Vegan toast sandwich with a cilantro spread

One of the things that really concerns a lot of people who change their food preferences in terms of what they consume is what will they eat and still feel healthy and energetic after the exclusion of certain foods — this includes me! Right from transitioning from being a non vegetarian to being a vegetarian and now to a vegan, I am constantly happy to try different food combinations that will continue to help me stay vegan and at the same time ensure that I feel healthy and energetic.

Here is what some of the ingredients can do for you.

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


  • 4 slices brown bread*
  • 1 tablespoon vegan butter (if available, else without butter works fine)
  • 1 medium sized carrot
  • 1 medium sized onion
  • 1 medium sized cucumber
  • 1 tablespoon tomato purée
  • Salt
  • Pepper powder
  • Olive oil (if not using vegan butter use any other oil of your choice)

*If you are baking on your own or own a bakery (amazing right? — but also rare); this will not be a concern but I insist you must check the ingredients — one of the brown breads from the store read condensed milk. It’s just that I read the ingredients more now to make sure it is all plant based as the pack did not say vegan. I see a lot of packets that put a green sign for vegetarian and red for non vegetarian but don’t see anything for vegan — maybe there is nothing to indicate that or I haven’t seen it yet.

Serves : 1

Preparation time: 30 minutes (15 minutes if you can easily multitask — including the cilantro spread)

Method: Grilling, toasting, peeling, chopping, frying

  1. Grill or toast the brown breads in vegan butter or even without butter and keep aside
  2. Wash, peel and chop the carrots, onions, cucumbers into thin round slices
  3. Add some vegan butter or olive oil in a pan and dice the vegetables with some pepper powder and salt
  4. Once translucent and cooked enough, add tomato purée, sauté and keep aside
  5. On the toasted or grilled bread (you can choose to toast or grill later with the filling), spread the cilantro chutney or a dip of your choice
  6. Add the vegetables mix in the desired quantity to the bread

Here’s how you can do a super simple cilantro (coriander) chutney spread or dip.


  • A bunch of fresh cilantro twigs
  • 2 medium sized green chillies
  • Salt
  • 1/2 slices lemon (optional)

Method: Preparation

  1. Wash and chop cilantro and chillies unevenly
  2. Add to blender with salt and blend until it forms a smooth paste

Your cilantro chutney spread or dip is ready. If it turns out spicier than you expected, sprinkle some lime into it.

Your vegan grilled or toast sandwich is ready. You can team it up with a good fruit juice or some nice hot coffee. Confused? Browse through my recipes here, there will be some drink recipes that you might want to try.

Here’s something else worth reading.

6 thoughts on “Vegan toast sandwich with a cilantro spread

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