• Payton Pinsky

Super Veggie Sandwich | Vegan Lunch Ideas


I've been craving a good sandwich lately, so of course I had to whip up something new in the kitchen! We also recently started growing seedlings for our garden, so this made a perfect use for our microgreens that were ready for harvest. Now this sandwich can of course be adjusted to fit other veggies you prefer (like cucumber!), but will provide a solid base to get started. Let's get cooking!


Ingredients: 2 Slices Whole Wheat Bread

1/2 Avocado

1 Slice Cheddar Non-Dairy Cheese (I used Daiya brand slices)

1/4 Red Onion

2 Thin Slices Steak Tomato

Handful of Microgreens

Handful of Lettuce

Vegan Mayo (I use Veganise Brand)

  1. Toast your bread to your liking. If possible, use a toaster oven to melt your cheese to the bread as it toasts.

  2. Prep your veggies. Slice your onion into thin strips as well as your tomato. Cut avocado into quarter sized pieces.

  3. Once bread is toasted and cheese is melted, assemble your sandwich. I started with tomato slices on the bottom, then onion, lettuce, microgreens, and avocado. Spread your mayo (or condiment of choice) on the top with the cheese. Cut in half and enjoy!

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