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.
This 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 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
- 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
- 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
- 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.
- 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.
- 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.