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.
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:
- 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:
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
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
NUTRITION
Originally published February 21st 2017. Updated and republished on August 23rd 2022.
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.
Patricia G says
Great recipe - as amazing as the burgers that inspired it.
One caution, try to make it a day ahead or at least several hours ahead, and taste it just before serving. When I made it, I was using fresh rosemary from my deck garden. It didn't seem to have much flavour, so I kept adding. The sandwiches tasted great. The next day, when I went to make another one, the rosemary was pretty strong, so I guess it gains flavour with time.
Jan Bennett says
I made this and forgot about the sunflower seeds. It was still amazing!
tracey says
Wow, I put this on sourdough bread with some jalapenos, delicious! I may use it as a dip with some tortilla chips tomorrow, who knows : )
The base of the cashews with the lemon and rosemary is way better than mayo ever could be. It gave me the idea to use the garlic, cashews and soy milk with different spices depending on what I was making.
Anyway, thank you Mel for such a yummy recipe!
Best,
Tracey
A Virtual Vegan says
I'm really pleased you are enjoying it Tracey! As you've discovered it's so versatile. Have fun experimenting!
Connie says
Delicious! I added chopped spinach and used as panini filling with your Focaccia Bread. Yum!
A Virtual Vegan says
Glad you enjoyed it!
Caresse says
This recipe is great! I was hesitant..but glad I kept an open mind. The flavors are wonderful... renewed my vegan palate!!!
Anne says
Made this today for lunch and it was amazing! Had it on toast with basil chiffonade and some Vidalia onion. Will be making it again for sure. (After I use up the yummy leftovers.) ♥️
A Virtual Vegan says
I'm really pleased you enjoyed it Anne. Your lunch sounds delicious!
Margaret Lee says
Hi Mel ,
I made this and really like the results. Next time I think I'll use a smaller clove of garlic instead of the industrial size I used. Thank you so much for all the terrific recipes.
A Virtual Vegan says
So glad you liked it Margaret. Industrial sized garlic cloves sound interesting! I could do with some of those. I go through so much of the stuff!
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!
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 sourdough toast!
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!
Ginny McMeans says
My dad always put tabasco on his. Looks delicious!
kim says
The whole family loved it. Thanks Mel!
Ceara says
I love all the textures in this white bean and artichoke sandwich filling. It's so unique and delicious!
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.
Sarah says
This was super hearty and filling! Kids loved it too!
Greg says
Perfect, just perfect. Great combo of flavors!