Day five of Vegan Mofo and we are sharing the best sandwich ever.
Before I was vegan, I loved a good toasted Ruben sandwich. Layers of corned beef topped with sauerkraut, cheese, russian dressing and mustard, yum.
Obviously, I no longer have the corned beef, but, through the wonders of seitan, I can now make a very close replica of this iconic sandwich.
Bread of choice
- 1 Cup Vital Wheat Gluten
- 1 Tblspn dried onion flakes
- 1 Tblspn smoked paprika
- 1 Tblspn ground fennel
- 1 Tblspn ground caraway
- 1/2 Tblspn salt
- 1 tspn dry hot mustard powder
- 1/2 tspn ground cloves
- 1/2 tspn white pepper
- 1/2 cup vegetable broth
- 1/4 cup olive oil
- 1 Tblspn Maple syrup
- 1/2 Tblspn balsamic vinegar
- 1/3 cup olive oil
- juice of half a lemon
- 1/8 cup red wine vinegar
- 1/2 tspn garlic powder
- 1 tspn Dijon mustard
- 1 tpn grated onion
- 1 Tblspn hot chilli sauce
Prepare Corned Beefless:
Combine all dry ingredients in a large bowl.
In a separate bowl combine wet ingredients. Pour wet ingredients into dry. Mix together to form a dough. Knead for 2 -5 minutes to develop gluten strands.
Shape into a log and wrap in cheesecloth loosely, tying the ends.
Bring large pot of water to a boil (if you want to add additional flavour, add a cut onion, a few chopped garlic cloves and 2 or 3 tablespoons of soy sauce to the water). Place gluten log into the boiling water. Bring back to a slow simmer and allow to continue simmering (not boiling) for 1 1/2 hours. Remove pot from heat and allow to cool in simmering liquid.
When cool, remove from cheesecloth and place in Ziploc bag with 1/4 cup of simmering liquid. Place in the fridge and leave overnight. When ready to use, slice thinly.
Blend all but the olive oil together in a blender. Once totally combined, very slowly drizzle the olive oil in while continuing to blend on high.
Toast bread slices of choice, top with multiple slices of Corned Beefless, add a generous amount of sauerkraut. Top with vegan cheese, mustard and Russian dressing.