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2 carrots, coarsely grated
1/2 red chile, chopped
1 teaspoon caraway seeds
4 slices sourdough bread
hummus, to taste
2 tablespoon Greek yogurt
cilantro, for garnish
freshly cracked black pepper, to taste
Fry 2 coarsely grated large carrots in a pan with 1 tablespoon olive oil, 2 chopped garlic cloves, 1/2 chopped red chile, and 1 teaspoon caraway seeds over moderate heat for 5–8 minutes, stirring frequently. Cool before using in the sandwich.
Cut 4 slices of sourdough bread or slice 2 sourdough baguettes with a serrated knife along the middle so they are still connected at the back.
Spread some hummus onto the baguettes, followed by the carrot mixture.
Add 2 tablespoons Greek yogurt to the baguette in dollops, followed by a generous handful roughly chopped cilantro.