Beet Pastrami Reuben

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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!

Beet Reubens

A veggie take on a classic sandwich.

Course Main Course
Servings 4 sandwiches


Pastrami Beets

  • 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
  • Sauerkraut


  1. 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.

  2. Mix all of the pastrami seasonings together in a small bowl. Toss with the beets. Cover and refrigerate overnight.

  3. 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.

  4. Make a reuben with your favorite bread, dressing and sauerkraut. Enjoy!

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