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Vegan roast carrot & aubergine sandwiches
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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 August 2019.