If you're looking to add more plant-based meals to your routine, sandwiches and burgers are the perfect place to start. They're versatile, satisfying, and packed with flavor without needing any animal products. From hearty veggie burgers to fresh, crunchy sandwiches, these ideas prove that eating plant-based can be exciting and delicious. Whether you're a longtime vegan or just exploring meat-free options, these recipes will become go-to favorites for lunch, dinner, or even quick snacks. Here are fifteen creative and mouthwatering plant-based sandwich and burger ideas to inspire your next meal.
1. Classic Avocado Toast Sandwich
This simple yet elevated avocado toast turns into a full sandwich by layering mashed avocado on toasted sourdough with juicy tomatoes, fresh greens, and a sprinkle of seasonings. The ingredients include two ripe avocados that are mashed with a fork until creamy, the juice of one lemon to add brightness and prevent browning, a pinch of sea salt and black pepper for seasoning, four slices of hearty sourdough bread toasted to golden perfection, two medium tomatoes sliced thinly, a handful of mixed greens like arugula or spinach, and optional red pepper flakes for a bit of heat along with some microgreens or sprouts for extra crunch and nutrition.
Start by toasting the sourdough slices until they are crisp on the outside but still soft inside, then mash the avocados in a bowl with the lemon juice, salt, and pepper until smooth but with some chunks for texture, spread a generous layer of the avocado mixture on two of the toast slices, top with overlapping tomato slices, a pile of fresh greens, and any additional toppings like sprouts or flakes, then close the sandwich with the remaining toast slices and gently press down before slicing in half to serve immediately while everything is fresh and vibrant. This sandwich is best enjoyed right away to keep the bread from getting soggy.
For a twist, add sliced cucumbers or radishes for more crunch, or drizzle with balsamic glaze for a sweet-tangy finish. It's perfect for a light lunch paired with a side salad.
2. Smashed Chickpea Salad Sandwich
A protein-packed alternative to tuna salad, this smashed chickpea version combines canned chickpeas with creamy elements and fresh veggies for a satisfying filling. You'll need two cans of chickpeas drained and rinsed, a quarter cup of vegan mayonnaise for creaminess, one tablespoon of Dijon mustard for tang, the juice of one lemon, two celery stalks finely chopped, a small red onion diced, a handful of fresh dill or parsley chopped, salt and pepper to taste, along with bread of choice like whole grain or sourdough, lettuce leaves, and tomato slices for assembly.
Begin by draining and rinsing the chickpeas thoroughly, then place them in a large bowl and smash them with a fork or potato masher until mostly broken down but with some whole pieces remaining for texture, add the vegan mayonnaise, mustard, lemon juice, chopped celery, diced onion, and herbs, stirring everything together until well combined, season with salt and pepper to your liking, then spread the mixture generously on slices of bread, layer with crisp lettuce and juicy tomato slices, and top with another slice of bread to complete the sandwich, serving it chilled for the best flavor. This can be made ahead and stored in the fridge for a few days.
Try adding capers or pickles for extra brininess, or serve it open-faced on toast for a lighter option. It's great with a side of soup or chips.
3. Grilled Portobello Mushroom Burger
Meaty portobello mushrooms make an incredible burger patty when marinated and grilled, offering a juicy and flavorful plant-based option. The ingredients consist of four large portobello mushroom caps with stems removed, a quarter cup of balsamic vinegar, three tablespoons of olive oil, two garlic cloves minced, salt and pepper, four burger buns, sliced avocado, lettuce, tomato, and red onion for toppings, plus any vegan cheese if desired.
Whisk together the balsamic vinegar, olive oil, minced garlic, salt, and pepper in a bowl to create the marinade, then brush it generously over both sides of the cleaned portobello caps and let them sit for at least fifteen minutes to absorb the flavors, preheat a grill or grill pan to medium-high heat and cook the mushrooms for about five minutes per side until tender and charred, toast the burger buns lightly, then assemble by placing a grilled mushroom on the bottom bun, topping with avocado slices, lettuce, tomato, onion, and any other fixings before adding the top bun and serving hot. The mushrooms release juices as they cook, so grilling enhances their umami depth.
