Making seitan has literally become one of my most favorite things to make. I'm not so sure why ??? It just fascinates me as it sits in the pot, multiplying in size. And, it is so malleable, you can honestly create anything with it.
So, I got the idea to make this recipe from Vegetarian Times. They had an article re: Chicago Diner's Radical Reuben. So, I somewhat based it off of that, making my own slight alterations though.
I enjoy making my seitan, because I find the process oddly enjoyable and entertaining. It's crazy to watch the fake meat just expand in the pot over an hour. If you want to make your own seitan loaf, follow these directions. Otherwise, buy seitan in the refrigerated section of your grocery store and thinly slice! Then, you find in the directions below how to make it taste like corned beef!
Tastiest Vegan Reuben
The addition of vegan swiss cheese is entirely up to you. I added some on Ryan's and left it off on my sandwich.
I can only really do a few varieties of vegan cheese, unfortunately swiss is not one of them.
Ingredients:
thinly sliced seitan
1 c pickle juice
1/4 c soy sauce
1/2 c beet juice (either store bought or juiced yourself)
1 tbsp onion powder
1 tbsp pickling spices
rye bread
1/2 yellow onion sliced
1 green pepper sliced
evoo
s + p
4 tbsp sauerkraut
vegan thousand island (veganaise, ketchup and diced pickles mixed)
Directions
In a medium pot, add in seitan, pickle juice, soy sauce, beet juice, onion powder and pickling spices. Bring to boil and cover and let simmer for about 1-2 hours. Or, juice cover, remove from heat and let sit overnight. Remove seitan from liquid and place in colander and allow to strain.
In meantime, heat evoo in saute pan and saute yellow onion and green pepper for about 5 minutes. Season to taste. Toast bread, spread on vegan thousand island on one piece of and stack seitan corned beef on the other piece of bread. Top with onions and peppers and spoon on sauerkraut.
Enjoy this delicious vegan comfort sammy!
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