I received samples from Unreal Deli to review. I am under no further obligation. All opinions are my own.
Roasted Turk'y with Jalapeño Slaw
Roasted Turk’y with Jalapeño Slaw adds a touch of spice to delicious vegetable based lunch meat. Topped with avocado and spinach to balance out the flavor. Serve with a vegan bun if desired.
One of my first jobs was working in a New York style deli where I sliced and served hundreds of corned beef, pastrami, turkey and more meat sandwiches. At that time, there were no vegan options available for lunch except for salad. Vegetarians had egg salad for sandwiches.
Fast forward 30 years and several delis later, I’ve seen the increased demand for vegetable based meat options. Presently I work at a women’s college where we have a about a 20 percent vegan and vegetarian combined student base.
There are several vegetable and grain based luncheon meat alternatives on the market. I’ve tried a few but hadn’t found one that I truly enjoyed.
When I was approached by Unreal Deli, I was eager to give their versions a try.
From their website:
Unreal Deli Meats are complete proteins which means a range of vitamins & nutrients in each serving, featuring their own unique vegetables and proteins
Unreal Deli is always:

Plant-Based
Kosher
Animal Free
Cholesterol Free
Nitrate Free
Low-Fat
Low-Carb
Protein Packed

Unreal Deli

I found that Unreal Deli Roasted Turk’y has the taste of deli turkey in a light textured slice. Paired with my spicy slaw, spinach and avocado, it made a delicious sandwich. Of course a toasted brioche bun held it all together.
Roasted Turk'y with Jalapeno Slaw

Here’s the recipe. I hope you agree!
Roasted Turk’y with Jalapeño Slaw

Roasted Turk’y with Jalapeño Slaw

Print Recipe

Servings 1 each

Ingredients

4 ounces Unreal Deli Roasted Turk’y
1 brioche roll
1 cup shredded cabbage
1/4 cup thinly sliced red peppers
1 teaspoon thinly sliced Jalapeño pepper
1/4 cup apple cider vinegar
1 tablespoon sugar
1 teaspoon brown or whole grain mustard
1 tablespoon chopped cilantro
pinch of salt
1/4 cup baby spinach
1/2 avocado sliced

Instructions

Mix together cabbage, red peppers and Jalapeño in a small bowl.
In a separate bowl, whisk together vinegar, sugar and mustard. Pour over vegetables. Stir. Allow flavors to blend for about 15 minutes.
Toast bun and assemble sandwich. Layer spinach, Roasted Turk’y, slaw and avocado.