This recipe offers a delicious and nutritious twist on the classic pastrami sandwich, using beetroot as a plant-based alternative. The sandwich is packed with gut-friendly ingredients and bursting with flavor.
Ingredients
For the beetroot pastrami:
- 2 medium raw beetroots
- 1 tsp freshly ground black peppercorns
- 1 tsp freshly ground yellow mustard seeds
- 1/2 tsp ground coriander
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- Salt
- Olive oil
For the sandwich:
- 4 thick slices of bread (preferably sourdough)
- 160g unpasteurized sauerkraut
- 8 butterhead lettuce leaves
For the tofu mayo:
- 300g silken tofu
- Juice of 1/2 lemon
- 1/2 tsp Dijon mustard (plus extra for serving)
- 1/2 tsp maple syrup
Method
- Prepare the beetroot:
- Boil beetroots for 30 minutes
- Peel and pat dry
- Make the pastrami rub:
- Mix ground spices and salt
- Roast the beetroot:
- Coat beetroots in olive oil and pastrami rub
- Bake at 200°C fan for 30-40 minutes
- Cool for 30 minutes before slicing
- Prepare the tofu mayo:
- Blend all ingredients until smooth
- Assemble the sandwich:
- Toast bread
- Layer tofu mayo, lettuce, beetroot slices, and sauerkraut
- Add Dijon mustard to the top slice
This Gut-Friendly Vegan Beetroot Pastrami Sandwich is not just a treat for your taste buds, but also a boost for your gut health. The combination of fiber-rich beetroot, probiotic-packed sauerkraut, and wholesome bread creates a satisfying and nutritious meal. Don’t hesitate to try this recipe – it’s a delicious way to nourish your body and explore the exciting world of plant-based eating!