I think most vegans at some point just cram a bunch of veggies and hummus into some bread for lunch. It is quick, easy and frankly most of us are also surprised by how delicious it is! There’s crunch, freshness, lots of different flavours melding and something creamy and delicious to bring it all together.

This sandwich combo is a take on that easy-to-throw-together veggie sandwich. Instead of hummus it has a roasted bell pepper dip that is as easy to make as hummus but with an entirely different flavour. It’s sweeter and a little spicy with a distinct flavour of the bell pepper of course. For this spread I use jarred roasted red peppers which makes everything so easy (and so tasty). The brine the peppers are in also bring some extra flavour in the sweetness and tang department. Thanks for that brine!

When it comes to the veggies I went with my summer favourites; cucumber, tomato and avocado. I also like to layer some sprouts into it because they are festive and really good for you. You can use any sprouts or microgreens you like or simply swap them for some lettuce or greens. Feel free to change the veggies up with the season as well and this sandwich will keep morphing in your kitchen and bring you sandwich joy all year!

Also check out my other delicious sandwich ideas that were featured alongside this one in this youtube video; my vegan take on an vegan “egg” salad sandwich and this tempeh “bacon” and sauerkraut on rye.

Malin x

Veggie Packed Sandwich with Roasted Bell Pepper Spread

Serves 4.

INGREDIENTS:

For the spicy bell pepper spread:

1 can of butter beans (230 g drained), drained and rinsed

A heaped 0,3 cup of roasted red peppers from a jar, in brine

1 tsp of the brine from the roasted pepper jar

3 tbsp nutritional yeast

2 tbsp tahini

1-2 tsp harissa paste, depending the heat of your paste and your

heat preference

0,5 tsp lemon zest

0,5 tsp ground coriander

Salt (I like herb salt in this) and black pepper, to taste

Other components, as required:

Bread of your choice, I used a light sourdough

Cucumber, I used 3-4 ribbons per sandwich

Tomato, I used 2 slices per sandwich

Alfalfa sprouts, I used a small handful per sandwich

Avocado, I used 0,25 – 0,5 per sandwich

METHOD:

To make the bell pepper spread simply add all the ingredients to a food processor with and s-blade and process until smooth. You might need to scrape down the sides ones or twice as you go to make sure that everything gets mixed.

Toast your bread if you wish. I like to make some ribbons out of the cucumber using a vegetable peeler. You do this by peeling slices off the cucumber lengthwise. Slice a tomato and some avocado and then you are ready to assemble the sandwich.

Spread the bell pepper spread on both sliced of bread. I usually spread it a little thicker on the slice that will make the “bottom” of the sandwich. Then layer your cucumber,m tomato, alfalfa sprouts and avocado onto that slice.

Season the avocado with some more salt and black pepper if you wish and then close the sandwich by placing the other slice of bread on top.

bell pepper butter beans dip easy harissa hummus lunch meal quick red pepper roasted sandwich spicy spread veggie sandwich