For crisp-outside, light-and-fluffy-inside falafel, soak dried chickpeas, then grind them raw.
This Israeli sandwich of moist fried eggplant, crunchy pickles, hard-boiled egg, and creamy hummus has won our hearts.
Silky and tender threads of smoked pork, studded with crunchy bits of bark.
Thanks to the power of a food processor, this whole wheat loaf is chewy and light.
Not your regular chicken salad.
The best egg salad is a study in simplicity.
The trick to an amazing tofu sandwich: a low and slow cooking method and a double coating of flavorful marinade.
After tasting these, you'll never look at veggie burgers the same way again.
You won't miss this meat in this vegan take on the classic gut-busting sandwich.
A multigrain variation on our 100% whole wheat loaf.
Hearty and crispy vegan chickpea patties flavored with cumin and coriander, topped with a bright tahini-based slaw.
Beyond bacon and eggs.
Sweet caramelized onions pair up with savory mushrooms and a tangy sun-dried tomato mayo.
Hearty sandwiches stuffed with fried eggplant, refried beans, roasted chilies, and pickled red onions, served in a toasted roll doused in enchilada sauce.
Chinese-style steamed buns stuffed with crispy king oyster mushrooms.
Smoked mushroom bacon, meet perfectly ripe tomato.
Packed with greens and mushrooms, refried beans, pickled red onions, and spicy pickled jalapeños.
A marinated mushroom paired with mashed avocado and sweet peach.
Steamed buns filled with juicy simmered daikon and shiitake mushrooms.
Lightly battered and fried until crisp, tempura sweet potato makes a fantastic sandwich filling.