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    Home » Recipes » Sides & Appetizers

    Published: Aug 26, 2022 by Melanie McDonald · This post contains affiliate links · As an Amazon Associate I earn from qualifying purchases. · 25 Comments

    White Bean Artichoke Vegan Sandwich Filling

    JUMP TO RECIPE PIN
    4.97 from 27 votes
    white bean artichoke sandwich filling

    This delicious Vegan Sandwich Filling features smashed white beans, chunky artichoke hearts and a deliciously tangy, creamy, dressing. It's easy to make and great to have on hand for packed lunches.

    a wholewheat sandwich with vegan sandwich filling and lettuce on a black and white plate

    Stuck for vegan sandwich ideas? I've got you covered with this delicious White Bean Artichoke Vegan Sandwich Filling. Going vegan does not mean lunch has to become boring!

    In this vegan sandwich filling we're calling on smashed beans, chunky pieces of artichoke and crunchy sunflower seeds for a fantastic texture combo, and then there's some creamy mayo or easy cashew-based dressing (you choose!)to bring it all together.

    Jump to:
    • Ingredients
    • How To Make Vegan Sandwich Filling
    • Storing Instructions
    • Substitutions & Variations
    • Sandwich Building Ideas
    • More Vegan Sandwich Fillings:
    • Recipe
    • Comments & Reviews

    Adapted from my very popular White Bean Artichoke Burgers, this creamy sandwich stuffer is flavourful, protein-packed, easy to make, and just perfect piled between two slices of bread for lunch. Doorstep sandwiches here we come!

    Ingredients

    Let's talk about what you'll be needing to make this recipe:

    ingredients needed to make this recipe

    We've got the main players, white beans of choice, canned (or jarred) artichoke hearts, and sunflower seeds for interesting texture in every bite, and then we've got the flavour-givers, lemon zest, herbs and seasonings. And then, we go down the choose your own adventure route!

    That's because, when I first developed this recipe vegan mayo didn't exist here (how things have changed!), so the creamy dressing part was made of blended cashews. That's still an option, but I've also added vegan mayo as an easy, no blend, nut-free alternative.

    How To Make Vegan Sandwich Filling

    Ok, so here's how it's done:

    1. Drain and smash those white beans. Not too much, just so you've got a good mixture of smushy, and partially smushed pieces throughout.
    2. Chop the artichokes into chunky pieces and throw them in with the beans.
    3. Add the sunflower seeds, lemon zest, herbs, salt and pepper.
    4. Add the mayo, or bend up the cashews and plant milk and add them to the mix. Stir it all up, check the seasoning, and you're done!
    close up of a sandwich with creamy white bean and artichoke filling, lettuce and tomato

    Storing Instructions

    Transfer your White Bean Artichoke Vegan Sandwich Filling to a lidded container and store in the fridge for 4 to 5 days. I do not recommend freezing it.

    Substitutions & Variations

    White Bean & Artichoke Sandwich Filling is fantastic as it is and makes a great alternative to regular, classic sandwiches like the chickpea salad sandwich. Feel free to switch it up to suit your own tastes though. Additions and subs that work well include:

    • chickpeas instead of white beans
    • I haven't tried it but jackfruit instead of the artichoke might be good?
    • pumpkin seeds instead of sunflower seeds
    • chili flakes or a chopped jalapeno
    • a little Dijon mustard
    • fresh soft herbs like basil, or a touch of pesto
    • chopped sun-dried tomatoes
    • veggies like grated raw carrot, chopped red onion or green onion
    • chopped pickles or a few capers

    Sandwich Building Ideas

    You've got your fluffy bread, no knead focaccia, baguette, sourdough, or wraps (gluten-free if necessary), and you've got your White Bean Artichoke Vegan Sandwich filling. Now to build one of the best vegan sandwiches of your life!

    Pile the vegan sandwich filling high on freshly sliced or toasted bread, then top with any of the following:

    • Greens of choice such as spring mix, spinach, lettuce, arugula or crunchy green cabbage
    • Sprouts, cucumber, tomato, red pepper, avocado or onion
    • Sliced pickles, a drizzle of sriracha or hot sauce or some chutney
    • Smoky vegan bacon slices or tempeh bacon would also be A-mazing!
    • A slice of vegan cheese

    More Vegan Sandwich Fillings:

    Looking for more ideas for veggie sandwiches? These all make great fillings:

    • Curry Hummus
    • Vegan Cream Cheese
    • Vegetable Pate
    • Beet Hummus

    If you try this recipe, let me know how you like it by leaving a comment and rating below! And be sure to join my mailing list for more deliciousness!

