Low Carb Vegan Mediterranean Sandwich
Savor the bold, vibrant flavors of the Mediterranean with this Low Carb Vegan Mediterranean Sandwich. Packed with oven-roasted veggies like eggplant, zucchini, and red bell pepper, and complemented by creamy cashew cream cheese, fresh spinach, cucumber slices, and briny Kalamata olives, this sandwich bursts with wholesome goodness. Served on almond flour sandwich rounds or your favorite low-carb vegan bread, it's an ideal recipe for anyone seeking a plant-based, gluten-free, and low-carb meal. Quick and easy to prepare, this sandwich is perfect for a simple lunch or a light dinner, offering a satisfying blend of smokiness, tanginess, and freshness in every bite.
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Recipe Information
Ingredients
- 1 piece Eggplant (medium-sized)
- 1 piece Zucchini
- 1 piece Red bell pepper
- 2 tablespoons Olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 teaspoon Italian seasoning
- 2 pieces Almond flour sandwich rounds (or other low-carb vegan bread)
- 1 cup Spinach leaves
- 0.5 piece Cucumber
- 2 tablespoons Kalamata olives (pitted and sliced)
- 2 tablespoons Fresh parsley
- 2 tablespoons Cashew cream cheese
- 1 teaspoon Fresh lemon juice
- 0.25 teaspoons Garlic powder
Instructions
Preheat your oven to 400°F (200°C).
Slice the eggplant, zucchini, and red bell pepper into thin, uniform slices. Aim for about 1/4-inch thickness.
Place the vegetables on a baking sheet and drizzle with olive oil. Sprinkle with salt, black pepper, and Italian seasoning. Toss to coat evenly.
Roast the vegetables in the oven for 15-20 minutes, flipping halfway through, until tender and slightly charred.
While the vegetables are roasting, wash and pat dry the spinach leaves. Slice the cucumber thinly into rounds.
Toast the almond flour sandwich rounds or low-carb vegan bread if desired.
In a small bowl, mix the cashew cream cheese with fresh lemon juice and garlic powder to create a tangy spread.
Spread the cashew cream cheese mixture evenly over the bottom slices of the sandwich rounds.
Layer the roasted vegetables, spinach leaves, cucumber slices, and Kalamata olives on top. Sprinkle with fresh parsley.
Top with the remaining sandwich rounds to complete the sandwich.
Serve immediately and enjoy your flavorful Low Carb Vegan Mediterranean Sandwich!
Nutrition Facts
Calories |
857 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.4 g | 81% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3728 mg | 162% | |
| Total Carbohydrate | 57.1 g | 21% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 26.9 g | ||
| Protein | 21.6 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 271 mg | 21% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 1626 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
