This is the Best Vegan Sandwich that is loaded with crunchy veggies and a creamy green goddess dressing that you can make in 15 minutes! Enjoy this sandwich for a quick and easy lunch or dinner that you can even take on the go!
This amazing Vegan Sandwich is going to become your new favorite sandwich recipe! It is loaded with fresh, nutritious veggies that give it a wonderful crunch layered with an unbelievably creamy green goddess dressing.
It is just the perfect meatless healthy dinner that the whole family will love!
You may also want to try this chickpea chicken salad for another great lunch idea that is quick and easy and also requires no cooking.
Why you’ll love this veggie sandwich recipe
- Light and fresh – This vegan sandwich is packed with vibrant crisp veggies, which makes it light and fresh!
- Easy to make – You can make it in 15 minutes
- Stores great – It can be made ahead and stored in the fridge for up to 3 days!
- Vegan and easily gluten-free – It’s vegan, can easily be made gluten-free, and is a crowd-pleaser if you are entertaining.
- Healthy and nutritious – It is loaded with healthy veggies and an amazing creamy green goddess dressing that is packed with vitamins and fiber!
What is the best type of bread to use for a healthy sandwich?
For this healthy vegan sandwich, I used crusty ciabatta bread that was actually gluten-free. But you could use any bread you like such as sprouted grain bread, rolls, wraps, or even naan bread. All of these would work perfectly for making an easy sandwich recipe like this one.
This sandwich recipe is so versatile since you can serve it as a Sandwich, wrap, or even a salad!
Ingredients you will need to make veggie vegan sandwich
To make this healthy veggie sandwich you will need:
- Ciabatta bread – you can really use any bread you like or even turn this sandwich into a wrap. It’s up to you.
- Green Goddess Dressing – you can use a homemade version or a store-bought brand like Trader Joe’s.
- Arugula – peppery fresh arugula adds a nice kick of flavor and nutrition, spinach or watercress will also work great!
- Sprouts – I used broccoli sprouts but any type of sprouts will work.
- Bell peppers – you can use mini bell peppers or medium size. Just make sure to cut them thin so you can easily pile them into the sandwich. Any color variety you have works great!
- Cucumber – English cucumber works best since it contains fewer seeds but any will work.
- Cherry tomatoes – for that ice hint of sweetness, you can also use Roma tomatoes and just cut them into smaller pieces.
- Salt and pepper – optional to season the veggies.
How to make the Best Vegan Sandwich
- Slice the bread in half so you have two large pieces of bread then cut each half into 3 equal sections so you have a top and bottom piece of bread for 3 sandwiches. You can make them smaller if you prefer or use ciabatta rolls instead.
- Make the green goddess dressing or you can use store-bought of course.
- Spread on the dressing. Slather the dressing evenly on all of the pieces of bread.
- Add veggies. Then layer the veggies on the bottom half of the sandwiches in any order you like. I layered them this way: arugula, sprouts, peppers, cucumber, and tomatoes.
- Finish it off. Put the sandwiches together by placing the remaining slices of bread on top of the veggie-layered pieces of bread.
- Serve and enjoy. Slice up the sandwich, and serve with veggie chips or more cut veggies and dip.
Substitutions and Variations
- Want to make this low-carb? You can use lettuce cups or collard greens as the base instead of bread. Just blanch the collard greens before assembling the sandwich so they are easier to roll. Here is a good tutorial on how to blanch collard greens.
- Mix up the veggies. Use shredded carrots, watercress, spinach, thinly sliced zucchini, sliced radishes, or even grilled portobello mushrooms.
- Add some protein. You could add in some crispy baked tofu, crispy chickpeas, or even some black beans for added protein.
- Use a different dressing. I used a green goddess dressing in this recipe but feel free to use any dressing or sauce you like.
- Make it gluten-free. Easily make this sandwich recipe gluten-free by using gluten free bread.
Recipe Tips for making the best healthy vegan sandwich
- You don’t have to use ciabatta bread. I chose to use a large ciabatta loaf that I sliced into portions after assembly, but you could use any kind of bread and simply evenly distribute the ingredients if using slices of bread, rolls or even wraps.
- These sandwiches can be made ahead! Simply wrap each piece of the sandwich in parchment paper, then foil, and store in the fridge for up to 3 days. Store any extra dressing separately in a mason jar or airtight container for up to 3 days in the refrigerator.
- Make sure to cut the veggies thinner so that they are easier to layer on top of each other.
- Spread the green goddess dressing on both sides of the bread since it will help hold the sandwich together better.
- Season the veggies with a little salt and pepper for the best flavor.
What to serve with this vegan sandwich
Pair it with these air-fryer sweet potato wedges or these sweet and spicy baked cauliflower wings that can also be made in the air-fryer. This sandwich is also great on the go since it stores so well for a few days. Perfect to pack for lunch!
Here are some other ways to serve it:
- Fries: Such as these Crispy Paleo Sweet Potato Fries, Sweet Potato Wedges, or these Healthy Baked Eggplant Fries.
- More Veggies: Such as these Crispy Baked Beet Chips or these Easy Ranch Roasted Carrots
- Chips or veggies and dip: Such as this 5 Minute Hummus or Roasted Red Pepper Hummus.
- Pair it with a light soup: Such as this Healthy Creamy Tomato Soup , Creamy Asparagus Soup or this Sweet Potato Soup.
More easy vegan recipes to try
- Simple Roasted Butternut Squash Soup
- Best Vegan Macaroni Salad
- Mediterranean Chickpea Salad
- Israeli Couscous Salad
- Sweet Potato Buddha Bowl
Did you make this vegan sandwich recipe? If you did, then please leave a comment and rating below. I would love to hear how it turned out!
