Best Vegetarian Club Recipes

VEGETARIAN CLUB

Vegetarian club image

Give the traditional layered sandwich a meat-free twist by combining hummus with healthy tomato, watercress and carrot

Provided by Good Food team

Categories Lunch, Side dish, Snack, Supper

Time 10m

Number Of Ingredients 7

Ingredients

3 slices granary bread
1 large handful watercress
1 carrot , peeled and coarsely grated
small squeeze lemon juice
1 tbsp olive oil
2 dessertspoons reduced-fat hummus
2 tomatoes , thickly sliced

Steps:

Toast the bread. Meanwhile, mix the watercress, carrot, lemon juice and olive oil together. In a small bowl spread the hummus over each slice of toast. Top 1 slice with the watercress and carrot salad, sandwich with another slice of toast and top with the tomato. Lay the final slice of bread, hummus side down, then press down and eat as is or cut the sandwich into quarters.

Nutrition Facts : Calories 299 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 15 grams sugar, Fiber 7 grams fiber, Protein 11 grams protein, Sodium 1.5 milligram of sodium

GRILLED VEGETARIAN CLUB SANDWICH

Grilled Vegetarian Club Sandwich image

Make and share this Grilled Vegetarian Club Sandwich recipe from Food.com.

Provided by DailyInspiration

Categories Lunch/Snacks

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

4 red bell peppers
4 portabella mushrooms, stems removed and gills scraped out (4 inches wide)
2 -3 Japanese eggplants, cut in 1/4 inch rounds
1 zucchini, cut into 8 rounds (1/4 inch rounds)
1 red onion, cut into 1/4 inch thick slices
sesame oil
salt and pepper
1 teaspoon fresh thyme, chopped
2 tablespoons balsamic vinegar
2 -3 garlic cloves, grilled
1/4 cup olive oil, plus extra for brushing
12 slices bread
4 tablespoons fresh basil, chopped

Steps:

Grill the red peppers over medium heat until charred. Place in a paper bag and steam for 10 minutes. Scrape off skins from peppers. Cut in half, remove the stems and seeds and set aside. Brush the mushrooms, eggplant, zucchini, and onions with sesame oil. Season with salt and pepper. Grill the vegetables on medium heat, turning twice; approximately 8 minutes for the mushrooms, 6 minutes for the eggplant, 3 minutes for the zucchini, and 4 minutes for the onion. Remove from the heat and place on a plate. Brush and grill garlic - watch carefully so it does not burn - remove promptly. Sprinkle with thyme.
Place 2 halves of the red pepper, balsamic vinegar, and grilled garlic in a blender. Add the olive oil and season with salt and pepper. Puree until smooth.
Brush the bread slices with olive oil and grill on medium heat for 1 minute on each side. Divide the vegetables evenly on 8 slices of bread. Top with the red pepper sauce and sprinkle with basil. Stack a bread slice with vegetables on each of 4 slices with vegetables, and top these 4 sandwiches with the 4 remaining bread slices. Secure with toothpicks and slice in half. Serve with the leftover red pepper sauce.

Nutrition Facts : Calories 469.4, Fat 17.4, SaturatedFat 2.6, Sodium 408.6, Carbohydrate 70.1, Fiber 15.8, Sugar 20.4, Protein 12.6

VEGETARIAN CLUB WITH A NORTH AFRICAN ACCENT

Vegetarian Club with A North African Accent image

This was a basic veggie sandwich that I came across and tried. It was very bland and lack luster in it's original form so I gave it a total makeover to the point where even it's mother wouldn't recognize it. This is my revised version and it now has life, good taste and interest. One of these sandwiches will make lunch for DH and I.

Provided by Annacia * @Annacia

Categories Sandwiches

Number Of Ingredients 9

Ingredients

3 slice(s) bread, whole grain or 1 pita bread
1 - handful watercress (or similar green)
1 - carrot, sm to med- peeled and coarsely grated
1/2 - lemon, juice of
1 tablespoon(s) olive oil or to taste
- salt, to taste
4 tablespoon(s) hummus
1 teaspoon(s) ras el hanout spice mix (baharat will also work well)
1 large tomato, sliced

Steps:

Mix the watercress, carrot, lemon juice and olive oil and salt together.
In a small bowl mix the hummus with the Ras el Hanout until nicely blended.
Toast the bread or slice the pita in half.
FOR BREAD: Top 1 slice with some hummus mix, the watercress and carrot salad.
Add another slice of toast with some hummus and top with the tomato add some salt if you wish.
Lay the final slice of bread, hummus side down, then press lightly and eat as is or cut the sandwich into quarters.
USING A PITA: Cut pita in half.
Spread 1 Tbsp hummus into each side of each half of the Pita.
Place an equal amount of tomato slices in each half of the Pita.
Stuff the carrot salad equally into each pita half.