Vegan Cucumber Tea Sandwiches Food

VEGAN CUCUMBER TEA SANDWICHES

Vegan Cucumber Tea Sandwiches image

Vegan cream cheese is amped up with three different fresh herbs -- chives, parsley, and tarragon -- then teamed with delicate cucumber rounds for the filling of these elegant finger sandwiches.

Provided by Martha Stewart

Categories Food & Cooking Appetizers Finger Food Recipes

Time 15m

Yield Makes 24

Number Of Ingredients 7

Ingredients

1 (8-ounce) container vegan cream cheese, such as Kite Hill
2 tablespoons finely chopped fresh chives, plus more for serving
2 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh tarragon
Kosher salt and freshly ground pepper
8 slices vegan white or pumpernickel sandwich bread, or a combination
2 mini cucumbers, thinly sliced into rounds

Steps:

Stir together cream cheese and herbs. Season lightly with salt.
Spread 1 tablespoon herbed cream cheese on each bread slice. Shingle cucumber rounds on top of four bread slices. Season with salt and pepper. Sandwich with remaining bread slices, cream cheese-side down.
Using a sharp knife, cut off crusts, then cut sandwiches into triangles or fingers. Lightly dip one edge of each sandwich in chives; serve.

VEGAN TEA SANDWICHES

Vegan Tea Sandwiches image

These recipes make approximately 12 finger sandwiches, perfect for an afternoon tea spread! The fillings are dairy-free and vegan friendly.

Categories Snacks

Time 25m

Number Of Ingredients 13

Ingredients

2 medium slices of soft white bread
dairy-free butter, for spreading
4 tbsp onion chutney
4 tbsp hummus
2 medium slices of soft white bread
dairy-free butter, for spreading
3 tbsp dairy-free pesto
1/3 of a 290 g / 10 oz jar of roasted peppers, drained and sliced into strips
A pinch of salt and pepper
2 medium slices of soft white bread
dairy-free butter, for spreading
1/4 cucumber, cut into very thin slices
A large pinch of salt and a sprinkling of ground pepper

Steps:

Butter the slices of bread lightly, then prepare your fillings
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. This is to remove any excess water and avoid soggy sandwiches! Arrange the cucumber onto one slice of bread. Keep it to one layer of the cucumber slices - don't overfill. Grind some white pepper on top, then sandwich the two slices together, remove crusts and cut into three smaller sandwiches, about 2 inches thick.
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.
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.

Nutrition Facts : Calories 79 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 6 milligrams cholesterol, Fat 6 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 2 grams saturated fat, ServingSize Per sandwich (approx), Sodium 142 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat

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