Three Vegan Hot Sandwiches 

Today you get three recipes instead of just one, bargain! This is a trio of vegan hot sandwiches, for when cold sandwiches just don’t cut it.

  1. A fried vegetable and houmous toastie
  2. Sausage, “egg” and cheese breakfast bagel
  3. A cheesy fish-free tuna melt

The Houmous & Veggie Toastie

DSC_0044-picsayfff.JPGFor this I used my no added oil houmous, to make the you’ll need the following;

  1. One 400g/14oz tin of chickpeas, drained
  2. The juice of one lemon
  3. One clove of garlic, roughly chopped
  4. One tablespoon of tahini
  5. One third of a teaspoon of salt
  6. A few tablespoons of water, add one at a time until the right consistency is obtained

Tip all the ingredients into a food processor or blender, and blend until smooth.

To assemble the sandwich you’ll need;

  1. Five white mushrooms, sliced
  2. Half a red pepper (a.k.a.bell pepper/capsicum), sliced
  3. Two pieces of bread
  4. No added oil houmous (or use store bought houmous)


  • In a frying pan over a medium heat, add the peppers and the mushrooms. I used a non stick pan, alternatively use a regular pan and a little oil.
  • Fry for about fifteen minutes or until the veggies are cooked.
  • Toast the bread and liberally spread the houmous over both pieces. Add the veggies to one piece of toast, top with the other piece and serve.

Sausage, “Egg” & Cheese Breakfast Bagel


You’ll need;

  1. One eighth of a 400g/14oz block of firm tofu
  2. 75ml unsweetened non-dairy milk
  3. One quarter of a teaspoon of each of the following; onion granules, garlic granules, smoked paprika and turmeric
  4. Kala namak (a.k.a. black salt) to taste
  5. Two vegan sausages
  6. One slice of non-dairy cheese
  7. One bagel


  • Drain and press the tofu. If you don’t know how to do that CLICK HERE
  • Whisk together the non-dairy milk, onion granules, garlic granules, smoked paprika and turmeric. Add the pressed tofu to the marinade. Refrigerate for a minimum of half an hour, I find overnight is best though.
  • To cook the “egg”, heat a tablespoon of non-dairy margarine in a frying pan over a medium heat. Fry the tofu “egg” for seven or eight minutes on each side.
  • While you’re cooking the “egg”, cook the sausages as per the instructions on the packet.
  • Once you’re ready to assemble the sandwich, lightly toast the bagel. While that’s toasting, sprinkle a little kala namak evenly over the “egg”. Put the seasoned side down onto the bagel before sprinkling more kala namak on the other side. Top with non-dairy cheese and the sausages.
  • Add condiments before adding the top half of the bagel. I simply added ketchup. Serve immediately.

Cheesy Fish-free Tuna Melt


Just to let you know, this doesn’t taste of tuna. It’s made with chickpea “chuna” which is a replacement for tuna salad, but doesn’t taste of fish.

For the chuna you’ll need the following;

  1. One 400g/14oz tin of chickpeas, drained
  2. One 200g/7oz tin of sweetcorn drained
  3. The juice of one lemon
  4. Two sticks of celery, diced
  5. Two spring onions (a.k.a. scallion), sliced
  6. Two tablespoons of egg-free mayonnaise
  7. One teaspoon of dried parsley
  8. Black pepper to taste

Simply mash the chickpeas with a potato masher, then mix everything together until well combined. Store in an airtight container in the fridge, use as a baked potato topping or sandwich filling.


  • Using a dairy free margarine, butter two pieces of bread.
  • To the bread, add a layer of dairy-free cheese, a few tablespoonfuls of the chuna, finally top with more cheese.
  • Place the sandwich into a frying pan over a medium heat. Cook for a few minutes until the bottom is golden brown. Flip and continue cooking until the other side is golden. Serve immediately.

A tip to stop your sandwich sticking to the chopping board; place the first piece of bread butter side up, then place the second piece butter side down, and rotated 90º. Add the sandwich fillings, place the top piece of bread (the one with the filling on top) butter side down into the pan. Then top with the second piece of bread.




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