Vegan 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 MUSHROOM TEA SANDWICHES

Vegan Mushroom Tea Sandwiches image

Umami-packed portobellos are sauteed and folded into vegan mayonnaise along with fresh chives for the filling of these satisfying finger sandwiches. A touch of wasabi adds just the right amount of heat.

Provided by Martha Stewart

Categories Food & Cooking Appetizers Finger Food Recipes

Time 25m

Yield Makes 24

Number Of Ingredients 9

Ingredients

1 tablespoon extra-virgin olive oil
2 portobello mushrooms, stems and gills removed, finely chopped
Kosher salt and freshly ground pepper
2 teaspoons fresh lemon juice
1/2 cup vegan mayonnaise, such as Sir Kensington's
2 teaspoons wasabi paste
2 tablespoons finely chopped fresh chives
8 slices vegan white or pumpernickel sandwich bread, or a combination
1 cup arugula or micro-arugula

Steps:

Heat oil in a large skillet over medium-high. Add mushrooms and a pinch of salt. Cook, stirring occasionally, until tender and beginning to brown. Add 1 teaspoon lemon juice, then remove mushrooms from heat. Let cool completely.
Stir together mayonnaise, wasabi, and remaining 1 teaspoon lemon juice. Season lightly with salt and pepper. Fold in mushrooms and chives.
Spread 3 tablespoons mushroom mixture each on four bread slices. Top with arugula, then sandwich with remaining bread slices. Using a sharp knife, cut off crusts, then cut sandwiches into triangles or fingers; serve.

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