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Vegan recipes & cooking classes from the Cinnamon Snail food truck.

đŸ„Ș Deli-Style Classics
 No Cow, No Chickens, No Kidding

Published 3 months ago ‱ 2 min read

Some things should never change—like the smell of fresh knishes, the crunch of a perfect schnitzel, or the glorious chaos of a Reuben barely holding it together.

But some things? They’re due for an upgrade, Reader.

This is the deli counter, reimagined. Same deep, smoky, crispy, flaky, ridiculously satisfying flavors—just made with ingredients that won’t have your cardiologist giving you that look. Schnitzel that crunches like it should. Corned beef that stacks high without the cow. And knishes that stay golden, buttery, and perfect, no dairy required.

Old-school flavors, new-school compassion. Same cravings, zero compromises. So, what’ll it be? The schnitzel? The Reuben? The knish? Or, like any reasonable person, all of the above?


đŸ„ŻđŸ”„ Time to stack your plate—let’s go!

Vegan Reuben Sandwich Recipe

The real reason to own a skillet: this next-level Vegan Reuben. Crunchy grilled rye, layers of savory, smoky vegan corned beef, gooey provolone, and a tangy Russian dressing that does not miss. It’s crispy, it’s messy, it’s glorious—it checks every box on the “ridiculously satisfying sandwich” list. And yes, you do need one. Immediately.

Vegan Schnitzel Recipe (Made With Tofu)

Austrian grandmas might clutch their pearls, but this vegan schnitzel slaps without the part where a farm animal has a bad day. Tofu gets put through a Rocky-style training montage (press, freeze, slice, bread, fry) and emerges as a firm, meaty cutlet with a gloriously crunchy crust.

Vegan Potato Knishes Recipe

Soft, buttery dough wrapped around a creamy, cheesy potato filling with caramelized onions? Yeah, that’s a knish, and yeah, you need one immediately. These little pockets of joy are a deli classic, now 100% vegan and ready to rock your snack time. Best eaten warm, with mustard
 while reaching for another.

Jewish Kasha Varnishkes Recipe

Bowtie pasta, nutty toasted buckwheat, and a heap of golden caramelized onions—kasha varnishkes is the dish your carb-loving soul has been waiting for. An Ashkenazi Jewish staple that was built for big appetites and cold weather. It’s hearty, wholesome, and tastes like it came straight from a Brooklyn deli—minus the line and the guy yelling orders in the background.

Vegan Corned Beef

Savory, smoky, and packed with classic deli-style flavor—this vegan corned beef nails that chewy, sliceable texture perfect for sandwiches, hash, or just straight-up snacking. A blend of tofu, beans, and spices brings a deep, umami-packed punch, while a hint of beet gives it that iconic pinkish hue—no weird food dyes here. Meaty (without the meat) and ridiculously satisfying, this is the kind of recipe that'll have everyone doing a double-take and saying, "Wait... this is vegan?"

Five deli classics, no animals, no cruelty—just you, a full plate, and the inevitable ‘why didn’t I make more?’ moment.

❀ - Your vegan cooking buddy, Adam

P.S.​
Did you know I have a rag-tag gang of friends who help me recipe test and proofread the recipes that I share on my blog? If you would like to help me with that, and want insider access to all of my recipes before I even share them publicly, you can click this link to volunteer. I send out a few new recipes every week, and you can unsubscribe from that list any time you want.

Vegan recipes & cooking classes from the Cinnamon Snail food truck.

Chef Adam Sobel (Cinnamon Snail)

I share exciting plant-based recipes from all over the world, and teach dishes and secrets from my award wining vegan food truck and restaurants.

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