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Turnip Reuben
Occasionally, I gotta pull out a turnip recipe to keep my name official. I made this sandwich last year, but the version here has some significant upgrades. I made the "pastrami" slices thinner by using a potato peeler instead of a mandolin. It took more time, but it was worth it. The marinade does an excellent job penetrating the turnip slices, adding to the overall flavor. Marinating the turnips makes a big difference in texture as well. Stacked on rye bread and paired with sauerkraut, mustard, vegan thousand island dressing, dill pickles, and melted vegan cheese, this sandwich is straight fire!
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Shopping List
Ingredients
- 2 large fresh turnips
"Pastrami" Marinade
- 1 Tbsp avocado
- 1/4 cup fresh orange juice
- 2 Tbsp of water
- 1 Tbsp lime juice
- 1 tsp coriander powder
- 2 tsp of garlic powder
- 1 tsp mustard seed powder
- 3 tsp smoked paprika
- 1 tsp dry parsley
- 2 tsp onion powder
- 1 tsp beet powder
- 1 Tbsp maple syrup
- 1 Tbsp coconut sugar
- 2 tsp black pepper
- to taste salt
Additional Ingredients
- vegan cheese
- bread
- Dijon mustard
- dill pickles
- sauerkraut
- vegan thousand island dressing
Directions
- Clean and peel the outer layer off of the turnips. Use a potato peeler to peel ribbon-sized pieces of turnips into a large bowl with a lid. Be careful not to cut yourself. You can use a mandolin, if preferred
- Combine all marinade ingredients in a bowl
- Pour marinade over the turnip slices, close lid, and shake to coat. Allow turnip slices to marinate for 1 - 2 hours. Save some of the marinade to brush over the turnips after grilling.
- Strain the marinade from the turnip slices and add the turnips into a pan with a small amount of cooking oil. Cook on medium heat for 15 - 25 minutes, until liquid is evaporated and turnip edges are slightly crispy. Flip and mix the slices frequently
- Make vegan cheese sauce by slowly melting vegan cheese with a bit of plant milk
- Build your sandwich with toasted bread, Dijon mustard, dill pickles, sauerkraut, turnip pastrami, vegan cheese, and vegan thousand island sauce.
Enjoy!
Shopping List
Ingredients
- 2 large fresh turnips
"Pastrami" Marinade
- 1 Tbsp avocado
- 1/4 cup fresh orange juice
- 2 Tbsp of water
- 1 Tbsp lime juice
- 1 tsp coriander powder
- 2 tsp of garlic powder
- 1 tsp mustard seed powder
- 3 tsp smoked paprika
- 1 tsp dry parsley
- 2 tsp onion powder
- 1 tsp beet powder
- 1 Tbsp maple syrup
- 1 Tbsp coconut sugar
- 2 tsp black pepper
- to taste salt
Additional Ingredients
- vegan cheese
- bread
- Dijon mustard
- dill pickles
- sauerkraut
- vegan thousand island dressing
Directions
- Clean and peel the outer layer off of the turnips. Use a potato peeler to peel ribbon-sized pieces of turnips into a large bowl with a lid. Be careful not to cut yourself. You can use a mandolin, if preferred
- Combine all marinade ingredients in a bowl
- Pour marinade over the turnip slices, close lid, and shake to coat. Allow turnip slices to marinate for 1 - 2 hours. Save some of the marinade to brush over the turnips after grilling.
- Strain the marinade from the turnip slices and add the turnips into a pan with a small amount of cooking oil. Cook on medium heat for 15 - 25 minutes, until liquid is evaporated and turnip edges are slightly crispy. Flip and mix the slices frequently
- Make vegan cheese sauce by slowly melting vegan cheese with a bit of plant milk
- Build your sandwich with toasted bread, Dijon mustard, dill pickles, sauerkraut, turnip pastrami, vegan cheese, and vegan thousand island sauce.
Enjoy!
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