Vegan Tea Sandwiches

Dainty finger sandwiches, worthy of an afternoon tea! With a choice of vegan fillings that area easy to put together.

This week I'll be posting some ideas and recipes on how to make a Vegan Afternoon Tea at home - starting with these dainty and delicious tea sandwiches!

Tea sandwiches, or finger sandwiches as they're sometimes called, are small prepared sandwiches, traditionally eaten at afternoon tea-time in the UK.

The sandwiches are usually made using thin sliced white bread with the crusts removed and although the fillings vary, they're kept light and delicate.

I chose to make the classic cucumber sandwich along with a roasted red pepper & pesto sandwich and a caramelised onion & hummus sandwich.

How to make the perfect finger sandwiches:

1. Use a thin sliced bread - never thick. I used ready thin sliced shop-bought bread for convenience.
   
   
2. Spread your dairy-free butter or choice of spread onto two sides of bread. Gently layer your fillings, making sure not to overfill and keep a neat balance between bread and filling.
   
   
3. Remove crusts and cut into two fingers width sandwiches, using a sharp knife. Keep them small so they are easy to pick up and eat!
   
   
4. To serve, I think they look nice served on their side, in a circle, so you can easily see the different fillings on offer.

When making vegan sandwiches, you are really forced to think outside of the box as most of the classic sandwich flavours include meat or dairy of some kind. Here are a few more ideas for vegan sandwich fillings...

Some more vegan tea sandwich ideas:

• "Egg" Salad
• Artichokes and hummus
• Vegan cheese & pickle
• Vegan Mayonaise & cress
• Bean Pate
• Mashed chickpea salad

 And for a whole chapter dedicated to vegan afternoon tea - see my new cookbook! Read more about 'Great British Vegan' here.

Continue to Content

📖 Recipe

Vegan Tea Sandwiches

Yield: 12 sandwiches

Prep Time: 25 minutes

Total Time: 25 minutes

These recipes make approximately 12 finger sandwiches, perfect for an afternoon tea spread! The fillings are dairy-free and vegan friendly.

Print

Ingredients

Cucumber Sandwiches

• 2 medium slices of soft white bread
• dairy-free butter, for spreading
• ¼ cucumber, cut into very thin slices
• A large pinch of salt and a sprinkling of ground pepper

Sweet Onion & Hummus

• 2 medium slices of soft white bread
• dairy-free butter, for spreading
• 4 tbsp onion chutney
• 4 tbsp hummus

Roasted Pepper & Pesto

• 2 medium slices of soft white bread
• dairy-free butter, for spreading
• 3 tbsp dairy-free pesto
• ⅓ of a 290 g / 10 oz jar of roasted peppers, drained and sliced into strips
• A pinch of salt and pepper

Instructions

1. Butter the slices of bread lightly, then prepare your fillings
   
2. Cucumber Sandwiches - Leave the thinly cut cucumber slices sit in a colander with a generous pinch of salt for 15 minutes and then arrange on a couple of sheets of kitchen paper. This is to remove any excess water and avoid soggy sandwiches! 
   
   Arrange the cucumber onto one slice of bread. Keep it to one layer of the cucumber slices - don't overfill. Grind some white pepper on top, then sandwich the two slices together, remove crusts and cut into three smaller sandwiches, about 2 inches thick.
   
3. Sweet Onion & Hummus - Simply spread the hummus on one slice of bread and the onion chutney onto the other. Sandwich the two slices together, remove crusts and cut into three smaller sandwiches, about 2 inches thick.
   
4. Roasted Pepper & Pesto - Spread the vegan pesto lightly onto two slices of bread. Delicately arrange the pepper slices on top of one slice. Sandwich the two slices together, remove the crusts and cut into three smaller sandwiches, about 2 inches thick.
   
5. Serve immediately! See notes for making ahead.

Notes

To keep for later, spray or sprinkle, very lightly, with a splash of water and cover with cling film. Keep refrigerated until serving.

Nutrition Information

Yield 12 Serving Size Per sandwich (approx)
Amount Per Serving Calories 79Total Fat 6gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 4gCholesterol 6mgSodium 142mgCarbohydrates 8gFiber 1gSugar 2gProtein 2g

Did you make this recipe?

Please leave a comment, rate and share!