One of the most common things I hear when people learn that I’m vegan is “being vegan sounds like so much work!” But honestly, it doesn’t have to be.
Sometimes the best ideas involve no chopping, roasting, or simmering. Just pure assembly of fresh ingredients.
One of my favorites is this very quick and easy sandwich, which essentially transforms a garden salad into sandwich filling. Despite its simplicity, this sandwich is really delicious, and the kind of lunch I look forward to all morning. Protein, healthy fats, good carbs, plenty of fiber, antioxidants…it’s all there.
I use Ezekiel Breads and English Muffins for these sandwiches, and toast them for the best texture, even if not eating right away. If you’re brown bagging, partially construct as you pack up, and complete your assembly at lunchtime. Otherwise, pile on the ingredients and enjoy immediately.
(Photo by Hannah Kaminsky.)
HUMMUS, AVOCADO, TOMATO, AND BABY SPINACH SANDWICH
2 slices whole grain bread
2 to 4 tablespoons hummus
1 to 2 teaspoons yellow mustard (or to taste)
1 small tomato, sliced
1/2 small avocado, sliced, and squirted with lemon juice
1 cup fresh baby spinach, romaine lettuce, or other fresh greens
kosher salt and coarsely ground pepper, to taste
Toast the bread, and spread both slices with hummus. Add mustard over hummus, and spread evenly. Pile on slices of tomato and avocado, sprinkling with salt and pepper, if desired. Add greens and tuck away until lunchtime, or enjoy immediately.
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen