Veggie Rueben

I’ve made this sandwich a couple of times and I’m always changing it. I’m really happy with how it came out this time so I decided to share it! This sandwich can be made vegan but I did use a couple of dairy products this time.

Rueben

Bread:

  • Rye bread or any bread you like, toasted

Sauerkraut: 

  • I bought mine but hopefully someday I will make my own!

Cheese:

  • Swiss cheese or any kind you prefer.

Thousand Island Dressing:

  • 1/2 cup plain greek yogurt
  • 2 tbsp Sriracha
  • 1 tbsp apple cider vinegar
  • 1 tbsp relish or olives
  • salt and pepper to taste

Instructions:

  1. Place all ingredients in a bowl and stir until smooth. I like to make it a couple hours before I’m going to eat it so the flavor is more developed.

Seitan:

  • 2 cups vital wheat gluten
  • 1 cup canellini beans
  • 2 cups vegetable broth or water
  • 2 tbsp liquid aminos
  • 2 tbsp nutritional yeast
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp dried thyme
  • 1/2 tsp dried oregano
  • salt and pepper

Instructions:

  1. Preheat an oven to 400 degrees fahrenheit.
  2. Place all the ingredients except the vital wheat gluten in a blender and blend until smooth.
  3. Place the vital wheat gluten in a big mixing bowl.
  4. Pour in the blended mixture and fully incorporate.
  5. Knead the mixture into a loaf shape.
  6. Wrap the loaf in foil and bake for 40 minutes.
  7. Let it cool before slicing.

Sandwich Assembly:

  1. Place a slice of cheese on one of the pieces of bread and melt it.
  2. On the other slice of bread smear a good amount of the thousand island dressing. Top with a good amount if the sauerkraut.
  3. Heat up a pan and sear two slices of the seitan. Melt a slice of cheese on the seitan.
  4. Put the sandwich together and enjoy!