Beet and Pink Lady Apple Sandwiches with Horseradish Curried Mayo

Vegan MoFo: It's that time of year again! If you don't know what's up, allow me to give you a brief overview: short for the Vegan Month of Food, Vegan MoFo is an annual blogging event about all things vegan. Participants are given daily prompts and then post about it. If you need more info check out the MoFo website and get hip (click here and then come back). Today’s prompt: Afternoon Tea.

Confession: I don't know nothing about no Afternoon Tea. I didn't have pretend tea parties when I was a kid and I've never attended such an event ever. Honestly, I had to google "Mary Berry." In my googling adventure I found lots of stuff on pastries and "dainty" sandwiches. To be frank, I'm tired of baking and "dainty" just ain't my thing.

I had a fleeting thought that I should share an authentic Southern Sweet Tea recipe , but ultimately decided to save my family from all that sugar. Besides you can't get Milo's Sweet Tea here in Idaho and every good Alabamian knows that Milo's is the only sweet tea worth its salt. Yes it's better than your Auntie's.

Instead I decided to make a hardy enough sando that won't slow you down but also won't leave you still hungry after your little tea party. And although it seems like this sando doesn't fit my Southern theme in a round about kinda way it totes does. Southerners are all about using up what's in the fridge before going to the store. Especially if the groceries in the fridge are starting to look questionable. This sando was born out of a need to use up the ingredients as soon as possible.

This sammich pairs really well with Roasted Dandelion Root Tea (which happens to be my fave tea). The earthiness of the sando and the earthiness of the tea is a 100% perfect match.

Food waste is out. This sandwich is in.

Beet and Pink Lady Apple Sandwiches with Horseradish Curried Mayo

2 medium beets
1 c vegan mayo, store-bought or homemade
1 tsp curry
1 tsp garlic powder
1 tsp onion powder
1 tsp horseradish
1 tsp seasoned rice vinegar
2 pink lady apples
4 oz vegan cream cheese, store-bought or homemade
pumpernickel bread
  1. If you're going the homemade route for the mayo and cream cheese get on it. There are recipes below. 
  2. Preheat your oven to 425.
  3. Peel the beets and dice those suckers up. Pop em in the oven and cook for 15-18 minutes or until soft. 
  4. While your beets are cooking, combine the vegan mayo through rice vinegar and let those flavors fall in love. 
  5. Once the flavors are married (corny I know) thinly slice up those apples. 
  6. Now that your beets are all cooked and tender, mix em up with the vegan cream cheese and some salt and pepper to taste. 
  7. Now let's assemble this shit: put your horseradish curry mayo on a slice of bread and then top with sliced apples. Plop on that cream cheese-beet goodness and go on vacation to flavor town. 

You wanna crush some sandos buddy:

Roasted Yam and Poblano Sandwich with Rajas Salsa
Butternut Squash Sandwich
Philly CheezeSteaks 

UP NEXT: Tomorrow's prompt is showstopper. I think I'm going to nail this one. WATCH OUT!

ICYMI,  I shared a delicious and easy Crustless Quiche with you yesterday - just in time for the weekend :)

Can't get enough? I'm all over the place, let's follow each other (cause that doesn't sound creepy, at all!) InstagramTwitterFacebook, and Pinterest.  Nothing makes me heart more full than when people let me know they've tried my recipes. If you wanna help make my heart happy you can hashtag thisveganlyfe or @ ambereatsveg, comment on the post, post on my wall, tweet at me; whichever socials you feel comfy with.

All the love,


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