Carrot-Ginger Tea Sandwiches

5.0 (1 reviews)

2 grated carrots
3 Tbsp. vegan cream cheese, softened
2 Tbsp. vegan mayonnaise
1 tsp. fresh grated ginger
Salt and pepper, to taste
4 Tbsp. margarine
4 slices thin rye bread
1/4 cup thinly sliced cucumber

• In a food processor, combine the carrots, vegan cream cheese, vegan mayo, and ginger and process until smooth. Season with the salt and pepper. Refrigerate for 30 minutes.
• Lightly spread the margarine on one side of each piece of the bread. Top the “buttered” side with the carrot-ginger mixture and the cucumber slices. Season with salt and pepper as needed. Top with the remaining bread slices, “buttered” side down.
• Remove the crusts and cut the sandwiches in half diagonally and in half again.

Makes 4 to 6 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind