Posted in Recipe Review

Epic Veggie Sandwich Review

The following recipe is from Thrive Magazine, a plant-based lifestyle magazine. I am going to share what products I used, little things I did differently, and my opinion of the recipe.


Pumpkin Seed Pesto:

I kept the portions the same, but made less because I am usually just making food for myself and didn’t want it to go to waste.

The Ultimate Hummus:

On the other hand, I didn’t have all the ingredients necessary to make the hummus exactly because I was planning on making a different hummus recipe. I wanted to  follow this one a little to try something new, but I used the following:

1 can of chickpeas

1 TBSP of Tahini (3 seemed like a ton)

lemon juice from about half a lemon (I had already used part of one and wanted to use the rest first)

water (I did not measure this and just added as needed. I might have added a little too much because it was thinner than hummus I usually make)

Chopped garlic from a squeeze bottle (this stuff is the best)

a squeeze a Dijon Mustard

salt and pepper

plus I added a bit of cumin.

In the future, I do want to try this recipe with the beetroot. It sounds like it could be good.


I, personally, don’t like tomatoes, so I kept those out. Also, I used white onion instead of red.

I decided to toast and butter my bread- Dave’s Killer Bread 21 Whole Grains and Seeds. I, then, layered the pesto and hummus, as instructed. I alternated between the onion and yellow pepper slices for the next layer. Added salt and pepper. and topped it off with a bunch of halved lettuce leaves.




I will most likely be eating it multiple times this week to use the rest of the pesto and hummus and I’m not even mad.

I definitely recommend trying this recipe. You won’t regret it!

It is also dog approved (It took forever to get a picture without her in it)



Vegan surrounded by meat-eaters

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