The ultimate veggie sandwich! Carrots, parsnips, beets, and potatoes, topped with fresh guacamole and cashew cheese and served with a side of crispy carrot fries.

Roasted Root Veggie Sandwich With Carrot Fries [Vegan]

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  • 1 teaspoon ground ginger
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon salt
  • 2 tablespoons agave nectar
  • 5 medium parsnips, scrubbed well, or peeled
  • 5 medium purple carrots, scrubbed well, or peeled
  • 2 medium sweet potatoes
  • 1 large beet
  • Salt and pepper
  • 4 buns
  • 1 cup alfalfa sprouts, for garnish
For the Guacamole
  • 1 jalapeno
  • 1 bunch cilantro
  • 3 avocados
  • 1/2 red onion diced
  • 1/2 lime
  • 1/2 tablespoon spirulina
For the Cashew Cheese:
  • 1 1/2 cup cashews
  • 1 teaspoon sea salt
  • 2 tablespoon nutritional yeast
  • 1 chili in adobo sauce
For the Carrot Fries:
  • 3 large carrots washed, peeled, and sliced
  • 1-2 jalapenos
  • 1 teaspoon cumin


  1. Soak the cashews overnight in water
  2. Preheat the oven to 450°F. Wash and trim the vegetables and cut the biggest beets in half. Spread the vegetables out on a rimmed baking sheet. Drizzle with olive oil and agave nectar, and sprinkle with sea salt, pepper, cumin, and coriander. Roast the veggies in the oven for 20-30 minutes, until tender on the inside, but crisp on the outside.
  3. Meanwhile, drain the water from the cashews and throw everything in a food processor and blend until smooth. Set aside.
  4. For the guacamole, throw everything in a bowl and mash together.
Carrot Fries:
  1. Wash, peel, and slice carrots into fries. Coat with olive oil and sprinkle with cumin and jalapeno. For more spice, rub the carrots with the jalapeno. Bake in the oven on 350°F for 15 minutes, until crispy
  2. Build a sammie with the spicy cashew cheese, veggies, and guacamole. Top with alfalfa sprouts.


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