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Selection of vegan finger sandwiches on a cake stand

Vegan Afternoon Tea Sandwiches

5 from 1 vote
Four delicious and vegan sandwich fillings for afternoon tea finger sandwiches.
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Prep Time 1 hour
Cook Time 35 minutes
Servings: 24 sandwiches
Course: Afternoon Tea
Cuisine: British
Calories: 101
Ingredients Method Notes

Ingredients
  

Roasted red pepper and vegan pesto mayo
  • 2 red bell peppers*
  • 4 slices white or wholegrain bread
  • vegan butter
  • 2 tbsp vegan mayo
  • 1½ tbsp vegan pesto
  • ½ tsp fresh lemon juice
Chickpea tuna salad
  • 175g cooked chickpeas rinsed, drained and patted dry
  • 2 tsp fresh lemon juice
  • 4 tbsp vegan mayo
  • 3 tbsp red onion finely chopped
  • ¼ tsp garlic powder
  • ½ tsp dijon mustard
  • ½ tsp soy sauce
  • 1 tbsp crushed nori sheet
  • salt and pepper
  • 4 slices wholegrain or white bread
  • vegan butter
  • 12 thin slices of cucumber
Hummus, cucumber and roasted tomato.
  • 8 cherry or small plum tomatoes** halved
  • 1 tbsp olive oil
  • 12 thin slices of cucumber
  • 1 handful baby spinach leaves
  • 6 tbsp hummus
  • 4 slices wholegrain bread
  • vegan butter
Vegan cheddar and onion
  • 100g/3½oz vegan Cheddar grated
  • 3 tbsp small red onion finely chopped
  • 1 spring onion finely chopped
  • 3 tbsp vegan mayo
  • 1 tsp lemon juice
  • 1 tbsp nutritional yeast
  • salt and pepper to taste
  • 4 slices white or wholegrain bread
  • vegan butter
  • 1 handful fresh lettuce shredded

Method
 

Roasted red pepper and vegan pesto mayo
  1. Set your oven to 200℃/180℃ fan (390℉/355℉).
  2. Slice your peppers in half lengthways. Remove stem and seeds.
  3. Place cut side down on a lined baking tray and roast for 30-35 minutes, or until the skin is blackened.
  4. Place in a large bowl and cover with a plate. Let steam for 10 minutes.
  5. Once the peppers are cool enough to handle, peel off the blackened skin.
  6. Slice each half into 3 wide strips.
  7. In a small bowl combine the pesto, mayo and lemon juice.
  8. Spread a little vegan butter on one side of each piece of bread. Spread a quarter of the pesto mayo onto each slice. Top 2 of the slices with 6 pepper slices each.
  9. Top with the other 2 slices, mayo side down. Carefully remove the crusts and slice each sandwich into 3 finger sandwiches.
Chickpea 'tuna' salad
  1. In a medium bowl roughly mash the chickpeas with the back of a fork until no whole chickpeas remain.
  2. Add in the lemon juice, mayo, onion, garlic powder, mustard, soy sauce and nori. Season to taste with salt and pepper and stir until well combined.
  3. Butter each slice of wholegrain bread. Cover 2 of the slices with 6 slices of cucumber each. Top these with half of the chickpea mixture each.
  4. Place the remaining slices of bread, butter side down, on top of the chickpeas.
  5. Carefully remove the crusts and slice each sandwich into 3 finger sandwiches.
Hummus, cucumber and roasted tomato
  1. Set the oven to 200℃/180℃ fan (390℉/355℉).
  2. Halve the tomatoes and scoop out the seeds.
  3. Place in a small roasting dish. Drizzle with the olive oil and season to taste with salt and pepper. Roast for 20-25 minutes.
  4. Remove from the oven and set aside to cool. Pat dry with kitchen towel.
  5. Butter each slice of bread on one side.
  6. Spread 1½ tbsp of hummus onto each slice of bread.
  7. Top 2 of the slices with half of the spinach, 6 slices of cucumber and half of the tomatoes each.
  8. Top with the remaining slices of bread, hummus side down.
  9. Carefully remove the crusts and slice each sandwich into 3 finger sandwiches.
Vegan cheese and onion
  1. Combine the vegan Cheddar, red onion, spring onion, vegan mayo, lemon juice and nutritional yeast together in a small bowl.
  2. Butter each slice of bread on one side. Place a small handful of shredded lettuce onto two of the slices.
  3. Divide the cheese mix onto the 2 slices of bread with the lettuce on top.
  4. Top with the other slices of bread, butter side down.
  5. Carefully remove the crusts and slice each sandwich into 3 finger sandwiches.

Notes

*Alternatively you can buy jarred roasted red peppers. 
**If you don't want to roast your own tomatoes, you can use jarred sun-dried or semi-dried tomatoes