Instant Pot Corned Beets (or Jackfruit)
Use this in the perfect vegan version of a Reuben. Toast some rye, or better yet - marble rye,
bread, slater on some thousand island dressing, sauerkraut, and a slice of vegan cheese. These red beets taste like the real thing and look like it too!
Servings: 6 servings
Calories: 27kcal
Equipment
Ingredients
- 1 large red beet peeled and sliced thin using a mandoline (or 1 can young jackfruit in water or brine)
Broth Ingredients
- 2 cups water
- 2 tablespoons Vegan Beefy Bouillon Powder , recipe at https://healthyslowcooking.com/vegan-beef-broth/
- 1 tablespoon pickle juice I used some from a dill pickle jar
- 1 teaspoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon salt or salt substitute
- ½ teaspoon ground coriander
- ¼ teaspoon onion powder
- ⅛ teaspoon allspice
- ⅛ teaspoon cinnamon
- ⅛ teaspoon ground black pepper
- Pinch ground ginger
- Pinch mustard powder
Instructions
- Add all the broth ingredients to your instant pot and cook on high pressure for 10 minutes.
- Serve on toasted rye (rye swirl if possible) with Russian dressing and sauerkraut
Notes
Gluten-free, soy-free, oil-free, refined sugar-free, salt-free option
Nutrition
Calories: 27kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.03g | Sodium: 1291mg | Potassium: 63mg | Fiber: 1g | Sugar: 1g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 0.2mg