Vegan Richa

Vegan Food Blog with Healthy and Flavorful Vegan Recipes

  • Home
  • Recipes
    • (new) Recipe Filters
    • Popular Recipes
    • Breakfast
    • Lunch / Dinner
    • Dessert
    • Indian
    • Instant Pot
    • Burgers
    • Pizza
    • Recipe Index
  • Videos
    • Instant Pot
    • Dessert
    • Holidays
    • Easy Vegan Meals
    • All Recipe Videos
  • CookBooks
    • Vegan Richa’s Everyday Kitchen (Print & Digital)
    • Vegan Richa’s Indian Kitchen (Print & Digital)
  • Resources
    • How To Start A Food Blog
    • Resources for Food Bloggers
    • Vegan Subs & Resources
    • Our Vegan Journey and FAQs
    • Indian Pantry
    • Indian Dal / Lentil Names
  • Shop
  • About / Contact

The Ultimate Roasted Vegetable Sandwich (Vegan)

September 30, 2013 By Richa 31 Comments

Jump to Recipe   Print Recipe
This healthy vegan roasted vegetable sandwich is packed with grilled veggies, mustard, mayo and sriracha for an extra awesome taste. It’s perfect for a summer picnic or lunch. Roast the veggies in the oven or on the stove in a grill pan. 

side view of a healthy vegan roasted vegetable sandwich with sriracha mayo and mustard

This Is the Ultimate Roasted Vegetable Sandwich! Seriously, you need to make it. It takes like 10-15 minutes of standing time in the kitchen.

Take out the veggies from the refrigerator. Slice them up. Prep a large grill pan. Place the veggies on the grill. Finish up some other work. Flip the veggies. Then grill more veggies. Slap sauces on the bread, load up the veggies. Eat!

close-up side view of a roasted vegetable sandwich with sriracha mayo on a spelt almond flour bun

Ingredients and Tips for the Ultimate Roasted Vegetable Sandwich:

  • Grilled cauliflower and blackened broccoli – cruciferous vegetables are low-calorie, and rich in folate, vitamins C, E, and K, and fiber. The fiber from these grilled cruciferous veggies helps keep you fuller longer.
  • Grilled zucchini. This vegetable has a very high water content. Cut it in relatively thick pieces so that there’s less surface area and therefore less opportunity for water to escape. Get it out of the pan before it starts to seep water.
  • Charred red onions add a nice sweetness and turn up the umami in this vegan grilled sandwich. 
  • Red bell pepper –  toasting really brings out their sweet and smoky flavor and makes them wonderfully soft! 
  • Fresh Baby spinach is rich in many essential nutrients like folate, vitamin C, niacin, riboflavin, and potassium. Always look for fresh spinach that is bright green and appears freshly picked. 
  • The combination of mayo, mustard, and sriracha lend this vegan vegetable sandwich a spicy, tangy and sweet flavor with a bit of a punch! 
  • Be sure to start with a nice bread like this Rye Almond bread loaf. 


vegan grilled vegetable sandwich with sriracha mayo on a healthy almond flour bun

Substitutions for this Grilled Vegetable Sandwich:

  1. I grilled the veggies on a grill pan on the stove. The veggies can be roasted as well. Toss in oil, salt, pepper, and roast in the oven till tender-crisp. This ultimate Veggie Sandwich!
  2. I couldn’t open the jar of pickles or those would be in this delicious roasted/grilled vegetable sandwich too. Feel free to add some.
  3. For more protein, add cooked chickpeas or other beans mashed with Sriracha and mayo. Or add some thin slices of blackened up tempeh or tofu.
  4. Sub rye bread with spelt or whole wheat. 

