Tuck a napkin into your collar because you’re gonna need it when you bite into a big, thick doorstep of a sandwich stuffed to bursting with this creamy Smashed White Bean & Artichoke Vegan Sandwich Filling!Â
I love sandwiches. Not limp, skinny ones made with processed bread from the grocery store, but great big fat delicious sandwiches made with ridiculously thick slices of my homemade bread and stuffed to bursting with delicious fillings. I also enjoy skipping the sandwich and eating the bread fresh from the oven with some of my homemade Easy Vegan Butter, but that’s a whole other story….
WHAT KATY DID
Although I created this White Bean & Artichoke Vegan Sandwich Filling, I can’t take credit for the idea. That my friends, is all Katy’s doing.
Who’s Katy?
Well she is a reader who made my White Bean Artichoke Burgers and loved them. (Hi Katy if you’re reading this!)  She left a comment under the burger post, telling me how much she liked them and also suggested that the mixture would make a great base for a vegan tuna salad.
Lightbulb moment! 💡
I knew right away that it would work but it’s taken me a little while to get the wheels in motion. Hopefully Katy hasn’t been completely sandwich-less for months on end while she has been waiting for this moment. 😉
If you have tried my White Bean Artichoke Burgers then you will know that they are made of white beans, artichokes, lemon and rosemary. They are absolutely delicious and although summer feels a long way off at the moment, they cook up perfectly on the grill.
Roll on summer grilling. I love it! ♡
BURGERS UPCYCLED
This White Bean & Artichoke Vegan Sandwich Filling has the same base ingredients. They are smashed up then mixed with a deliciously creamy, saucy dressing and a few sunflower seeds for added texture.
This tasty mixture makes a wonderful sandwich filling and is also great in wraps, with salads and as a topping on baked potatoes.
CUSTOMIZE YOUR VEGAN SANDWICH FILLING
This White Bean & Artichoke Sandwich Filling is fantastic as it is, but feel free to switch it up a bit to suit your own tastes.
Additions that will work well include:
- raw red onion
- pumpkin Seeds
- jalapeños
- chili flakes
- mustard
- sun-dried tomatoes
- raw carrot
- sriracha or other hot sauce
I hope you enjoy this creamy vegan sandwich filling! If you try it let me know. Leave a comment and don’t forget to tag a photo #avirtualvegan on Instagram!
White Bean & Artichoke Vegan Sandwich Filling
Ingredients
- 75 g raw cashew nuts Mine were from a bag of very small cashew nut pieces and they measured ½ cup. If you have whole cashew nuts or halves then 75g will be more than half a cup - for accuracy it's best to weigh them. For a nut-free version use hemp seeds.
- 1 clove garlic
- 1 teaspoon rosemary fresh gives the best flavour but dry is ok
- ¼ teaspoon salt plus a bit more to taste at the end
- ¼ teaspoon black pepper plus a bit more to taste at the end
- finely grated zest of a lemon
- 90 mls non-dairy milk 6 tablespoons
- 150 g canned artichoke hearts around 6 plump ones, or cooked fresh ones chopped roughly
- 270 g cooked white beans around 1¼ cups, I used white kidney beans but lima, navy, cannellini beans are all ok too
- ¼ cup hulled sunflower seeds roasted, raw or salted although if salted you might not need so much seasoning
Instructions
- If you do not have a really high powered blender, soak the cashew nuts in boiling water for 15 minutes then drain them before proceeding.
- Add the cashew nuts, garlic, rosemary, salt, pepper, lemon zest and milk to a blender or food processor and blend until completely smooth.
- In a bowl, mash the beans with a fork. Add the chopped artichoke hearts and the sunflower seeds.
- Pour over the dressing and stir well so everything is coated.
- Taste and add more seasoning. I liked extra black pepper in mine.
Recipe Notes
 If you will be storing it and not eating it fairly soon, it is best to leave the crunchy seeds out and add them when you serve. This will preserve their lovely texture.
Keeps well for 3 -4 days in the fridge.
If it gets a little drier than you would like add a tiny drop of non-dairy milk and stir well.
Susan says
Totally going to try this! I’ve been taking baked tofu sandwiches (usually with sauerkraut, tomato and avocado on it) to work but I’m getting bored. This sounds amazing!
A Virtual Vegan says
Thank you. I hope you enjoy it! And I am so trying sauerkraut in sandwiches. Why have I never done that before now?
Becky Striepe says
This looks so good, Mel! It would be a nice make-ahead for quick packed lunches.
A Virtual Vegan says
Thanks Becky!
Mary Ellen @ VNutrition says
I never liked those limp-looking sandwiches either. I think that’s why I never ate them when I was little. Give me some good bread and a tasty filling like this one and I’d be set for lunch for the week! I love everything artichoke so I know I’ll love this!
