ok, i admit it. i love a little kenny rogers now and then. sorry, when you're from the midwest, you grow up with 70's country playing everywhere you go. so, in honor of kenny, country music, and the midwest, i whipped up some reubens. these are so easy to put together. i usually make my own seitan, but didn't have time. i opted instead to throw some pre-made seitan in to a bag with beets and caraway and let it soak in the juices and spices.
the vegan thousand island dressing i make ain't the kind of crap we grew up with. this is some serious flavor. oh, and the color is pretty eye-popping, too!
reubens with steamed dill carrots
1 package "chicken" style seitan
1 jar of beets
1 tsp caraway seeds
4 carrots
1 jar sauerkraut
1/2 yellow onion
2 cups vegenaise
1/2 cup ketchup
2 tbsp beets - minced
2 tbsp pickled relish - or chopped pickles
1 loaf of rye or marbled rye bread
earth balance
olive oil
salt and pepper to taste
in a large container put your seitan slices, caraway seeds and beet juice (approximately 1 cup) and let sit for 1/2 hour. add some salt and pepper to taste.
in a medium bowl mix together the following:
vegenaise
ketchup
beets
pickled relish
salt and pepper to taste
put into the fridge to keep cool until ready to use.
for the carrots, slice each into matchstick style (or whatever you prefer). throw into a small pot with 1 inch of water. cover with some parchment paper and let steam for approixmately 8-10 minutes on a low to medium heat. remove, toss with 1 tsp earth balance and 2 tbsp fresh chopped dill. add a little salt and pepper to taste.
in a large skillet, heat 2 tbsp oil. add your onions and seitan/beet juice mixture, and cook until slightly browned on each side. it is now time to build your sandwich.
slice your bread into 1 in. thick slices. spread a little earth balance on one side and then begin to layer as follows:
bread
dressing
seitan/onions
sauerkraut
more dressing
bread
throw this onto a heated skillet and brown each side until the sides are dripping with dressing.
serve with the carrots and a cold beer.
enjoy!
1 jar of beets
1 tsp caraway seeds
4 carrots
1 jar sauerkraut
1/2 yellow onion
2 cups vegenaise
1/2 cup ketchup
2 tbsp beets - minced
2 tbsp pickled relish - or chopped pickles
1 loaf of rye or marbled rye bread
earth balance
olive oil
salt and pepper to taste
in a large container put your seitan slices, caraway seeds and beet juice (approximately 1 cup) and let sit for 1/2 hour. add some salt and pepper to taste.
in a medium bowl mix together the following:
vegenaise
ketchup
beets
pickled relish
salt and pepper to taste
put into the fridge to keep cool until ready to use.
for the carrots, slice each into matchstick style (or whatever you prefer). throw into a small pot with 1 inch of water. cover with some parchment paper and let steam for approixmately 8-10 minutes on a low to medium heat. remove, toss with 1 tsp earth balance and 2 tbsp fresh chopped dill. add a little salt and pepper to taste.
in a large skillet, heat 2 tbsp oil. add your onions and seitan/beet juice mixture, and cook until slightly browned on each side. it is now time to build your sandwich.
slice your bread into 1 in. thick slices. spread a little earth balance on one side and then begin to layer as follows:
bread
dressing
seitan/onions
sauerkraut
more dressing
bread
throw this onto a heated skillet and brown each side until the sides are dripping with dressing.
serve with the carrots and a cold beer.
enjoy!
This vegan reuben sounds awesome! I must try it! My fav thing to do in two months is watch my favorite baseball team, NY Yankees, on tv and have an awesome vegan sandwich with a vegan beer on the side. Who says baseball and vegan does not go hand-in-hand! :)
Posted by: Donna | January 30, 2010 at 03:08 PM