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Reuben? Check. Vegetarian? Check. Wait — what?

Posted By Chris On July 16, 2009 @ 4:39 pm In Main Dishes,Vegetarian | 8 Comments

This recipe appeared in a newsletter I receive from the Vegetarian Times and was just too bizarre not to try. I loves me a Reuben, but Lisa’s not the biggest fan, so I wondered if a vegetarian version would be any more appealing. I think I won her over in the end… This recipe won for best vegetarian sandwich in a Vegetarian Times poll.

Radical Reuben
Seitan:
1 lb seitan, thinly sliced
1 cup pickle juice
1/2 cup beet juice (puree a 15-oz can of beets if not available)
1 tsp pickling spice
3/4 tsp garlic powder
1/8 tsp ground black pepper

For the dressing:
1/4 cup mayonnaise
3 tbsp ketchup
2 tbsp finely chopped pickles

8 slices rye bread
4 slices Swiss or Provolone cheese
Sauerkraut, for garnish

Place seitan in baking dish. Bring pickle juice, beet juice, pickling spice, garlic powder, pepper, and 1 cup water to a boil in saucepan. Reduce heat to medium-low, and simmer 15 minutes. Strain marinade, and pour over sliced seitan. Cover and cool. Chill overnight.
To make dressing, combine all ingredients in bowl.
To assemble the sandwiches, preheat oven to broil. Set bread slices on baking sheet. Top 4 bread slices with drained Seitan and cheese. Broil 5 to 7 minutes, or until Seitan is hot and cheese is melted. Transfer Seitan-topped bread slices to serving plates, and garnish with sauerkraut. Spread remaining 4 bread slices with dressing, and place on top.

4 Reubens


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