“Trashy” Vegan Sandwich

by VSLW Member


Serves: 1 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat


  • 1⁄4 cup low sodium vegetable broth 
  • 1⁄2 white or yellow onion (55g), sliced in thin rings 
  • Pinch sea salt
  • 2 slices hearty wheat bread
  • 2 tsp Dijon mustard (ensure vegan-friendly)
  • 1 tsp maple syrup
  • 1⁄4 cup (60g) hummus
  • 2-3 pepperoncinis, sliced, or banana peppers
  • 2 tomato slices
  • 1/4 ripe avocado (~40g), sliced
  • 1/4 cup (8g) alfalfa sprouts or other greens of choice
  • 1 Tbsp (15ml) hot sauce (such as Sriracha)


  1. Heat large skillet over medium heat. Once hot, add vegetable broth and onions and stir. Season with a pinch of salt. Cook until soft, translucent and caramelized – about 8-10 minutes. Lower heat if browning too quickly and add 1 tsp water at a time if sticking to the pan. They should be very tender and sweet to the taste. Set aside.
  2. Toast bread if desired. While it is toasting, prep other ingredients.
  3. Combine Dijon mustard and maple syrup in small bowl and mix to combine. Add more mustard for a spicier spread, and more maple syrup for a sweeter spread.
  4. To assemble sandwich, spread hummus generously on bottom slice of bread. Top with caramelized onions, pepperoncinis, tomato, avocado, maple-Dijon sauce, alfalfa sprouts, and hot sauce.
  5. Top with second piece of bread and gently press down. Slice and serve immediately. Best when fresh.


Hearty slices of wheat bread are topped with hummus, avocado, caramelized onion, peppers, tomato, and a simple “no honey” mustard sauce. Alfalfa sprouts add nutrition and crunch, and a drizzle of Sriracha adds a wave of heat.

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