Ingredients
Ingredients
Directions
Make the corned beets: See Chef’s Notes for roasting the beets. Once the beets are roasted and sliced, place them in a large shallow dish or glass container.
Make the marinade: Add the water, vinegar, maple syrup, mustard seed, coriander seed, bay leaf, and salt to a small stovetop pot. Heat until boiling then lower to simmer for 10 minutes.
Pour the marinade over the beets and let marinate for at least 30 minutes or overnight in the refrigerator.
Assemble your sandwich: toast each of the 4 slices of bread, adding one slice of Swiss cheese to two of the slices.
Once the bread is toasted, spread 2 tablespoons of the Thousand Island Dressing and sauerkraut on top of each slice of cheese (each slice should have 2 tablespoons of both the dressing and kraut).
Add 1–2 corned beet slices on top of each of those two slices of bread. If you love the flavor and texture of whole coriander and mustard seed then incorporate them onto the sliced beets. If you prefer no seeds then simply remove the beet slices from the marinade without any spice.
Place the other two slices of bread on top of the slices with beets.
Cut in half and serve.
Chef's Notes
Substitutions
Substitute beets with tofu, tempeh or Corned Chickpea “Beef”.
Substitute sauerkraut with your favorite fermented vegetable of choice.
Flour-Free
Use collard, Romaine, or other large leafy greens of choice in place of bread.
How to Roast the Beets
Preheat oven to 400 degrees F. Wash and scrub the beets well, but leave them whole. If they still have the leaves intact, remove them but leave the knobby end intact on the beet. Tear off enough parchment paper and aluminum foil to wrap the entire beet. Wrap the beets in parchment paper first then wrap the foil around the parchment paper so that the beet is not in contact with the aluminum. Place the beets on a baking sheet (to prevent potential dripping on your oven) and bake for one hour. To check the beets’ doneness, carefully open the foil and parchment wrap (it’ll be steamy) and pierce with a fork to see if they’re tender. If so, they’re done! If not, then wrap them again and place them back in the oven for 10–15 minutes before rechecking their doneness. Once the beets are tender, let them cool 10–15 minutes, then trim off the root ends and rub off the skins. They should remove easily, but, if not, gently use a vegetable peeler.
Prep Ahead
Prepare the Vegan Swiss Cheese ahead of time and store in an airtight container in the refrigerator for up to 5–7 days.
Prepare the Vegan Thousand Island Dressing ahead of time and store in an airtight container in the refrigerator for up to 5–7 days.
Storage
Store all ingredients separately in airtight containers in the refrigerator for up to 5 days.
Ingredients
Directions
Make the corned beets: See Chef’s Notes for roasting the beets. Once the beets are roasted and sliced, place them in a large shallow dish or glass container.
Make the marinade: Add the water, vinegar, maple syrup, mustard seed, coriander seed, bay leaf, and salt to a small stovetop pot. Heat until boiling then lower to simmer for 10 minutes.
Pour the marinade over the beets and let marinate for at least 30 minutes or overnight in the refrigerator.
Assemble your sandwich: toast each of the 4 slices of bread, adding one slice of Swiss cheese to two of the slices.
Once the bread is toasted, spread 2 tablespoons of the Thousand Island Dressing and sauerkraut on top of each slice of cheese (each slice should have 2 tablespoons of both the dressing and kraut).
Add 1–2 corned beet slices on top of each of those two slices of bread. If you love the flavor and texture of whole coriander and mustard seed then incorporate them onto the sliced beets. If you prefer no seeds then simply remove the beet slices from the marinade without any spice.
Place the other two slices of bread on top of the slices with beets.
Cut in half and serve.
