If you don't make your own bread (and most people don't, even vegetarians) then you're stuck with the shapes of the various forms of bread out there shaped specifically for people that do still eat meat. The two types of bread shapes above don't translate that well to "salad on a bun" types of sandwiches. Why not use them with a veggie equivalent? 
Now, the complex answer that some veg*ns may not be as willing to admit is that some of us do still enjoy the various flavors not only of the "meat" but in how it's prepared. For example: beef stroganoff. Why give up that dish when you can simply replace the beef with soy or micoprotein strips and not kill an animal in the process? (The sauce can also be made from soy milk based sour cream to avoid the dairy.)
In my cookbook "library" of 40+ books and uncounted collections of several cooking magazines, I'd say at least a third of the recipes contained therein have meat in them. And, every now and then, I like to convert them. Meat analogues are often the only way to do that.
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