The Ultimate Vegan Club Sandwich

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The Ultimate Vegan Club Sandwich recipe – it’s packed to the rafters with vegan chick’n, sweet and smoky ‘bacon’, eggless omelette, avocado, salad and lashings of vegan mayo in a lightly toasted tower of bread.

This is one of those meals I actually daydream about.  Like literally sit there and dream about how it tastes, the textures, the flavours.  O.M.G.  It might just be the most incredible creation to date on my blog.

Inspired by the restaurant ‘By Valeria’ in Sal, Cape Verde, this is the type of recipe that you’ll want to make again and again.  It’s easier than you will think and it is OUT-OF-THIS-WORLD delicious! 

The Video Recipe:

The Written Recipe:

The Ultimate Vegan Club Sandwich Sq

The Ultimate Vegan Club Sandwich

Packed to the rafters with chick’n, sweet and smoky ‘bacon’, eggless omelette, avocado, salad and lashings of vegan mayo in a lightly toasted tower of bread. OMG.
5 from 1 vote
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Course: Lunch
Cuisine: American
Prep: 15 minutes
Cook: 12 minutes
Total: 27 minutes
Serves: 1
Calories: 921kcal
Author: Tara


To make the crispy 'bacon' (inspired by The Edgy Veg):

  • 2 sheets rice paper
  • 1 tbsp coconut oil (melted)
  • ½ tsp miso
  • 1 tbsp tamari
  • ½ tsp liquid smoke
  • 1 tsp maple syrup
  • ¼ tsp garlic powder

To make the eggless omelette:

  • 70 g silken tofu
  • ¼ tsp garlic (minced)
  • 1 tsp miso
  • 1 pinch paprika
  • 4 tbsp water
  • 20 g plain flour
  • ½ tsp baking powder
  • salt and pepper
  • coconut oil spray

The other sandwich ingredients:

  • 3 slices white bread (lightly toasted)
  • 1 tbsp vegan mayonnaise
  • 9 cherry tomatoes (sliced)
  • ½ avocado
  • lettuce
  • 1 vegan chick’n fillet/pieces (e.g. Quorn Vegan, cooked and sliced in half.)


To make the 'bacon':

  • Preheat the oven to 190°C fan (210°C conventional / 410°F / gas mark 6).
  • Put the two pieces of rice paper on top of each other and cut them into strips with a sharp knife. Place them on an oven tray lined with baking paper.
    2 sheets rice paper
  • Brush a little water on to each side of the rice paper strips. Also brush water in-between the strips that are placed on top of each other, to stick them together and make the bacon thicker.
  • Mix up the bacon marinade ingredients (oil, miso, tamari, smoke, syrup and garlic powder) in a jug and brush the mixture on to both sides of the ‘rashers’.
    1 tbsp coconut oil, 1/2 tsp miso, 1 tbsp tamari, 1/2 tsp liquid smoke, 1 tsp maple syrup, 1/4 tsp garlic powder
  • Cook in the preheated oven for 7 minutes.

To make the eggless omelette:

  • Using the back of a fork, mash together the tofu, garlic, miso, paprika, seasoning and 1 tbsp of the water.
    70 g silken tofu, 1/4 tsp garlic, 1 tsp miso, 1 pinch paprika, salt and pepper
  • Sift in the flour and baking powder. Add the remaining 3 tbsp of water and mix until combined.
    20 g plain flour, 1/2 tsp baking powder
  • Fry the mixture in a little coconut oil for about 5 minutes on each side, until golden. Use a small frying pan for this (approx 20cm) so that the mix doesn’t spread out too far.
    coconut oil spray

Assembling the masterpiece:

  • Spread mayonnaise on the first slice of toast. Top with 1/2 the sliced cherry tomatoes, avocado, lettuce, eggless omelette, ‘bacon' rashers and chick’n fillet.
    3 slices white bread, 1 tbsp vegan mayonnaise, 9 cherry tomatoes, 1/2 avocado, lettuce, 1 vegan chick’n fillet/pieces
  • Add the next slice of toast and layer with the other 1/2 of the ingredients. Finish with the final slice of toast and voila!



Vegan / Dairy Free / Egg Free / Nut Free
Recipe inspired by:  Cape Verde, Africa
Please check the allergens on the ingredients you purchase before use.  The allergen information provided in this recipe is intended as a guide only and is based on the specific ingredients and brands used at the time of creating the recipe, therefore we cannot guarantee that the same will apply to the ingredients you use.  Nutritional values are estimated and exclude any optional extras.
Prep time excludes any inactive time.
We highly recommend you use the metric and 1x options on this recipe card for the best results. Please note that this recipe has not been tested using US measurements or increasing ingredient quantities to 2x or 3x, therefore results may vary.


Calories: 921kcal | Carbohydrates: 98g | Protein: 32g | Fat: 46g | Saturated Fat: 17g | Sodium: 2211mg | Fiber: 13g | Sugar: 15g | Net Carbohydrates: 85g
Have you tried this recipe?Tag @aveganvisit on Instagram or hashtag it #aveganvisit!


Hi, I’m Tara! I’m taking you on a trip around the world in vegan cuisine and bringing the world’s most delicious dishes to your kitchen.