Vegan Beef on Weck
Vegan Beef on Weck
Beef on Weck is a simple but delicious sandwich that I knew I wanted to Veganize without ever having tasted it. It originates in the city of Buffalo, NY where it’s well known and loved. The Weck in the sandwich name comes from the Kummelweck roll it’s served on. The Kummelweck roll is essentially somewhat like a Kaiser but with added Salt and Caraway Seeds on top. They can be a bit tricky to find so I went ahead and made a vegan version of a recipe I found online. The two other identifying ingredients to the Beef on Weck are the Horseradish and Jus for dipping the sandwich into. It typically calls for straight Horseradish but for this recipe I chose to make a simple sauce by mixing it with Vegan Mayo. These sandwiches are so delicious they’re worth making your own Kummelweck rolls for. They are perfect as a casual lunch or are sure to satisfy as game day fare.
Serves 4
Ingredients
10 oz (284 g) Vegan Roast Beef ( I used The Be Hive brand but you can use any thinly sliced Vegan deli meat or seitan)
4 Kummelweck or Kaiser Rolls
Horseradish Sauce (see recipe below)
Jus for dipping
1 1/2 cups Vegan Beef Broth ( I used Better Than Bouillon)
1 1/2 (22.5 g) Tbsp of Vegan Butter
2 1/2 (12.5 g) tsp Flour
1 Tbsp (15 ml) Red Wine Vinegar
Horseradish Dill Slaw
12 oz (340 g) Coleslaw Mix
1/3 cup (77 g) Vegan Mayo
2 Tbsp (30 g) Horseradish or to taste
2 Tbsp (30 g) Fresh Dill chopped
1 tsp (5 g) of Sugar
Splash of Rice Vinegar
Salt & Pepper to taste
Horseradish Sauce
1/4 cup (57.5 g) Vegan Mayo
1/4 cup (58 g) Horseradish or more to taste ( I use Bubbies)
Directions
1.Make the coleslaw by adding all the ingredients to a bowl and mix well. Set aside.
2. Make the jus by melting the butter on medium heat. Once melted add the flour and mix well. Allow to cook while mixing for about a minute.
3. Add the vegan beef broth and mix until completely incorporated. Add in the red wine vinegar and mix again. Allow the mixture to boil and reduce slightly.
4. Make the horseradish sauce by combining the ingredients and mixing well.
5. In a skillet heat up the vegan roast beef with about a tbsp of the jus until warmed through.
6. Assemble the sandwiches by cutting open the rolls. Place about 3 1/2 oz ( 71 g) of the roast beef onto the bottom half of the roll. Add the desired amount of the horseradish sauce to the top bun and close the sandwich.
7. Serve with a side of the horseradish dill coleslaw and a small dish of jus to dip in.
