Thursday, March 1, 2012

California Reuben Sandwich

The California Reuben sandwich is similar to a traditional Reuben, but instead it usually uses turkey meat and coleslaw rather than corned beef and sauerkraut.

California Reuben Sandwich

* Prep Time: 10-15 minutes
* Cook Time: 1 1/2 hours
* Ingredients (for vegan turkey meat):
  • 2 cups vital wheat gluten
  • 1/2 cup nutritional yeast flakes
  • 1 cup vegetarian "chicken" broth*
  • 1/2 (14 oz.) firm tofu package
  • 1/4 cup soy sauce
  • 2 tbsp olive oil
  • 2 tbsp agave nectar*
  • 2 tsp onion powder
  • 2 tsp poultry seasoning
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/4 tsp tumeric
  • 1/4 tsp mesquite liquid smoke*
* Ingredients (for sandwich):
  • 2 cups pre-made coleslaw bag (cabbage, carrots, etc.)
  • 1/2 cup vegan mayonnaise*
  • 1 tbsp vegan sour cream*
  • 1 tbsp sugar*
  • 1 tbsp white vinegar
  • 1/2 tbsp dried mustard
  • 1 tsp celery salt
  • pepper, to taste
  • Russian dressing, to taste
  • 1 tbsp olive oil 
  • several slices vegan turkey meat, per sandwich
  • several slices vegan muenster cheese, per sandwich*
  • several slices sourdough bread
* Recipe (for vegan turkey meat):
  1. In a large bowl, add the vital wheat gluten.
  2. In a food processor, add all the wet ingredients and nutritional yeast including the tofu and spices.
  3. Pour the wet ingredients into the bowl with the wheat gluten. Mix well with a spoon then kneed with hands. 
  4. Roll into a log that is 2.5 - 3 in. wide. Loosely roll foil around the seitan log and twist both ends like a tootsie roll.
  5. Place in a pot with several inches of water. Have something holding it from the bottom so it is not touching the water (ex: a deep cookie cutter).
  6. Steam for 1 hour.
  7. When done steaming, take out of pot, allow to cool. When cool, slice thinly like deli meat.
* Recipe (for sandwich):
  1. To make coleslaw, combine the coleslaw veggie bag, mayonnaise, sour cream, sugar, white vinegar, dried mustard, celery salt, and pepper. Set aside.
  2. Toast one side of the bread in skillet and then flip. Add the cheese and cover with lid to melt.
  3. Slice vegan turkey and fry slightly in olive oil.
  4. To build, spread the Russian dressing on one slice of toasted bread and top with coleslaw. Add fried turkey slices and the other piece of toasted bread with cheese. Cut in half. Serve with fries or chips.
* Note: For vegetarian "chicken" broth, I used Frontier brand I got at my local health food store in bulk. Agave nectar is a honey replacement. You can find it in the organic section of your grocery store usually or with the honey. Liquid smoke gives a "meaty" smoky flavor to foods. I use it often in southern greens recipes to replace a bacon feel. For vegan mayonnaise I used Earth Balance with olive oil. The sour cream brand I used was Tofutti. Make sure your sugar is vegan! Chicago has a great cashew cheese company called Ste Martaen that has a muenster cheese. If you can't find it, use some other kind of white cheese whether it be Daiya or Follow Your Heart.

1 comment:

Miss Emily said...

That looks amazing!! I want it for lunch today!!

 
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