Ingredients: 

Besides a good quality Eggless Mayonnaise, the other key ingredient that makes this sandwich work are the soft-boiled potato cubes. The texture of the boiled potatoes works perfectly with the mayonnaise.

This recipe includes grated carrots and chopped bell pepper (capsicum), however feel free to add different or additional veggies, including cabbage, steamed corn kernels and steamed green peas.

In the video, steamed corn kernels are added while in the stepwise photos, I have not added them.

Just be sure that the proportion of veggies to mayo gives you a nice consistency so that it spreads well on the bread.

Any bread can be used, but for a healthy version include whole wheat bread or rye bread or multigrain bread.

Steps to Make It: 

Step 1: In a mixing bowl take ⅓ cup grated carrots and ¼ cup finely chopped bell pepper (capsicum). You can also add veggies like some steamed corn kernels, steamed green peas and shredded cabbage at this step.

Step 2: Add one medium-sized potato, which has been boiled, peeled and chopped. The addition of potatoes are optional but I do recommend adding them as they make the sandwiches filling and hearty. They also give a good texture and taste.

Step 3: Add ⅓ cup Veg Mayonnaise. You can use your preferred brand of eggless or vegan mayonnaise. Instead of mayo you can use greek yogurt or thick sour cream.

Step 4: Add ¼ teaspoon freshly ground black pepper and ¼ teaspoon ground mustard (mustard powder).

If you do not have ground mustard, then simply crush ⅛ teaspoon mustard seeds in a mortar pestle. Or you can add ¼ teaspoon dijon mustard.

Step 5: Mix very well. For a slightly sweet taste, you can also add ¼ to ½ teaspoon sugar. But do keep in mind that if your mayo has a more sweet taste then don’t add sugar.

If you want, you can also add some red chili flakes or some dried herbs like oregano, thyme, basil.

Step 6: Spread butter on the bread slices.

Step 7: Now spread the stuffing on the bread slices.

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