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Vegan Tea Sandwiches
Create elegant finger sandwiches perfect for an afternoon tea spread with three delightful dairy-free and vegan-friendly fillings. Aimee's recipe yields approximately 12 dainty sandwiches featuring classic cucumber, sweet onion and hummus, and roasted pepper and pesto varieties that are light, delicate, and easy to prepare.
Ingredients
- 6 medium slices soft white bread
- dairy-free butter
- 0.25 cucumber
- salt
- ground pepper
- 4 tbsp onion chutney
- 4 tbsp hummus
- 3 tbsp dairy-free pesto
- 0.33 290 g jar roasted peppers
- salt and pepper
Instructions
- Butter the slices of bread lightly, then prepare your fillings.
- For 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 to remove excess water and avoid soggy sandwiches. Arrange the cucumber onto one slice of bread in one layer without overfilling. Grind some white pepper on top, then sandwich the two slices together, remove crusts and cut into three smaller sandwiches, about 2 inches thick.
- For 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.
- For 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.
- Serve immediately. See notes for making ahead.
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