Make the perfect vegan picnic basket with this summer-approved spread.
This easy-to-make plant-based recipe features four mouthwatering sandwiches: a chickpea tuna salad sandwich, a tofu egg salad sandwich, a vegan club sandwich, and a vegan Caprese salad sandwich.
And you only need one baguette to make all four sandwiches! The sandwich quarter features a chickpea tuna salad (you can whip your own up using this recipe), cucumber, and red onion. The second quarter has butter lettuce, tofu egg salad (try this recipe), and sprouts.
The third section contains vegan mayonnaise, butter lettuce, vegan cheddar cheese and meatless turkey, tomato, and avocado. And the last quarter—the vegan caprese salad sandwich—features dairy-free mozzarella cheese, tomato, balsamic glaze, extra-virgin olive oil, salt and pepper, and fresh basil.
And what would a picnic spread be without dessert? Whip up a simple, yet delicious, strawberry shortcake dessert, which features vegan vanilla cupcakes. The strawberry cream treat in a jar is easy to take on the go, making it the perfect afternoon sweet for any picnic.
Four Sandwiches on One Baguette
Chickpea Tuna Salad Sandwich
- Chickpea tuna salad
- Cucumber, sliced
- Red onion, sliced
Tofu Egg Salad Sandwich
- Butter lettuce
- Tofu egg salad
Vegan Club Sandwich
- Vegan mayonnaise
- Butter lettuce
- Vegan cheddar cheese
- Vegan deli turkey slices
- Sliced tomato
- Sliced avocado
Vegan Caprese Salad Sandwich
- Vegan mozzarella cheese
- Balsamic glaze
- Extra-virgin olive oil
- Salt and pepper
- Fresh basil
- 1 large baguette
Cut a large baguette in half.
First sandwich quarter: add the chickpea tuna salad, sliced cucumber, and red onion.
Second sandwich quarter: add the butter lettuce, tofu egg salad, and sprouts.
Third sandwich quarter: spread on the vegan mayonnaise, and add butter lettuce, vegan cheddar cheese, vegan deli turkey, sliced tomato, and avocado.
Fourth sandwich quarter: add vegan mozzarella cheese, tomato balsamic glaze, extra-virgin olive oil, salt and pepper to taste, and fresh basil.
Cut the sandwich into four separate sandwiches. Enjoy!
Strawberry Shortcake in a Jar
- 2 cups strawberries, sliced
- 1 tablespoon organic cane sugar
- 1/2 teaspoon lemon juice
- 4 vegan vanilla cupcakes
- 1 cup coconut cream
- 1/4 teaspoon vanilla extract
In a bowl, combine the cane sugar, lemon juice, coconut cream, and vanilla extract. Whisk ingredients together.
Cut the bottoms off of the cupcakes and place them in a jar.
Add in the whipped coconut cream. Place strawberries on top.
Add the top of the cupcake to the jar and add more whipped coconut cream and strawberries. Enjoy!
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