Comfort food! Today, our favourite food writer Chris Perrin offers a vegan version of the classic Reuben sandwich, along with a recipe for vegan Thousand Island dressing… If you’ve been following his tasty contributions here each month, you’ll know that Chris has a cook’s certification from the Kansas City Culinary Institute, writes for BIAO Magazine, food-blogs at Blog Well Done, and is working on his own vegan cookbook. Enjoy! ~ Jen
Lately, I have been on a sandwich kick which is a bit odd because before being veg, I took sandwiches for granted. They were everyday fare, something to grab on a busy day when I needed to shovel something quick. But now lunch meat is no longer a viable option, you know, because of the meat and all, and vegetarian sandwich slices are still a little ways off.
Sometimes, I just miss a good hearty sandwich piled high with fixings.
Fortunately, where there is a will, there is a way and even without meat there can still be sandwiches. All I need is a little ingenuity, a little planning, and two packages of good ol’ seitan.
This motivation to make this sandwich actually grew out a craving for sauerkraut which sounds as just as weird as it was. The only problem in making it is the lack of any sort of faux corned beef. The good news is that corning some seitan is an easy process, but it does take over night. Still that means if you get to corning now, you can be having tasty reubens tomorrow!