Best Spicy Carrot Sandwiches Vegetarian Recipes

SPICY CARROT SANDWICHES (VEGETARIAN)

Spicy Carrot Sandwiches (Vegetarian) image

From Food and Wine Magazine. March 2012 issue. British Chef Nick Sandler's sandwich. He made it for the "Meat Free Monday Cookbook" for Paul, Stella, and Mary McCartney who co-author it. Very trendy right now. He is a creative chef whose job it is to make new and interesting sandwiches for a bakery chain in the UK. This is a great take and a healthy alternative for vegetarians and non vegetarians alike. Mayo is replaced with hummus. and creaminess and protein comes from Greek yogurt. The carrots are cooked just for a bit. Delicious. Enjoy! ChefDLH

Provided by ChefDLH

Categories Lunch/Snacks

Time 25m

Yield 4 open faced sandwiches, 4 serving(s)

Number Of Ingredients 11

Ingredients

4 slices sourdough bread, grilled
1 tablespoon extra-virgin olive oil
2 large carrots, coarsely grated
2 garlic cloves, thinly sliced
1 teaspoon caraway seed
salt
crushed red pepper flakes
1/2 cup plus 2 tablespoons hummus
1/4 cup Greek yogurt
cilantro leaf (fresh)
fresh ground black pepper

Steps:

In a skillet, heat the olive oil.
Add the carrots, garlic and caraway, season with salt and crushed red pepper and cook until the carrots are just wilted, about 4 minutes.
Let cool.
Spread the hummus on the bread.
Sprinkle with the carrot mixture and dollop on the yogurt.
Top with cilantro, season with black pepper and serve.
Grill another piece of bread for each sandwich if you desire a topped sandwich. This is meant to be open faced.
***2 whole wheat baguettes (8-inch, split lengthwise and grilled ).
can be subbed in for sourdough bread.

Nutrition Facts : Calories 284.6, Fat 7.7, SaturatedFat 1.2, Sodium 470.1, Carbohydrate 44.7, Fiber 4.6, Sugar 3.4, Protein 10.5

SPICY CARROTS

Spicy Carrots image

While the entree cooks, fix a speedy stovetop side dish of Spicy Carrots. "After my sister brought the carrots to a family gathering, my husband begged me to asked for the recipe," recalls Dawn Flanigan of Westville, Ohio. Folks who like horseradish will enjoy the tangy-sweet combination. "It tastes too good to be so quick and easy," Dawn Assures. "I use baby carrots to save time, but regular carrots can be sliced into sticks instead," she adds.

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 5 servings.

Number Of Ingredients 6

Ingredients

3-1/2 cups fresh baby carrots
2 tablespoons butter
2 tablespoons sugar
1 tablespoon prepared horseradish
1 teaspoon dried parsley flakes
Salt and pepper to taste

Steps:

Place carrots in a saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain and keep warm. , In the same pan, melt butter; stir in the sugar, horseradish and parsley. Add the carrots, salt and pepper; stir gently to coat.

Nutrition Facts : Calories 96 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 134mg sodium, Carbohydrate 14g carbohydrate (10g sugars, Fiber 2g fiber), Protein 1g protein.