A selection of tasty, easy-to-prepare finger sandwiches perfect for a vegan afternoon tea. These recipes use Quorn deli slices for a “meatier” option without meat.
Recipe commissioned by Quorn.
The Queen’s Platinum Jubilee celebrations inspired this vegan sandwich selection — ideal for street parties, picnics, buffets or a proper afternoon tea. These finger sandwiches work well for vegan and vegetarian guests and are quick to assemble.
The recipes highlight Quorn’s chilled deli range to give classic sandwich fillings a familiar texture and satisfying flavour without meat. The Vegan Smoky Ham-Free and Vegan Chicken-Free slices are versatile and easy to layer inside sandwiches or wraps.
☕ Quorn Afternoon Tea
I’ve worked with Quorn to create a small selection of vegan tea sandwiches using their deli slices. If you miss classic ham or chicken sandwiches, these recipes aim to recreate that familiar, “meaty” mouthfeel while keeping everything plant-based.
The deli slices are tasty, convenient and available in most major supermarkets. They make simple, satisfying fillings that are easy to build into neat, uniform tea sandwiches.
Why these sandwiches are great:
- Quick and easy: Minimal prep and simple assembly make them ideal for gatherings.
- Full of flavour: The Vegan Chicken, Pesto & Roasted Pepper sandwich is particularly satisfying.
- Exciting meat-free option: These feel more substantial than typical vegan sandwich fillings.
🥪 Vegan Chicken, Pesto & Red Pepper Sandwiches
These tea sandwiches combine Quorn Vegan Chicken-Free Slices with roasted red pepper and a dairy-free pesto for a bright, flavourful result. You can use shop-bought vegan pesto to save time, or make a quick homemade version.
Ingredients
- Quorn Vegan Chicken-Free Slices
- Pesto – homemade or store-bought dairy-free pesto
- Jarred roasted peppers, drained and sliced
- Bread – thin-sliced white, brown or mixed; crusts will be trimmed
- Vegan butter or plant-based margarine
See the recipe card below for full ingredient amounts.
Step by step
Start by making the pesto if using homemade. If you prefer, use a shop-bought dairy-free pesto to cut preparation time.
Pesto ingredients
- Fresh basil leaves
- Pine nuts (or sunflower seeds for a nut-free version)
- Nutritional yeast for a cheesy note
- Garlic
- Salt and lemon juice
- Extra virgin olive oil
Add the basil, toasted pine nuts, nutritional yeast, garlic, salt and lemon juice to a food processor. Blend to a rough paste, then slowly drizzle in olive oil until you reach a thick sauce. Adjust oil for a looser consistency if desired.
To assemble: butter one bread slice with vegan butter and spread pesto on the other. Layer roasted pepper on one half and two Quorn Vegan Chicken-Free slices on the other. Sandwich together, trim the crusts for neat edges, then cut into three classic finger strips, triangles or squares.
🧀 Vegan Ham & Cheese Sandwiches
A simple, classic filling: sliced vegan cheese paired with Quorn Vegan Smoky Ham-Free Slices. Butter both slices of bread with dairy-free butter first.
On one slice add two Quorn ham-free slices, on the other add a good-tasting vegan cheddar-style slice. Sandwich, trim the edges and cut into triangles, strips or squares as preferred.
🥒 The Best Cucumber Sandwiches
A light, classic cucumber sandwich with a simple seasoned dressing makes a refreshing option alongside the richer fillings.
Thinly slice cucumber using a mandolin or a very sharp knife. Place slices in a colander, sprinkle with sea salt and leave for 10–15 minutes to draw out excess water. Rinse and pat dry thoroughly.
Butter two slices of bread. Combine olive oil, lemon juice, a pinch of salt and pepper and a little garlic powder. Arrange cucumber on one slice, brush with the marinade, sandwich and trim the edges. Slice to serve.
❓ FAQ & Tips
They are best served fresh, but you can prepare them up to 24 hours ahead. Arrange on a tray, lightly spray or sprinkle with a little water to prevent drying, cover with cling film and refrigerate.
Yes — substitute pine nuts with sunflower seeds for a nut-free pesto. The flavour will differ but remains delicious.
Serve with tea and a selection of sweet treats such as scones with dairy-free clotted cream and jam, mini desserts, macarons, shortbread or slices of cake for a full afternoon tea spread.
📖 Recipe
Vegan Quorn Tea Sandwiches
Easy and tasty finger sandwiches for an afternoon tea, featuring Quorn’s Vegan Smoky Ham-Free and Chicken-Free slices.
Ingredients
(Optional) Vegan Pesto
- 2 bunches fresh basil (approx 50 g)
- 50 g pine nuts (or sunflower seeds)
- 3 tbsp nutritional yeast
- 3 garlic cloves
- Generous pinch of sea salt
- Juice of ½ lemon
- 6 tbsp extra virgin olive oil
Vegan Chicken, Pesto & Roasted Pepper Sandwiches
- 4 thin slices of bread
- 2 tsp dairy-free butter
- 2 tbsp vegan pesto
- 4 slices Quorn Vegan Chicken-Free Slices
- 1 jarred roasted red pepper, drained and sliced
Vegan Ham & Cheese Sandwiches
- 4 thin slices of bread
- 4 tsp dairy-free butter
- 4 slices Quorn Vegan Smoky Ham-Free Slices
- 2 slices good-tasting vegan cheddar alternative
The Best Cucumber Sandwiches
- ¼ medium cucumber
- ½ tsp sea salt
- 4 thin slices of bread
- 4 tsp dairy-free butter
- 1 tbsp extra virgin olive oil
- Juice of ½ lemon
- ½ tsp garlic granules
- ¼ tsp ground pepper
Instructions
Make the pesto (optional)
Toast the pine nuts briefly in a dry pan until golden. Add basil, toasted pine nuts (or seeds), nutritional yeast, garlic and salt to a food processor. Squeeze over lemon juice and pulse until a paste forms. Slowly add olive oil until you reach a thick sauce. Store with a little extra oil to keep it fresh.
Prepare the fillings
Butter all bread slices with dairy-free butter.
For the Vegan Chicken & Roasted Pepper sandwiches: spread pesto on two slices, top with Quorn Vegan Chicken-Free slices on the pesto halves, and add roasted pepper to the other halves. Sandwich together.
For the Vegan Ham & Cheese sandwiches: place Quorn Vegan Smoky Ham-Free slices on two buttered slices and vegan cheese on the other two. Sandwich together.
For the cucumber sandwiches: thinly slice cucumber, salt the slices in a colander for 10–15 minutes, rinse and pat dry. Mix olive oil, lemon juice, garlic granules, salt and pepper, brush lightly over the cucumber, arrange on buttered bread and sandwich.
Cut the sandwiches
Trim the crusts with a large sharp knife to create neat squares. For classic finger sandwiches, cut into three uniform strips. For triangles, slice diagonally. For squares, quarter the sandwiches. Serve immediately or store covered in the fridge for up to 24 hours, sprinkling lightly with water to prevent drying.