Vegan Tomato, Avocado & Red Onion Sandwich

 This is an amazingly simple sandwich that is crisp and juicy all at once. The family will love it, especially when summer tomatoes are at their peak! Makes two sandwiches.  

  •  4 slices fresh country-style bread
  •  1 large fresh tomato, sliced
  •   ½ avocado, peeled, pitted, sliced
  •   ½ small red onion, thinly sliced
  •   Crisp red leaf lettuce
  •   Mustard or vegan mayonnaise
  •   ¼ cup sprouts (optional)
  •   Salt and Pepper, to taste

 Spread mustard or mayonnaise on each slice of bread. Add salt and freshly ground pepper. Then add onion, avocado, tomatoes, lettuce and top with sprouts. Corn Salsa (page 257) makes a good side.


To minimize the sharp taste of a raw onion, put slices in a colander in the sink and pour boiling water on top, then pour cold water over top. Slices can be used or covered in a bowl with fresh water and kept in the refrigerator until ready to use.


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About the Author

Deborah Brutsché believes in uncomplicated meals. Through the power of simple and satisfying recipes, Deborah has created a connection for people who are on a journey to healthier living by choosing a diet that is free of animal products. She gladly embraced the challenge of giving her traditional, Southernstyle cooking a vegan twist. Deborah was influenced by her mother’s and grandmother’s family recipes.

Raising a family in Dallas and now living in Austin, Texas, her cooking is influenced by the distinctive flavors of the Southern U.S. and Mexico and new influences from her multi-cultural family.