Seitan Reuben Sandwich Recipes

VEGAN CORNED BEEF REUBEN SANDWICH WITH RUSSIAN DRESSING

Steps:

• In a small bowl, whisk the 1/4 cup vegan mayonnaise, 2 tsp ketchup, 2 tsp horseradish sauce, 1/2 tsp vegan Worcestershire sauce, and salt and pepper to taste until well combined. Taste and add more of any one ingredient to suit your taste.
• Butter the bottom piece of both slices of bread and cover one (butter side down) with as much corned beef as you like. Put the slice of cheese over the corned beef, then the sauerkraut (as much as you like) on top of the cheese, and finally, dress the top piece of bread with as much Russian dressing as you like and put it on top of the sandwich (butter side up).
• Heat a skillet on medium heat and carefully set the sandwich in the pan and cover with a lid. Cook for approximately 2 minutes, or until the buttered bread is nicely browned. Remove the lid and carefully flip the sandwiches and cover and cook for another 2 minutes, or until the cheese is melty (See Note) and the bread is nicely browned. Add more butter to the pan if necessary.

VEGAN REUBEN SANDWICHES

Steps:

• To make vegan thousand island dressing, mix 1/2 c ketchup with 1/2 c vegan mayonnaise and 1 tbsp sweet pickle relish and chill.
• Heat 1 tbsp of the oil in a large pan. Add garlic and a few pepper corns to the oil. Sauté for a minute or two, then lay slices of the seitan on top. Cook on each side for 3-5 minutes, or until brown. Keep warm in the oven.
• Once the seitan is cooked, add the other tbsp of oil to the pan along with the rest of the pepper corns and sauerkraut. Sauté until the kraut is softened and fragrant. Turn the heat off.
• In another large pan, melt 1/2 tbsp of margarine over medium-low heat. Add two slices of rye bread to the pan. On each slice, lay down a couple pieces of seitan, pile on some sauerkraut, pour on some thousand island, and top with the soy cheese.
• Butter another piece of rye bread and lay it on top, buttered side up. When the bottom bread is toasted, carefully flip the sandwiches over and toast the other side. Keep warm in the oven while you make the other 2 batches.

VEGAN PASTRAMI

Steps:

• Obviously the first step is to make, steam, and bake your pastrami in the vegan corned beef recipe (or marinate a replacement, if doing that (see above)). Make sure your pastrami has rested and been sliced thinly. While it's resting you can bring the simmering liquid to... well, a simmer.
• Add all ingredients for the simmering liquid into a large pot (enough room to fit all your sliced pastrami, and a bit of breathing room for them so they can soak in that delicious liquid) and whisk together until the spices, mustard, and bouillon paste or cubes have dissolved.
• Once the liquid is hot and simmering, carefully add the seitan pastrami slices one at a time, so they each have a chance to soak up the liquid. Let it simmer, stirring occasionally, for about 10-15 minutes, or until the pastrami is completely reheated. Test a piece, it should be delicious and melt-in-your-mouth tender. Feel free to simmer a bit longer if desired, but don't exceed 25-30 minutes.
• Serve that vegan pastrami up on an amazing vegan reuben (details below) or with anything you like. It would be especially amazing as a double down sandwich with two latkes.
• If making a reuben, use toasted rye bread, vegan provolone or swiss cheese, sauerkraut, this vegan pastrami, and vegan Russian dressing. Serve with a big pickle spear and some salt and vinegar chips.
• Store leftover pastrami WITH some of that simmering liquid (enough to cover), to keep it moist and delicious.

TEMPEH REUBEN

Steps:

• For the Russian dressing: Combine the ketchup, mayo, horseradish, relish, Worcestershire, paprika and black pepper in a bowl and mix until well combined.
• For the Reuben: Slice each piece of tempeh crosswise into two smaller pieces, then slice horizontally into each slice to create two thinner pieces.
• Heat an iron griddle or skillet over medium-high heat. Drizzle with olive oil (I like to take a paper towel in tongs and rub it over the griddle to evenly distribute the oil). Cook the tempeh until golden brown, 2 minutes per side.
• Butter one side of each piece of bread, then turn over. Spread four of the slices with some Russian dressing, then top those with 1 slice of cheese each. Top with a piece of tempeh, some grated carrot and some sauerkraut, then top with another slice of cheese each. Top with the remaining slices of bread.
• Heat the iron griddle or skillet over medium heat. Cook the sandwiches about 2 minutes per side. (I like to use a metal mixing bowl to dome the sandwiches so the cheese melts.)