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3 Colour Gluten Free Plant Based Sandwich

Gluten free bread with dairy free spread and fresh vegetables make this plant based sandwich a winner!
Prep Time 1 hr
Course Breads, Main Course, Sandwich
Cuisine Eclectic Indo Mediterranean, Gluten Free
Servings 2 sandwiches

Equipment

  • Mixer

Ingredients
  

  • 4 slices Citrus Amaranth Lentil Bread I have not included the time of making the bread. You can find the recipe by clicking the link on this blog
  • 1/4 cup Cashew
  • 4 pods Garlic
  • 2 Green Chillies
  • 4 Lemons
  • 1 cup Cilantro Leaves
  • 2 tbsp Extra Virgin Olive Oil
  • 1 large Carrot
  • 1 Tomato
  • 4 leaves Crisp Lettuce
  • Salt
  • Cracked Pepper

Instructions
 

  • Soak the cashews for half an hour in hot water. Blend the soaked cashews with green chillies, garlic, cilantro, lemon juice, olive oil, salt and little water to make a creamy dairy free spread. Add water slowly to guage the consistency. It should be like a herbed cream cheese.
  • Toast four slices of the citrus amaranth lentil bread in a toaster or on a cast iron pan. If you are using a pan, keep it on low and let it crispen slowly. It is a moist bread which requires gentle toasting to make it crunchy.
  • Slice the carrots into thin slices. Do the same with the tomatoes. Spread half the dairy free cream cheese on one toast. Layer two lettuce leaves, sliced carrots, tomatoes and cracked pepper. Cover with one toast and serve fresh. Do the same for the other sandwich.
Keyword Bread, Carrots, Coriander, Dairy free, Gluten Free, Phytonutrients, Plant Based, Sandwich