Beetroot Pickle Vegan Sandwich
A colorful vegan sandwich featuring shredded beets, pickles, and fresh herbs mixed with creamy vegan mayo, served on toasted whole wheat bread for a healthy, flavorful lunch.
Equipment
- 1 medium bowl
- 1 pan
- 1 sandwich maker optional
Ingredients
- 1 cup peeled and shredded raw beets
- 1 cup shredded carrots or shredded zucchini
- 1/2 cup vegan mayo or yogurt or cashew cream nut-free option
- 1/4 cup dill pickles or chopped green olives
- 2 tablespoons fresh dill or parsley or basil
- 1 tablespoon Dijon mustard or yellow mustard
- 1 clove garlic or 1/4 teaspoon garlic powder
- 2 tablespoons chopped green onion or shallots
- 1/2 teaspoon salt adjust to taste
- 4 slices whole wheat sandwich bread
Instructions
- In a medium bowl, combine vegan mayo, chopped pickles, fresh herbs, mustard, crushed garlic, green onions, and salt, stirring until creamy and well blended.
- Gently fold shredded beets and carrots into the creamy mixture until evenly coated.
- Spread the beet filling generously between slices of whole wheat bread.
- Grill the assembled sandwich in a pan or sandwich maker until the bread is golden brown and crispy.
Notes
- Prepare beet filling ahead; stores well refrigerated for 3-4 days.
- Squeeze excess moisture from veggies to avoid soggy bread.
- Use your favorite fresh herbs for varied flavor.