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Zen and The Art of Sandwich-Making

Exhibit A: Amy's and my chat that sparked the post

Exhibit A: Amy’s and my chat that sparked the post

Look, I wish every piece that I did for SuperVegan was this perfect amalgam of deep thought and research; a post so fully fleshed out and full of wit that it set the comments a blaze with spirited debate. But, blogging my friends, is capricious and sometimes an MF like me has gotta write about sandwiches.

So. What did I do? I turned to my fellow SVers and posed the Question “What’s your favorite homemade sandwich?” – then the post just wrote itself. The results after the jump.


Toasted Birdland Multi-Seed Bread, slathered in Veganaise and Tofu Cream Cheese. Topped with Tofurky peppered deli slices and crispy Tempeh Bacon; piled high with thinly sliced ripe roma tomatoes, spring mix, clover sprouts and avocado.

Cat Clyne:

On a whole wheat kaiser roll: sautee onion & garlic, slice one (or two!) Tofurkey Italian sausages into half- or quarter-inch rounds, add to onion & garlic and brown. Spoon ready-made marinara sauce onto browned sausage, enough to cover. When it reaches a simmer, spoon onto the bun and … yum!

With a simple spinach salad (crushed walnuts, sliced mushrooms & green apple), that’s quite a quick meal.

Tod Emko:

My vegetarian dogs prefer:

Organic peanut butter and jelly on sourdough rolls with a side of
lightly salted popcorn.

My vegan cats prefer:

Boca veggie burgers with vegannaise on whole wheat buns.

Deb Diamant:

Two Ingredients, Total Gluttony: Moshe’s Vegetarian Chicken Salad (it’s vegan!) on Bread Alone’s rosemary ciabatta!

Laura Leslie:

On homemade whole-wheat-flaxseed bread: slather Veganaise on one slice of the bread and Annie’s Organic Dijon Mustard on the other. Add a generous slice of fresh tomato sprinkled with garlic salt and freshly-ground black pepper, a thin slice of red onion, and the Hickory-Smoked flavor of Tofurkey Deli Slices. For extra decadence, throw in some slices of avocado.

Patrick Kwan
Patrick is such a baller he provided a link to a recipe for his favorite sandwich. (Scroll down to see his)

Jason Das:

Valencia Peanut Butter, Strawberry Jam, and Sliced Banana on Lightly Toasted Whole Grain Sandwich Bread. Slice diagonally, if you’re feeling fancy.

Samantha Cohen

Untuna sandwich

1 can of chickpeas, thoroughly smashed
1 tbsp of nori flakes
2 tbsp of vegan mayo
4 celery sticks, chopped
1 small yellow onion, finely chopped
Salt and pepper to taste

Combine ingredients. Serve on a roll with a slice of vegan cheese, lettuce, and tomato.

Be sure and add your favorites in the comments below!

This is one of Supervegan’s posts for Vegan MoFo 2009.


  1. Comment by


    on #

    Simple, start with: three slices of Dave’s Killer bread.
    Prepare so that your bottom half is the “cool” half, slathered generously with veganaise and filled with crisp lettuce, freshly sliced tomato, buttery avocado, a few slices of Tofurky deli turkey slices, and a sprinkle of salt & pepper. The top half will be your “hot half”, filled with piping hot LightLife Smart Bacon, and also slathered generously with veganaise. Serve with a side of homemade potato salad brimming with onions, celery, pickles, capers, other salty crunchy stuff you can think of, and veganaise. What did we do before veganaise?

  2. Comment by


    on #

    i think you might like

  3. Comment by

    caitlin e hausmann

    on #

    -iv done the untuna sandwich!!!!!! Tofu, kelp, celery, veganiase, onion. Amazing
    – Homemade falafels are good on a sandwich
    – hummas, lettuce, broccoli, zuchini, avacado, and thoose little sprouts AMAZING

  4. Comment by

    catering Fort Lauderdale

    on #

    Not just burgers but panini sandwiches, not just chicken but grilled chicken – as examples. In this way, we are not only basing our food preference due to taste but for health as well. Thank you for sharing your recipe! Another way to prepare chicken so that we will not feel bored or lose appetite because we think we have tasted this meat too many times.