Vegan Roasted Root Veggie Sandwich


  • 1 teaspoon ground ginger
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon salt
  • 2 tablespoons organic agave nectar
  • 5 medium organic parsnips, scrubbed well, or peeled
  • 5 medium organic purple carrots, scrubbed well, or peeled
  • 2 medium organic sweet potatoes
  • 1 large organic beet
  • Salt and pepper
  • 4 organic, whole grain buns
  • 1 cup alfalfa sprouts, for garnish

For the Guacamole:

  • 1 organic jalapeno
  • 1 bunch cilantro
  • 3 organic avocados
  • 1/2 organic red onion diced
  • 1/2 organic lime
  • 1/2 tablespoon spirulina

For the Cashew Cheese:

  • 1 1/2 cup organic cashews
  • 1 teaspoon sea salt
  • 2 tablespoon nutritional yeast
  • 1 chili in adobo sauce

For the Carrot Fries:

  • 3 large organic carrots washed, peeled, and sliced
  • 1-2 organic jalapenos
  • 1 teaspoon cumin


  • Soak the cashews overnight in water
  • Preheat the oven to 450°F. Wash and trim the vegetables and cut the biggest beets in half. Spread the vegetables out on a rimmed baking sheet. Drizzle with olive oil and agave nectar, and sprinkle with sea salt, pepper, cumin, and coriander. Roast the veggies in the oven for 20-30 minutes, until tender on the inside, but crisp on the outside.
  • Meanwhile, drain the water from the cashews and throw everything in a food processor and blend until smooth. Set aside.
  • For the guacamole, throw everything in a bowl and mash together.

Carrot Fries:

  • Wash, peel, and slice carrots into fries. Coat with olive oil and sprinkle with cumin and jalapeno. For more spice, rub the carrots with the jalapeno. Bake in the oven on 350°F for 15 minutes, until crispy
  • Build a sammie with the spicy cashew cheese, veggies, and guacamole. Top with alfalfa sprouts.

Recipe courtesy of One Green Planet.