Go Back
–+ servings
vegan pastrami in a reuben sandwich
Print Recipe
4.93 from 14 votes

Celeriac "Pastrami" Slices

Alright, this is a pretty LONG recipe for a simple sandwich filler. But here’s the deal. It’s not just any sandwich filler. It’s INCREDIBLE.
Course: Main Course
Cuisine: American
Keyword: vegan pastrami slices
Servings: 8
Calories: 112kcal
Author: Richard Makin

Ingredients

For the Celeriac

  • 1 leek roughly chopped
  • ¼ bulb fennel roughly chopped
  • 2 red onions quartered
  • 2 cloves garlic crushed with the flat of a knife
  • 2 bay leaves
  • 1 full celeriac scrubbed well but not peeled
  • 2 tablespoon extra virgin olive oil
  • salt and pepper
  • 450 ml vegetable stock
  • 1 tablespoon liquid smoke
  • 1 tablespoon brown miso
  • 85 ml white wine
  • 2 tablespoon dark soy sauce

For the Marinade

  • 50 ml roasting juice
  • 100 g peeled cooked beetroot the vacuum packed stuff is fine, if you dont have time to cook it yourself
  • ½ teaspoon old bay seasoning
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 2 teaspoon soy sauce
  • 150 ml water

Instructions

Make the Celeriac

  • Preheat the over to 180c.
  • In a cast iron dutch oven with a lid, place the leek, fennel, onions and garlic.
  • Rub the outside of the celeriac with the oil and season liberally with salt and pepper. Place in the centre of the stock pot with the other vegetables.
  • Pour in the stock, liquid smoke, miso, white wine and soy sauce. Place the lid on and pop it in the oven for a total of 1.5 hours, turning half way through.
  • Once cooked, remove the celeriac from the oven. A skewer should insert easily through the centre.
  • Set aside to cool, reserving the liquid remaining in the dutch oven.

Make the Marinade

  • Roughly grate the cooked beetroot into a small, deep plastic tupperware container.
  • Into the same container, place all the remaining ingredients and mix well. Leave to stand for 10-20 minutes until the liquid is a beautiful dark red.
  • Strain out the solids from the marinade using a fine mesh sieve and discard. Reserve the liquid.

To Finish

  • When cool (after about 30 min) remove the celeriac from the pot and slice using a mandolin into 3mm slices
  • Carefully set the sliced celeriac into the tub of marinade and leave to marinate for 10 minutes.
  • Remove the slices from the marinade and lay them on a piece of kitchen towel to absorb the excess liquid.
  • Arrange on a BEAUTIFUL rye bread sandwich with your fave vegan cheese, vegan mayo, sauerkraut, pickles and wholegrain mustard!

Nutrition

Serving: 1grams | Calories: 112kcal | Carbohydrates: 16g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Sodium: 744mg | Fiber: 3g | Sugar: 5g