4 excellent plant-based sandwiches

feat. a tempeh "reuben", balsamic portobellos, soy-marinated tofu + more 🥪

Whether you eat 100% plant-based, or just trying to pare down the amount of meat in your meals, the sandwich category can be one of the most challenging. Like, have you noticed that most vegetarian options on sandwich menus are either anchored by hummus (snooze), a giant hunk of cheese (kinda defeats the purpose), or raw vegetables (actual defeat)?

More often than not, the plant-based options are clearly an afterthought. Like, hello - we need flavor! We need umami! We want nice things!

Here in NYC, a lot of places do try and I applaud them. I love Orchard Grocer on the LES, for instance, and am grateful whenever I come across a deli that carries Plantega. But even so, these mostly use ultraprocessed ingredients. And things like these are virtually nonexistent outside of big cities anyway.

Coming up with a satisfying veg sandwich made with mostly whole foods is always a proud moment in my life as a recipe developer and this week I’m highlighting a handful of greats. Instead of hummus or cheese, I tend to rely on tofu, tempeh, or mushrooms, so I hope the below will give you some inspiration for how to use them.

Balsamic Roasted Portobello Sandwich

Portobello mushrooms are an absolute superstar of the plant ingredient world. Their toothsome texture, and savory but not overpowering flavor, makes their presence welcome in countless meals where you want to create a “meaty” vibe.

Enter these balsamic portobello sandwiches with a romesco-inspired roasted red pepper spread and crunchy arugula. This is a satisfying, savory, and multi-textured option you can pack for lunch and picnics, and fully meal prep, too.

Tofu Mushroom Banh Mi

Portobellos shine here as well, but this time paired with protein-rich tofu. The two are marinated together in a garlicky-gingery soy-maple glaze, then roasted together on the same sheet pan. Quick-pickled carrots and daikon add freshness and crunch to this Vietnamese-inspired sandwich.

Tofu Scramble and Refried Bean Burritos

A burrito isn’t exactly a sandwich, but it’s not not a sandwich either. Stuffed with a veggie tofu scramble and refried black beans, these certainly have a breakfast-y vibe but I can personally scarf one down any time of day.

Tempeh Reuben Sandwiches

Simmered and pan-fried tempeh strips replace the typical corned beef in this classic diner sandwich. Probiotic-rich sauerkraut adds tanginess and crunch, while mashed avocado adds richness.

This Substack is the newsletter companion to my site, thenewbaguette.com. You can find all my recipes published there in full, with helpful tips and step-by-step photos. You can also follow along on Instagram, where I share videos and behind-the-scenes content.