Eggless Vegetable Sandwich Recipe – Quick & Easy Indian Street Food

Last Updated on 2 months by Neha Deshmukh

Eggless Vegetable Sandwich Recipe – Quick & Easy Indian Street Food

Hey everyone! If you’re anything like me, you’re always on the lookout for quick, easy, and delicious snacks. Especially ones that are kid-friendly and perfect for those afternoon cravings. This eggless vegetable sandwich is exactly that – a vibrant, flavorful bite of Indian street food goodness, made right in your kitchen! I first made this when my little one was refusing to eat her veggies, and honestly, it’s been a family favorite ever since.

Why You’ll Love This Recipe

This isn’t just any vegetable sandwich. It’s a delightful mix of textures and flavors, packed with fresh veggies and a creamy, tangy mayo filling. It’s super versatile, meaning you can easily adapt it to your liking. Plus, it’s completely eggless, making it a fantastic option for those with dietary restrictions or simply preferring to avoid eggs. It’s perfect for a quick lunch, a picnic, or even a light dinner.

Ingredients

Here’s what you’ll need to whip up these yummy sandwiches:

• ?? cup grated carrots
• ?? cup finely chopped bell pepper (capsicum)
• 1 medium boiled potato (chopped)
• ?? cup veg mayonnaise (eggless or vegan)
• ?? teaspoon black pepper powder
• ?? teaspoon ground mustard (mustard powder)
• ?? teaspoon sugar (optional)
• 8-10 bread slices (whole wheat, brown, or multigrain)
• As required butter

Ingredient Notes

Let’s talk ingredients! A few little tips can really elevate this sandwich.

Carrot Varieties & Sweetness

I prefer using regular orange carrots for their sweetness, but you can experiment with different varieties like purple or yellow carrots for a fun color twist! The sweetness of the carrots balances the other flavors beautifully.

Bell Pepper (Capsicum) Choices & Flavor Profiles

I usually go for green bell peppers, but red, yellow, or orange capsicum will add a lovely sweetness and vibrant color. Feel free to mix and match!

Potato – Choosing the Right Type for Sandwich Filling

For the filling, I recommend using a starchy potato like Yukon Gold or Russet. They mash up nicely and give the filling a good texture. Avoid waxy potatoes, as they can make the filling a bit gluey.

Eggless Mayonnaise – Brands & Homemade Options

There are some fantastic eggless mayonnaise brands available these days! I’ve had good luck with brands like Veeba or Dr. Oetker. Or, if you’re feeling ambitious, you can easily make your own vegan mayo using cashews or sunflower seeds – there are tons of recipes online!

Bread Selection – Whole Wheat, Brown, Multigrain & Their Benefits

I love using whole wheat or multigrain bread for added fiber and nutrients. Brown bread is also a great option. Ultimately, choose a bread you enjoy! A slightly thicker slice holds the filling better.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a mixing bowl, combine the grated carrots, chopped bell pepper, and boiled potato cubes. If you’re adding them, toss in some steamed corn or peas too!
2. Now, add the eggless mayonnaise, black pepper powder, mustard powder, and a pinch of sugar (if you like a little sweetness). Give everything a good mix until it’s well combined.
3. Lightly butter each slice of bread. This is key to preventing a soggy sandwich!
4. Spread the vegetable-mayo filling evenly on one side of the bread slices. Don’t be shy with the filling – we want a good veggie-to-bread ratio!
5. Cover with another buttered bread slice.
6. Cut the sandwiches into triangles or rectangles. I usually go for triangles because, well, they just feel more fun!

Expert Tips

• Don’t overmix the filling, or the potatoes will become mushy.
• For a more flavorful filling, add a squeeze of lemon juice.
• If the filling seems too dry, add a little more mayonnaise.

Variations

This recipe is a blank canvas for your creativity! Here are a few ideas to get you started:

Vegan Vegetable Sandwich

Simply use a vegan mayonnaise and ensure your bread is vegan-friendly. Easy peasy!

Gluten-Free Vegetable Sandwich

Use your favorite gluten-free bread slices. There are some really good options available now.

Spice Level Adjustments – Adding Green Chilies or Chili Flakes

My friend, Priya, loves a spicy kick! Add finely chopped green chilies or a pinch of chili flakes to the filling for some heat.

Festival Adaptations – Janmashtami or Picnic-Friendly Version

During Janmashtami, this sandwich is a wonderful, light offering. For picnics, wrap each sandwich individually in cling film to keep them fresh.

Serving Suggestions

These sandwiches are fantastic on their own, but they’re even better with a side of crispy potato chips or a refreshing salad. A glass of chilled lemonade or iced tea completes the meal perfectly.

Storage Instructions

Leftover sandwiches can be stored in an airtight container in the refrigerator for up to 24 hours. However, they’re best enjoyed fresh! The filling can be stored separately for up to 2 days.

FAQs

Let’s answer some common questions!

Can I make the vegetable filling ahead of time?

Absolutely! You can prepare the filling a day in advance and store it in the refrigerator. This is a great time-saver if you’re making sandwiches for a crowd.

What is the best way to prevent the sandwich from becoming soggy?

Butter the bread slices generously! The butter creates a barrier that helps prevent the filling from soaking into the bread.

Can I grill or pan-fry these sandwiches instead of toasting them?

Yes, definitely! Lightly grill or pan-fry the sandwiches in a little butter until golden brown and crispy. It adds a lovely warmth and texture.

What are some healthy alternatives to butter for spreading on the bread?

You can use a thin spread of avocado, hummus, or even a light olive oil spray.

Can I add other vegetables to this sandwich, like beetroot or cucumber?

Of course! Feel free to experiment with your favorite veggies. Grated beetroot or thinly sliced cucumber would be delicious additions.

Enjoy making (and eating!) these delightful eggless vegetable sandwiches. I hope they bring a little bit of Indian street food joy to your kitchen! Let me know in the comments how yours turn out.