Vegan Reuben Style Sandwich With Beet Pastrami Quick Pickled Dill Cabbage Food

BEET REUBEN

Steps:

• Mix the mayonnaise, pickle, ketchup and hot sauce in a small bowl. Mix the coriander, smoked paprika, allspice, mustard, 1/2 teaspoon salt and 1/2 teaspoon pepper in a shallow dish. Roll the beets in the spice mixture to coat. Slice the beets 1/4 inch thick.
• Spread each slice of bread with the mayonnaise mixture. Lay 1 cheese slice on each of 2 slices of the bread. Top with the sauerkraut. Divide the sliced beets and arrange on top of the sauerkraut. Top with the remaining cheese. Close the sandwiches, mayonnaise-side down. Press lightly with your hand.
• Heat a large skillet over medium-low heat. Add 1 tablespoon of the butter. When the butter is melted, add the sandwiches. Cook until golden on the underside, about 3 minutes. Add the remaining tablespoon butter, let melt, then flip the sandwiches. Cook until the underside is golden and the cheese is melted, about 3 minutes more. Cut the sandwiches in half before serving.

VEGETARIAN BEET PASTRAMI REUBEN

Steps:

• Prepare the pastrami beets: Combine all the spices in a medium bowl. Mix well. Peel the beets and place them each on their own tinfoil square (enough to fully cover them). Drizzle oil over each beat and then dip into the spices, rolling around to cover. Wrap up in the tinfoil and place in the fridge to marinate for at least 1 hour (can be overnight). Place beets on a baking sheet in a 350 degree oven and bake for about 1 and 1/2 hours until beets are tender enough to slice. Slice beets thinly, best done with a mandolin. Set aside what you will use for your sandwich and save the rest for another time. These beets are great on their own or in a salad with goat cheese. Prepare the Vegetarian Reuben: Lay one slice of rye bread on the counter. Spread half the Russian dressing on top. Slowly layer the thin slices of beet pastrami over top of the bread. Then spread the sauerkraut and sprinkle the cheese, you can use slices if you find one that is cut thin. Spread the other slice of bread with the rest of the Russian dressing and place over the sandwich. Heat a frying pan or skillet over medium high heat. When hot add half the butter and then the sandwich. Cook until browned and then add the other half of butter and flip the sandwich. Bring temperature down to low and cook the other side until browned and the cheese is sufficiently melted. Cut in half and enjoy!! The pastrami beets are adapted from The Chubby Vegetarian.

VEGAN REUBEN STYLE SANDWICH WITH BEET PASTRAMI & QUICK-PICKLED DILL CABBAGE

Steps:

• If your beetroots came with leaves, cut them off close to the beet and save for later use (perfect for salads, smoothies or stews). Gently scrub the beets without peeling the skin, rinse and pat-dry with a clean kitchen towel. Place them on a lined oven sheet, brush them with ½ tbsp olive oil. Roast at 200ºC / 400ºF for 45-50 minutes or until tender and a knife or skewer easily goes through. Set to the side.
• In a large bowl, massage cabbage with apple cider vinegar and salt, squeeze the cabbage tightly with your hands until it softens then combine with the dill. Set to the side.
• Mix together all ingredients for the dressing in a bowl, adjust seasoning to taste, cover and store in the fridge.
• Prepare Pastrami Rub by combining all ingredients in a small bowl.
• When the beets have cooled slightly, brush them with olive oil and dip them into the bowl with the pastrami rub, make sure that all sides are covered. Return them to the oven and roast for 17 minutes at 200ºC / 400ºF. Save leftover pastrami rub for later.
• Let beets cool until they are safe to handle with your hands. Slice the beets into very thin slices, preferably with mandolin.
• Spread bread slices with vegan butter and place with butter side down. Spread all slices with Russian dressing, top them with cheese and then stack the beet pastrami on two of the slices. Sprinkle the beets with some of the leftover pastrami rub and then top them with the quick-pickled dill cabbage and close the sandwiches with the two bread slices with dressing and cheese (butter side up).
• Grill sandwiches in a pan over medium heat for a couple of minutes on each side until golden brown and crispy.
• Serve with pickles & chips.