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.
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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.
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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:
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:
- Drain and smash those white beans. Not too much, just so you've got a good mixture of smushy, and partially smushed pieces throughout.
- Chop the artichokes into chunky pieces and throw them in with the beans.
- Add the sunflower seeds, lemon zest, herbs, salt and pepper.
- 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!
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:
More Vegan Sandwich Fillings:
Looking for more ideas for veggie sandwiches? These all make great fillings:
Recipe
White Bean Artichoke Vegan Sandwich Filling
Author: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
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
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NUTRITION
Originally published February 21st 2017. Updated and republished on August 23rd 2022.
C says
Mine turned out bland and runny.
Linda says
Delicious! Added a dash of hot sauce and some chopped Kalamata olives.
Alexandra C Colacito says
good idea re. olives.
Mary A. says
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.
Peg says
I followed the recipe. But mine turned out gooey instead of creamy …..
Sandi Wilson says
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.
Judith Perez says
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.