The Sandwich Quest

Sandwiches are my most favorite kind of food in the entire world.  Lunchmeat and subs is like heaven to me.  I would much rather order a turkey sub from Subway than go out to a fancy dinner somewhere.  That is just my thing.   After deciding to go vegan I found the hardest challenge to be doing without my yummy sandwiches.

I tried a bunch of recipes for "faux" meat sandwiches and I was not thrilled with the outcome of a majority of them.  They just didn't compare to the real deal in my eyes and I would just rather do without than force myself to eat something that I felt did not measure up.  That is until I came across this gem!

Here is a recipe that I adapted from a few different varieties of the same sort that I came across in my search for the perfect vegan sandwich.  It is easy to make, can be prepared ahead of time, and is super tasty and healthy.

Quick note:  I call it an "egg" salad but obviously, being vegan there are no eggs included and to be honest it doesn't really taste a thing like a true egg salad sandwich.  The consistent of the sandwich filling is what I think makes is look "eggy".

Vegan "Egg" Salad

• 1 cup cooked red lentils (I have also used green and results are the same)
• 1 cup chickpeas, canned (drained)
• 1 celery rib, chopped roughly
• 1 carrot, roughly chopped (I don't always add this in but I do if I have carrots on hand)
• 2-3 green onions, roughly chopped (I sometimes use regular red onion)
• 1 medium pickle, roughly chopped - this is a must!!!!
• 1 tsp dry dill
• ½ tbsp lemon juice
• 3-4 tbsp vegan mayo 
• 2-3 tbsp nutritional yeast 
• salt and pepper, to taste

Directions:

Add all the ingredients into a food processor and then blend into a mushy "egg" like mixture.  I had to stop a few times to scrape the sides of the bowl down before it was the consistency that I wanted.

So looking at it like this doesn't do it justice.  It is so good and tasty.  So good.  

Once you have your "egg" salad mixed up I suggest refrigerating it for at least an hour so it firms up some and the flavors have time to hang together.  

Then I grab some whole wheat bread, here I have a sprouted whole wheat.  Spread the egg salad on the bread (do I really need to explain this part?).  I added lettuce and onion on top this time but in the past I served it with bean sprouts instead of lettuce and it is just so good like that.  

And that is it!  The "egg" salad will keep in your fridge for a week or so.  It is great as a dip as well!