• Check the easy step-by-step process shots in the blog post above.

Cook the carrot

• Slice one large carrot lengthwise into strips (about 1/4 inch or 0.6 cm thick).
• Heat 1/2 tbsp oil in a skillet. Once hot, add the carrot slices. Sprinkle some salt on top.
• Add 4-5 tbsp of vegetable broth or water after a few minutes to avoid burning.
• Cook with a lid on over medium heat until tender, about 12-15 minutes (adding more broth/water if needed). Flip halfway through.

Spinach/onion mixture

• At the same time, heat 1/2 tbsp oil in a different pan and add the diced onion. Sauté for 4-5 minutes, or until nicely browned.
• Add all spices, soy sauce, balsamic vinegar, and spinach. Turn off the heat after 60 seconds and set the pan aside.

Assemble the sandwiches

• Drizzle 4 slices of bread from both sides with a little oil and sprinkle some garlic powder on top. Heat them up in a pan or on the grill for a few minutes.
• Prepare a batch of my vegan cheese sauce or skip this step if you use store-bought vegan cheese.
• Top two slices of bread with a heaped tbsp of the vegan cheese sauce.
• Then add the spinach, onion mixture, followed by the carrot slices.
• Add another layer of vegan cheese sauce and finally, top with the other slice of bread.
• Cook on medium heat in a skillet or on the grill for 2-3 minutes, or until golden brown. Flip and cook for 2-3 minutes more, then remove from pan. Enjoy!