This recipe and post have been updated with more process shots and an improved recipe card.
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The Best Vegan Sandwich
- Total Time: 15 minutes
- Yield: 4–6 servings 1x
- Diet: Vegan
Description
Here is the BEST Vegan Sandwich with homemade Creamy green goddess dressing that you have to try! Less than 10 minutes to make, packed with healthy ingredients, and a veggie sandwich the whole family will love!
Ingredients
For the vegan sandwich
- 1 whole ciabatta loaf (sliced in half lengthwise) or cut into even slices
- 2 cups fresh arugula – you can also use spinach or watercress
- 1 cup fresh Sprouts – I used broccoli sprouts
- 1 red bell pepper – sliced into thin strips
- 1 yellow bell pepper – sliced into thin strips
- 1 orange bell pepper – sliced into thin strips
- 1 medium cucumber – thinly sliced
- ⅔ cup sliced cherry tomatoes
- kosher salt and black pepper (to season the veggies)
- 1 cup Green Goddess Dressing or use store-bought
Instructions
- Make the Green Goddess Dressing if not using store-bought
- Spread the dressing on each half of the bread or all pieces of bread to cover it completely
- Top the bottom half of the bread with the arugula, then layer on the sprouts.
- Add the sliced bell peppers, sliced cucumber, and cherry tomatoes to the half with the arugula and sprinkle with salt and pepper.
- Place the top half of the bread onto the bottom half of bread with all of the veggies and press lightly to secure the filling ingredients.
- Slice and serve with veggie chips or chips of choice.
Notes
- You don’t have to use ciabatta bread. I chose to use a large ciabatta loaf that I sliced into portions after assembly, but you could use any kind of bread and simply evenly distribute the ingredients if using slices of bread or rolls.
- Want to make this low-carb? You can use lettuce cups or collard greens as the base instead of bread. Just blanch the collard greens before assembling the sandwich so they are easier to roll. Here is a good tutorial on how to blanch collard greens.
- Mix up the veggies. Use shredded carrots, watercress, spinach, thinly sliced zucchini, sliced radishes, red onion, or even grilled portobello mushrooms.
- Add some protein. You could add in some crispy baked tofu, crispy chickpeas, or even some black beans for added protein.
- These sandwiches can be made ahead! Simply wrap each piece of the sandwich in parchment paper, then foil, and store in the fridge for up to 3 days. Store any extra dressing separately in a mason jar or airtight container for up to 3 days in the refrigerator.
- Prep Time: 15 minutes
- Category: Main Dishes
- Method: No cook
- Cuisine: Mediterranean
Your sandwich was delicious!!! Just to clarify though, the recipe called for bean sprouts but the pictures show alfalfa sprouts. Totally different, although I’m sure both would be good. I went with the alfalfa just because they are easier to find. Also, I wonder if you’ve tried grilled eggplant of grilled zucchini on this sandwich?
Cindy thank you so much for letting me know I got that wrong. I appreciate it so much when someone corrects me since I do not want to misinform anyone. I am so glad you liked the sandwich. I have a roasted Mediterranean veggie sandwich coming up in a couple of weeks with grilled zucchini and yellow squash, so stay tuned. I have updated this post per your comment.
Delicious! The green goddess sauce was amazing and I want to eat this sandwich everyday.
Hi Diana, so happy you liked it!
Green goddess dressing picture shows garlic, but dressing recipe does not include. Could you please clarify? Thanks!
Thank you Sarah for letting me know. I have updated the recipe card to show the garlic.
OH MY GOODNESS… this was GREAT!! Although I have never thought of myself as a “sandwich eater” I have been plant based for about a month now. My son wanted a sandwich .. and I googled a good vegan sandwich and found your site. SO deliscious!! Thank YOU… loved that green goddess dressing .. and took your advice and put a little avacado in the blender to make it extra creamy and good. Toasted my bread in the broiler and smeared on that dressing! Can’t wait to see all your other recipes!
Thank you so much Heidi! I am so happy you enjoyed it!
Delicious sandwich!! One question, the nutritional info list 300 mg of cholesterol. Where does that come from? I am trying to track my nutrition.
Thanks, Lisa
Hi Lisa, Thank you so much! Please keep in mind that the nutritional information is only an estimate. Although, I believe the cholesterol estimate is likely coming from the ciabatta bread. You could sub sprouted grain bread or a whole wheat wrap to keep the cholesterol lower. So glad you liked it!
Cholesterol is only found in animal products, so I’m thinking this is probably a mistake.
Hi Dani, Thank you for your comment. Please keep in mind that nutritional information is only an estimate. I believe the calculation was based on the ciabatta bread in this recipe. If you are using another type of bread or wrap that is vegan or sprouted then the cholesterol numbers would be lower.
There isn’t any fresh basil on hand so I got dried basil instead, will that work?
Hi Figs, Yes that will work but the dressing will be a little less flavourful since dried basil has slightly less flavor than fresh. It should still turn out to be delicious though. I hope you love it!
I made it today and it was delicious! The dried basil works but fresh will be better when it’s available. Thanks!!
That is so great! I am glad you liked it.
This sounds amazing! Just wondering how long a batch of the dressing might last for if stored in the fridge?
Hi Sharon, yes the dressing will last in the refrigerator for up to 3 days in an airtight container.
You mention these can be made up to 3 days in advance. Could you clarify what you mean by “wrap each piece in parchment paper”? Do I toast the bread, spread the green goddess dressing, add the toppings, and then wrap up in parchment? Am I wrapping a completed sandwich or just the components? Thanks so much!
Hi Liv, you can assemble the sandwich, cut it into servings, wrap it up and store it in the refrigerator.
Delicious! I want to eat this sandwich everyday.
Thank you, Marlene! I am so glad you liked it!