Beans Masala Sandwich – Quick Vegan Lunch

This masala beans sandwich was inspired by Indian street food shops. It comes in under 10 minutes and is great for a quick lunch or dinner. I used a mix of pinto beans and chickpeas for this recipe. You can use any kind of beans you have at home, a lot of spices and seasonings, vegan yoghurt for a tang and some fresh veggies like bell pepper and red onions. It’s perfect as a cold or warm sandwich filling.

HOW TO MAKE BEANS MASALA SANDWICH – INGREDIENTS AND SUBS

• If using a mint coriander chutney, make it first and keep ready. You can choose to omit the slice of bread in the chutney and store in the fridge: Blend coriander leaves, some vegan yoghurt, salt, lemon juice, a knob of fresh ginger, 1-2 green chilies in a blender with just enough water to blend it well. Make sure it has a thick consistency.
• Spices: I used turmeric powder, ground cumin, kashmiri red chilli powder, ground coriander, Garam Masala, and Chaat masala. You can choose to add or remove any of these according to availability.
• Onions and bell pepper: You can use red onions or shallots. I suggest you not to use yellow onions as they are more pungent. I used Sliced bell pepper but you can also use shredded cabbage or carrots etc.
• Cooked beans: I used a mix of leftover pinto beans, chickpeas and some black beans. You can use whatever you have in hand like, white beans, kidney beans, chickpeas, even lentils. You can also sub with boiled and mashed potatoes.
• Bread: I used a vegan white bread (I say this since I get a lot comments from people telling me sandwich breads aren’t vegan. Well I can read a label missy 😅). You can choose to use whole wheat, whole grain or even sourdough bread.
• Making the sandwich: I chose to use a classic sandwich maker (that gives a waffle apparently) but if you don’t have one, just use a greased grill or a skillet. Press each side down until golden brown and crispy on each side.

Try other quick, easy and healthy lunche from the blog:

• Baked Aloo Tikki – Crispy and Healthy
• Tofu Masala Sandwich
• Vegan Yoghurt Toast – Spicy

Beans Masala Sandwich – Quick Vegan Lunch

This beans masala sandwich comes in under 10 minutes and is perfect for a quick lunch/dinner. Made with your whatever legumes you have on hand, spices and seasonings, vegan yoghurt for a tang and some fresh veggies, it is perfect as a cold or warm sandwich filling.

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Prep Time 5 minutes mins

Cook Time 3 minutes mins

Total Time 8 minutes mins

Course Main Course

Cuisine Indian

Servings 2

Ingredients

  

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Spicy beans filling:

• 300 grams cooked legumes: pinto beans chickpeas, black beans, white beans etc
• 2 tbsp soy yogurt
• 1/4 tsp turmeric powder
• ½ tsp ground cumin
• ½ tsp kashmiri red chilli powder
• ½ tsp ground coriander
• ½ tsp Garam Masala
• ½ teaspoon Chaat masala sub with anchor powder
• salt to taste

Other Ingredients:

• 4 slices bread
• Vegan butter optional
• 1 onion medium-sized- thinly sliced in rounds
• 1 red bell pepper small to medium-sized – thinly sliced
• chaat masala extra to sprinkle on top
• Mint coriander chutney or ketchup or sriracha or vegan mayo

Instructions

 

Spicy Beans Filling:

• Take all the ingredients for the filling in a bowl and mix and mash (with a masher or fork) until everything is well combined but still leaving a few chunks of beans for texture.

Assembly:

• Take the bread slices and spread some vegan butter (If using) on them.
• Spread mint coriander chutney/ketchup/sriracha on the slices.
• Spread the bean filling one side and spread evenly.
• Then place some thinly sliced onion and thinly sliced bell pepper
• Sprinkle some chaat masala on top and close with the other slice.
• Place the beans sandwiches in a preheated sandwich maker (or grill) and cook until golden and crispy
• Serve with a side salad or just enjoy by itself with more chutney/ketchup or vegan mayo.

Keyword Beans masala sandwich, Beans sandwich, Masala sandwich

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