What makes the pesto in this sandwich unique?

The pesto stands out because it uses roasted broccoli and kale, blended with lemon juice, sesame oil, nutritional yeast, and sesame seeds, giving it a deep, savory flavor.

How are the sweet potatoes prepared for this Big Ol' Veggie Sandwich?

Sweet potato rounds are first boiled until tender, then brushed with a miso Dijon marinade, and finally pan-fried until crispy and golden brown.

Can I customize the fillings for this vegan sandwich?

Absolutely! While the recipe suggests pickled red onions, sprouts, and pickles, feel free to add other favorite veggies like avocado slices, tomato, or cucumber.

What kind of bread is best for this Big Ol' Veggie Sandwich?

The recipe recommends sprouted whole grain bread for its heartiness, but you can use any bread you love the most, such as sourdough, rye, or a gluten-free option.

How should I store leftover Big Ol' Veggie Sandwich components?

Store the roasted broccoli pesto and miso Dijon marinated sweet potatoes separately in airtight containers in the refrigerator for up to 3-4 days. Assemble the sandwich fresh for best texture.

2.1K Views 11 years ago

Big Ol’ Veggie Sandwich
[Vegan]

MP By: Maya Popovich

Author Bio

Hi there! I'm Maya. On my blog – Spice + Sprout – you will find original recipes,... Read More

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A hearty Big Ol' Veggie Sandwich, cut to reveal vibrant roasted broccoli pesto, pan-fried miso sweet potato, pickled red onions, and fresh sprouts on toasted whole grain bread.

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Sweet Potato

Big Ol' Veggie Sandwich [Vegan]

This is really just a huge and deliciously satisfying vegetarian sandwich. It is perfect for lunch, dinner, and then lunch again the next day! It is also very adaptable – you can add in your favorite fillings and spices. Simply perfect!

Ingredients You Need for Big Ol’ Veggie Sandwich [Vegan]

Roasted Broccoli Pesto:

3 heads of broccoli
6 stalks of kale
Juice of 2 lemons
3 tablespoons sesame oil plus more for roasting
2 tablespoons nutritional yeast
1/4 cup sesame seeds
Salt and pepper to taste

Miso Dijon Marinade:

1 tablespoon miso paste
1 tablespoon Dijon mustard
2 tablespoons water
1 teaspoon maple syrup

Sandwich Fillings:

2 pieces of sprouted whole grain bread per sandwich (or whichever bread you love the most)
1 large sweet potato
Pickled red onions
Sprouts
Pickles
Hot sauce

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How to Prepare Big Ol’ Veggie Sandwich [Vegan]

Preheat oven to 350°F and set a medium pot of water to boil. Place the ingredients for the miso dijon marinade in a small bowl and whisk together until smooth. Set aside.
Cut broccoli into florets and toss with sesame oil, salt and pepper. Bake for 20 minutes and then let cool. In the meantime, slice the sweet potato into approximately half-inch rounds (you should end up with about eight pieces) and boil for 5-8 minutes until soft but not mushy. Drain the water and set sweet potatoes on a wooden cutting board. Brush each sweet potato round with a healthy amount of the miso Dijon mix (on both sides). Heat a frying pan over medium to high heat and melt 1 tablespoon of coconut oil in the pan. Fry the sweet potato round for 2-3 minutes per side, until crispy brown. Set aside.
Once the broccoli is finished baking, place all of the pesto ingredients into a food processor and blend until smooth.
Assemble! Toast two slices of bread per sandwich. Spread pesto and hot sauce on each piece of toast. Place two sweet potato rounds (brushing with more miso Dijon), pickles, sprouts, and pickled red onions on half of the sandwich, close it up, and enjoy!