    Recipe

    a sandwich filled with white bean artichoke sandwich filling, lettuce and tomato

    White Bean Artichoke Vegan Sandwich Filling

    Author: Melanie McDonald
    4.97 from 27 votes
    This delicious Vegan Sandwich Filling features smashed white beans, chunky artichoke hearts and a deliciously tangy, creamy, dressing. It's easy to make and great to have on hand for packed lunches.
    Print Recipe Pin Recipe SaveSaved!
    PREP TIME: 10 minutes
    TOTAL TIME: 10 minutes
    Servings: 8 servings of ¼ cup (about 2 cups total)

    Ingredients
      

    • 1 x 15oz (398 ml) can white beans , (around 1½ cups)
    • 6 plump artichoke hearts from a can or jar
    • 4 tablespoons hulled sunflower seeds
    • ½ clove garlic , minced or grated very finely
    • 1 teaspoon rosemary , fresh or dried (thyme or parsley work too)
    • 1 zest of a lemon
    • ¼ teaspoon fine salt , plus more to taste
    • ¼ teaspoon black pepper , plus more to taste

    Then choose:

    • EITHER 4 to 5 tablespoons vegan mayonnaise
    • OR ½ cup (75 grams) raw cashew nuts
    • and 6 tablespoons (90 ml) plant milk , unflavoured & unsweetened
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    INSTRUCTIONS
     

    • Drain the beans and add to a medium bowl. Partially mash them with a fork or potato masher so there is a good mix of smushed and partially smushed beans.
    • Chop the artichoke hearts into small but chunky pieces and add them to the beans, then add the sunflower seeds, garlic, rosemary, lemon zest, salt and pepper.
    • If using vegan mayo, add it now, using enough to bind everything together well and make it creamy. Be sure to mix it up really well so everything is combined.
    • If using cashews, add them to a blender with the plant milk and blend until completely smooth. Be sure to drain thoroughly. It will thicken a little as it stands so don't worry if it looks a bit thin. Once done, add to the bean mixture and stir well to combine.
      If you don't have a high-powered blender I recommend soaking them in boiling water for 15 minutes first.
    • Taste to check the seasoning, adding more as necessary, then transfer to an airtight container and refrigerate until needed.

    NOTES

    Store in the fridge for 4 to 5 days. Stir well before using.
    I do not recommend freezing.

    NUTRITION

    Serving: 70g / about ¼ cupCalories: 209kcalCarbohydrates: 14gProtein: 6gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 243mgPotassium: 285mgFiber: 3gSugar: 1gVitamin A: 349IUVitamin C: 7mgCalcium: 57mgIron: 2mg

    Nutritional information is provided for convenience. The data is a computer generated estimate and should be used as a guide only.

    Tried this recipe?Rate it & leave your feedback in the comments section below, or tag @avirtualvegan on Instagram and hashtag it #avirtualvegan

    Originally published February 21st 2017. Updated and republished on August 23rd 2022.

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      Recipe Rating




    1. Mary A. says

      November 10, 2022 at 12:28 am

      5 stars
      I made this last night, and had it again tonight. I used garbanzo beans instead of white beans, and added a small splash of lemon juice to add a bit of spark to it, along with additional salt and pepper. This stuff is great! Loved it.

      Reply
    2. Sandi Wilson says

      September 23, 2022 at 3:12 pm

      4 stars
      I have made this and used it in wraps for my lunches. It’s hardy, filling and the lemon adds a bit of zing. Love it and making it again this weekend.

      Reply
    3. Judith Perez says

      September 12, 2022 at 5:19 am

      5 stars
      LOVED this recipe. Made it when my carni mom visited and she ate it every day till it was gone!
      I used pinto beans cuz that’s what I had. Marinated ( rinsed) artichoke hearts so no seasoning. And I added black olives and mayo. No seeds.

      Reply
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