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.

Vegan Smørrebrød

4 sandwiches per topping
30 minutes


  • 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:

  • carrot lox (see recipe below)
  • 1 pear
  • 2 radishes
  • dill

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)
  • salt
  • pepper

Cucumber salad:

  • vegan cucumber salad (see recipe below)
  • 50 g (2 oz) hazelnuts
  • garden cress


Potatoes and radishes

  1. 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).
  2. 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.
  3. Spread some vegan butter on rhye bread and slice radishes. Top the smørrebrød with potatoes, radishes, pickled onion, and garden cress.

Carrot lox

  1. Prepare carrot lox according to our recipe (find the recipe below).
  2. Thinly slice pear and radishes.
  3. 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

  1. 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.
  2. Spread some vegan butter on rhye bread and top with beetroot, blackberries, fresh thyme leaves, and some dollops of vegan remoulade.

Cucumber salad

  1. Prepare cucumber salad according to our recipe (you can find it below).
  2. Toast hazelnuts in a fatfree frying pan until golden brown. Afterwards, roughly chop them.
  3. Spread vegan butter on rhy bread and top with cucumber salad, chopped toasted hazelnuts, and garden cress.

Vegan Carrot Lox

90 minutes
a big portion


  • 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


  1. Peel and finely slice carrots using a sharp knife or a vegetable peeler.
  2. 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.
  3. 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.
  4. Drizzle marinade on top of carrot slices and make sure that each of them is covered with it. Set aside for approx. 60 minutes.
  5. Enjoy as topping on sandwiches, bagels or as a starter on our vegan blinis!

Vegan Cucumber Salad

3-4 small portions
15 minutes


  • 1 cucumber
  • 1 red onion
  • 2 tbsp herb-flavored vinegar
  • 1 tbsp oil
  • 3 tbsp soy cream
  • 1 tbsp agave syrup
  • 15 g (0.5 oz) fresh dill
  • salt & pepper


  1. Wash and slice a cucumber and season in a bowl with salt, pepper, and some sugar. Wait for 5 minutes and then pour off the leaked water.
  2. Wash and finely chop the dill. Peel the onion, half and slice.
  3. Mix herb vinegar, oil, soy cream, and a dash of agave syrup in a small bowl. Puree the dressing (if needed) to get a smooth texture. Mix in the chopped dill.
  4. Mix the cucumber slices and the onion with the dressing and season again with salt, pepper, and agave syrup.

Vegan remoulade sauce

180 g (6.3 oz) remoulade
10 minutes


  • 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


  1. Finely chop pickle and capers.
  2. Wash and chop herbs.
  3. Mix all ingredients in a bowl and season to taste.
Zucker ↦ Jagdwurst Donut
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