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.
Enjoy,
Toasted Ruben
Bread of choice
Vegan Cheese
Saurkraut
Mustard
Corned Beefless
- 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
Russian Dressing
- 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.
Russian Dressing:
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.
To assemble,
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.
September 5, 2015 at 10:40 pm
:O Drool…that looks too good to be true!
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September 5, 2015 at 10:54 pm
Thanks Elle, unfortunately it is true…….so good I was eating and taking pics at the same time. 🙂
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September 5, 2015 at 10:55 pm
haha I can’t blame you!
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September 6, 2015 at 3:11 am
I’ve not heard of Ruben but your sandwich looks amazing. Thanks for sharing.
http://pinkiebag.com/
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September 6, 2015 at 2:19 pm
You are welcome, hope you have a chance to try it
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September 6, 2015 at 4:09 am
This looks gorgeous! I need to make that seitan.
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September 6, 2015 at 2:22 pm
Seitan is really easy and delicious. As long as you have no issues with gluten, it is a great alternative.
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September 6, 2015 at 12:24 pm
Wow, your sandwich looks so amazing! 😀
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September 6, 2015 at 2:31 pm
Thanks Julie, it was. Didnt last long till I ate it all up 🙂
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September 6, 2015 at 1:47 pm
this looks amazing.. wish I could reach in and grab it! haha
just started following you, I have a vegan recipe/lifestyle & Cruelty-free beauty Blog as well, http://www.veganneeds.com
so glad I found your blog & Happy to connect with you 🙂
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September 6, 2015 at 2:27 pm
Thank you, I will head over to your blog and check it out. Great to connect with you too……might even qualify for “make a new vegan friend” post 🙂
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September 6, 2015 at 2:28 pm
haha! I hope I qualify 😉 Come on over, always love making new friends 😀
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September 8, 2015 at 6:13 am
Oo interesting 🙂 That looks like one to try out some time 🙂 I never tried sauerkraut before.
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September 9, 2015 at 8:10 pm
Hi Miranda, sauerkraut is a unique tasting food. If you like pickles, you will probably like it. It is also wonderful on hot dogs. I finally tried making “carrot dogs” a few days ago and the sauerkraut was perfect on them.
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September 10, 2015 at 1:04 am
What a great idea 😀 Sounds delicious!
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