Entrees, Recipes

3 Vegan School Sandwiches

School is right around the corner. I know, I know, not the words you wanted to hear, but they’re true. However as much as the start of school means the end of summer, there are also a lot of great things to look forward to this time of year. Fall is starting to arrive which means soon you’ll be able to bust out your sweaters. There are a lot of back to school sales going on. You can almost stop shaving your legs every other day. Plus back to school means you get to have delicious back to school lunches!

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Who doesn’t love sandwiches. If you don’t this is not the post for you. Sandwiches are the perfect school lunch, easy to pack and not messy. Plus they are super versatile and well delicious.

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We put together a great video of not one, but three of our favourite back to school lunches for you! Talk about a great day.

Chickpea Tuna

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Serves: 2


  • 1 can chickpeas
  • 3 tbsp vegan mayo
  • 1 tsp garlic
  • 1 tbsp fresh dill, minced
  • 1/4 cup celery, diced
  • 1 pickle, diced
  • 1 tsp mustard
  • 1 tsp black pepper
  • 2 leaves kale
  • 4 slices tomatoes
  • 1 avocado, sliced
  • 4-6 slices of bread


  1. Prepare your sandwich toppings by dicing your celery and pickle, mincing your dill and slicing your tomatoes and avocado.
  2. Drain and rinse your chickpeas and add to a food processor. Pulse until you get the consistency you want. You can also mash with a fork or potato masher if you don’t have a food processor.
  3. Add your mashed chickpeas to a bowl along with your vegan mayo, garlic, dill, celery, pickle, mustard and black pepper. Mix this until the flavours are all evenly distributed.
  4. Assemble your sandwich with a layer of chickpea tuna, kale, tomatoes and half an avocado.

Baked Tofu

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Serves: 2

  • 3 tbsp soy sauce
  • 2 tbsp sesame oil
  • 1 lime, juiced
  • 5 tbsp water
  • 1 tsp all spice
  • 1 tsp garlic
  • 1 tsp black pepper
  • 1/2 block tofu, sliced
  • 1/2 cup sprouts
  • 4 tomato slices
  • 1 avocado, sliced
  • 2 leaves kale
  • spicy mustard (2 tbsp mustard + 1 tsp sriracha)
  • 4 slices of bread


  1. Preheat oven to 350F
  2. In a bowl prepare your marinade by combining the soy sauce, sesame oil, lime juice, water, all spice, garlic and black pepper. Add your tofu slices to it and let sit for about 20 minutes.
  3. Bake your tofu in your preheated oven for about 20 minutes, flipping half way through.
  4. Assembled your sandwich with kale, tomatoes, half an avocado, tofu and spicy mustard.

Roasted Red Pepper Pesto

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Serves: 2

  • 2 leaves dino kale
  • 1 whole roasted red pepper
  • 3 tbsp nutritional yeast
  • 1 clove garlic
  • 1/2 tsp onion powder
  • 2 tbsp classic hummus
  • 1/2 cup sprouts
  • 1/2 cucumber, sliced
  • 4 slices tomatoes
  • 1 cubanelle pepper, sliced


  1. To a food processor add your kale, roasted red pepper, nutritional yeast, garlic and onion powder. Pulse until you get a slightly chunky mixture. You still want it smooth enough to spread though.
  2. Construct your sandwich by adding your pesto, classic hummus, sprouts, cucumber, tomatoes and pepper.