This vegan miso tahini vegetable sandwich is so hearty, healthy, and satisfying! It’s packed with crispy veggies and dressed with a sweet, salty miso tahini sauce.
Multiple loaves of easy vegan multigrain bread in the last few weeks means lots of incentive to make sandwiches! More sandwiches means new, fun lunches for me. This miso tahini vegetable sandwich is my latest favorite.
The sandwich was inspired by Peacefood Cafe, a cozy and casual vegan restaurant in my neighborhood. For as long as I can remember, Peacefood has had a miso tahini sprout sandwich on their menu. It features a salty sweet spread, sprouts, carrots, and spelt sourdough.
The sandwich is so good. I order it nearly every single time I grab lunch at Peacefood. So I suppose it was only a matter of time before I tried creating my own version at home.
I love all of the fresh, crispy veggies in this sandwich. But the start ingredient is really the miso tahini sauce.
Peacefood’s miso tahini spread has poppy seeds in it, and it’s very thick. My sauce is a little more spreadable, and I left out the poppy seeds (I don’t always have them at home).
The sauce is irresistable. I’ve been making double and even triple batches of it. Of course, I love it on the miso tahini vegetable sandwich. But it’s also a good dip for carrot sticks and cucumber slices and a nice topping for grain bowls. Over the weekend, I discovered that it’s also nice for folding into freshly made tofu scramble.
You don’t need any particular tahini to make the spread. My favorite tahini is Seed + Mill’s, but I’ve and liked many other tahini brands. I do, however, recommend using white miso in the recipe, rather than brown or red. White miso gives the sauce a perfect level of saltiness, but it’s mild and slightly sweet.
The only other ingredient you’ll need to make the miso tahini spread is maple or agave syrup. It’s a three-ingredient condiment, if you don’t count the warm water you’ll need to thin it out. So easy!
The miso tahini sauce keeps really well for up to six days in an airtight container in the fridge.
Carrots, cucumber slices, and either microgreens or sprouts are my fresh veggies of choice in the miso tahini vegetable sandwich. They give the sandwich a nice balance of sweet (carrots), cooling (cucumber), and bitter (sprouts).
However, it’s easy to modify the sandwich to accomodate whatever fresh vegetables you have at home. I’ve made it with lettuce, arugula, red bell pepper slices, thinly sliced beets, and grilled zucchini strips in the summertime.
That said, I also really love to make sandwich bread from scratch. I have three favorite recipes: a classic white sandwich bread (which is great for vegan BLTs!), maple oatmeal bread (wonderful for breakfast toast), and a homemade vegan multigrain bread.
I used that multigrain bread the first time I made this sandwich, and I’ve been hooked on the combination ever since!
Of course, you can use whatever sandwich bread fits your needs and tastes to make the miso tahini vegetable sandwich.
Yes, absolutely. Simply use a gluten-free bread that you like. So long as it’s sturdy enough for sandwiches and toasting, it’ll work well in the recipe.
I’ve had success making the sandwich up to two days ahead of time, then storing it in the fridge in one of my Stasher bags. If you need to make it more than two days in advance, I recommend storing the components separately, so that the bread doesn’t get soggy.
Love easy, hearty sandwiches as much as I do? Here are five more of my favorites:
Hope you’ll enjoy this combo, or at least the spread that makes it shine. Let me know what you think!