Vegan Tea Sandwiches

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

Instructions

1. 1

   Butter the slices of bread lightly, then prepare...: Butter the slices of bread lightly, then prepare your fillings

2. 2

   Cucumber Sandwiches - Leave the thinly cut cucumber...: 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.

3. 3

   Sweet Onion & Hummus - Simply spread the...: 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.

4. 4

   Roasted Pepper & Pesto - Spread the vegan pesto lightly...: 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.

5. 5

   Serve immediately! See notes for making ahead.