Veggie Sandwich Spread! Wonder-sandwich to the rescue with a delicious bean-free twist!

Rich, creamy, and flavorful, this fun, oil-free Veggie Sandwich Spread will instantly up your lunchtime sandwich game!  Easy to make, perfect meal prep, and simple plant goodness, this sandwich spread is sure to put a smile on your face.  Tender grated zucchini and carrots all coated in a delightfully zippy sauce with chopped pecans for added crunch is all the awesome ways this sandwich shows off.  We just know you are going to love it.

Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.

Hi there, Ameera here!

Veggie Sandwich Spread is a healthy and delicious alternative way to get in those tasty veggies.  Serve it on toasted bread or in a wrap with some shredded lettuce, sliced tomatoes, any fixings you like, and you are sure to be in sandwich heaven!

We enjoyed it best immediately after making it when the zucchini and carrots were still slightly warm. These sandwiches are incredibly delicious!

Dad went crazy over this sandwich spread. At first, he was super hesitant because he couldn’t wrap his brain around a sandwich spread made of sauteed zucchini and carrots, but when he saw the sandwich that we made for him, he was all about giving it a try!

The toasted bread, shredded lettuce and sliced tomatoes enticed him to try it.  When he took the first bite, he said “Wow!  This is really delicious! You can make me one every day for lunch!”

Tips for Success:

• Grated Carrots and Zucchini: We used a food processor with the grater attachment.  A box grater will work equally well. Using the ‘S’ blade on the food processor will not work as it will mince the carrot and zucchini too much, creating too much liquid.
• Tender Carrots and Zucchini: Make sure the carrots and zucchini have reached the desired tenderness before moving to the next step. It’s important to grate the carrots and zucchini so they can become tender.  Do not overcook them to mush.
• Dijon Mustard Amount: Our family was totally divided over how much Dijon mustard used in this recipe.  Our suggestion is to start low (2 teaspoons), then add more if needed.
• Vegetable Broth: The total amount of vegetable broth used in this recipe is ½ cup.  ¼ cup is used in the veggie sautéing and ¼ cup is used for the sauce.
• Chopped Pecans: Don’t leave out the chopped pecans, they add an extra layer of deliciousness and a nice crunch. You can play around with the amount you prefer.
• Shredded Lettuce and Sliced Tomatoes: We strongly encourage you to shred the lettuce.  It really adds to the experience.  Simply place some lettuce on the chopping board and cut it into thin slices.  The sliced tomatoes also add to the deliciousness.

Leftovers and Freezing:

Leftovers will generally keep for 4-5 days in the refrigerator.  Store in a covered container.  Anytime you have a cashew-based sauce used in a recipe, the cashew sauce tends to tighten up.  If needed, bring the leftovers to room temperature and add a splash of distilled white vinegar or water to loosen it up.

You can freeze leftovers, but this sandwich spread will become weepy when thawed out.  It is best eaten right after preparing or after refrigerating.

Pantry Products Used:

• Vegetable Stock: We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.
• Tamari: We used San J Tamari Soy Sauce, Gluten Free, Reduced Sodium. You can substitute the tamari with reduced sodium soy sauce, Braggs Liquid Aminos, or Braggs Coconut Liquid Aminos.
• Dijon Mustard: We used Koops Dijon Mustard.  Feel free to use your favorite Dijon mustard.

Kitchen Products Used:

• Food Processor with Grater Attachment or Box Grater. We like this 14-Cup Food Processor.
• Enamel/Ceramic-Lined Skillet or Nonstick skillet.
• High-Speed Blender. We like this Vitamix Blender.

We certainly hope you give this deliciousness a try.

If you try these flavorful sandwich spread, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us!  We would love to hear from you.

Veggie Sandwich Spread

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 15 Minutes
• Cook Time: 10 Minutes
• Total Time: 25 Minutes
• Yield: 3-4 sandwiches 1x
• Category: Lunch
• Method: Stovetop
• Cuisine: American
• Diet: Vegan

Print Recipe

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Description

Rich, creamy, and flavorful, this fun, oil-free Veggie Sandwich Spread will instantly up your lunchtime sandwich game!

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Ingredients

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Skillet Ingredients:

• 1 medium zucchini, unpeeled, grated *
• 1 medium carrot, grated *
• ¼ cup low-sodium vegetable broth *
• ¼ cup water
• 1 Tablespoon dried minced onions

Sauce Ingredients:

• ¼ cup (raw) cashews
• ¼ cup low-sodium vegetable broth *
• 1 teaspoon reduced-sodium tamari *
• 2 to 3 teaspoon Dijon mustard *
• 1 Tablespoon nutritional yeast
• 1 Tablespoon + 1 teaspoon distilled white vinegar
• ½ teaspoon pure maple syrup
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1/8 teaspoon sea salt (+/-) *

Other Ingredients:

• 1/3 cup pecan halves, chopped (+/-)

Serving ideas:

• Shredded lettuce
• Sliced tomatoes
• Toasted bread (or wrap)

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Instructions

1. Place the cashews into a small boil, cover with boiling water, set aside for 10 minutes. Then drain off and discard the water and place the cashews into a high-speed blender in Step 3.
2. Grate the zucchini and carrot using a food processor or box grater, then place the grated zucchini and carrot into an enamel/ceramic lined skillet along with the other remaining Skillet Ingredients. Sauté on medium heat until all the liquid has evaporated, and the carrots and zucchini are tender.  Remove from the stove and allow to cool.
3. Make the sauce by placing the cashews and all the remaining Sauce Ingredients into a high-speed blender. Blend on high until smooth and emulsified.  Take time to scrape down the sides of the blender occasionally.
4. Place the sautéed zucchini and carrots into a bowl, pour the sauce over the mixture, gently toss. Taste test for flavor.  Add more seasoning, if needed.  Stir in the chopped pecans.  Served immediately at room temperature (slightly warm or refrigerated) on toasted bread with lettuce and sliced tomatoes.  Refrigerate any leftovers.

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Notes

*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Serving: 3 to 4 sandwiches

*Nutrition Information WITHOUT pecans: Serving Size = 1 sandwich (without bread): 29 Calories, 0.9g Total Fat, 0mg Cholesterol, 3.5g Total Carbohydrates, 0.8g Dietary Fiber, 1.1g Protein.

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