Experiment with different marinades like teriyaki or barbecue sauce for variety. Pair with sweet potato fries for a complete meal.
4. Homemade Black Bean Burger
These black bean burgers are hearty, spiced just right, and hold together perfectly for grilling or pan-frying. Gather one can of black beans drained and rinsed, half a cup of cooked quinoa or oats, a small onion finely chopped, a bell pepper diced, two garlic cloves minced, one tablespoon of chili powder, one teaspoon of cumin, salt and pepper, a flax egg made from one tablespoon ground flaxseed mixed with three tablespoons water, burger buns, and toppings like lettuce, tomato, avocado, and vegan mayo.
Start by mashing the black beans in a bowl until mostly smooth but with some chunks, then add the cooked quinoa or oats, chopped onion, diced bell pepper, minced garlic, spices, and the prepared flax egg, mixing everything thoroughly until it forms a dough-like consistency that holds together, shape into four patties and chill them for thirty minutes to firm up, heat a skillet with a bit of oil over medium heat and cook the patties for four to five minutes per side until crispy and heated through, place on toasted buns and load with your favorite toppings before enjoying immediately. Chilling the patties helps them stay intact during cooking.
Add chipotle for smokiness or mushrooms for extra meatiness. These freeze well for quick meals later.
5. Loaded Hummus Veggie Sandwich
This refreshing sandwich layers creamy hummus with an abundance of crisp vegetables for a nutritious and colorful meal. The ingredients feature a generous amount of your favorite hummus whether store-bought or homemade, slices of whole grain bread, thinly sliced cucumbers, shredded carrots, fresh spinach leaves, sliced avocado, sprouts, red onion slices, and a sprinkle of salt, pepper, and perhaps some lemon juice for brightness.
Toast the bread slices lightly if desired for added texture, then spread a thick layer of hummus on both sides of the bread, begin layering with a base of spinach leaves, followed by overlapping cucumber slices, a pile of shredded carrots, avocado slices, sprouts, and thin red onion rings, season lightly with salt and pepper or a squeeze of lemon, then close the sandwich carefully and slice in half to reveal the beautiful layers before serving fresh. The key is using plenty of hummus to act as a glue holding everything together.
Roast the veggies for a warmer version or add pickled elements for tang. It's ideal for picnics or packed lunches.
6. Falafel Pita Pocket Sandwich
Crispy falafel balls tucked into soft pita with tahini and veggies create a classic Middle Eastern-inspired delight. You'll need homemade or store-bought falafel balls, whole wheat pita breads, tahini sauce made from tahini paste thinned with lemon juice and garlic, chopped tomatoes, cucumbers, lettuce, pickled turnips or onions if available, and fresh parsley.
Warm the pita breads slightly to make them pliable, then carefully slice them open to create pockets, spread a generous amount of tahini sauce inside, stuff with warm falafel balls that have been baked or fried until crispy, add chopped tomatoes and cucumbers for freshness, shredded lettuce, and any pickles, drizzle more tahini over the top, garnish with parsley, and serve immediately while the falafel is hot and crunchy. Baking the falafel makes this a healthier option without sacrificing texture.
Make your own falafel from chickpeas for ultimate freshness, or add hot sauce for spice. Great with a side of tabbouleh.
7. Lentil Walnut Burger
Nutty walnuts and earthy lentils combine for a burger that's rich in texture and flavor. Ingredients include cooked green or brown lentils, toasted walnuts finely chopped, breadcrumbs or oats for binding, onion and garlic sautéed, spices like cumin and smoked paprika, a flax egg, burger buns, and toppings such as vegan yogurt herb sauce, lettuce, and tomato.
Sauté the onion and garlic until soft, then pulse the walnuts in a food processor until crumbly, add the cooked lentils and pulse briefly to combine without pureeing completely, transfer to a bowl and mix in the sautéed vegetables, spices, flax egg, and breadcrumbs until the mixture holds together, form into patties and pan-fry or bake until golden and firm, serve on buns with a dollop of herb sauce made from vegan yogurt mixed with fresh herbs and lemon, plus fresh toppings. The walnuts add a satisfying crunch and healthy fats.
