Vegetarian Reubens With Veggie Pastrami Slaw Recipes

VEGETARIAN REUBEN SANDWICH

Steps:

• For the sauerkraut: Heat the olive oil in a medium saucepan over medium heat. Add the onion and garlic and cook until golden brown, about 15 minutes. Add the sauerkraut, apple, and allspice, season with salt and a generous grinding of pepper. Cook until sauerkraut is tender, lightly browned and all the liquid has evaporated, about 15 minutes more.
• For the Russian dressing: Mix all the dressing ingredients together, cover and refrigerate until ready to use.
• For the Sandwich: Preheat broiler to low.
• If using the tempeh: Heat the vegetable oil in a large skillet over medium-high heat, and cook the tempeh, in batches as needed, until crispy golden brown, about 3 minutes. Transfer to paper towels.
• Spread some butter on 1 side of each slice of bread. Place 4 pieces, buttered side down, on a foil-lined baking sheet. Spread some of the Russian dressing on the sides facing up. Evenly lay the pickles, tempeh if using, sauerkraut, and then cheese on top. Place the open faced sandwiched under the broiler and cook until the cheese melts, about 2 minutes. Remove the baking sheet from the broiler. Spread the rest of the dressing on the uncovered side of the 4 remaining bread slices, place on top melted cheese, buttered side up to finish the sandwiches. Return to the broiler and toast sandwich, turning once so both sides get nice and golden brown, about 2 minutes total, serve hot.

VEGETARIAN REUBENS WITH VEGGIE "PASTRAMI" SLAW

Steps:

• Make the slaw: Combine all the ingredients in a large bowl. Mix well until evenly combined, then let sit for at least 10 minutes. (The slaw can be made up to 3 days in advance and kept in an air-tight container in the refrigerator; stir well before using).
• Make the dressing: Whisk together all the ingredients in a small bowl. Set aside until ready to assemble the sandwiches. (The dressing can be made in advance and will keep covered in the fridge for up to 1 week.)
• Assemble the sandwiches: Heat 1 tablespoon of the olive oil or butter in a heavy-bottomed skillet or a griddle over medium heat. Add a heaping cup of the slaw and the sauerkraut to the skillet and cook, stirring occasionally, just until heated through, 1 to 2 minutes. (You will extra slaw left over.)
• Meanwhile, spread the dressing on the bread, reserving some for dipping. Once the slaw and sauerkraut are hot, divide between the bottom slices of bread. Top each with 4 overlapping slices of Swiss then close the sandwiches.
• Use a paper towel to wipe the skillet clean, then add another tablespoon of butter or olive oil to the skillet and heat over medium heat until the butter melts or the oil is hot. Working with 1 at a time, place a sandwich in the center. Top with a pan lid or smaller heavy skillet to press the sandwich down. Reduce the heat to low and let cook 2 minutes then flip and cook the other side until both sides of the bread are toasted and the cheese has melted. Repeat with the second sandwich.
• Cut the sandwiches in half and serve hot with additional dressing on the side, for dipping. Serve with a pickle spear and potato chips or your favorite side.

VEGETARIAN REUBEN SANDWICHES

Steps:

• Spray 12-inch skillet with cooking spray; heat over medium-high heat. Add onion; cook 3 to 5 minutes, stirring frequently, until softened. Remove onion from skillet.
• Spread 4 bread slices with dressing. Top each slice with one-fourth of the onion, 2 strips bell pepper, 2 tablespoons sauerkraut and 1 cheese slice. Top with remaining bread slices.
• Heat same skillet over medium-low heat. Spray outsides of sandwiches with cooking spray; place sandwiches in skillet. Cook 4 to 5 minutes, turning after 2 minutes, until cheese is melted and bread is toasted.

VEGETARIAN BEET PASTRAMI REUBEN

Steps:

• Prepare the pastrami beets: Combine all the spices in a medium bowl. Mix well. Peel the beets and place them each on their own tinfoil square (enough to fully cover them). Drizzle oil over each beat and then dip into the spices, rolling around to cover. Wrap up in the tinfoil and place in the fridge to marinate for at least 1 hour (can be overnight). Place beets on a baking sheet in a 350 degree oven and bake for about 1 and 1/2 hours until beets are tender enough to slice. Slice beets thinly, best done with a mandolin. Set aside what you will use for your sandwich and save the rest for another time. These beets are great on their own or in a salad with goat cheese. Prepare the Vegetarian Reuben: Lay one slice of rye bread on the counter. Spread half the Russian dressing on top. Slowly layer the thin slices of beet pastrami over top of the bread. Then spread the sauerkraut and sprinkle the cheese, you can use slices if you find one that is cut thin. Spread the other slice of bread with the rest of the Russian dressing and place over the sandwich. Heat a frying pan or skillet over medium high heat. When hot add half the butter and then the sandwich. Cook until browned and then add the other half of butter and flip the sandwich. Bring temperature down to low and cook the other side until browned and the cheese is sufficiently melted. Cut in half and enjoy!! The pastrami beets are adapted from The Chubby Vegetarian.

VEGETARIAN REUBENS

Steps:

• In a large mixing bowl, stir together the cheese and sauerkraut. Add enough dressing to coat, and mix thoroughly.
• Butter each slice of bread on one side. Spread a thick layer of the cheese mixture onto unbuttered side of half of the bread slices. Top with sliced tomato and another slice of bread.
• Heat a large skillet to medium-high heat. Fry sandwiches on both sides until the outside is toasted and the cheese is melted.

VEGETARIAN REUBENS

Steps:

• In a large skillet, saute mushrooms in 1 tablespoon oil until lightly browned; remove with a slotted spoon and set aside. In the same skillet, saute spinach in remaining oil until wilted. Remove from the heat., Spread bread slices with salad dressing and top with a cheese slice. Layer 4 slices with mushrooms, spinach and sauerkraut. Top with remaining bread. Butter outsides of sandwiches., In a small skillet over medium heat, toast sandwiches for 2-3 minutes on each side or until cheese is melted.