Thai Peanut Veggie Sandwiches

Have you figured out yet how much I love Thai peanut sauce? I actually adore almost all Asian-style sauces, but this is the one that I crave most. However, I had never before thought to try it on veggie sandwiches.

This recipe with photo for Thai peanut veggie sandwiches (or “sammies”) was shared with us by the Southern Peanut Growers.

This fun formula for Thai peanut veggie sandwiches was a winner in the annual “PB My Way” recipe contest. And I definitely wasn’t surprised. It utilizes loads of crisp vegetables that are pretty much available year round. Plus it’s topped with a rich, creamy, 5-minute spicy peanut sauce!

These veggie sandwiches are perfect for a Meatless Monday meal, and are quite light, with the peanut butter providing most of the protein and fat. But if you want to “beef” them up, add your favorite baked tofu or tempeh. Either will go deliciously with this fresh combination.

Special Diet Notes: Thai Peanut Veggie Sandwiches

By ingredients, this recipe is dairy-free / non-dairy, egg-free, tree nut-free, vegan, plant-based, and vegetarian.

For gluten-free Thai peanut veggie sandwiches, use your favorite gluten-free baguette or rolls and swap wheat-free tamari for the soy sauce. Most brands of hoisin sauce are both gluten-free and vegan, but check the label to confirm.

Ben M., San Francisco, California

Thai Peanut Veggie Sandwiches

4.50 from 2 votes

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 2 servings

Calories:

Ingredients Method

Ingredients

  

1x2x3x?

• ¼ cup creamy peanut butter use sunflower seed butter for nut-free needs
• 3 tablespoons lime juice
• 2 tablespoons water
• 4 teaspoons hoisin sauce
• 2 teaspoons soy sauce
• 2 teaspoons sriracha
• 2 French baguette rolls 6 inches each
• ½ cup sliced cucumber
• ½ cup white onion
• ½ cup red bell pepper
• ½ cup purple cabbage
• ½ cup fresh cilantro

Method

 

1. In small bowl, whisk together the peanut butter, lime juice, water, hoisin sauce, soy sauce and sriracha until smooth.
2. Spread the sauce on both sides of the sliced rolls. Layer the bottom rolls with cucumber, onion, bell pepper, cabbage and finally, cilantro leaves.

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