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    The summer heat is finally subsiding, and the hue of the afternoon light has shifted to a warm orange glow. The first day of Autumn has arrived. This slice of the year squeezed in between cobalt blue skies and holiday festivities is my favorite season. This time of year is very much about food and warm comforting dishes. Whether it’s pumpkin spice everything or satisfying meals best served on a cool evening, there is a certain progression to the season’s fare. The beginning of Autumn marks Oktoberfest and what better way to celebrate than with a cold beer and the Oktoberfest Vegetarian Sandwich.

    Oktoberfest

    One of the many traditions of Autumn is Oktoberfest. This 200+ year-old tradition began as the wedding celebration of Bavaria’s Crown Prince Ludwig who married Princess Therese of Saxony-Hildburghausen. The celebration may have begun in Munich, Germany as a celebration of Bavarian culture but these days it’s a worldwide festival. Images of overflowing beer steins and meaty German food come to mind and while I’m more than happy to imbibe in the ales, my vegetarian diet doesn’t quite fit the cuisine of the celebration. There are a few options; Brezen (pretzels), Sauerkraut and Knödel (dumplings made of potato or flour) which at least provide some sustenance to go with the beer. If you’re at a festival these may be your only options but if you want to bring the festivities home this Octoberfest vegetarian sandwich is the perfect way to celebrate.

    Schoolhaus Brewhaus: Vegetarisch Brotchen

    This recipe is a knock off of the Vegetarisch Brotchen found at The Schoolhaus Brewhaus in Jacksonville Oregon. I love this spot and try to stop by whenever I’m in the area. The restaurant is housed in a historic 1908 schoolhouse on a hill overlooking this charming gold-rush era town. The food is as delicious as the location is beautiful.

    Sandwich Ingredients: Vegan or Vegetarian

    The Octoberfest Vegetarian Sandwich has a simple list of ingredients that can be easily altered to accommodate a vegan diet by using vegan pretzel bread and vegan swiss.

    • Pretzel roll
    • Roasted beets
    • Spinach
    • Mushrooms
    • Caramelized onions
    • Swiss cheese (Daiya swiss is a good vegan substitute)

    I’m a big fan of Trader Joes and found that all the ingredients for the vegetarian version can easily be found at this specialty grocer. Using the steamed baby beets cuts down the roasting time while the pretzel sticks are the perfect size for this sandwich. Farm fresh vegetables are also perfect for this sandwich. I use Farm Fresh to You which is a great CSA in California.

    Oktoberfest sandwich ingredients from Trader Joe's

    This easy Vegetarian sandwich makes getting into the Oktoberfest spirit fun for those of us who don’t want sausage with our beer. Speaking of beer, don’t forget to pair this sandwich with an Oktoberfest beer. Try the German Ayinger Oktober Fest Märzen or Sierra Nevada’s Oktoberfest collaboration with Germany’s Bitberger Brewery.

    Guten Appetit!

    Oktoberfest Vegetarian Sandwich

    Oktoberfest Vegetarian Sandwich

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    Serves: 4 Prep Time: Cooking Time:

    Ingredients

    • 2 Pretzel rolls
    • 2 Tbsp Olive Oil
    • Beets - 4 small or one package Trader Joe's steamed beats sliced
    • 2 cups fresh Spinach
    • 2 cups fresh Mushrooms
    • 1 large onion
    • Swiss cheese (Daiya swiss is a good vegan substitute)

    Instructions

    • Slice the beets and spread out in a baking pan, drizzle one Tbsp. Olive oil on the sliced beets and roast at 400 for 20 minutes for pre-steamed beets and 35-40 minutes for fresh beets. 
    • Slice the onion in half and then into slices so they are in thin half-moon shapes. Add onions to large saute pan with 1 tbsp. olive oil and saute over medium-low heat for 15-20 minutes. Add a Tbsp. of water when the mixture begins to stick and continue cooking for an additional 15-20 minutes until the onions are soft and a golden color. 
    • Which the beets are roasting and the onion caramelizing, slice the mushrooms and saute in a large saucepan with one Tbsp. olive oil for 5 minutes. Add the fresh spinach and sautee until the spinach is wilted. 
    • Slice the swiss cheese and toast the pretzel buns. 
    • Once the beets, onions, mushrooms, and spinach are cooked layer them onto the toasted pretzel and top with swiss cheese.

    Guten Appetit!

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    October 10, 2019 0 comment
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