A Lotus Grows in Brooklyn


World’s Best Vegan Reuben
October 13, 2010, 12:18 pm
Filed under: Vegan, Vegetarian | Tags: , , , , , ,

Okay, maybe it’s not the best, but it’s certainly the best that I’ve ever made. Delish! Warning, this melty hunk of buttery vegan goodness is pretty decadent, so you might want to share with a friend. Or plan a nice long jog for the next day. But it’s worth it!

Vegan Reuben

Rye bread (We used the sourdough rye from Bread Alone, a Hudson Valley organic bakery, and it was perfect.)
Tempeh strips (you can get pre-flavored or plain)
Seitan (packaged strips)
Teriyaki sauce
Spices of your choosing (salt, pepper, red pepper, chili powder, garlic powder … )
Vegenaise
Ketchup
Pickle relish
Daiya mozzarella-style vegan cheese
Sauerkraut
Vegan buttery spread (I like Earth Balance)

Step 1: Heat a small amount of oil in a skillet and sauté the tempeh strips and seitan, turning occasionally and seasoning with your favorite spices. Add a dash of teriyaki, which I think lends a rich, meaty flavor.  Cook until slightly browned.

Step 2: In a small bowl, make thousand island dressing by mixing about ½ cup of Vegenaise with dashes of ketchup and pickle relish to taste.

Step 3: Assemble the sandwich by spreading the dressing on a slice of bread and layering on tempeh, seitan, sauerkraut, and a sprinkling of Daiya cheese (a little goes a long way). Smoosh sandwich down a bit to help prevent precious ingredients escaping. Spread ‘butter’ on top of sandwich.

Step 4: Heat a skillet and carefully place sandwich butter side down. Cook until golden brown on bottom. Butter top side, then gently flip it over and brown the other side.

Voilà! This would go great with some potato chips or, if you’re feeling fancy like we were, some home fries*. But that’s a whole other post.  🙂

Okay, and one more photo, in case your mouth wasn’t watering enough already.

 

* Thanks to Scott for cooking up the delicious potatoes, for being an integral help in the preparation of the World’s Best Vegan Reubens, and for being an open-minded and adventurous omnivore.

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5 Comments so far
Leave a comment

I wondered what you needed all the sauerkraut for.

Comment by Moe

That looks really really good.

Comment by jesse.anne.o

That’s the thing: I really didn’t need that much sauerkraut, but you can apparently only buy it in vats!

And thanks, Jesse! You can’t go wrong with melty cheese and sourdough!

Comment by Carrie M

you haven’t had tempeh until you’ve tasted my delicious small batch tempeh made from sprouted oats, barley, and a little soy…so good. just came out with a batch of peanut tempeh, delicious as well. oh and coconut tempeh, look it up. i am making fresh tempeh in brooklyn send me an email if you want to try some.

Comment by barry

Huh, that is very interesting. It looks delicious, minus the sauerkraut. I wish I were more willing to go to the effort to make things like that. By the time I get home from work all day and then the gym, there is no way I am ready to do all that.

Comment by Steven Morrisroe




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