Get your hands ready to make some big Italian gestures, because sausage and peppers are on the menu. Que bellisima! It isn’t quite your nona’s recipe, but we hope it isn’t far from it. Made with plant-based sausage, this recipe is a hardy, homestyle recipe that goes great with pasta, grains, or soft polenta. One of our favorite ways to enjoy this recipe is to stuff the saucy sausage and peppers mixture into some hero sandwich rolls.

Plant-based meat alternatives are readily available at most grocery stores. Choosing the one you want will depend entirely on you. If you see that the sausage has Italian seasonings or is branded as a vegan Italian sausage, select that option for this recipe. One thing to keep in mind about plant-based sausages is that they can be a bit oily, especially if they come in a casing that you need to peel away before cooking. For this reason, don’t be too aggressive with your knife when you cut the sausages. Try to cut them into even medallions to ensure an even cook.

This recipes requires you to first sauté the vegan sausage and then remove it from the pan. The reason to do this is because you don’t want the vegan sausage to break down and crumble when you add the crushed tomatoes to the pan. Once you cook the peppers, garlic, and onion, add the sauce and seasonings. Simmer for about 10 minutes, add the reserved sausages and parsley, and then enjoy on some hero rolls.

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Could it be that this recipe is actually vegan? Yes, 1000% yes. It looks like chicken salad, but in reality it is “chik’n” salad made from chickpeas. When you take your first bite, we recommend that you do so with your eyes closed. Really savor the bite because you may never go back to regular chicken salad ever again. Identify the familiar flavors on your palate and see if you can identify every ingredient. Then go for another bite, followed by another, and another, until you are dusting the crumbs off your fingers as a proud member of the clean plate club.

The real secret to this recipe is the double dill combination. By that, of course, we mean the duo of dill pickles and fresh dill, which brings that acidic brininess that is signature to chicken salad. Everyone has their own variation of a chicken salad, though, and dill or pickles may not be in the recipes you know and love. Think of this as a hybrid between some of the best recipes out there. To balance out the acidic briny pickle flavor, we added diced red grapes for their inherent sweetness. Fold in the chopped celery, dijon mustard, lemon juice, vegan mayo, garlic powder, and sea salt and pepper and you got yourself an impressive chickpea “chicken” salad.

Now, a sandwich isn’t complete without some toppings, but the real start of the show is the bread. Get yourself some beautiful multigrain bread or a fragrant sourdough baguette. When you figure out the bread you want to use, you can prepare tomatoes, lettuce, and avocado to go in the sandwich. Since you have to get pickles for “chicken” salad, you might as well serve the sandwich with a pickle, right? Yes, that is an excellent idea!

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This vegan chickpea “chicken” salad sandwich recipe uses LESS than 10 ingredients! Not only is it quick and easy to make, but it’s also vegan. This vegan “chicken” salad is a perfect recipe for meal preps!

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It’s time to reimagine the sandwich for the sake of the raw vegan diet. We have a classic definition of what a sandwich is, but a sandwich can come in many forms. For this recipe, we are using apple slices as the bread. The spread is the cashew butter and the “meat” is the blueberries. Sure, it’s not traditional, but it’s an incredibly nutritious snack that offers protein and energy during your cleanse.

The thing to keep in mind about these raw vegan apple cashew butter sandwiches is that you don’t want to go crazy with the cashew butter. You should only spread a small amount of cashew butter between the apple slices. The more cashew butter you use, the more calories and fats you consume. You’ll be surprised how easily you can fill up with just one of these sandwiches. Lastly, don’t make your apple rings too thick because that will make eating this sandwich extremely difficult. Aim for each apple slice to be about 1/4-inch thick.

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You can eat this creamy jackfruit “chicken” salad on a sandwich, top it on an avocado half, or you can mix it in your salad to make it elegant and filling. Once you make this, come back to us and let us know how you enjoyed it.

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The eggplant may not be on the top of everyone’s grocery list, but this purple vegetable is one of the most versatile ingredients you’ll ever cook with. They can be grilled, roasted, sautéed, pureed, or fried. The eggplant is a beautiful vegetable and we hope you like it in this sandwich.

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Annually observed on November 3^rd, National Sandwich Day honors one of America’s most popular lunch items. Interestingly enough, the name “sandwich” is believed to be the namesake of John Montagu, The 4^th Earl of Sandwich. He actually claimed that he invented the sandwich.

