Vegan Reuben Sandwich w/ Pastrami Beets, Apple Fennel Slaw, and Dairyfree Swiss Cheese Sauce
Difficulty: 4/5 (5 being hardest)
Spice Level: 1/3 (3 being spiciest)
Prep & Cook Time: 70 minutes
Servings: 4 sandwiches
The Challenge: Vegan Reuben
A vegan reuben 100% from scratch (sans the rye bread…) OMG. Further, we don’t use any seitan, no packaged cheese, no cashews, and a completely amazing take on pastrami! This will be the best thing you’ve ever put in your mouth…I guarantee.
Welcome to going NEXT LEVEL with vegan cooking. Are you ready?!
Let’s start with the star of the sandwich - PASTRAMI SPICED BEETS. That’s right we’re going to turn beets into sandwich meat. How the helll?! Well, we start by first rolling the beets in a pastrami spice mixture of coriander, salt, pepper, smoked paprika, and garlic. We bake them up until super soft, then slice it thin - deli-meat style.
Instead of sauerkraut, I like a reuben with a slaw (GASP). Why? The crunch. Soft sauerkraut on soft beets … soft sandwich. The apple + fennel add a nice crisp element as well as have a tartness and depth of flavor that add complexity to the beets.
Further, we got to have the classic swiss + Russian. Grr…more things non-vegan. Yeah right! This swiss cheese sauce I whipped up can stand on its own and is an amazing dipping sauce that you will LOVE. Its a perfect warm tangy cheese to balance out the sandwich. And lets not forget a homemade dairy-free and 100% vegan Russian dressing to top it all off and add that tang!
Sheesh this thing sounds AMAZING. And oh it delivers… Get ready. Get set…Go ahead and make the best damn sandwich you ever ate.
Warning: This dish is really delicious. You may experience longing for it for many days after you eat it. Additionally, this is a longer recipe since we bake the beets for an hour, so allot 70-80 minutes to start and complete it. BUT I SWEAR TO YOU IT IS WORTH EVERY SECOND.
Let’s get into it!
Ingredients:
Pastrami Beets
3 medium-to-large red beets, washed + peeled
2 tbl olive oil
Spices: 1 tbl coriander, 2 tsp dry yellow mustard, 2 tsp coconut sugar, 1 tsp smoked paprika, 1 tsp kosher salt, 1 tsp granulated garlic, 1 tbl black pepper
Apple Fennel Slaw
1 medium organic green apple (something tart like Granny Smith)
1 fennel bulb
1 lemon, juiced
1 handful fresh parsley, chopped
1 tbl olive oil
salt + pepper, to taste
1 tbl shallot, diced
Russian Dressing
1/2 cup vegan mayo
1 tbl shallot, diced
2 tbl organic ketchup
1 tbl prepared horseradish (buy it in a bottle or plastic from your grocer / just regular horseradish)
1/2 tsp hot sauce
1/2 tsp liquid aminos (or vegan Worcestershire if have)
1/4 tsp paprika
salt + pepper, to taste
Swiss Cheese Sauce
1/2 cup russet potato, washed, peeled, and cubed
1/4 cup brazil nuts
1 garlic clove
1 tbl white miso paste
1/2 tbl dijon mustard
1/2 lemon, juiced
1 tsp tapioca flour
Spices: 1/2 tsp white pepper (1/4 tsp black pepper), large pinch of salt, large pinch of onion powder
1/2 cup dairy-free milk (prefer flax, rice, or soy … something that has little to no flavor)
Other
8 slices of large rye bread
Equipment You'll Need:
Mixing Bowls . Sharp Chopping Knife . Measuring Cups + Spoons . Cutting Board . Large Boiling Pot . Small Bowl . Small Castiron Pan . Food Processor . Medium Frying Pan
Before You Cook:
Don’t chop ahead of time - you’ll have time while the beets cook
Preheat oven to 375F