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Stacked Vegetable Sandwiches with Cilantro Chutney

Forks Over Knives
  • 50 minutes
  • Serves 10

INGREDIENTS

2

Beets (1 pound), medium

4 cups

Cilantro, stems leaves and tender

2

Cucumbers, medium

1

Garlic clove, small

2 cups

Green peas, frozen

1

Jalapeno pepper

1

Red onion, medium

2

Russet potatoes (1 1/2 pounds), large

2

Tomatoes, medium

1/2 tbsp

Date paste

1/4 cup

Lime juice, fresh

2 tbsp

Tahini

1

Sea salt

1

Sea salt and freshly ground black pepper

1 tsp

Cumin seeds

20

slices Whole wheat bread