Reuben Sandwich
- Not too tricky
- 0:40 m
- 20 ingredients
There’s mighty sandwiches, and then there’s the mightier reuben, but have you met its vegan sister? We’ve pulled off a gorgeously pink fake pastrami for our vegan reuben with beetroot juice and a few spices. Served with a russian style dressing, sauerkraut, mustard, pickles and plant-based cheese for the ultimate bank holiday sandwich!
Serves: 2
Ingredients
For the Pastrami
- 1 tbsp olive oil
- 250g extra firm tofu
For the Marinade
- 150ml beetroot juice or the juice from a pack of cooked beetroot
- 1 tsp garlic powder
- 1 tsp mustard powder
- 1 tsp smoked paprika
- 1 tsp ground coriander
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp soy sauce
- 1 tbsp brown rice miso paste
- 1 tbsp apple cider vinegar
- 1 drop liquid smoke
For the Thousand Island Dressing
- 75g plant-based mayonnaise
- 2 tbsp ketchup
- 1 tbsp Sriracha
- ½ tsp Worcestershire sauce
For the Sandwich
- 4 slices of sourdough bread
- 4 tbsp - sauerkraut
- 50g pickles - dill
- 4 plant-based cheese slices
- 2 tbsp Dijon mustard
Before you start
Frying pan | Vegetable peeler
Step 1
Marinate the pastrami
- Whisk all the marinade ingredients together in a small bowl
- Dry the tofu with kitchen paper to remove as much water as you can
- Use a vegetable peeler to peel thin strips of tofu or slice with a knife. Thinner slices will absorb the marinade better
- Lay the tofu slices in a rectangular container
- Pour the marinade over the tofu slices and leave to marinate for at least 30 minutes
Ingredients
- 250g extra firm tofu
- 150ml beetroot juice or the juice from a pack of cooked beetroot
- 1 tsp garlic powder
- 1 tsp mustard powder
- 1 tsp smoked paprika
- 1 tsp ground coriander
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp soy sauce
- 1 tbsp brown rice miso paste
- 1 tbsp apple cider vinegar
- 1 drop liquid smoke
Step 2
Cook the pastrami
- Heat a large frying pan over a medium heat with the olive oil
- Carefully lift out the tofu slices shaking off the marinade and lay in the pan
- Fry for 2 minutes until golden, then flip and cook the otherside. Transfer to a plate and repeat with the remaining slices
Ingredients
- 1 tbsp olive oil
Step 3
Make the thousand island dressing
- Mix the vegan mayo, ketchup, sriracha, worcestershire sauce in a small bowl
Ingredients
- 75g plant-based mayonnaise
- 2 tbsp ketchup
- 1 tbsp Sriracha
- ½ tsp Worcestershire sauce
Step 4
Assemble the reuben
- Spread the dressing on of the sourdough slices and the mustard on the other
- Top with the pastrami, cheese slices, dill pickles and sauerkraut
- Sandwich the bread together, slice and enjoy
Ingredients
- 4 slices of sourdough bread
- 4 tbsp - sauerkraut
- 50g pickles - dill
- 4 plant-based cheese slices
- 2 tbsp Dijon mustard