Recipe: Roasted Spiced Beet Reuben

I totally ripped this off.

And it is totally good! : )

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Vegetarians, be sure to try the original at Atlanta’s own General Muir!





I have never had a Reuben. I was vegetarian by 11 and my tastes weren’t such by that point that I was adventurous enough to try something so I’ll admit to still be mildly off-putting as Sauerkraut. Sadly.

The recipe I found also called for sweet pickle relish, which I loathe.

But, the beauty of any good vegan adaptation is the fun doesn’t stop at substituting animal by-products.

If a recipe calls for sugar, I substitute blended dates.

Butter, coconut oil.

Oil for pan searing, vegetable broth.

Vanilla extract, almond.

Swiss cheese schmeared Reuben, macadamia nut cheese.

Make the meal you want. I was so much happier when I realized recipes weren’t guidebooks.

They are ideas and suggestions, sometimes bogged down by unwanted sugar, oil, odd or disliked ingredients, and simply awaiting on my personal take.

I present: a take on a vegetarian, “meaty” sandwich, now made vegan and further discredited by own taste buds’ wishes : )

Roasted Beet Reuben

1 large beet

1/2 tea coriander

1/2 tea cumin

salt and pepper

2 slices of rye bread

1/2 cup store-bought Sauerkraut

Nut cheese schmear

slather of Russian dressing (below)

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Russian dressing

1/4 cup Veganaise

1-2 TBS ketchup

2 TBS dill pickle relish

TBS lemon juice

salt and pepper

Cover the whole beet, unpeeled, in aluminum foil and roast at 400 degrees for an hour and 15 minutes.

Meanwhile, take a nap : )

While beet is roasting and cooling, make the dressing by chopping the pickles into your desired relish texture and mixing ketchup, veganaise, lemon juice, salt and pepper. Refrigerate for thickness.

Mix cumin, coriander, salt and pepper rub.

When the beets are done cooking and have cooled sufficiently to handle, place under a trickle of cold water and remove the skin before slicing into manageable slices and rubbing with spice mixture.

Lightly toast bread slices and schmear one side with nut cheese. Build the sandwich by placing a layer of dressing, Sauerkraut and beets on the other slice.

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I like condiments, so I enjoyed mine with a side of Russian dressing dipping sauce.

Enjoy! Happy I-can-eat-anything-I-want-sandwich!





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