This loaded veggie sandwich will change the way you think of vegan lunches and snacks. No boring plant-based substitutions, just a vibrant, wholesome and delicious sandwich!

an open faced sandwich on a cutting board with avocado on one side and tomatoes on the other with salt, pepper and garlic seasoning

I love a large sandwich, bursting with different flavors and textures! And yet, many vegans still default to plant-based meat and cheese alternatives or falafel.

Don’t get me wrong, there’s nothing wrong with those… But if you’re looking for a more visually exciting option, this is the recipe for you!

Why You’ll Love This Recipe

  • This loaded veggie sandwich is proof that vegetables carry tons of flavor and texture. Enough for a yummy yet nutritious sandwich!
  • It’s a banging color combination, which really puts you in the mood for the upcoming summer months!
  • This sandwich is super-easy to make. All you need are a cutting board, a couple of utensils, and a few minutes of your time.
  • You can easily add or substitute ingredients for the filling, depending on your allergies, culinary preferences, or ingredient accessibility.
  • Because it’s literally just bread, hummus, and a few veggies, this is actually a very cost-effective lunch option for vegans on a budget.
a veggie sandwich on a cutting board with avocado, tomato, pickled red onion and lettuce

How to Make This Recipe

Start by toasting a couple of slices of sourdough. This step is optional, but if you ask me, sourdough bread tastes much better toasted!

Using a fork, smash the avocado on one slice of the bread. On the other slice, spread some hummus or another dip (see substitutions below). 

Load the sourdough slice that has hummus with lettuce, cucumber, pickled red onions and tomato. Squeeze some lemon juice over the top and add salt and pepper to taste.

Finish with sprouts, and then complete the sandwich by putting the avocado slice on top. Enjoy immediately.

veggie sandwich ingredients on a white counter top including pink pickled red onions

Hack It!

  • Substitute sourdough with gluten-free bread or wrap to enjoy this sandwich.
  • If you have a sesame allergy, use hummus that does not contain sesame seeds. You can also make your own hummus without sesame seeds, using chickpeas, garlic, lemon juice, olive oil, and other herbs and spices.
  • Alternatively, you can use a different dip, such as the vegan whipped feta dip or scrappy almond cheese spread.
  • If you like spice, add sliced jalapeño peppers or hot sauce to the sandwich. You can also use a spicy dip, such as harissa or sriracha mayo, instead of hummus.
  • To reduce the fat content, use a low-fat dip, or use a smaller amount of avocado. Just remember, that these are the healthy, whole-food sources of fat, which means you don’t necessarily have to avoid them.
  • If you cannot find certain ingredients, you can substitute them with similar ones. For example, you can use spinach instead of lettuce, bell peppers instead of cucumber, or capers instead of pickled red onions.
an open faced sandwich open on a cutting board with smashed avocado on one side and lettuce, tomato and sprouts on the other

Enjoy a Breadless Loaded Veggie Sandwich

If you’re looking for an alternative to sourdough, you can enjoy this delicious filling in many other ways:

  • Tortilla wraps. Use whole-grain or corn tortillas as a base for your sandwich fillings. You can make your wraps as full as you like!
  • Gluten-free bread. If you’re allergic to wheat and/or gluten, this sandwich works just as splendidly with gluten-free bread.
  • Lettuce wraps. Use large, sturdy lettuce leaves like romaine, butter lettuce, or iceberg to wrap your fillings. Super-fresh and super-crunchy!
  • Collard green wraps. Collard green leaves are thicker and sturdier than lettuce, making them a great option for wraps. They also fulfil your quota for dark leafy greens.
  • Rice paper wraps. Rice paper is a thin, translucent wrapper made from rice flour. It is usually used to make fresh spring rolls, but it can also host these sandwich fillings!
  • Sweet potato. If you are in the mood for something more hearty, slice a sweet potato lengthwise and roast it in the oven or air fryer until it’s crispy on the outside and soft on the inside (about 35-40 minutes at 400F).
  • Portobello mushrooms. Grill or sauté large portobello mushroom caps and use them as a bun replacement for your sandwich.
a veggie sandwich on a cutting board with lettuce, pickled red onions, tomato, sprouts and avocado

To Sprout or Not to Sprout?

Did you know that can easily grow your own sprouts with just a few simple steps? Here’s a basic guide on how to grow sprouts at home:

  • Choose your seeds. You can grow sprouts from a variety of seeds, such as alfalfa, broccoli, radish, mung beans, lentils, and more. Make sure you buy seeds that are specifically labeled for sprouting, as regular seeds may have been treated with chemicals that can be harmful.
  • Rinse the seeds. Rinse the seeds thoroughly with water and remove any debris or damaged seeds. Soak the seeds in water for 8-12 hours, depending on the type of seeds.
  • Prepare a jar. Use a mason jar or a sprouting jar with a mesh lid. Cover the mesh with cheesecloth or a sprouting lid to prevent the seeds from falling out.
  • Drain and rinse. After soaking, drain the water and rinse the seeds with fresh water. Tilt the jar to let the excess water drain out.
  • Let it happen. Place the jar in a warm, dark place, such as a cupboard or pantry. Rinse the seeds with fresh water twice a day, in the morning and evening. Make sure the seeds are well-drained after each rinse to prevent mold growth.
  • Harvest. Depending on the type of seeds, your sprouts will be ready to harvest in 3-7 days. Rinse the sprouts one last time and drain well. Dab with a paper towel and enjoy!
  • Store. Store the sprouts in a container in the refrigerator for up to a week.

Other Recipes You’ll Love

If you loved this loaded veggie sandwich, we’ve got more where that came from! Check out the PlantYou Planner, a meal planner app where you can fully customize your menu. You will have a choice of OVER 600 delicious vegan recipes, and you can even toggle the number of servings for every dish! Plus, the planner generates a tailored grocery list based on your selection. Plant-based living at its finest!

And if you prefer to source your recipes the old-fashioned way, check out the PlantYou Cookbook. As well as wraps and sandwiches, this cookbook features recipes for every taste and occasion. Your whole family will be fighting for a chance to cook the next dish from the book!

an open faced sandwich open on a cutting board with smashed avocado on one side and lettuce, tomato and sprouts on the other

The Recipe: Loaded Veggie Sandwich

A delicious and wholesome vegan sandwich that only takes a few minutes to make!
5 from 1 rating


  • 2 slices sourdough
  • ½ avocado, pitted, sliced or chopped
  • 3 tbsp hummus, or another dip of choice
  • 2 leaves lettuce
  • 3 slices cucumber
  • 2 tbsp pickled red onions
  • 2 slices tomato
  • ½ lemon, juiced
  • salt and pepper, to taste
  • 1 handful sprouts



  • Toast two slices of sourdough bread.
  • Spread the avocado on one side of the bread using the back of the fork. On the other side, spread on hummus or a dip of choice. 
  • On the hummus side, add the lettuce, cucumber, pickled red onions and tomato. Squeeze lemon juice and sprinkle salt and pepper over the tomato as desired.
  • Finish with sprouts, and then complete the sandwich by putting the avocado slice on top. Enjoy immediately.
Calories: 609.8kcal, Carbohydrates: 86.9g, Protein: 21.5g, Fat: 22.3g, Saturated Fat: 3.5g, Polyunsaturated Fat: 4.6g, Monounsaturated Fat: 12g, Sodium: 944.3mg, Potassium: 972.1mg, Fiber: 14.1g, Sugar: 9.6g, Vitamin A: 756.9IU, Vitamin C: 24.6mg, Calcium: 121.9mg, Iron: 7.2mg