Plant Based Goetta Recipes

Plant Based Goetta Reuben Sandwich- Makes 1 sandwich

Ingredients:

2 slices Light or Dark Rye Bread

2 tablespoons of Plant based Mayo

2 tablespoons or more of Russan Dressing (Sub Recipe below)

4 oz of Plant based Goetta

I use Henry’s Betta Goetta, available at Findlay Market Kitchen

¼ cup of Sauerkraut

2 Slices of Dairy Free Cheese

Russian Dressing (Sub recipe)- Makes Dressing for 4 Sandwiches

¼ cup of plant based mayo

2 tablespoons of Ketchup

1 teaspoon of Horseradish

2 teaspoons of sweet pickle relish

½ teaspoon of Lemon Juice

Pinch of paprika and Salt to taste

Directions:

1.      Mix all ingredients for Russian dressing and set aside. Refrigerate unused dressing

2.      Place Goetta in pan on medium heat and crisp to your liking.  At least 5 minutes per side, then set aside.

3.      Spread Mayo on the Rye Bread and place in the pre heated (medium heat) skillet with the mayo side down open faced.

4.      Place a slice of cheese on each side then cooked goetta on one side and the heated sauerkraut on the other side. (I put the sauerkraut in the microwave to warm it up.

5.      Grill for 2- 3 minutes and check for the caramelization of the bread in the pan.

6.      When it is grilled to your liking, add Russian dressing to the sauerkraut side and turn the Goetta side over on top.  You can then grill and flip the sandwich more if you want it crisper.

7.      Remove from pan onto cutting board, Slice and Enjoy

Plant Based Goetta Kale Salad

Ingredients

10 oz of Plant Based Goetta

                I use Henry’s Betta Goetta available at Findlay Market Kitchen

16 oz of ready to eat Kale,

1 cup of Plant Based Mayo (I use Hellman’s)

2 tablespoons of Apple Cider Vinegar

1 Tablespoon of Dijion or spicy brown mustard

½ teaspoon of crushed red Pepper (if desired)

1 Red pepper, diced

1 Yellow Pepper. Diced

1 15 oz can of Artichoke hearts, rough chopped

3 each Green Onions, Sliced small with green ends.

Instructions:

1.      Place Goetta in Frying pan and break up into crumbles.  Cook on medium low heat for 5-10 minutes until reaching the crispiness you like.  Set aside  to Cool.

2.      Rough Chop Kale into smaller pieces, or I pulse in a food processor in small batches to cut the kale smaller.  Then place in bowl

3.      Mix mayo, vinegar, mustard and red pepper (if desired) and set aside.

4.      Place diced Peppers, Artichoke hearts and Green Onions in bowl with Kale.

5.      Mix in dressing you made until incorporated.

6.      Add the Goetta that has cooled.

7.      Season with Salt and Pepper as desired.

8.      Refrigerate for up to 3 days or eat right away.