Multiple loaves of easy vegan multigrain bread in the last few weeks means lots of incentive to make sandwiches! More sandwiches means more sandwich combinations, and this miso tahini vegetable sandwich is my latest favorite.
This sandwich is completely inspired by Peacefood Cafe, a cozy and casual vegan restaurant in my neighborhood. Their miso tahini sandwich features a thick, salty sweet spread, sprouts, carrots, and spelt sourdough. It’s so good, and I order it nearly every single time I grab lunch there. The Peacefood miso tahini spread also contains poppy seeds, but I didn’t have any on hand when I made my own, and honestly, I don’t miss them.
My version of this refreshing-yet-hearty sandwich isn’t quite as good as Peacefood’s—which is usually how it goes when I try to re-create a beloved restaurant dish at home—but it’s still really good. The spread is irresistable, and I’ve been making double and even triple batches, since it keeps well in the fridge. It’s also a good dip for carrot sticks and cucumber slices, good for drizzling onto grain bowls, and (I discovered over the weekend) very nice for folding into freshly made tofu scramble.
You don’t need a special or particular tahini to make the spread, but I do recommend white miso, which is the right level of saltiness and mildness for the recipe. If you don’t have white miso, red and brown varieties will work, too. They’ll just give you a saltier, stronger-tasting spread.
I love the three ingredient (four, if you include water) simplicity of the miso tahini spread. But you can adjust the miso and syrup to taste, and you could also make it a little more like a tart dressing, rather than a sweet spread, by stirring in lemon or a splash of vinegar. I’ve been piling the sandwich high with carrots and cucumbers, which are veggies I nearly always have at home, and I added sprouts as a tribute to Peacefood, where I hope to grab lunch again before too long ?
Miso Tahini Spread
- 2 tablespoons tahini
- 2 tablespoons white miso
- 1 tablespoon agave or maple syrup
- 2 tablespoons warm water
Miso Tahini Vegetable Sandwich
- 2 slices easy vegan multigrain bread (or a whole grain bread of choice)
- 1/3 cup shredded carrot
- 1/3 cup peeled and sliced cucumbers
- 1/4 cup microgreens or sprouts
- To make the miso tahini spread, whisk the ingredients together in a small mixing bowl till totally smooth. Spread will yield about 6-7 tablespoons and can be stored in an airtight container in the fridge for up to 10 days.
- To make the sandwich, toast the bread, and spread a heaping tablespoon of miso tahini spread on each slice. Pile the toast with veggies, cut into halves, and serve.
I love a good sandwich, and I’ve been especially grateful for them in the midst of this stay-at-home period. I’m used to cooking a lot, but I’m cooking more than usual, as most people are, and it’s nice when my midday meal can be relatively hands-off. There’s no shortage of foods or combinations that I’ll enjoy when two slices of fresh, tasty bread are involved, but this is most definitely a new favorite. It may even become as much of a go-to as hummus sandwiches, which would be something!
Hope you’ll enjoy this combo, or at least the spread that makes it shine. Let me know what you think—and happy Tuesday, friends.