How to make the best Roasted Vegetable Sandwiches:

1. Heat a large grill pan on medium-high heat. Drizzle a little oil and spread it on the pan. Place the sliced and cut-up vegetables on the pan. Cook until well grilled. Flip and grill a bit more until tender-crisp. I stared with the pepper, broccoli, and zucchini.

sliced zucchini, red bell peppers and broccoli florets in a grill pan

2. Then the thinly sliced cauliflower, and red onion. 

cauliflower and onion slices roasting in a grill pan

3. Place your roasted veggies on a plate to let them cool down a bit. 

overhead shot of a plate of roasted vegetables made in a grill pan on the stove

4. Spread mayo on the toasted or warm bread slices. Top one slice with Spinach, then add grilled red onions, zucchini, and red bell pepper. 

healthy vegan roasted vegetable sandwich being assembled

5. Top with roasted broccoli and cauliflower. 

healthy almond flour sandwich bun topped with roasted cauliflower and broccoli florets

6. Then add the mustard and Sriracha sauce. For the pictures, I added quite a lot of Sriracha and I recommend you adjust the amount to your taste. Though Hubb loved his sandwich.

open-faced vegan grilled vegetable sandwich with plenty of sriracha mayo and mustard drizzled on top

7. Serve hot. 

More ideas for grilled vegetable sandwich fillings:

Mix and match from the list below to create your own grilled veggie sandwich:

  • Portobello mushrooms
  • Asparagus
  • Corn
  • Sweet Potatoes
  • Poblanos
  • Eggplant
  • Romaine, radicchio or swiss chard (yes, grilled) 
  • Fennel


side view of a vegan roasted vegetable sandwich made with grilled broccoli, cauliflower, bell pepper and sriracha mayo

Tips for grilling vegetables in a grill pan on the stove:

  • Cut your vegetables into the same thickness for even grilling.
  • Brush the cut and sliced vegetables with a mix of olive oil, salt, and pepper.
  • Sort your vegetables by size and density. More dense vegetables like carrots and sweet potatoes should be grilled together. Softer vegetables like asparagus, onion, bell or poblano pepper and green beans can go together. Denser vegetables will take longer to cook.
  • Use medium heat for grilling your vegetables on the stove.
  • Turn the vegetables, but not too often. I recommend occasionally shaking the pan to keep the vegetables from sticking.


This roasted vegetable sandwich is being shared at slightly Indulgent Tuesdays. Allergy Free Wednesdays, Rickis wellness weekend

More sandwich recipes from the blog:

  •  Roasted Butternut Squash Sliders with Caramelized Onions
  • Cucumber Mint Cilantro Chutney Sandwich
  • Buffalo Millet & Red Bell Pepper Ranch Grilled Sandwich
  • Tempeh Sandwich

 

side view close-up of roasted vegan vegetable sandwich with sriracha mayo
Print Recipe

The Ultimate Roasted Veggie Sandwich

This healthy vegan roasted vegetable sandwich is packed with grilled veggies, mustard, mayo and sriracha for an extra awesome taste. It’s perfect for a summer picnic or light meatless lunch. Make it in the oven or on the grill. Allergen Information: free of dairy, egg, corn, nut. Can be made soy-free with soy-free mayo. It can be made gluten-free with gluten-free bread.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Main Course
Cuisine: American
Keyword: grilled vegetables sandwich, roasted vegetable sandwich, sandwich with roasted vegetables
Calories: 311.71kcal
Author: Vegan Richa

Ingredients

  • thinly sliced cauliflower 1/4 inch or less
  • halved broccoli florets
  • sliced zucchini
  • sliced red bell pepper
  • sliced red onion
  • baby spinach or other baby greens
  • Oil as needed

Sauces:

  • vegan mayonnaise of choice I used Nasoya Light
  • prepared mustard   I used Jalapeno mustard
  • sriracha or ketchup
  • bread slices or baguette or hoagie roll

Instructions

  • Heat a large grill pan on medium-high heat. Drizzle a little oil and spread on the pan.
  • Place the sliced veggies on the pan. Cook until well grilled. Flip and grill a bit more. Grill till tender crisp.
  • Broccoli and Cauliflower take longer to get grilled. About 8-10 minutes. I used small Broccoli Florets and sliced them into halfs. Other veggies get done in 6-8 minutes.
  • Grill or toast the bread slices. Spread mayo on both sides of the bread slices.
  • Layer some spinach/greens. Top with red onions, Zucchini, bell pepper. then Broccoli and Cauliflower.
  • Sprinkle salt and pepper. Add mustard and Sriracha or ketchup to taste. Serve hot.
  • If roasting in the oven, toss veggies in oil, salt and pepper and bake at 425 degrees F until tender crisp. 15-25 minutes.

