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Veggie Club Sandwich

Veggie Club Sandwich

Here’s a great healthy sandwich to enjoy for your next lunch. The vegetables in this sandwich contain plenty of nutrients including protein — there’s no need for any meat.

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Servings
1 sandwich
Calories Cholesterol Sat Fat Carbs
493 0mg 3g 56g
Recipe Footprint (for Recipe's Default # of Servings)
.83 Water saved (gallons) [animal consumption only]
3.3 Manure (pounds) not deposited into the environment
3.7 Grains / feed (pounds) not consumed by animals
8.1 Methane (gallons) not created by animals
99.3 CO2 (pounds) not released into the atmosphere
Recipe Chef Pamela Kurp
Course Sandwiches, Burgers and Wraps
Cuisine American
Diet Vegan
Prep Time 15 minutes
Cook Time 10 minutes
Ingredients
  • 4 slices wheat bread
  • 2 tsp olive oil
  • 1 garlic clove (minced)
  • 1 C mushrooms (crimini) (sliced)
  • 2/3 C red onion (thinly sliced)
  • 2 Tbsp mayonnaise (eggless)
  • 1 C cucumbers (thinly sliced)
  • 1 tomato (sliced)
  • 2 oz Romaine lettuce
  • 2 slices cheddar cheese (soy)
  • 1 avocado (sliced)
  • 2 tsp mustard (Dijon)
  • 1 tsp vinegar (red wine)
  • 1/8 tsp seasoned salt
  • 1/8 tsp black pepper
Course Sandwiches, Burgers and Wraps
Cuisine American
Diet Vegan
Prep Time 15 minutes
Cook Time 10 minutes
Ingredients
  • 4 slices wheat bread
  • 2 tsp olive oil
  • 1 garlic clove (minced)
  • 1 C mushrooms (crimini) (sliced)
  • 2/3 C red onion (thinly sliced)
  • 2 Tbsp mayonnaise (eggless)
  • 1 C cucumbers (thinly sliced)
  • 1 tomato (sliced)
  • 2 oz Romaine lettuce
  • 2 slices cheddar cheese (soy)
  • 1 avocado (sliced)
  • 2 tsp mustard (Dijon)
  • 1 tsp vinegar (red wine)
  • 1/8 tsp seasoned salt
  • 1/8 tsp black pepper
Servings
1 sandwich
Calories Cholesterol Sat Fat Carbs
493 0mg 3g 56g
Recipe Footprint (for Recipe's Default # of Servings)
.83 Water saved (gallons) [animal consumption only]
3.3 Manure (pounds) not deposited into the environment
3.7 Grains / feed (pounds) not consumed by animals
8.1 Methane (gallons) not created by animals
99.3 CO2 (pounds) not released into the atmosphere
Recipe Chef Pamela Kurp
Instructions
  1. In a medium pan over medium high heat, saute the garlic, mushrooms, and onions in the olive oil.
    In a medium pan over medium high heat, saute the garlic, mushrooms, and onions in the olive oil.
  2. Toast the bread; top the toasted bread with the mayo, mushroom mixture, cucumber, tomato, lettuce, cheese, and avocado.
    Toast the bread; top the toasted bread with the mayo, mushroom mixture, cucumber, tomato, lettuce, cheese, and avocado.
  3. Add the mustard to the other slice of the bread; sprinkle with the vinegar, salt and pepper.
    Add the mustard to the other slice of the bread; sprinkle with the vinegar, salt and pepper.
Recipe Notes

Cover and store the mushroom mixture in the refrigerator for up to one week.

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