjusts the nutritional value to approximately 18% of the total calories.

And naturally the vegetables and herbs. I always like some kind of herb in the sandwich though, as it adds a ton of flavor. I almost can’t eat the sandwich without a bit of basil, which adds such a fresh and strong herbal flavor to the sandwich. But parsley or cilantro is always a find addition.

I recommend chopping up the herbs with the lettuce and mixing them together.

Make it raw vegan

Use your favorite raw wrap to make this a raw dish.

Author
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Jen deHaan

Owner at Plant Based Recipe

Jen is a plant-based nutrition enthusiast and vegan living in British Columbia, Canada. She has over 20 years experience in software, graphics, and art, including many years in Silicon Valley corporations. Jen completed the Developing Healthy Communities graduate program at Tufts University's Friedman School of Nutrition Science and Policy. Jen really likes dogs and dancing too.

About Post Author

Jen deHaan

Jen is a plant-based nutrition enthusiast and vegan living in British Columbia, Canada. She has over 20 years experience in software, graphics, and art, including many years in Silicon Valley corporations. Jen completed the Developing Healthy Communities graduate program at Tufts University’s Friedman School of Nutrition Science and Policy. Jen really likes dogs and dancing too.

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