Saturday, May 29, 2010

veggie reuben

almost a year ago i took a trip to asheville and ate an awesome vegetarian tempeh reuben at jack of the wood. it was odd that i chose that sandwich to eat because i didn't even like reubens when i ate meat. i can't remember even ever having one. but i probably chose this item off the menu because i often get tired of eating the same-old-same and the reuben was something different. and, boy, did i enjoy that sandwich! ever sice then i've thought about it and wished i could have it again.

so the other day i looked up reuben recipes on tastespotting figuring i could just adjust a meat version and make something on my own. and sure enough i found this recipe for a seitan veggie reuben. i couldn't find seitan at the grocery story so i substituted tempeh and, OMG it was amazing! it was a little pricey to make, but totally worth it.*

we ate the sandwiches on homemade rye bread and had potato chips and sauteed yellow squash as sides. yum!

*by the way the sandwiches were really pretty looking and i totally ate it up (both nights) before i thought to take a picture of them. oh well. i'll try to remember to take a shot next time i make them ('cause you know there'll be a next time!).

Radical Reuben

1 lb seitan, thinly sliced (or 3/4 lb tempeh, 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.

Makes 4 Reubens

1 comment:

sean said...

man, that sounds good!