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    You are at:Home»Dairy-Free Recipes»One World Reuben Vegan Sandwich

    One World Reuben Vegan Sandwich

    4
    By Tamasin Noyes on March 9, 2012 Dairy-Free Recipes, Sandwiches

    With St. Patrick’s Day around the corner, thoughts turn to reubens. Truth be told, I could eat a reuben vegan sandwich every day, but for those of you who can’t, here is one for those special times when nothing will hit the spot like a reuben.

    Reuben Vegan SandwichThis version is from my upcoming book, Vegan Sandwiches Save the Day, which is co-authored with Celine Steen.

    This almost classic vegan sandwich is given a new twist thanks to the global flavors of harissa (from Tunisia), ume plum vinegar (from Japan) and garam masala (from India).

    Although this recipe calls for an electric grill, it can be cooked in a skillet on top of the stove, too, of course …

    Special Diet Notes: One World Reuben Vegan Sandwich

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, vegan / plant-based, and vegetarian.

    4.0 from 1 reviews
    One World Reuben Vegan Sandwich
     
    Print
    Prep time
    40 mins
    Cook time
    10 mins
    Total time
    50 mins
     
    This recipe is from Tami's book, Vegan Sandwiches Save the Day. Reprinted with permissions.
    Author: Tamasin Noyes
    Serves: 4
    Ingredients
    For the spread:
    • 4 ounces (113 g) firm tofu, drained
    • 1 tablespoon (10 g) minced onion
    • 1 tablespoon (15 ml) dill pickle juice
    • 2 teaspoons ume plum vinegar
    • 2 teaspoons ketchup
    • 1 teaspoon prepared mustard
    • 1 teaspoon harissa paste, or more to taste
    • 1 tablespoon (15 g) sweet pickle relish
    For the vegan corned beef seitan:
    • 1 pound (454 g) seitan, thinly sliced
    • 1½ teaspoons onion powder
    • ¾ teaspoon dried mustard
    • ¾ teaspoon garlic powder
    • ¾ teaspoon garam masala
    • ¼ teaspoon black pepper
    • ¼ teaspoon salt
    For putting it all together:
    • 1 tablespoon canola oil
    • 8 slices rye or swirl bread
    • ¼ cup (56 g) dairy-free buttery spread
    • 3 cups (426 g) sauerkraut, drained and heated, with a pinch of black pepper
    • 1 tomato, thinly sliced
    Instructions
    To make the spread
    1. Combine all the ingredients except the relish in a blender. Blend until smooth. Stir in the relish. Let sit at least 30 minutes to meld. Store covered airtight in the refrigerator until using.
    To make the seitan
    1. Combine all the ingredients in a 9 x 13-inch (23 x 33 cm) pan. Toss to coat. To cook, heat the oil in a large skillet over medium-high heat. Transfer the seitan to the skillet and cook 4 to 5 minutes, stirring occasionally, until lightly browned.
    To make the sandwich
    1. Preheat a panini press fitted with the smooth plates to high. Butter the outsides of the bread. Spread the inside of each piece of bread with a tablespoon (14 g) of spread. Divide the seitan evenly among the four sandwiches. Top with the sauerkraut and tomato slices. Put the tops on the sandwiches and grill with the press open 4 to 5 minutes, or until golden. Carefully turn over to cook the second side, 3 to 4 minutes.
    3.5.3208
    Tamasin Noyes
    • Website

    Tamasin (Tami) Noyes is the author of American Vegan Kitchen, a cookbook that covers everything from diner comfort foods to modern bistro fare, with a solid focus on flavor. She also co-authored Vegan Sandwiches Save the Day!: Revolutionary New Takes on Everyone's Favorite Anytime Meal, and has a vegan grilling cookbook in the pipeline. For even more of her recipes, visit Tami at her blog Vegan Appetite.

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    4 Comments

    1. Smallu71 on January 10, 2019 7:19 pm

      Not *quite* a Reuben but a very delicious sandwich and loaded with protein. The garam masala really makes it! I think I would make a Swiss cheese-type element for next time then it would be perfect! Love the book and the KFC-style sandiches are even loved by our uber picky 11yo.

      Reply
      • Alisa Fleming on January 11, 2019 11:53 am

        Awesome! And thank you for sharing feedback on the book, too – helpful for all!

        Reply
      • Tamasin on January 11, 2019 3:08 pm

        Thanks for your comments! While I love it when people like the book, it’s even cooler when picky eaters do! 🙂

        Reply
    2. Pingback: Potato and Cabbage Casserole Recipe (Gluten-Free & Dairy-Free)

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