PASTRAMI SANDWICH

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This recipe teleports an all time favourite into the magical world of veganism. Get ready to taste the real New York classic with a healthy twist - and enjoy this perfect lunch meal!

PREP FIRST Ingredients

• 1 celeriac (whole, unpeeled)

• Vegetable stock

• Dried herbs (rosemary, thyme)

THE MARINADE Ingredients

• Some of the vegetable stock you cooked the celeriac in (about 3-4 tbsp)

• 2tbsp Soyasauce

• 2tbsp Beetroot juice

• 2tbsp Mustard

• 1tbsp agave syrup

• 1 ½ tsp Garlic powder

• 1tsp Onionpowder

• ½ tsp Salt

• 1tsp Pepper

• ½-1 tsp Chillipowder

• 2tbsp Lemon juice

• 1tbsp Smoked paprika

• 2tsp Tomato paste

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1. Preheat the oven to 180C°. Put the celeriac into a cast iron pot (or a simple oven-safe pot), pour in vegetable stock until the celeriac is covered. Add the herbs and if you like a bay leaf or two.

2. Bring to a boil, then cover with a lid and put in the oven for 40-45 min. Check if the celeriac is cooked through by inserting a knife or a toothpick, if it is still slightly tough but overall soft it is ready. Take the celeriac out and let cool on a cutting board.

3. Mix all the ingredients for the marinade together in a bowl.

4. Slice the celleriac as thin as possible and put the celeriac slices in the bowl with the marinade, carefully toss until everything is evenly covered. Leave to marinade for 20 min (or for even more flavour, let rest overnight).

5. After that you’re ready to assemble your sandwich adding some mayo (check out our recipe for that) as a base to your toasted sourdough bread, salad, some pickles and the celeriac pastrami! Tada there you have your own delicious homemade sandwich glory! Enjoy.

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snack, brunch, lunch, dinner

Servings: 2

Author: The Vegan Allrounder

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PASTRAMI SANDWICH

Preparation time: 30 MinCooking time: 50 MinInactive time: 20 MinTotal time: 1 H & 40 M

Ingredients

• 1 celeriac (whole, unpeeled)
• Vegetable stock
• Dried herbs (rosemary, thyme)

For the marinade

• Some of the vegetable stock you cooked the celeriac in (about 3-4 tbsp)
• 2tbsp Soyasauce
• 2tbsp Beetroot juice
• 2tbsp Mustard
• 1tbsp agave syrup
• 1 ½ tsp Garlic powder
• 1tsp Onionpowder
• ½ tsp Salt
• 1tsp Pepper
• ½-1 tsp Chillipowder
• 2tbsp Lemon juice
• 1tbsp Smoked paprika
• 2tsp Tomato paste

Instructions

1. Preheat the oven to 180C°. Put the celeriac into a cast iron pot (or a simple oven-safe pot), pour in vegetable stock until the celeriac is covered. Add the herbs and if you like a bay leaf or two.
2. Bring to a boil, then cover with a lid and put in the oven for 40-45 min. Check if the celeriac is cooked through by inserting a knife or a toothpick, if it is still slightly tough but overall soft it is ready. Take the celeriac out and let cool on a cutting board.
3. Mix all the ingredients for the marinade together in a bowl.
4. Slice the celleriac as thin as possible and put the celeriac slices in the bowl with the marinade, carefully toss until everything is evenly covered. Leave to marinade for 20 min (or for even more flavour, let rest overnight).
5. After that you’re ready to assemble your sandwich adding some mayo (check out our recipe for that) as a base to your toasted sourdough bread, salad, some pickles and the celeriac pastrami! Tada there you have your own delicious homemade sandwich glory! Enjoy.

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VEGAN CINNAMON ROLLS

https://theveganallrounder.com/blog-english/pastrami-sandwich

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Hi, we’re Marie and Michael, two foodies living and studying in Vienna!

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