I’m a pescatarian and enjoy eating the way I do but there are a few things I miss because I don’t eat meat. (It’s my choice; I don’t eat the way I do for health reasons.) The list is not long and includes my mom’s brisket and, don’t judge, White Castle burgers, which my husband says are bread, cheese and cardboard sandwiches sprayed with meat flavor. Whatever. There was something about the flavor of the onions and burger patty combined with the texture of the soft roll. I used to gobble up five of those little babies at a time and can still conjure up the taste if I try really hard. I also miss Reuben sandwiches so this weekend, decided to try to recreate my own vegetarian version. The effort was a great success. My husband thought so too and suggested that I share the recipe on EverBeautiful.com for those who might want to try it themselves. Please keep in mind that I am not a cook. It’s not something I particularly enjoy, unless I’m entertaining a crowd of family and/or friends and then I love to cook, find it completely stress-free and fun. But I digress – so here’s my recipe for Vegan Reuben Sandwiches. Let me know if you make them. Oh, and I used my new favorite pan, a Cook’s Companion Flip Pan I bought from Evine, a home shopping channel which used to be Shop NBC. (Disclaimer: I don’t write recipes so bear with my instructions.)
Vegan Reuben Sandwiches
I package seitan bacon (I used an entire 5 oz package of Upton Seitan Bacon that I got at Whole Foods)
Sauerkraut, the amount to be determined by your taste (I used organic fine cut because that’s what they had at Whole Foods.)
Vegan Thousand Island Dressing (I used Organic Village Non-Dairy Dressing)
Crusty Rye Bread, sliced
Vegan Swiss Cheese (I used Daiya brand which melts just like the real thing)
Vegan Butter (I used Earth Balance)
Cube the seitan bacon and mix it with the sauerkraut. (Sorry but I can’t give measurements for the sauerkraut. Prepare this as my grandmother used to instruct me to cook, “a little of this, a little of that. You’ll know when it’s the right amount.” Taste it to make sure the proportions are to your liking.)
Saute mixture in the deep side of the flip pan until it’s hot. (It’s not real bacon so doesn’t need to be cooked. It just needs to be hot.) Remove the mixture from the pan and place in a mixing bowl. Add vegan Thousand Island Dressing to taste. Butter four slices of rye bread. Place the grilling side of the flip pan on the heat and add two pieces of rye bread, buttered side down. Top each slice of bread with the bacon/sauerkraut mixture. Layer with a slice of vegan Swiss cheese and top each sandwich with the second piece of rye bread, buttered side out. Close the flip pan and grill, being careful to watch that the sandwich doesn’t burn. When the bottoms are brown, flip the sandwiches and grill the other side. Remove from heat and serve.
The proportions I used makes four generously stuffed sandwiches.
This vegan version of the classic Reuben sandwich was a huge hit in my house. Let me know if you make it.
And, if you’d like a Cook’s Companion Flip Pan, here’s the link for that: http://www.evine.com/Product/453-246. I got the large one, which is the one I linked to, but there is a smaller version available as well.
Also, I jumpstarted my recent weight loss by eating vegan with Veestro, a meal delivery plan of organic, non-GMO, vegan foods. They are delicious and filling too. No cravings, no hunger pangs and it was easy to continue eating healthy. I am buying more Veestro today because I want to stay on my healthy eating plan and I love, love, love it. Check out the post about my Veestro experience, in the section below …
You May Also Like:
A Vegan Meal Delivery Plan to Jumpstart Weight Loss? Viva Veestro!
Healthier BBQ Recipes from Debi Mazar and Gabriele Corcos
DIY Beauty Recipes in My New Tribest Dynablend (But You Can Prepare Foods in It Too!)
