Sandwich Sunday: We love sandwiches, but unfortunately, most of the classic and famous ones are not vegan. This is why we're celebrating vegan Sandwich Sunday and present a new veganized classic sandwich each month. From Grilled Cheese Sandwich to Pastrami Sandwich – you can find all our vegan sandwich recipes here.
Say Hello to: Smørrebrød
About the how and why: Other than all the sandwiches we featured before, we're making an open-faced sandwich today. You might think... well, that's a slice of bread with some toppings, how fancy can it get? But wait for it. When I was a kid, we used to eat open-faces sandwiches almost every Sunday dinner, but it was miles away from this Danish classic which is usually served for lunch and eaten with a knife and fork.
What’s usually on it: Smør means butter, brød means bread. So there we are with the two basic ingredients of this sandwich - it's usually a slice of rhy bread and salted butter. But when it comes to the topping, you could say that Smørrebrød sky is the limit. Some popular toppings are smoked herring, crab, gravlax, roast beef, liver pate, potatoes, plus fresh or pickles veggies, herbs, even fruits or extra sauces such as remoulade.
How we do it: Since we couldn't decide on one topping, you'll get four options, yay! As the base, we use rhye bread and vegan butter – unfortunately, we can't find salted vegan butter, but if you happen to find it somewhere, go for this one. Regarding toppings, you're spoiled for choice between beetroot&blackberry, cucumber salad, potatoes&radishes, and carrot lox.
- 4 slices rhye bread
- 2 tsp vegan butter
Potatoes and radishes:
- 3 potatoes
- 1 red onion
- 100 ml (0.5 cup) apple cider vinegar
- 200 ml (1 cup) warm water
- 1 tsp agave syrup (or sugar)
- 1 tsp sugar
- 1 tsp mustard seeds
- 1 orange peel
- 4 radishes
- garden cress
- carrot lox (see recipe below)
- 1 pear
- 2 radishes
Beetroot and blackberries:
- 2 beetroots
- 1 tbsp olive oil
- 100 g (3.5 oz) blackberries
- 1 tsp dried thyme
- 2 sprigs fresh thyme
- vegan remoulade (see recipe below)
- vegan cucumber salad (see recipe below)
- 50 g (2 oz) hazelnuts
- garden cress
Potatoes and radishes
- Peel and thinly slice red onion, then transfer them to a jar. Mix apple cider vinegar, warm water, agace syrup, salt, and mustard seeds in a bowl. Use a vegetable peeler for one stripe of orange peel and add it to the mixture. Pour the mixture over the sliced onions and let them marinate for at least 1 hour (but even better, let it rest in the fridge overnight).
- Add potatoes to a pot, cover with cold water and season wit salt. Boil potatoes for approx. 20 minutes or until soft. Drain, let them cool down a bit, then peel and slice them.
- Spread some vegan butter on rhye bread and slice radishes. Top the smørrebrød with potatoes, radishes, pickled onion, and garden cress.
- Prepare carrot lox according to our recipe (find the recipe below).
- Thinly slice pear and radishes.
- Spread some vegan butter on rhye bread and top with carrot lox, pear and radish slices, fresh dill, and freshly ground pepper.
Beetroot and blackberries
- Peel beetroot and cut into equal-sized pieces. Transfer to a baking sheet and drizzle with olive oil. Season with salt, pepper, and dried thyme. Bake at 180°C/355°F for approx. 15 minutes or until soft.
- Spread some vegan butter on rhye bread and top with beetroot, blackberries, fresh thyme leaves, and some dollops of vegan remoulade.
- Prepare cucumber salad according to our recipe (you can find it below).
- Toast hazelnuts in a fatfree frying pan until golden brown. Afterwards, roughly chop them.
- Spread vegan butter on rhy bread and top with cucumber salad, chopped toasted hazelnuts, and garden cress.
Vegan Carrot Lox
- 3 large carrots
- 1 tbsp oil
- 2 tsp liquid smoke
- 1/2 nori sheet
- 0.5 tsp salt
- 0.5 tsp rice vinegar
- optional: 1/2 tsp Old Bay Seasoning
- Peel and finely slice carrots using a sharp knife or a vegetable peeler.
- Steam slices by transferring to a pot of boiling salted water and cook for approx. five minutes. Afterward, drain and transfer to a low bowl.
- Stir all ingredients for the marinade (oil, liquid smoke, salt and rice vinegar). Finely cut nori sheet with a sharp knife or scissors and stir into marinade.
- Drizzle marinade on top of carrot slices and make sure that each of them is covered with it. Set aside for approx. 60 minutes.
- Enjoy as topping on sandwiches, bagels or as a starter on our vegan blinis!
Vegan Cucumber Salad
- 1 cucumber
- 1 red onion
- 15 g fresh dill
- 2 tbsp herb vinegar
- 1 tbsp neutral vegetable oil
- 3 tbsp plant-based cream
- 1 tbsp agave syrup
Wash the cucumber, cut it into thin slices, and put it in a bowl. Salt well and let stand for about 5 minutes. Then pour off the leaked water.
Cut the red onion into thin slices and chop the dill finely.
In a large bowl, blend the herb vinegar, oil, plant-based cream, and agave syrup.
Mix the cucumber and onion slices with the dill and dressing in a bowl and season with salt, pepper, and sugar.
Vegan remoulade sauce
- 150 ml (0.6 cups) vegan mayonnaise
- 1 tsp mustard
- 1 pickle
- 3 twigs dill
- 2 twigs parsley
- 4 - 5 stalks chives
- 15 capers
- salt & pepper
- Finely chop pickle and capers.
- Wash and chop herbs.
- Mix all ingredients in a bowl and season to taste.