Page 52 - Vegan Food & Living (February 2020)

Jack Monroe's

Fast V egan

Recreate takeaway and fast
food favourites in your own

kitchen the vegan way!

The Jack Reu ben

I’ve eaten a lot of salt beef sandwiches in my life:
fat heavy numbers from Baker Street cafés that I
could barely get my sizeable jaw around, midnight
bagels in taxis passing through Brick Lane, New
York food trucks, and supermarket pretenders
that didn’t quite hit the spot, but were better
than not having one at all. My life would not be
complete without this, the undisputed king of all
sandwiches, so I set about trying to create a vegan
version that would be just as delicious in its own
right, while staying as faithful as possible to the
original. This took a few tries; I marinated in beer,
in powdered mushroom stock, in dark hoppy ales
and Bisto granules, before I decided to just let
the flavours speak for themselves and stop trying
to imitate the actual beef. The result is crisp but
tender, dry enough, but with a juicy bite and a
tangy, salty, peppery familiarity, something that’s
equally at home in a toasted white bagel as a hunk
of dark, sweet rye bread.

By Jack Monroe
Serves 2 | Prep 10 mins plus marinating | Cook 20 mins |
Calories 632 (per serving)
400g tin (1¾ cups) of 1 tsp each of salt and
jackfruit in brine – I like black pepper
Summer Pride 2 tbsp light cooking oil,
1 cooked small plus extra for frying
red beetroot FOR THE DRESSING
1 tsp vinegar – any 1 tsp finely chopped

clear kind dill pickle
½ tsp smoked paprika 1 tsp finely chopped onion

52 VEGANFOODANDLIVING.COM