As a rumor in a travel book suggests, Montagu was an avid gambler. He refused to take meal breaks during his long hours at the tables playing cards. Instead of leaving, he would ask his servants to bring him slices of meat between two slices of bread. Needless to say, this quickly became a trend and fellow gamblers began ordering “the same as Sandwich.” And that’s how the sandwich was born.

We aren’t gamblers, but we sure do love a good sandwich, especially since there are so many variations of this classic meal. Try making one or more of the following recipes and let us know how they turned out in the comments below.

Roasted Eggplant Sandwich

It’s good to use ingredients that you wouldn’t normally use. The eggplant is an underused ingredient, but it so versatile and nutritious! See what we mean by making this sandwich.

Click here to make the recipe.

Raw “Tuna” Collard Wraps

If you are tired of eating salads and want a meal that will make you appreciate the possibilities of raw food, you need to try these wraps.

Click here to make the recipe.

Jackfruit Chicken Salad Sandwich

Forget about the chicken because we have jackfruit! This “chicken” is filling, creamy, and will keep you coming back for more.

Click here to make the recipe.

Collard Wraps With Mixed Vegetables

It’s not all about the bread on National Sandwich Day. Wraps are a much healthier option, especially when you are filling them with colorful, nutrient-dense ingredients!

Click here to make the recipe.

Fresh Vegetable Sandwich With An Avocado Dressing

Sandwiches don’t need to have meats, cheeses, or chemical-filled condiments. You can make a healthy vegan sandwich with some of your favorite veggies.

Click here to make the recipe.

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Sandwiches don’t need to have meats, cheeses, or chemical-filled condiments. You can make a healthy vegan sandwich with some of your favorite veggies. We enjoy adding sprouts because they add a nice crunch; plus, they are a great source of plant-based protein.

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There’s something about a homemade BBQ sauce that just elevates a meal. This healthy take on a BBQ classic is truly a unique recipe that will definitely become a featured meal at the dinner table.

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Having a variety of healthy snacks at the ready can truly help you succeed while you are cleansing. A lot of people are used to snacking on unhealthy things, so it is wise to figure out interesting raw snacks that keep the taste buds interested. It is also important to make it easy on yourself. Having simple, grab and go snacks on hand are exactly what you need.

Prepping snacks is just as important as prepping meals. This is because you are going to want to eat more than the standard three meals a day while cleansing. Sometimes snacks get a bad rap because they are sugary, salty, or fattening, but those aren’t the snacks we are giving you in this article. The greatest gift you can give yourself when it comes to prepping snacks is to make each day different. We have a lot of examples below and we encourage you to make them while you are cleansing.

Frozen Grapes

These can be a great snack or healthy dessert. Yes, this is allowed while you are cleansing. Buy red or green grapes in the grocery store, de-stem them when you get home, and freeze them in separate sandwich bags. Try not to eat more than 2 cups of grapes in one sitting, and only eat 1 cup for dessert.

Celery Sticks & Raw Almond Butter

You can actually prep this in a mason jar so that it is ready to go. This snack helps you stay full! Cut celery sticks into two-inch pieces and stand them upright in the mason jar. Get a little round container and spoon in the raw almond butter. Place this on top of the celery and then screw the lid on the mason jar. Note: this is best done with a wide mouth mason jar.

Energy Bites

These are essentially energy pods. They are filled with minerals and tons of plant-based protein, meaning they are great to eat before or after a workout. You can also eat them as an afternoon snack to help you keep pushing through the rest of the day. We have a great recipe you can make by clicking here.

Chia Pudding

Chia pudding is a great snack that you can prep the night before. The ratio is simple: 3 tablespoons of chia seeds to 1 cup of liquid. You can use filtered water or homemade almond milk, for example. Combine them in a mason jar and refrigerate overnight. In the morning, you can add some sliced bananas or strawberries, blueberries, raw almonds, or other raw items of your choice.

Mandarins & Raw Pistachios

The preparation is going to be the same as the Celery Sticks & Raw Almond Butter prep. Mandarins are in season and they are so easy to peel, but make it easy on yourself and peel them ahead of time. Place the mandarin orange slices in the bottom of the mason jar and add the raw pistachios to a little cup before screwing on the top of the jar.

Bananas & Raw Almond Butter Sandwiches

We aren’t telling you to put bananas and raw almond butter between two slices of bread. Think of these as mini sandwiches, which use banana slices in place of bread. Slice your bananas about a half-inch thick. Spread a little raw almond butter on one side of the slice and sandwich it with another banana slice. Use one or two bananas to do this. Store in a container and refrigerate until you want to eat them.

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