A Virtual Vegan says
Thanks Mary Ellen. I only discovered artichokes later in life but I’m certainly making the most of them now!
Jenn says
I guess we’ve both had artichokes on the brain lately! Love this tasty looking sandwich! Ironically, I made a Spinach Artichoke Burger recently – will be hitting the blog soon. I’ll have to go check yours out to make sure they are different. Eek! In the meantime, I’ll stuff my face with this yummy sandwich!
A Virtual Vegan says
Ha! I had never eaten an artichoke until I came to Canada. I didn’t ever see them in the shops where I lived in England. I am making up for it now though! Spinach and artichoke burgers sound awesome 🙂
Dianne says
My napkin is tucked into my collar. Bring on the sandwiches!
Nicole Dawson says
Yay for awesome readers and thanks for the idea Katy! I’m sure many of us will be benefiting from this.
Amy Katz from Veggies Save The Day says
What a great combination of flavors! I’m sure Katy is loving these sandwiches!
A Virtual Vegan says
Thanks Amy!
Sophia | Veggies Don't Bite says
Looks like a great idea for an easy lunch! I throw together sandwich fillings like this to keep in the fridge all the time for quick lunches. Sounds super yum!
A Virtual Vegan says
Thanks Sophia. You can’t beat a good sandwich!
Greg @ Full of Beans says
Perfect, just perfect. Great combo of flavors – can’t wait to give this one a try!
A Virtual Vegan says
Thanks Greg. Hope you enjoy it!
Linda @ Veganosity says
You have some super smart readers! I love this idea, so yes, thank you Katy, and you too Melanie. 🙂 This sounds amazing, making it this weekend.
A Virtual Vegan says
I do don’t I? Thanks so much Linda and I hope you enjoy it!
Sarah says
I love bean salad sandwiches! They are so delicious, and packed with protein. Super hearty and filling!
A Virtual Vegan says
Thanks Sarah. It makes a great power lunch!
Melissa | Vegan Huggs says
This is a delicious looking sandwich. Looks so hearty and satisfying too. I’m a big artichoke fan, so I was hooked at the title. Great recipe, Mel!
A Virtual Vegan says
Thanks Melissa. Artichokes are such a great ingredient!
Alisa Fleming says
Now this is a good idea! I love artichoke and white bean dip, but had never thought to make that combo into a sandwich filling like this. Such a great way to pack in plant-based protein, too.
A Virtual Vegan says
It does pack a protein punch.Thanks Alisa!
Ceara @ Ceara's Kitchen says
I love all the textures in this white bean and artichoke sandwich filling. Keeping it in mind for easy lunches this week. 🙂
A Virtual Vegan says
Thanks Ceara. It’s great to make on Sunday nights ready for the week ahead!
kimmythevegan says
Every time I try and make burgers, it’s an epic fail. I just can’t quite seem to figure it out even if I follow the directions exactly. So this is definitely more my speed.
And you had me at artichoke!!! I just discovered marinated artichokes within the past couple of years and boy am I making up for lost time 😉
Can’t wait to try this!
Sadly… a gluten free sandwich doesn’t have the same appeal for me anymore, so I’ll enjoy it salad style =)
A Virtual Vegan says
I only discovered artichokes in the last few years too and am making up for lost time now like you. Hope you enjoy this when you try it. It’s good on a baked potato too!
Sina @Vegan Heaven says
Yummy! This looks so good, Mel! What a great lunch idea. 🙂
A Virtual Vegan says
Thank you Sina 🙂
Ginny McMeans says
My dad always put tabasco on his. Looks delicious!
A Virtual Vegan says
It’s great with Tabasco. I like sriracha with mine the best though!
Collette says
Made this yesterday & it is totally delish! This will be my sandwich filling for the week. Thank you for the recipe 🙂
A Virtual Vegan says
You are so welcome Collette. I am thrilled you enjoyed it so much!
Deanna says
This was so good, I added the chopped carrots and pumpkin seeds. I only had a Meyer lemon and it was lemony enough so I added a bit of lemon juice. Delicious on toasted sour dough bread!
A Virtual Vegan says
Thats awesome. Thanks so much for letting me know. I love the idea of serving it on sour dough toast!
Kristen says
I food prepped this on Sunday and have been using it for lunch (nearly) all week… I used pumpkin seeds in mine (instead of sunflower seeds, saved just a few calories that way) and added mustard/pickles to the sandwich. Totally unique and completely delicious! Will make again – thanks for the idea!
One thought – if the seeds were added to the mixture each time prior to eating rather than all at once, they would probably maintain their texture better. Regardless, loved it!
A Virtual Vegan says
I’m so glad you are enjoying it Kirsten! It’s perfect for batch prepping like you have done. And yes, I see what you mean about the seeds. Thank you for pointing that out! I will add something to the recipe notes. Thanks too for taking the time to leave feedback. I appreciate it!