Reuben
Ingredients:
Seitan
- ½ recipe seitan, cut thin slices 1 pound
Seitan (Corn Beef Marinade)
- 1 cup dill pickle juice
- 1 cup beet juice
- 2 teaspoons garlic powder
- 1 teaspoon dry mustard
- 2 teaspoon onion powder
- 1 Tablespoon fresh dill
- 1 tablespoon parsley
- 2 teaspoons black pepper
Other Ingredients
- 12 slices of oil-free bread of choice
- 4 cups sauerkraut squeezed dry
- Vegan Thousand Island Dressing
Instructions
Seitan (Corn Beef)
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Prepare seitan according to instructions; 1 pound or ½ the recipe makes 6 large sandwiches.
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Combine marinade ingredients in a refrigerator-safe container with a lid.
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Whisk ingredients together and add thin slices of seitan.
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Cover ad refrigerates for 1-2 days; the longer, the better.
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Once marinated, remove the slices of seitan from the marinade and cook in the oven or stovetop.
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If cooking in the oven, preheat the oven to 350 degrees and prepare a baking sheet with parchment paper or a silicone baking mat.
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Place slices on the baking sheet in a single layer and cook for 20 minutes.
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If cooking in a skillet, heat a skillet into medium-low.
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Add the seitan in a single layer and cook ten minutes on each side in batches until it is heated through.
Preparing the sandwich
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Using your hands, squeeze all the juice from the sauerkraut and set it aside. This to avoid having a soggy sandwich.
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Place bread on a flat surface.
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Using a knife, spread both sides of the bread with the vegan Thousand Salad Dressing.
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Then, add a generous portion of seitan corn beef.
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Next, add the sauerkraut and the other slice of bread on top.
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In a skillet, over medium-low heat, place each sandwich in the base of the skillet.
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Cook for 5 minutes on each side, checking to make sure it is toasted to your preferences.
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Remove sandwiches and cut them in half.
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