Vegan Classic Baguette Sandwich with Herb-Roasted Beef
Experience the perfect balance of hearty, fresh, and savory flavors with this Vegan Classic Baguette Sandwich with Herb-Roasted "Beef." This plant-based twist on a deli favorite features tender slices of herb-marinated and roasted beetroot, whose earthy flavor and meaty texture mimic traditional roast beef. Paired with a creamy lemon-garlic vegan aioli, crisp baby arugula, juicy tomatoes, crunchy cucumbers, and tangy pickled red onions, this sandwich is a textural and flavorful delight. Served on a freshly baked vegan baguette, it’s hearty enough for lunch yet sophisticated enough to impress at picnics or casual dinners. Quick to prepare in under an hour and filled with wholesome ingredients, this vegan baguette sandwich is sure to become a go-to favorite for plant-based eaters.
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Recipe Information
Ingredients
- 1 fresh baguette, vegan
- 1 large beetroot
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 0.5 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup vegan mayonnaise
- 1 tablespoon lemon juice
- 1 fresh garlic clove, minced
- 1 cup baby arugula
- 1 sliced tomato
- 0.5 cucumber, thinly sliced
- 0.25 cup pickled red onion
Instructions
Preheat your oven to 400°F (200°C).
Peel the beetroot and slice it into 1/4-inch thick rounds.
In a mixing bowl, combine olive oil, dried thyme, dried rosemary, garlic powder, salt, and black pepper.
Toss the beet slices in the herb mixture until well-coated.
Spread the beets in a single layer on a baking sheet lined with parchment paper.
Roast the beets in the oven for 35–40 minutes, turning halfway through, until tender and slightly caramelized.
While the beets are roasting, prepare the vegan aioli by mixing vegan mayonnaise, lemon juice, and minced garlic in a small bowl.
Slice the vegan baguette in half lengthwise.
Once the beets are done, assemble the sandwich by spreading the vegan aioli on both halves of the baguette.
Layer the roasted beet slices, baby arugula, sliced tomato, cucumber, and pickled red onion onto the bottom half of the baguette.
Place the top half of the baguette over the fillings to close the sandwich.
Cut the baguette into servings and enjoy your vegan baguette sandwich!
Nutrition Facts
Calories |
687 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.4 g | 51% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 14 mg | 4% | |
| Sodium | 2096 mg | 91% | |
| Total Carbohydrate | 77.9 g | 28% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 24.1 g | ||
| Protein | 10.6 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 155 mg | 12% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1358 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
