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the ROBIN 🏳️‍⚧️

the ROBIN 🏳️‍⚧️


While looking into the history of the reuben sandwich (nerding out), I discovered that there is an oddly gendered version of the sandwich called the Rachel. We could wax poetic about gender politics and meat consumption . . . but instead we'll do something better. According to many recipes, the Reuben is made with corned beef and the Rachel is made with turkey or pastrami. So, we propose the Robin, a non-binary sandwich with thousand island dressing, kraut, vegan cheese and our version of vegan pastrami! 

One of the issues we run into when developing recipes is all the crazy vegan meat replacers on the market. When you are craving a sandwich, they are kinda hard to avoid! These meat replacers are usually filled with junk: gluten, gums, additives and all kinds of things we don’t want to eat. The vibe is, instead of always trying to replicate meat, lets take every opportunity to add more and more veggies to our diets.

In our Robin sandwich, we swap out the pastrami for pickled beet and daikon radish slices. A little coconut aminos and liquid smoke give the veggie slices just the right flavor to round out our vegan sandwich cravings.

You can use our vegan mayo as a base for the thousand island, and follow your heart makes a great vegan provolone cheese.

Beet/Radish pastrami


1 thin sliced raw beet

1 thin sliced daikon radish

1 cup apple cider vinegar

1 TBS italian spices

1 TBS herbs de provence

A dash of liquid smoke

Coconut aminos and salt to taste


  1. Add vinegar, spices, salt, liquid smoke and coconut aminos to a sauce pan and bring to a boil
  2. Once the mixture boils, turn off the heat.
  3. Place your sliced veggies in a heatproof mason jar and pour the hot mixture in the jar over the veggies.
  4. Place a lid on top and let the mixture cool down overnight
  5. Its ready to use the next day! Store in the fridge for up to a month.
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