Pick-Your-Protein Easy Reuben Recipe
Reubens are by far my favorite sandwich – heck, they are one of my favorite foods in general. I’ve gone extra lengths in the past to make the perfect vegan Reuben at home, including making corned seitan and letting it marinate over night. The wait was worth it, but the labor that went into the process just isn’t practical for most weeknight cravings.
Last week I bought a big jar of sauerkraut and since the husband and I are both obsessed with it, we’ve been finding all kinds of ways to incorporate it into our meals – hence my sauerkraut salad. One of the most obvious things to make with sauerkraut, for me at least, is a Reuben. But what was I to do on a rushed weeknight with a full day of work, a softball game, and other errands to finish? Surely there wasn’t time to make a proper Reuben – or was there?
For me, the main flavors that make a Reuben are caraway seeds, fennel, sauerkraut, and Russian dressing. Ah, the light bulb went off – the secret’s in the dressing! All I had to do was combine the Reuben flavors into the dressing and I could turn practically any protein into a delectable sandwich – this epiphany may have changed my life.
For this dressing I used vegan sour cream instead of vegan mayo for a more accentuated tang, and for my particular sandwich I used thinly sliced tempeh, lightly fried in coconut oil – with no other preparation or seasoning.
The result was an instant-Reuben of sorts and I can imagine that I’ll be testing my little theory out on plenty of vegan protein in the near future!
- 1 cup Vegan Sour Cream
- ¼ cup Ketchup
- 2 Dill Pickles, diced
- 2 tsp Caraway Seeds
- 1 tsp Fennel Seeds
- ½ tsp Salt
- 1 tbsp Pickle Juice
- Mix all ingredients together in a small mixing bowl. Taste and season with more seeds or salt as suits your tastes. You can also add more ketchup if you like a sweeter dressing - do so 1 tbsp at a time. Store in airtight container in the fridge for up to 3 days.
What are your food obsessions? Do you like Reuben sandwiches?