close
description

Want more recipes?

Download our recipe app and get hundreds of whole-food, plant-based recipes at your fingertips.

4.7
description
Download the app

One of our favorite recipes from the Forks Over Knives Family cookbook, these stacked vegetable sandwiches get extra flavor from a puréed Cilantro Chutney that’s laced with cumin and jalapeño. Because they keep well in the heat, these tasty sandwiches are perfect for summer picnics and backyard parties.

stacked vegetable sandwiches

Ingredients

Cilantro Chutney
  • 2 cups frozen green peas
  • 4 cups cilantro leaves and tender stems (1 bunch)
  • 2 tablespoons tahini
  • 1 jalapeño pepper, stemmed and seeded (optional)
  • ¼ cup fresh lime juice (from 2 limes)
  • 1 teaspoon cumin seeds
  • ½ tablespoon date paste
  • 1 small garlic clove, coarsely chopped
  • Sea salt
Sandwiches
  • 2 large russet potatoes (1½ pounds), peeled and halved crosswise
  • 2 medium beets (1 pound), peeled and halved crosswise
  • 2 medium cucumbers
  • 2 medium tomatoes
  • 1 medium red onion
  • 20 slices whole wheat bread
  • Sea salt and freshly ground black pepper

Instructions

  1. To make the Chutney, boil 1½ cups water in a small saucepan. Add the peas and cook over medium-high heat until soft, 8 to 10 minutes. Drain and rinse with cold water.
  2. Transfer the peas to a blender; add 1 cup water plus the remaining Chutney ingredients. Blend until smooth, transfer to an airtight container, and refrigerate for 1 hour.
  3. To make sandwiches, place the potatoes and beets in a large pot fitted with a steamer basket over 1 to 2 inches of water. (Don’t let the potatoes and beets touch each other if you want to keep the potatoes white.) Bring water to a simmer, cover pot, and steam for 20 to 25 minutes, until vegetables are tender when pierced with a fork, but not too soft. Set aside to cool completely.
  4. Slice the potatoes, beets, cucumbers, tomatoes, and onion as thin as you can (ideally ⅛- to ¼-inch-thick rounds).
  5. Spread Chutney on one side of 10 bread slices. Layer the vegetables on top, starting with the potatoes, then beets, cucumbers, onion, and tomatoes. Sprinkle with salt and pepper to taste. Spread Chutney on one side of the remaining bread slices, and top the sandwiches. Cut each sandwich into quarters before serving.

Comments (1)

(5 from 2 votes)
Your Rating has been added Your Comment has been added
Add a Comment and/or Rating
Leave a Reply
Recipe Rating
Please provide a rating
Your email address will not be published. Required fields are marked *
You need to provide a comment or rating to submit
Tess4 months ago
Reply
Do you want to report this comment as inappropriate?

I really enjoyed this sandwich. It was very tasty. I never thought of using peas thus way. Thank you.

Healthy eatingshouldn't be a hassle

description

With weekly meal plans, Forks Meal Planner takes the hard work out of making nutritious meals the whole family will enjoy.

Get meal planner

Learn how to cookplant-based meals at home

description

Forks Over Knives’ online cooking course will help you learn new techniques, flavors, and skills to live your very best life.

Join the course
description
about the author

description
Free download

Free 5-Day Meal Plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

More from Forks Over Knives

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

Copy link
Powered by Social Snap