Pickled and fermented foods add a tangy burst of flavor that really jazzes up vegan dishes. Pickled cucumbers, which many of us just call “pickles,” are a common way to enjoy the pickling process. But we can’t forget about saeurkraut and other pickled vegetables that are great to throw on salads or put inside sandwiches and burritos. Pickling vegetables gives them a unique, tart flavor that balances well against many vegan takes on classic dishes. To get more of this pickled taste, check out these five ways to add more pickled foods to your diet.
1. Reuben Sandwiches
Enjoying a 100 percent vegan reuben is so satisfying. Not only is it greasy and amazingly delicious, but there’s no guilt that goes along with eating it! Sauerkraut is a prime ingredient to add in this sandwich. The hot, melty middle of the sandwich contrasts so well with the coolness the of sauerkraut. Try sauerkraut on Mayim Bialik’s vegan reuben sandwich and vegan tempeh reuben sandwich.
2. Burritos, Quesadillas and Tacos
Mexican food like burritos, quesadillas and tacos are one of the many foods that are easily veganized by omitting the cheese, meat and sour cream and loading up on fresh veggies, beans and herbs instead. Adding pickled carrots adds a nice, tangy crunch to your Mexican fare. When you go to a casual Mexican-inspired burrito, look out for pickled carrots by salsas. Try putting these carrots inside a perfectly-layered vegan burrito, in easy veggie-loaded quesadillas or inside crispy potato soft tacos. Or, add pickled onions to these mini BBQ soy curl taco bowls.
3. Vegan “Tuna” Salad
The creaminess of vegan-style “tuna” salad make it an excellent pairing with the crisp, tanginess of pickled vegetables. Try adding pickled onions or carrots to a vegan tuna salad sandwich. Try tempeh “tuna” salad and chickpea “tuna” salad sandwich.
Article from One Green Planet, May 21, 2014, by Alexandra Evans.