Vary with different nuts or add mushrooms for moisture. These pair wonderfully with coleslaw.
8. Vegan Caprese Sandwich
A fresh Italian classic made plant-based with vegan mozzarella, ripe tomatoes, and basil on good bread. Use ciabatta or baguette sliced, vegan mozzarella slices, ripe tomatoes thickly sliced, fresh basil leaves, olive oil, balsamic vinegar, salt, and pepper.
Slice the bread and drizzle with olive oil, layer alternating slices of tomato and vegan mozzarella, tuck in plenty of basil leaves, drizzle with balsamic and more olive oil, season generously with salt and pepper, close if making a full sandwich or serve open-faced, and enjoy at room temperature to let the flavors shine. Using high-quality tomatoes is essential for the best taste.
Grill the sandwich for a melted version or add pesto for extra flavor. Perfect with a light soup.
9. BBQ Jackfruit Pulled "Pork" Sandwich
Young green jackfruit shreds beautifully to mimic pulled pork when simmered in tangy barbecue sauce, creating a smoky and satisfying sandwich. The ingredients include two cans of young green jackfruit in brine drained and rinsed, one cup of your favorite vegan barbecue sauce, one onion sliced, two garlic cloves minced, a tablespoon of olive oil, spices like smoked paprika and cumin, burger buns or soft rolls, and optional coleslaw made with vegan mayo, shredded cabbage, and carrots for topping.
Heat the olive oil in a large pan over medium heat and sauté the sliced onion until soft, add the minced garlic and cook briefly until fragrant, then shred the jackfruit with forks removing any tough cores, add it to the pan along with the spices and barbecue sauce, stirring to coat everything evenly, simmer on low for about twenty minutes until the jackfruit is tender and the sauce has thickened, stirring occasionally to prevent sticking, then pile the mixture generously onto toasted buns and top with coleslaw if using before serving warm. The jackfruit absorbs the sauce wonderfully for that classic BBQ flavor.
Add a dash of liquid smoke for extra depth or serve with pickles for contrast. This is fantastic for summer cookouts.
10. Tempeh BLT Sandwich
Marinated and baked tempeh stands in for bacon in this classic sandwich, delivering smoky crispiness alongside fresh lettuce and tomato. You'll need a package of tempeh sliced thinly, a marinade of soy sauce or tamari, maple syrup, liquid smoke, smoked paprika, and garlic powder, slices of sturdy bread toasted, vegan mayonnaise, crisp lettuce leaves, ripe tomato slices, and optional avocado for creaminess.
Whisk together the marinade ingredients and let the thin tempeh slices soak for at least fifteen minutes, then preheat the oven to 375 degrees Fahrenheit and arrange the tempeh on a lined baking sheet, baking for about twenty minutes flipping halfway until crispy and darkened, spread vegan mayo on toasted bread slices, layer with lettuce, tomato slices, and plenty of the tempeh bacon, adding avocado if desired, then top with the second slice of bread and slice diagonally to serve. Baking gives the tempeh a perfect chewy-crisp texture.
Pan-fry the tempeh for quicker results or add hot sauce to the marinade for spice. Pair with fries or a simple green salad.
11. Beet and Bean Burger
Earthy beets team up with beans for a burger that's vibrant in color and rich in flavor, with a natural sweetness balanced by savory spices. Ingredients feature cooked beets grated, one can of black or kidney beans mashed, cooked grains like rice or quinoa, onion and garlic sautéed, walnuts or oats for binding, balsamic vinegar for tang, cumin and thyme, salt and pepper, burger buns, and toppings such as greens, vegan cheese, and onion rings.
Sauté the onion and garlic until translucent, then combine in a bowl with the grated beets, mashed beans, cooked grains, chopped walnuts or oats, balsamic, spices, and seasonings, mixing until sticky enough to form patties, chill the mixture briefly if needed, then cook in a skillet with a little oil over medium heat for five minutes per side until a crust forms, serve on toasted buns with your chosen toppings for a stunning and delicious burger. The beets provide moisture and that gorgeous hue.
Roast the beets beforehand for deeper flavor or add mushrooms for umami. Great with a yogurt-based sauce.
