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Chile Roasted Delicata with Muhammara & Charred Lemon
2 or 4 Serving Dinner

Chile Roasted Delicata with Muhammara & Charred Lemon

Savory cremini mushrooms stand in for pastrami in this plant-based take on a Reuben sandwich.

Tags: Soy-Free Nut-Free Less Prep High Fiber
SERVINGS
PREP & COOK TIME
30 min
CALORIES
617
FAT
25g
CARBOHYDRATES
87g
PROTEIN
12g

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INGREDIENTS

  1. 2 tbsp + 2 tsp vegetable oil*
  2. 1 to taste salt*
  3. 1 to taste pepper*
  4. 3 parsnip peeled and cut into 3-inch sticks
  5. 4 oz cremini mushrooms trimmed and thinly sliced
  6. 2 garlic clove peeled and minced
  7. 1/4 cup vegan mayo (divided)
  8. 1/2 tbsp Dijon mustard
  9. 2 tbsp horseradish
  10. 2 tsp caraway seeds
  11. 4 slices of sourdough bread
  12. 2 oz vegan mozzarella
  13. 3 oz sauerkraut
Allergens: wheat
Tools: Baking sheet, Large nonstick skillet
SERVINGS
PREP & COOK TIME
30 min
CALORIES
617
FAT
25g
CARBOHYDRATES
87g
PROTEIN
12g

Get Recipes Delivered

INSTRUCTIONS

1
Roast the parsnip fries

Preheat oven to 425°F. Combine parsnip, 2 tsp vegetable oil, and a pinch of salt and pepper on baking sheet and toss. Roast until parsnips are tender and golden brown, 18 to 20 minutes. (4-serving meal: use 4 tsp vegetable oil)

2
Cook the mushrooms

Heat 1 tbsp vegetable oil in large nonstick skillet over medium-high heat. Add mushrooms and cook, undisturbed, until starting to brown, 2 to 3 minutes. Add garlic and continue to cook until fragrant, 1 to 2 minutes. Transfer to plate and wipe skillet clean. (4-serving meal: use 2 tbsp vegetable oil)

3
Make the horseradish mayo

Stir together just half the mayo, Dijon, horseradish, and a pinch of salt and pepper small bowl.

4
Build the sandwiches

Combine remaining mayo and caraway seeds in separate small bowl and set aside. Place sourdough on clean work surface and spread caraway mayo on each slice. Flip sourdough over and spread 2 tsp horseradish mayo on other side of each slice. Divide cheese, cooked mushrooms, and sauerkraut between 2 of the sourdough slices, Close sandwiches with remaining slices, caraway-side out.

5
Toast the sandwiches

Heat 1 tbsp vegetable oil in same skillet over low heat Add sandwiches and cook until the cheese is melted and bread is golden brown, 5 to 6 minutes per side. (4-serving meal: use 2 tbsp vegetable oil) (TIP: If your bread is getting too dark but cheese hasn’t melted yet, lower your heat.

6
Serve

Cut mushroom reubens in half diagonally and place on plates. Add parsnip fries and serve with extra horseradish mayo. Tuck in!

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