The Reuben sandwich is one of the first things I veganized and one of the first recipes I ever posted on my blog. I was inspired by the Tempeh Reuben at the old Angelica’s Kitchen. It has since become known as the The Best Tempeh Reuben in Town. But as I have grown as a vegan cook (and photographer), I have learned to get even more creative. This new beet reuben is proof.
I got the idea for pastrami flavored vegetables from Plantlab, the new Matthew Kenney cookbook. I adapted the spice mix in that book to work for my palate and for everyday use. This is a simple, vegetable forward meal that you can whip up any time. Marinate, bake, toast, pile up, and eat. It’s that simple!
- I like to marinate the beets overnight for full effect flavor.
- Use your favorite sauerkraut. I am totally into turmeric kraut these days!
A veggie take on a classic sandwich.
- 3 red beets
- 2 teaspoons olive oil
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon coriander
- 1 teaspoon mustard powder
- 1 teaspoon coconut sugar
- 1/8 teaspoon ground nutmeg (a dozen scrapes of fresh nutmeg on a rasp)
- Pinch salt
- 8 slices bread
- Vegan mayo or Thousand Island
Peel and wash the beets. Slice into 1/4" rounds. Don't get too crazy about the thickness, just try to make them all about the same. Toss with olive oil.
Mix all of the pastrami seasonings together in a small bowl. Toss with the beets. Cover and refrigerate overnight.
Preheat the oven to 400. Place the beets on a sheet lined with parchment or a Silpat. Bake for 30 minutes or until just easily pierced with a fork. Set aside to cool.
Make a reuben with your favorite bread, dressing and sauerkraut. Enjoy!