12. Vegan Eggplant Parmesan Sub
Breaded eggplant slices baked until crispy and layered with marinara and vegan mozzarella make for a comforting Italian-style sandwich. Gather one large eggplant sliced into rounds, breadcrumbs seasoned with Italian herbs, a flax egg or plant milk for dipping, marinara sauce, vegan mozzarella shreds or slices, sub rolls, and fresh basil if available.
Dip the eggplant slices in the flax egg or milk then coat generously with seasoned breadcrumbs, arrange on a baking sheet and bake at 400 degrees Fahrenheit for twenty-five minutes flipping once until golden, warm the sub rolls, spread marinara on both sides, layer the crispy eggplant, more sauce, and vegan cheese, then broil briefly to melt the cheese if desired, garnish with basil and close the sub before slicing to serve hot. Baking keeps it lighter than traditional frying.
Add spinach or vegan parmesan for extra layers. Serve with a side of pasta salad.
13. Tofu Banh Mi Sandwich
:max_bytes(150000):strip_icc()/vegetarian-banh-mi-with-crispy-tofu-1906-8031494-2000-9476d20bbd5f4cb98a23637b28d42989.jpg)
This Vietnamese-inspired sandwich features marinated and crisped tofu with pickled veggies and fresh herbs for a balance of flavors and textures. The ingredients include firm tofu pressed and sliced, a marinade of soy sauce, lime juice, garlic, and ginger, baguette or rolls, quick-pickled carrots and daikon made with vinegar and sugar, sliced cucumber, jalapeño, cilantro, and vegan sriracha mayo.
Press the tofu to remove excess water then marinate the slices for thirty minutes, pan-fry or bake until golden and crisp, prepare the pickles by shredding carrots and daikon then tossing with warmed vinegar and a touch of sugar to soften slightly, slice the baguette lengthwise, spread with sriracha mayo, layer the crispy tofu, pickled veggies, cucumber slices, jalapeño for heat, and plenty of cilantro, then close and slice into portions to enjoy the crunchy, tangy masterpiece. The pickles add essential brightness.
Use lemongrass in the marinade for authenticity or add mushrooms. Refreshing on hot days.
14. Buffalo Cauliflower Sandwich
Cauliflower florets coated in batter, baked crispy, and tossed in buffalo sauce make a spicy and addictive sandwich filling. You'll need a head of cauliflower cut into florets, a batter of flour, plant milk, and spices, buffalo sauce mixed with a bit of vegan butter, buns, vegan ranch or blue cheese dressing, lettuce, and celery slices for crunch.
Dip the cauliflower in the batter then bake at 450 degrees Fahrenheit for twenty minutes until crispy, toss warmly in the buffalo sauce, assemble on toasted buns with a drizzle of ranch, crisp lettuce, and celery for that classic wing experience in sandwich form, serving immediately while hot and saucy. Baking achieves great crispiness without deep frying.
Adjust the heat level to taste or add pickles for tang. Ideal for game day eats.
15. Sweet Potato Quinoa Burger
Mashed sweet potatoes and protein-rich quinoa form the base of this nutritious burger that's naturally sweet and spiced warmly. Ingredients consist of baked sweet potatoes mashed, cooked quinoa, black beans partially mashed, onion diced, garlic, cumin, cinnamon for warmth, chili powder, oats or breadcrumbs for binding, burger buns, and toppings like avocado, sprouts, and tahini sauce.
Bake and mash the sweet potatoes, then combine with quinoa, mashed beans, sautéed onion and garlic, spices, and binder until the mixture holds together well, form into patties and sear in a hot skillet or bake until firmed and golden on the outside, place on buns and top generously with creamy avocado, fresh sprouts, and a drizzle of tahini for a balanced and filling meal. The sweet potato adds moisture and natural binding.
Incorporate spinach into the patties for greens or serve with a fruity salsa. Excellent for meal prep.
These fifteen plant-based sandwich and burger ideas showcase the incredible variety available when cooking without meat. From smoky BBQ to fresh and zesty, there's something here for every craving. Experiment with these recipes, swap ingredients to your liking, and enjoy how satisfying and flavorful plant-based eating can truly be. Happy cooking and bon appétit!