If you’re in the mood for something fresh, filling, and completely plant-based, then you’re going to love this vegan pesto and hummus veggie sandwich. It’s not just another vegan sandwich—it’s a vibrant celebration of textures and flavors. With creamy hummus, zesty vegan pesto, and crisp grilled veggies layered between hearty whole-grain bread, this sandwich hits all the right notes. Whether you're looking for new vegan sandwich recipes, sandwich ideas vegetarian eaters can get behind, or simply a satisfying lunch that’s quick and delicious, this one checks all the boxes.
This vegan sandwich with pesto and vegetables is perfect for busy weekday lunches, picnics, or even paired with a hot bowl of soup for that classic soup and sandwich combo. Think of it as a flexible base you can build on, tweak, and call your own—plus, it’s one of those vegan wraps or sandwiches that even non-vegans will crave.
Vegan Pesto and Hummus Veggie Sandwich
Prep Time 15 minutes mins
Cook Time 10 minutes mins
Total Time 25 minutes mins
Course Brunch, Main Course, Snack
Cuisine American, Mediterranean
Servings 2 hearty sandwiches
Skillet or Grill Pan Ideal for cooking the vegetables. A non-stick skillet works well, but if you have a stovetop grill pan, it adds beautiful sear marks.
Cutting board and knife For prepping the veggies.
Spatula or tongs To flip the vegetables.
Toaster or toaster oven (optional) For toasting the bread.
Small food processor or blender If you’re making your own vegan pesto.
Mixing bowls and spoon For tossing veggies in olive oil before grilling.
For the Sandwich
- Whole-grain or sourdough bread 4 slices: Choose a sturdy bread that can hold up to layers of spreads and vegetables. Toasting is optional but recommended for added texture.
- 1/2 cup hummus: Use classic or roasted red pepper hummus for a deeper flavor.
- 1/3 cup vegan pesto: Homemade or store-bought—just be sure it’s dairy-free.
- 1/2 avocado thinly sliced
- 1 small zucchini thinly sliced lengthwise
- 1/2 red bell pepper sliced into strips
- 1/2 small red onion thinly sliced
- 1 small carrot julienned
- Handful of fresh spinach or arugula
- Salt and pepper to taste
- Olive oil for grilling vegetables
Optional Add-Ins
- Sliced marinated tofu or grilled tempeh if you want to boost the protein content and get close to a tofu sandwich vibe.
- Sun-dried tomatoes for a tangy burst.
- Pickled onions or cucumbers for extra crunch and acidity.
Grill the Vegetables
Drizzle the zucchini, bell pepper, and red onion slices with olive oil, and season lightly with salt and pepper. Heat a skillet or grill pan over medium-high heat and cook the veggies for about 3–4 minutes per side until they’re tender and lightly charred. Set aside.
Toast the Bread (Optional)
While the veggies are grilling, toast your bread slices to golden perfection. This helps prevent the bread from getting soggy once you spread on the hummus and pesto.
Spread the Base Layers
On one slice of bread, generously spread the hummus. On the other slice, slather on the vegan pesto. This creates a creamy, zesty foundation for your veggies and balances the textures perfectly.
Layer the Good Stuff
Start with a handful of spinach or arugula on the hummus side. Add grilled zucchini, bell peppers, red onion, avocado slices, julienned carrots, and any additional toppings like tofu or sun-dried tomatoes. The layering matters—put heavier items like avocado or tofu toward the base so the sandwich doesn’t fall apart.
Assemble and Press
Place the pesto-covered slice on top of the stacked one. Press down gently but firmly to help everything stick together.
Slice and Serve
Cut the sandwich diagonally for a café-style presentation, and serve immediately. For packed lunches or picnics, wrap tightly in parchment paper to keep everything together.
Pairings
This sandwich is wonderfully versatile and pairs beautifully with a variety of sides and drinks. Here are some ideas:
Soups
- A hearty tomato basil soup or creamy roasted red pepper soup makes for a cozy soup and sandwich lunch.
- For something chunkier, go with a lentil vegetable soup or even a minestrone to keep things filling and fiber-rich.
Salads
- A quinoa chickpea salad with lemon dressing pairs well with the pesto flavors.
- A simple cucumber and dill salad keeps it light and refreshing.
Beverages
- Try it with a chilled sparkling lemonade, a mint cucumber water, or even an iced matcha latte if you’re feeling fancy.
Chips or Sides
- Go for baked sweet potato chips or roasted chickpeas for a crunchy, satisfying side.
- Or wrap the same ingredients in a tortilla for an excellent vegan wrap version when you’re on the go.
FAQs
1. Can I use store-bought vegan pesto?
Absolutely. Many grocery stores now carry vegan pesto varieties made with nutritional yeast instead of cheese. Just double-check the label to ensure it’s dairy-free.
2. What kind of bread works best for this sandwich?
Whole-grain or sourdough are ideal because they have enough structure to hold up the hummus, pesto, and all those juicy veggies. If you're turning this into vegan wraps instead, a whole-wheat or spinach tortilla works great too.
3. Can I add protein to make it more filling?
Yes! Marinated and grilled tofu slices or pan-fried tempeh add a wonderful savory depth and make this a protein-packed tofu sandwich. Even chickpeas smashed with a bit of olive oil and lemon can work.
4. Can this be made ahead of time?
Sort of. You can grill the veggies and make the spreads ahead, but it’s best to assemble the sandwich right before eating to avoid sogginess. If prepping for lunch, toast the bread well and keep wet ingredients like hummus and pesto separate until just before eating.
5. Is this sandwich freezer-friendly?
Not really. While you can freeze bread and pesto separately, once everything is assembled—especially with avocado—it’s not ideal for freezing. If you're batch cooking, consider making and freezing the grilled veggies and pesto, then assembling fresh.
