Vegan Beet Reuben
Roasted, sliced and spiced beets stand in for corned beef in this delicious meat- and dairy-free take on the classic Reuben. Vegan mayo has become much easier to find—Hellemans version is excellent—as has plant-based “cheese.” Of course, if you’re not vegan, you could use regular mayo and real Swiss cheese. Serves 4 Ingredients:
Dressing
1/2 cup (125 mL) vegan mayonnaise
1/4 cup (60 mL) finely chopped bread-and-butter pickles
2 tbsp (30 mL) ketchup
2 tsp (10 mL) fresh lemon juice
Salt and freshly ground pepper to taste
Sandwiches
2 large beets, about 1 lb (455 g) total
1 tbsp (15 mL) canola oil, plus more for brushing
1/2 tsp (2 mL) smoked paprika
1/2 tsp (2 mL) ground coriander
Salt and freshly ground pepper to taste
1 cup (250 mL) sauerkraut
8 slices pumpernickel or rye bread
8 slices plant-based Swiss “cheese”
Directions:
For the dressing, mix all ingredients in a bowl until well combined. Transfer to an airtight container. Cover and refrigerate up to 1 week.
For the sandwiches, preheat oven to 400°F (204°C).
Lay out a rectangle of foil big enough to wrap beets. Place beets in middle. Drizzle with oil. Gather ends and seal tightly. Place on a baking dish. Bake until a paring knife inserted in centres meets with just a little resistance, about 1 1/2 hours. Remove from oven and carefully open foil to cool.
When beets are cool enough to handle, peel, trim and slice on a mandoline about 1/8 inch (3 mm) thick. Lay slices out on a baking sheet. Sprinkle with paprika, coriander, salt and pepper. Set aside.
Drain sauerkraut in a sieve placed over a bowl, pressing with back of a spoon to extract maximum brine. Blot dry with paper towel. Set aside.
Lightly brush bread slices on one side with oil and divide between two baking sheets, oil side down. Top each slice with a generous smear of dressing. Top four bread slices with four slices of Swiss, trimming to fit. Divide beets and sauerkraut evenly over Swiss. Top with remaining four slices of Swiss, trimming to fit. Place remaining four bread slices on top, oil side up.
Place two large nonstick frying pans over medium heat. Cook sandwiches until nicely browned and heated through, 4 to 5 minutes per side. (You will need to use a second spatula or a pair of tongs to hold each sandwich together while flipping it. The plant-based “cheese” may not melt, but it will still be warm and soft.) Cut sandwiches in half and serve immediately. Serves 4
Lay out a rectangle of foil big enough to wrap beets. Place beets in middle. Drizzle with oil. Gather ends and seal tightly. Place on a baking dish. Bake until a paring knife inserted in centres meets with just a little resistance, about 1 1/2 hours. Remove from oven and carefully open foil to cool.
When beets are cool enough to handle, peel, trim and slice on a mandoline about 1/8 inch (3 mm) thick. Lay slices out on a baking sheet. Sprinkle with paprika, coriander, salt and pepper. Set aside.
Drain sauerkraut in a sieve placed over a bowl, pressing with back of a spoon to extract maximum brine. Blot dry with paper towel. Set aside.
Lightly brush bread slices on one side with oil and divide between two baking sheets, oil side down. Top each slice with a generous smear of dressing. Top four bread slices with four slices of Swiss, trimming to fit. Divide beets and sauerkraut evenly over Swiss. Top with remaining four slices of Swiss, trimming to fit. Place remaining four bread slices on top, oil side up.
Place two large nonstick frying pans over medium heat. Cook sandwiches until nicely browned and heated through, 4 to 5 minutes per side. (You will need to use a second spatula or a pair of tongs to hold each sandwich together while flipping it. The plant-based “cheese” may not melt, but it will still be warm and soft.) Cut sandwiches in half and serve immediately. Serves 4