Notes

  •  For more protein, add cooked chickpeas or other beans mashed with Sriracha and mayo. Or thin slices of grilled tempeh or tofu.

    Tips for grilling vegetables in a grill pan on the stove: 

    • Cut your vegetables into the same thickness for even grilling.
    • Brush the cut and sliced vegetables with a mix of olive oil, salt, and pepper.
    • Sort your vegetables by size and density. More dense vegetables like carrots and sweet potatoes should be grilled together. Softer vegetables like asparagus, onion, bell or poblano pepper and green beans can go together. Denser vegetables will take longer to cook.
    • Use medium heat for grilling your vegetables on the stove. 
    • Turn the vegetables, but not too often. I recommend occasionally shaking the pan to keep the vegetables from sticking. 

Nutrition

Nutrition Facts
The Ultimate Roasted Veggie Sandwich
Amount Per Serving (1 sandwich)
Calories 311.71 Calories from Fat 145
% Daily Value*
Fat 16.1g25%
Saturated Fat 1.84g12%
Sodium 544.55mg24%
Potassium 553.44mg16%
Carbohydrates 35.01g12%
Fiber 5.08g21%
Sugar 6.16g7%
Protein 7.05g14%
Vitamin A 2769.28IU55%
Vitamin C 113.06mg137%
Calcium 74.88mg7%
Iron 1.89mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Editor’s Note: This post was originally published in September 2013 and has been updated for accuracy and comprehensiveness in November 2019.

Filed Under: Comfort Food Recipes, gameday, main course, mediterranean, sandwich, snack, soy free, summer Tagged With: broccoli, bun, cauliflower, chickpeas, multigrain, sandwich bread, savory, sriracha, vegan



⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

« Vegan Milkshakes – Mocha Chocolate & Dark Chocolate Shake (Refined Sugar-free)
Rajgira Burfi – Amaranth Coconut Fudge, Amaranth Burfi Candy . Vegan Glutenfree »

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Caitlin says

    September 30, 2013 at 7:41 pm

    omigod, richa. i am in awe of this delicious creation. i REALLY want this in my belly..

    Reply
    • Richa says

      October 1, 2013 at 1:32 am

      Thank you Caitlin. its a clean up your fridge sammie:)

      Reply
  2. Dana says

    September 30, 2013 at 8:10 pm

    your vegan mofo posts were my FAVORITE! that sandwich looks amazing

    Reply
    • Richa says

      October 1, 2013 at 1:33 am

      Thank you Dana! That means a lot to me! <3

      Reply
  3. Glue and Glitter says

    September 30, 2013 at 9:05 pm

    When the picture of this sandwich scrolled up on my feed reader, I actually said out load to an empty room: “WOAH, WHAT??”

    Reply
    • Richa says

      October 1, 2013 at 1:33 am

      Veggies make everything look pretty;)

      Reply
  4. Follow Foodie says

    October 1, 2013 at 3:19 am

    Love the Color of the Veggies

    Reply
  5. Happys Cook says

    October 1, 2013 at 5:18 am

    Yummy and healthy sandwich… looks awesome…

    Reply
  6. christine says

    October 1, 2013 at 8:25 am

    oh how I wish I lived near to you! I have friends who hate roasted veggies – how does that happen?? You make me hungry, as usual – keep up the good work:)

    Reply
    • Richa says

      October 1, 2013 at 4:44 pm

      I love smoky grilled up or roasted veggies!

      Reply
  7. Joey says

    October 1, 2013 at 9:54 am

    I’m not sure whether to eat that or climb it and eat my way back down! Love the cauli in there – yum!

    Reply
    • Richa says

      October 1, 2013 at 4:45 pm

      Yeah that will be a good climb up and then down 🙂

      Reply
  8. Anonymous says

    October 1, 2013 at 1:12 pm

    Did you make the bread? It looks amazing and I would love the recipe!

    Reply
    • Richa says

      October 1, 2013 at 4:36 pm

      It is a spelt wheat almond loaf. like this Rye almond bread. Shaped into fat baguettes. http://www.veganricha.com/2013/04/rye-almond-sandwich-bread-and-burger.html

      Reply
  9. Dixya says

    October 1, 2013 at 1:52 pm

    delicioussssss.

