Inspired by: @iszy
Discover the surprisingly delicious world of celeriac with this incredible recipe for a Plant-Based Celeriac 'Corned Beef' Reuben Sandwich! If you've ever wondered what to do with that intriguing knob of celeriac root, this recipe is your answer. It's a fantastic solution for anyone seeking hearty, flavorful, and entirely plant-based sandwich options, especially those who love the classic deli experience but prefer a vegan or dairy-free lifestyle. This recipe proves that cooking with new ingredients doesn't have to be scary—it can be fun and incredibly rewarding!
Originally inspired by Carleigh Bodrug's "Plant You" cookbook, this innovative approach transforms humble celeriac into a tender, savory filling reminiscent of corned beef. While it takes a little time to cook down to perfection, the prep work is remarkably easy, making it accessible even for novice cooks. One abillion user even shared, "I'll try that if I have them again!", highlighting its appeal. Another praised it as "Impressive!"
Get ready to impress your family and friends with a sandwich that's bursting with flavor and comforting textures. As our recipe author iszy charmingly noted, slicing the celeriac can sometimes reveal little "ghost faces"—a fun, whimsical touch that reminds us #veganisnotscary!
What You'll Need
Yields: 2 servings Prep time: 15 minutes Cook time: 45-60 minutes (or until tender)
Ingredients:
For the Celeriac "Corned Beef":
- 1 medium-sized celeriac root (celery root), about 1.5 - 2 lbs
- 2 cups water
- 1/4 cup apple cider vinegar
- 2 tablespoons soy sauce or liquid aminos
- 1 tablespoon maple syrup
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon Himalayan salt, or to taste
- Optional: A small slice of beetroot or pinch of beetroot powder for color
For the Reuben Assembly:
- 4 slices Dave's Killer Bread (or your preferred rye bread)
- 2 tablespoons vegan Dijonaise (see "Tips & Variations" for homemade, or use a store-bought vegan Russian dressing)
- To make Dijonaise: 1 tbsp dijon mustard mixed with 1 tbsp vegan mayonnaise
- 4 slices vegan cheese (like Daiya Swiss, as used by iszy)
- 1 cup sauerkraut, drained
- 1 tablespoon vegan butter or olive oil for grilling
Equipment:
- Mandoline slicer (highly recommended for thin slices)
- Large pot or Dutch oven
- Frying pan or griddle
Instructions:
- Prepare the Celeriac: Wash and peel the celeriac root. Using a mandoline slicer, carefully slice the celeriac into very thin rounds, about 1/8-inch thick. These thin slices are key to achieving the desired texture.
- Make the Marinade: In a large pot or Dutch oven, combine the water, apple cider vinegar, soy sauce, maple syrup, smoked paprika, garlic powder, onion powder, black pepper, and Himalayan salt. If using, add the beetroot slice or powder for color. Stir well to combine.
- Simmer the Celeriac: Add the thinly sliced celeriac to the pot, ensuring it is mostly submerged in the marinade. Bring the mixture to a gentle simmer over medium heat.
- Cook Down: Reduce the heat to low, cover the pot, and let the celeriac simmer for 45-60 minutes, or until the slices are very tender and have absorbed the flavors of the marinade. Stir occasionally to ensure even cooking. The goal is a soft, pliable texture.
- Assemble the Reuben: While the celeriac is cooking, prepare your Dijonaise (if making from scratch). Once the celeriac is cooked, drain any excess liquid if needed.
- Grill the Sandwich: Heat a frying pan or griddle over medium heat and melt the vegan butter or add olive oil. Spread one side of each bread slice with Dijonaise. On the non-Dijonaise side of two bread slices, layer half of the cooked celeriac, followed by half of the vegan cheese slices and half of the sauerkraut. Place the other two bread slices on top, Dijonaise-side down.
- Cook to Golden Perfection: Carefully place the sandwiches onto the hot pan. Cook for 3-5 minutes per side, or until the bread is golden brown and crispy, and the vegan cheese has melted and is gooey.
- Serve: Remove from heat, slice in half, and serve immediately. Enjoy your hearty, homemade, and impressive vegan Reuben!
Tips & Variations
- Mandoline Magic: A mandoline is truly a game-changer for this recipe. It ensures consistent, thin slices of celeriac, which are crucial for achieving that tender, "deli-meat" like texture. If you don't have one, use a very sharp knife and slice as thinly as possible.
- Homemade Dijonaise: Combine your favorite vegan mayonnaise with a good quality dijon mustard to taste. A dash of pickle juice or a pinch of smoked paprika can elevate it further.
- Spice it Up: For a bolder flavor, consider adding a pinch of red pepper flakes or a dash of hot sauce to the marinade.
- "Steak-Like" Celeriac: As one abillion user suggested, if you find yourself with more celeriac, try making "steak-like shapes" and baking them. It's another delicious way to enjoy this versatile root vegetable!
- Gluten-Free Option: Simply use your favorite gluten-free rye-style bread to make this a delicious gluten-free vegan sandwich.
- Cheese Alternatives: Experiment with different types of vegan cheese for varying flavors and melt characteristics. Provolone or cheddar-style vegan slices can also work beautifully.
Why You'll Love This Recipe
This recipe is not just about making a delicious sandwich; it's about embracing the versatility of plant-based ingredients. Iszy shared, "This was a hit with my family. I was nervous to entertain with this recipe, but it turned out really well!" That real-world success story speaks volumes.
Celeriac, often overlooked, shines as a fantastic root vegetable alternative, packed with fiber and nutrients. This recipe simplifies its preparation and showcases how easily it can be transformed into a comforting, familiar dish, while remaining entirely vegan and dairy-free. It's perfect for a satisfying lunch, a quick dinner, or a unique offering for your next gathering. Plus, knowing that a portion of the review on abillion earned donation credits adds an extra layer of positive impact!
Image Gallery
Dive into the making of your next favorite vegan sandwich!
A beautifully grilled and assembled Plant-Based Celeriac Reuben, showcasing the melted vegan cheese and savory celeriac slices.
The star ingredient, celeriac, thinly sliced and ready to soak up the flavorful marinade. Notice the unique patterns!
The humble celeriac root, looking unassuming before its delicious transformation.
Celeriac slices absorbing all the "corned beef" flavor in the simmering marinade.
More Plant-Based Delights You'll Love
Explore more incredible vegan recipes on abillion:
- Easy Fall Vegan Pastrami Tofu Sandwich - Craving more deli-style delights?
- Vegan BLT Tempeh Sandwich - Smoky, Savory and Delicious! - Another fantastic plant-based sandwich option.
- Easy Crispy Vegan Lentils and Rice - For a satisfying and easy weeknight meal.
- The Easiest Life-Changing Dairy-Free Nacho Cheese Sauce - Perfect for topping anything or dipping!
- Quick & Easy Vegan Black Pepper Fried Noodles - If you're looking for another quick and flavorful dish.
- Easy One-Pot Vegan Moroccan Chickpea & Vegetable Tagine - For a comforting and aromatic experience.
Ready to try this unique celeriac recipe? Whip up your own Easy Plant-Based Celeriac Reuben Sandwich and share your creation on abillion! We'd love to see your spooky celeriac faces and hear how your family enjoyed this delightful vegan twist on a classic.
