Reuben used to be one of my favorite sandwiches.
So when I made my first Swiss cheese (see my previous post), I knew this is what I wanted to do.
Making a vegan Reuben Sandwich!
Here is my vegan Swiss cheese I just made.
Easy Russian dressing, made with homemade vegan mayo.
For the meat I sliced and cooked my homemade seitan meat and flavored it with corned-beef inspired spices (cinnamon, all spice, ginger, coriander, onion powder).
For the cabbage, I cooked my cabbage instead of using sauerkraut.
The only thing I didn’t care for when I would eat Reuben at a restaurant was that sauerkraut was sometimes too salty for my taste.
I simply sautéed cabbage with oil, added salt, pepper, sugar, and vinegar, and cooked a little more.
It was SCRUMPTIOUS!
My husband and I both devoured it.
Addendum: I was asked to share this “meat” recipe. I don’t have a detailed recipe, but here is a rough description of how I made this. I used this seitan steak recipe to make the steak first. After you steam it, slice it thin and sautee with oil until slightly browned and crunchy. Add some water to loosen the “meat.” Add soy sauce and sugar, and then spices (cinnamon, all spice, ginger, coriander, onion powder). Continue to cook until it achieves your preferred texture.
