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Roasted Root Veggie Sandwich With Carrot Fries
[Vegan]

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Gabrielle is the founder and creator of Labeless Nutrition, where she shares cutting-edge plant-based recipes,... Read More

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Roasted Root Veggie Sandwich With Carrot Fries [Vegan]

Dairy Free

Vegan

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.

Ingredients You Need for Roasted Root Veggie Sandwich With Carrot Fries [Vegan]

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

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How to Prepare Roasted Root Veggie Sandwich With Carrot Fries [Vegan]

Soak the cashews overnight in water
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.
Meanwhile, drain the water from the cashews and throw everything in a food processor and blend until smooth. Set aside.
For the guacamole, throw everything in a bowl and mash together.

Carrot Fries:

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
Build a sammie with the spicy cashew cheese, veggies, and guacamole. Top with alfalfa sprouts.