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Turnip Rueben
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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Ingredients
- 2 large fresh turnips
‍
"Pastrami" Marinade
- 3 Tbsp avocado OR grapeseed OR sunflower oil
- 1 Tbsp fresh orange juice
- 2 Tbsp lime juice
- 1/2 tsp coriander powder
- 4 garlic cloves, crushed
- 1/2 tsp mustard seed powder
- 2 tsp chili powder
- 1 tsp dry parsley
- 2 tsp onion powder
- 2 Tbsp beet juice
- 2 Tbsp maple syrup
- 1 tsp black pepper
- to taste salt
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Additional Ingredients
- vegan cheese
- plant milk
- 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. If time is not an issue, marinate overnight
- Pour turnip slices and marinade 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 ListÂ
Ingredients
- 2 large fresh turnips
‍
"Pastrami" Marinade
- 3 Tbsp avocado OR grapeseed OR sunflower oil
- 1 Tbsp fresh orange juice
- 2 Tbsp lime juice
- 1/2 tsp coriander powder
- 4 garlic cloves, crushed
- 1/2 tsp mustard seed powder
- 2 tsp chili powder
- 1 tsp dry parsley
- 2 tsp onion powder
- 2 Tbsp beet juice
- 2 Tbsp maple syrup
- 1 tsp black pepper
- to taste salt
‍
Additional Ingredients
- vegan cheese
- plant milk
- 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. If time is not an issue, marinate overnight
- Pour turnip slices and marinade 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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