Vegan Traditional Danish Open-faced Sandwiches with Rye Bread // #Rugbrødsmadder

Recipes

We eat a lot of rye bread in Denmark. It’s really filling bread and contains lots of seeds and fibers. Most Danes top their rye bread with an assortment of meats; liver pate, sausages, salami, meatballs, etc and it can be hard to jumpstart your mind and come up with vegan replacements since discouraging imagination is a Danish national pastime. But I don’t let society tell me what to do and came up with the following ideas 😉

1 – Boiled potatoes, vegan mayonnaise, and cress. (My favourite)

2 – Vegan crème cheese and scallions. The brand I use is called “Creamy Sheese” from Bute Island Foods. It has the perfect consistency and taste. (they also have a tasty garlic version!)  

3 – Vegan “Leverpostej” (Danish liver pate). “Levevis” makes a very good creamy, smoky version called “Krydderpostej – Smørepålæg”. I often top it with vegan Danish remoulade (a creamy sauce) and fried onions.  

4 – Vegetable spread and fried eggplant. Fry the eggplant with a little olive oil and salt and pepper. Use your favourite vegan vegetable spread.

Traditional Danish fare doesn’t need to be a bland, meaty, unimaginative affair. I find that replacing archaic meat toppings with creative vegan ones really spices up an otherwise boring cuisine.

BIG HUGS

2 thoughts on “Vegan Traditional Danish Open-faced Sandwiches with Rye Bread // #Rugbrødsmadder

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