Yup, it’s that time of year.
Squash in EVERYTHING.
I have been roasting 24/7 lately. Squash, potatoes, mushrooms, tomatoes, even apples now that it’s ::time::
So, about the sandwich. Let me preface this creation with a fact about myself. I love sauerkraut. A deep, true love. Waaaaaay before I ever even knew what going vegan meant, I was making sauerkraut sandwiches at barbeques and family functions where everyone else was using the sauerkraut as a “topping”.
I would toast a hot dog or hamburger bun and pile it high with sauerkraut, mustard and ketchup. So good.
Now I just do it a little classier.
Usually I just do it straight up sauerkraut, although I’d say if I have a ripe avocado I’ll always add a few slices.
Sprouts go really well with that too. The fresh, bitterness goes great with the tang of the sauerkraut.
This combination of squash/kale and kraut was new to my sandwich board but a very happily discovered one.
There is a place in Massachusettes, about 20 minutes from where I live, called “Real Pickles”. I have been buying their raw krauts for a few years now from the Brattleboro co-op. They are truly amazing. The one I used for this sandwich is the raw beet kraut. It has a really subtle flavor of thyme in it, which is unexpected but SO good.
Using roasted squash in a sandwich might seem odd but I assure you, it’s good. The squash lends a welcomed heartiness.
I roast my delicata squash [skin on!]. Sliced ~1/2 inch thick, rubbed with a tiny bit of olive oil and sprinkled with salt, roasted at 425 degrees F for 25 minutes (or until the edges are just starting to brown) and then flipped and roasted for another 5 minutes.
I braised my kale for 10-15 minutes so that it was nicely wilted and tender.
You can easily make your own fermented veggie kraut [click here for recipe] or check your local co-op for some ready made. It’ll be in the refrigerator section. I have been buying mine from a local place in MASS called Real Pickles. I cannot say enough good things about that place. I ALWAYS have a jar of their garlic kraut in my fridge.
Toast some bread, rub it with a little garlic if you want, and spread some [vegan] mayo on it. I buy vegenaise from time to time but I love making my own too! Try a cashew-tofu based mayo like this. SO GOOD. I definitely don’t recommend any other brand of vegan mayo besides Vegenaise.
Layer it all together and munch away.