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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