    Reply
  10. Kristen says

    October 1, 2013 at 4:19 pm

    Isn’t it amazing how sometimes the most simple of things are the most delicious. I am not even sure I will be able to hold off on eating the roasted veggies long enough to make it to the bread…

    Reply
    • Richa says

      October 1, 2013 at 4:44 pm

      true that! i did eat a few of the roasted veggies before they even hit the sandwich for the pictures:)

      Reply
  11. Gabby @ the veggie nook says

    October 1, 2013 at 10:17 pm

    WOw Richa, I must be behind! Your new blog is amazingly beautiful!

    I love this sandwich, my mouth is watering 🙂

    Reply
  12. veganmiam.com says

    October 2, 2013 at 1:55 pm

    Holy cow, look at this heavenly fabulous sandwich! Haha, I remembered titling my oldest posts (way back in 2011), “The Ultimate Sandwich”, because I came back from a long trip and was yearning for a proper American sandwich with everything else – Daiya cheese and vegan meat alternative and hash browns.

    Reply
  13. Sunday Morning Banana Pancakes says

    October 2, 2013 at 3:01 pm

    I absolutely LOVED your MoFo Theme – if anyone ever claims a wrap or sandwich is boring they simply need to come over here and check out all the vegan goodness you created!

    Reply
  14. Jessica S says

    October 5, 2013 at 8:47 pm

    Oh my gosh! This looks amazing!

    Reply
  15. Taralynn says

    October 6, 2013 at 2:03 pm

    That looks AMAZING! I can’t wait to try this out !:) http://www.undressedskeleton.tumblr.com

    Reply
  16. Amber says

    October 8, 2013 at 4:23 pm

    This looks just amazing! Featuring tonight on AFW! Thank you for sharing with us.

    Reply
  17. The Peace Patch says

    October 9, 2013 at 2:45 am

    Superdelicious with spicy hummus…I can’t resist a giant multistory sandwich filled with layers of flavors. Thanks for sharing it!

    Reply
  18. Alicia says

    October 9, 2013 at 6:39 am

    Das sieht ja unglaublich lecker aus. Würde ich sofort probieren.

    Reply
  19. Lynda O says

    October 9, 2013 at 7:02 pm

    Wow, this looks delicious! I became a vegetarian about one year ago and it’s been really hard for me to find recipes that actually look good. I can’t wait to try this!

    Reply
  20. Mari Núñez says

    October 17, 2013 at 6:55 pm

    Richa, this looks incredible! What a great idea to use the little bits of mixed veggie one can have in their fridge. Thanks for sharing this sandwich 🙂

    Reply
  21. Ally @ Om Nom Ally says

    November 5, 2013 at 1:51 am

    This is quite possibly the most amazing sandwich I’ve ever seen! I may have started salivating while reading this post 😀

    Reply

ORDER TODAY!

Vegan Richa's Everyday Kitchen Cookbook Now Available everywhere where Books are Sold | VeganRicha.com
Amazon // Barnes & Noble // BAM! // Chapter Indigo // International

Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options. Read more about me and the blog...

Lets get Social! Join 1Million followers and friends

  • Bloglovin
  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
Vegan Richa 's Indian Kitchen Cookbook
Amazon || Barnes & Noble || BAM! || IndieBound || Details & International

Affiliate Links

All content on this blog is owned by Vegan Richa LLC.  Links on some posts are affiliate links for e.g. we are participant in Amazon services LLC Associates program. Vegan Richa is monetized in part through the use of such affiliate links. More Details

LINKSPOPULAR POSTSKEEP IN TOUCH
My Favorite ThingsBuffalo Chickpea PizzaYouTube
Recipe IndexLentil Quinoa LoafFacebook
Advertise, Work With MeCrispy Orange CauliflowerInstagram
Privacy PolicyPumpkin Cinnamon RollsPinterest
Terms Of UseSweet Potato Peanut BurgersTwitter
Copyright and Disclaimers
Copyright © 2021 Vegan Richa LLC