When the dinner rush means you need to put a healthy, flavorful meal on the table fast, it's time to consider a sandwich — or burger, or wrap. These vegetarian takes on the handheld meal deliver on satisfaction and give you the added bonus of an extra helping of veggies, beans, or grains.
There's a chickpea and sweet potato patty laced with the sweet heat of Sriracha, and a beet-based veggie burger that owes its savory essence to smoked paprika. If you're looking for a wrap, an arugula, chickpea, and apple situation can be whipped up with ingredients you probably already have on hand. Here are 21 reasons we think you need to kick meatless Monday off with a sandwich in hand.
Why let breakfast have all the fun? Stuffed with sliced hard-boiled eggs, tomato, cucumbers, and hummus, these pitas are just as easily enjoyed for dinner as they are breakfast.
The secret to these hearty burgers is that they include farro, which bulks them up and helps them hold together better. Make a batch of these for your next cookout — the vegetarians in your life will thank you.
You can make these patties small and enjoy them for lunch, or make them bigger and serve them on a bun drizzled with Sriracha yogurt for a hearty vegetarian dinner.
These wild rice burgers are crispy and delicious; they'll please vegetarians and omnivores alike. You can also make them vegan if you prefer.
Chopped mushrooms and sour cream are combined with shallot and herbs to create the savory base that's spooned over a warm biscuit. This is definitely a "knife and fork" kind of sandwich, so have your napkins ready.
With the perfect amount of spice from the curry and cilantro, this burger is anything but boring. Serve it at your next cookout, and you're sure to get rave reviews.
Hijiki is a mild seaweed that's packed with good-for-you minerals like iron and calcium. When mixed in with tofu and a few veggies, it makes for a delicious umami-rich burger. We recommend serving it with plenty of carrot-ginger dressing as well.
This veggie burger is the stuff of legends. With the perfect blend of beets, black beans, and brown rice, it's one of the best recipes you can master.
A classic caprese gets an avocado update with a schmear of mashed avocado. Use a sturdy crusty bread as the base — between the tomato, avocado, and fresh mozzarella, this is a juicy sandwich.
Even if you don't have an outdoor grill, you can make these simple eggplant burgers using a grill pan on your stove. Plus, because they are just slices of eggplant, they'll hold together a lot better than some other veggie burgers.
Black bean burgers are pretty much the gold standard when it comes to meat-free patties. This version is packed with cumin and slathered in chipotle ketchup.
A tangy vegan mayo holds together layers of portobello mushrooms, roasted red peppers, and fresh spinach. This is good on toasted sourdough, but give it a try in a warm wrap as well.
Portobello mushrooms are another standard veggie option when it comes to grilling. We love this reader recipe because it's slathered in pesto and topped with a slice of provolone cheese.
Need a fast bite for lunch or dinner? Stuff whatever leftover veggies you have on hand and add some cheese and chickpeas for a fast and satisfying meal.
With simpler sandwiches, just one quick twist can make each bite outstanding. In the case of this recipe, it's a simple pesto mayo.
Not in the mood for chicken or eggplant, but still want a warm and hearty sandwich? Go with tempeh. This nutty patty of fermented soy beans packs in the protein and gives the sandwich a substantial bite.
Coarsely smashed chickpeas are combined with the flavors of traditional tuna salad for a vegetarian take that may even stump the meat eaters in the group.
The slightly floral flavor of lemongrass gives this Vietnamese sandwich its light and springy taste. Along with pickled vegetables and a soft baguette, it makes for a refreshing weeknight dinner.
These stuffed pockets aren't quite a sandwich, but they've got all the same appeal. They're great for those fast dinners on the run. The earthy combination of lentils, sweet potatoes, and kale will keep you full and happy.
The nice thing about these hand pies is that they can be enjoyed warm or at room temperature. Make a double batch and store them in the freezer so you can pull one out on those nights you don't feel like cooking.
This combination of fruits, beans, and peppery arugula gives you all the fresh crunch of a salad wrapped up in an olive oil and balsamic vinegar dressing. It's our new way to have a salad for dinner.
(Image credits: Emma Christensen; Karla Conrad; Megan Gordon; Maria Siriano; Melissa Ryan; Sarah Rae Smith; Emily Han; Karen Biton-Cohen; Kimberley Hasselbrink; Faith Durand; Andrea Bemis; Kelli Foster; Anjali Prasertong)