Save to your scrapbook
Vegan roast carrot & aubergine sandwiches
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Who said sandwiches had to be boring? Think smoky aubergine, sweet roasted carrot, a touch of spice and a delicious vegan alternative to mayo.
350g Duchy Organic Carrots (about 5 medium carrots), trimmed and peeled
1 tsp Cooks’ Ingredients Organic Curry Powder
1¾ tbsp olive oil
½ Duchy Organic Lemon, juice
1 aubergine, cut into 1cm rounds
1 tsp Cooks’ Ingredients Organic Whole Cumin Seeds
4 tbsp dairy-free coconut milk natural yogurt alternative
8 mint leaves, shredded
4 slices Duchy Organic Wholemeal Seeded Bloomer
Handful Duchy Organic Spinach leaves
½ Duchy Organic Avocado, sliced
Handful salad cress
1. Preheat the oven to 220˚C, gas mark 7. Cut the carrots into 1cm-thick diagonal slices and toss in a bowl with the curry powder, ½ tbsp oil and ½ the lemon juice. Spread out on a baking tray. In a bowl, toss the aubergine rounds with 1 tbsp oil then spread out on another roasting tray (or use a single large tray for both). Roast for 20-25 minutes, turning halfway, until starting to brown.
2. Meanwhile, heat the remaining ¼ tbsp oil in a small frying pan over a medium heat. Fry the cumin seeds for 1-2 minutes until fragrant. Stir into the coconut milk yogurt alternative along with the mint and remaining lemon juice; season.
3. To build the sandwiches, lightly toast the bread and spread with a little coconut milk yogurt alternative. Layer up with the spinach, avocado and roasted vegetables, then spoon over the remaining yogurt alternative. Top with a handful of cress and finish with a final slice of toast.
Some sliced pickled beetroot will add a little extra tang and colour to these sandwiches.
This recipe appeared within the September 2019 recipe card collection.
Recipe cards are free to pick up every month in Waitrose & Partners stores
Typical values per serving:
This recipe was first published in Thu Aug 29 12:33:15 BST 2019.