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Home » Recipes » Mains » White Bean & Artichoke Vegan Sandwich (gluten-free)

White Bean & Artichoke Vegan Sandwich (gluten-free)

Published: Jul 16, 2020 Modified: Aug 7, 2023 by Elizabeth · 4 Comments

This delicious vegan sandwich is perfect if you're looking for healthy lunch ideas for work or simple picnic food. It's quick to make and protein-packed!

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Close up image of a brightly coloured sandwich on a white chopping board. In the background is a dish of artichokes, a silver butter knife and a second sandwich.

You've all been asking for a vegan sandwich recipe for ages, and I'm sorry it's taken me this long to post one! I like to test my recipes pretty thoroughly and this was no exception.

And do I have a good one for you today. This White Bean & Artichoke Vegan Sandwich recipe is perfect for quick lunches as it's so fast to make.

The spread is made from celery, artichokes and cannellini beans and tastes absolutely delicious as a fresh sandwich filling when mixed with fresh crunchy vegetables. You can even add alfalfa sprouts and red cabbage sauerkraut for extra flavour and crunch!

If you're looking for lunch ideas for work or vegan picnic food, this one is also great as it transports easily and is protein-packed to keep you powered up all through the day.

Image of a woman's hand holding a White Bean & Artichoke Vegan Sandwich. In the background there is a dish of artichokes and another sandwich.

THE RECIPE

This delicious spread is satisfying as well as fresh and is perfect for those warmer months. I've taken to eating it straight out of the container as it tastes so good and savoury on its own!

Vegan sandwich ideas can be tough to find, which is exactly why I created this recipe. I wanted a sandwich filling that was both protein-rich and delicious, and wasn't just the standard hummus that we all rely on!

I think I've managed it with this sandwich, and am really happy with how well the flavours work together.

You've got the fresh crunchiness of celery with the smoothness of beans and the tangy flavour of artichokes. Flavoured with Dijon mustard and apple cider vinegar, it's a delicious savoury combination that takes just minutes to throw together.

Overhead image of White Bean & Artichoke Vegan Sandwiches in a parchment paper-lined container on a white background. They are surrounded by a dish of artichokes, a silver butter knife and some vegetable pieces.

WHITE BEAN & ARTICHOKE SANDWICH FAQS

How do I make a vegan sandwich?

Exactly the same way you'd make a regular one! That said, one common mistake people make with plant-based sandwiches is forgetting to add protein. This is so important because it will keep you full throughout the day and makes your sandwich much more satisfying. Some great vegan protein sources are tofu, beans, tempeh, seitan and mushrooms.

(And if you're looking for even more inspo, the Vegan Society has a great list of easy sandwich and wrap ideas.)

What if I don't have a food processor to make this recipe?

If you don't have a food processor, you can use a blender but you may need to be a little more patient, scraping the jug sides down as you blend. 

What if I don't eat bread? How can I enjoy this recipe?

There are several ways! You can make it as a wrap, using a collard leaf to hold the spread and other veggies. Or you could use this spread to top salads and other savoury dishes - it's really versatile and works well as a protein source for any meal.

Close up image of White Bean & Artichoke Vegan Sandwich on a white chopping board. In the background is a dish of artichokes, a silver butter knife and some vegetable pieces.

MORE QUICK VEGAN LUNCH IDEAS

Gluten Free Millet Tabbouleh

Protein-Packed Avocado Toast

Quinoa Power Bowls

White Bean & Artichoke Vegan Sandwich on a white chopping board. In the background is a dish of artichokes, a silver butter knife and some vegetable pieces.
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5 from 3 votes

White Bean & Artichoke Vegan Sandwich (gluten-free)

This delicious vegan sandwich is perfect if you're looking for healthy lunch ideas for work. It's quick to make and protein-packed!
Prep Time15 minutes mins
Total Time15 minutes mins
Course: Main Course
Cuisine: gluten-free, healthy, vegan, vegetarian
Diet: Gluten Free, Vegan, Vegetarian
Servings: 3 people
Author: Elizabeth Emery

Ingredients

White Bean & Artichoke Spread

  • 1 small stick celery, roughly chopped
  • 4 artichoke hearts (this is just under the amount you'd typically get in a 398ml tin)
  • 1¼ cup cannellini beans, rinsed and drained if from a tin (a little less than a 398ml tin)
  • 1½ teaspoon Dijon mustard
  • 1½ teaspoon apple cider vinegar
  • 1 tablespoon olive or avocado oil
  • ½-1 teaspoon sea salt
  • Black pepper to taste

To Serve (optional)

  • Slices of your favourite bread (use gluten-free if needed)
  • Slices of tomato
  • Salad leaves
  • Thinly sliced purple cabbage or red cabbage sauerkraut
  • Grated carrot
  • Alfalfa sprouts

Instructions

  • Add all spread ingredients to a food processor (or blender, see note) and pulse until the mixture is well combined but not totally smooth - a little bit of texture is fine!
  • Spread between slices of bread, with salad leaves, tomato, cabbage and grated carrot for extra flavour and crunch.
Tried this recipe?Leave a rating above and mention @vancouverwithlove or tag #vancouverwithlove on Instagram!

Notes

Food Processor - If you don't have a food processor, you can use a blender but you may need to be a little more patient, scraping the jug sides down as you blend. 

If you’ve tried this recipe, please leave a comment or tip for others below. I'd love to know how you’ve made it your own!

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Side image of two sandwiches on a white wooden chopping board. The sandwiches are filled with brightly coloured vegetables and spread, and behind them is a dish of artichokes and other vegetables.
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Reader Interactions

Comments

  1. Shawnna

    January 12, 2022 at 11:09 pm

    5 stars
    Delicious thank you! Served on toasted sourdough though with arugula, tomatoes
    and pickled red onion. Yum!

    Reply
    • Elizabeth

      January 31, 2022 at 10:35 pm

      That's a lovely idea! You can't beat arugula for a touch of pepper flavour. 🙂

      Reply
  2. Irene

    March 13, 2022 at 3:11 pm

    This looks delicious! What would you recommend in place of artichokes? Thanks!

    Reply
    • Elizabeth

      March 14, 2022 at 11:35 pm

      Thanks Irene! Cooked eggplant/aubergine would work well here as a substitute, or cooked red peppers (like the kind you buy in jars from the grocery store). Happy cooking!

      Reply

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