Vegetarian Beet Pastrami Reuben Recipes

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.

VEGETARIAN REUBENS WITH VEGGIE "PASTRAMI" SLAW

Steps:

• Make the slaw: Combine all the ingredients in a large bowl. Mix well until evenly combined, then let sit for at least 10 minutes. (The slaw can be made up to 3 days in advance and kept in an air-tight container in the refrigerator; stir well before using).
• Make the dressing: Whisk together all the ingredients in a small bowl. Set aside until ready to assemble the sandwiches. (The dressing can be made in advance and will keep covered in the fridge for up to 1 week.)
• Assemble the sandwiches: Heat 1 tablespoon of the olive oil or butter in a heavy-bottomed skillet or a griddle over medium heat. Add a heaping cup of the slaw and the sauerkraut to the skillet and cook, stirring occasionally, just until heated through, 1 to 2 minutes. (You will extra slaw left over.)
• Meanwhile, spread the dressing on the bread, reserving some for dipping. Once the slaw and sauerkraut are hot, divide between the bottom slices of bread. Top each with 4 overlapping slices of Swiss then close the sandwiches.
• Use a paper towel to wipe the skillet clean, then add another tablespoon of butter or olive oil to the skillet and heat over medium heat until the butter melts or the oil is hot. Working with 1 at a time, place a sandwich in the center. Top with a pan lid or smaller heavy skillet to press the sandwich down. Reduce the heat to low and let cook 2 minutes then flip and cook the other side until both sides of the bread are toasted and the cheese has melted. Repeat with the second sandwich.
• Cut the sandwiches in half and serve hot with additional dressing on the side, for dipping. Serve with a pickle spear and potato chips or your favorite side.