Turnip Reuben
This recipe first appeared on turnipvegan.club. SeeMeCook added ingredient weights and nutrition.
Read the original recipeImported by Starr2 on SeeMeCook
Thinly shaved turnip ribbons are marinated in a smoky, sweet, citrus-spiced pastrami marinade, then pan-cooked until tender with slightly crisp edges. They are stacked on toasted bread with sauerkraut, pickles, mustard, vegan cheese, and vegan Thousand Island dressing.
- Time
- 2 hours 25 minutes
- Equipment
- Stovetop and grill
- Good for
- Lunch or dinner
- Cuisine
- American
- Contains
- Gluten and dairy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Turnips
- 450 g
Pastrami Marinade
- 14 g
- 60 g
- 30 g
- 15 g
- 2 g
- 6 g
- 2 g
- 7 g
- 1 g
- 6 g
- 3 g
- 20 g
- 12 g
- 5 g
Additional Ingredients
- 5 g
- 60 g
- 30 g
- 130 g
- 30 g
- 60 g
- 100 g
- 60 g
Weights are estimates. Together, the ingredients weigh about 630 g before cooking, which is about 315 g per serving.
Steps
Clean the turnips and peel off their outer layer.
Using a potato peeler, shave the turnips into thin, ribbon-sized pieces and place them in a large bowl with a lid. Take care while peeling. A mandolin may be used instead.
Combine the avocado, orange juice, water, lime juice, coriander, garlic powder, mustard seed powder, smoked paprika, dried parsley, onion powder, beet powder, maple syrup, coconut sugar, black pepper, and salt in a bowl to make the marinade.
Pour the marinade over the turnip slices. Close the bowl and shake it to coat the slices evenly. Reserve some marinade to brush over the turnips after grilling, as directed by the source.
Allow the turnip slices to marinate for 1 to 2 hours so the marinade can penetrate and improve their flavor and texture.
Strain the marinade from the turnip slices.
Add a small amount of cooking oil to a pan over medium heat, then add the strained turnip slices.
Cook the turnips for 15 to 25 minutes, flipping and mixing the slices frequently, until the liquid has evaporated and the edges are slightly crispy.
Slowly melt the vegan cheese with a bit of plant milk to make a vegan cheese sauce.
Toast the bread, then build the sandwiches with Dijon mustard, dill pickles, sauerkraut, the cooked turnip pastrami, vegan cheese sauce, and vegan Thousand Island dressing.
Serve and enjoy.
Notes
The description specifically recommends using a potato peeler to make thinner slices; marinating the turnips improves both flavor and texture. The source says to save some marinade to brush over the turnips after grilling, although the directions otherwise describe pan-cooking them.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 586
- Protein
- 13 g
- Carbs
- 85 g
- Fat
- 24 g
- Fiber
- 18 g
Where the calories come from
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