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  • 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)

    • Prepare seitan according to instructions; 1 pound or ½ the recipe makes 6 large sandwiches.

    • Combine marinade ingredients in a refrigerator-safe container with a lid.

    • Whisk ingredients together and add thin slices of seitan.

    • Cover ad refrigerates for 1-2 days; the longer, the better.

    • Once marinated, remove the slices of seitan from the marinade and cook in the oven or stovetop.

    • If cooking in the oven, preheat the oven to 350 degrees and prepare a baking sheet with parchment paper or a silicone baking mat.

    • Place slices on the baking sheet in a single layer and cook for 20 minutes.

    • If cooking in a skillet, heat a skillet into medium-low.

    • Add the seitan in a single layer and cook ten minutes on each side in batches until it is heated through.

    Preparing the sandwich

    • Using your hands, squeeze all the juice from the sauerkraut and set it aside. This to avoid having a soggy sandwich.

    • Place bread on a flat surface.

    • Using a knife, spread both sides of the bread with the vegan Thousand Salad Dressing.

    • Then, add a generous portion of seitan corn beef.

    • Next, add the sauerkraut and the other slice of bread on top.

    • In a skillet, over medium-low heat, place each sandwich in the base of the skillet.

    • Cook for 5 minutes on each side, checking to make sure it is toasted to your preferences.

    • Remove sandwiches and cut them in half.

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