Whole wheat bread, avocado slices, tomatoes, artichokes, onions and black beans. i cook the beans ahead of time, then put them in the food proccessor with a chipotle chile until it looks like refried beans but thicker. Spread the bean mixture on both sides of the bread and veggies in the middle! YUM!
If you don't mind the processed soy on occasion, DH and I LOVE making this club sandwich on the weekends. It's slices of smoked "turkey" and "ham", tomato, spinach, tempeh bacon, and a little vegan mayo (DH likes mustard as well).
Does he like beans and tahini? There is a wonderful recipe in The Urban Vegan called "Sandwich Mousse" made of pink beans, tahini, and a few other ingredients. I absolutely love it with some greens (arugula, spinach, baby greens mix) and a slice of tomato. There are several other great cold lunch ideas in that book as well.
I really like any sandwich with avocado. However, if he is going to take it for lunch make sure you sprinkle the pieces with a little lime juice so they won't turn dark. I really enjoy sandwiches with "Tofurky" Italian deli (any kind you like, I love the one with pepper). Spread hummus on a hearty whole grain slightly toasted bread, slices of English organic cucumber, lettuce, tomatoes in pieces so it'll be easy to eat and avocado if you like. I even use the "Veggie slices" from Galaxy nutritional foods ..Swiss flavor, so it'll make it a real deli sandwich. I hope it helps.!
There's also "egg" salad using tofu and veganaize. I just chop it really fine then crumble a bit of it so it has a similar texture to real egg salad then just add in anything you normally would have to the salad, green onions, celery, salt, pepper, and a dab of mustard really adds to it too :)
The "tuna" salad recipe from the book is really good cold. It uses tempeh. Alicia blanches all the veggies one at a time, and pulls them from the pot, but I just put them all in at once for about 15 seconds, and then toss them in the colander to strain. Much faster. Even my meat-eater husband loves this recipe. So good on a big multigrain wrap, or in a hollowed-out bun.
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