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Vegan Fall Harvest Sandwich
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4.5 from 2 votes

Vegan Fall Harvest Sandwich

This vegan fall harvest sandwich has all sorts of festive goodness snuggled between thick slices of sourdough. A Dr. Praeger's Kale Veggie Burger is topped with roasted sweet potatoes, vegan chèvre, and cranberry-pear compote. The finishing touch? A handful of peppery arugula. 
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Sandwich
Cuisine: plant-based, Vegan
Servings: 4 sandwiches
Author: Ashley


Roasted Sweet Potato Rounds

  • 1 medium-large sweet potato, peeled and sliced into ¼-inch-thick rounds (about ½ a pound)
  • ½ tablespoon olive oil
  • Sea salt and black pepper

Cranberry-Pear Compote*

  • 10 ounces fresh or frozen cranberries
  • 2 ripe Bartlett pears, peeled, cored, and diced
  • ¼ cup pure maple syrup or to taste
  • ½ cup filtered water
  • ½ teaspoon ground cinnamon


  • 4 Dr. Praeger's Kale Veggie Burgers
  • 8 slices hearty sourdough or multigrain bread, toasted if desired
  • Homemade vegan chèvre cheese or store-bought (optional)**
  • Baby arugula


For the Sweet Potatoes

  • Preheat the oven to 350F. Line a small baking tray with parchment paper.
  • Drizzle the sweet potato rounds with the olive oil, season with salt and pepper, and toss to coat. Spread the rounds into a single layer across the lined baking tray.
  • Bake for 20 to 25 minutes, or until tender and light golden.

For the Cranberry-Pear Compote

  • Meanwhile, add the cranberries, pears, maple syrup, water, and cinnamon to a large saucepan. Turn the heat on medium-high and bring to a rapid simmer. Then, reduce the heat to low and simmer for 12 to 15 minutes, or until the cranberries burst open and the pears begin to soften, stirring occasionally.
  • Let cool and transfer to a glass jar until ready to assemble the sandwiches.

For the Sandwiches

  • Bake the Dr. Praeger's Kale Veggie Burgers according to package instructions.
  • Slather four slices of bread with vegan chèvre (if using). Top each with a veggie burger patty, a few rounds of sweet potato, a spoonful or two of the compote, and a small handful of arugula.
  • Top each with the remaining bread slices and serve immediately.


*Leftover compote can be refrigerated for up to 2 weeks or frozen for up to 1 month.
**The Herbed Vegan Goat Cheese from this recipe works great.