My first experience with a reuben sandwich was at Sugar Plum Vegan Cafe in Sacramento a couple of years ago and I immediately fell in love. I was so in love that one day I took the almost 2 hour drive (one way) from my home to Sacramento just to get the sandwich. I was addicted but knew that I could not continue to make long trips to Sacramento just for a sandwich.
It has been quite some time since I had the Sugar Plum vegan reuben sandwich which could be attributed to the fact that there’s hardly ever bread in the house anymore unless I bake some myself and that does not happen often. Well, I baked a loaf of gluten free vegan bread a few weeks ago and pulled the last half from the freezer last week. Since I had just whipped up a batch of Christine’s (No Meat Athlete) vegan bacon I knew that a reuben had to be made. After gathering the ingredients and a little magic in the kitchen, a vegan reuben sandwich was staring at me from my plate waiting to be devoured.
The Russian dressing had a nice kick that went well with the creamy almond cheese, tangy kimchi and smoky bean bacon. The flavors came together with great harmony. Now I just need to make another loaf of bread!
For some reason my pictures came out funky and I did not discover it until the sandwich was long gone. I guess I will have to just make another one so that I can update them (wink).
2 slices of bread
2 pieces of smoked bean and buckwheat strips (see below)
baked almond feta (or other vegan cheese)
kimchi (or sauerkraut)
Russian dressing (see below)
Heat a lightly oiled skillet and add the bread slices. Spread the baked almond feta on one slice and grill until the bread is nicely toasted.
Remove the slices and top the cheese less bread slice with the bean bacon, radishes, lettuce, dressing and the other slice of bread. Enjoy!
1/2 cup dried adzuki beans or other small red beans, soaked overnight
1/3 cup hulled wholegrain buckwheat, soaked overnight
1 teaspoon onion powder
1 teaspoon hickory liquid smoke
1 teaspoon smoked paprika
1 tablespoon low sodium tamari or coconut aminos
1/2 teaspoon sea salt
2 teaspoons tomato paste
1 teaspoon oil
1 date, seeded and diced
1/2 teaspoon dry mustard
2 teaspoon almond meal
Preheat oven to 400 degrees.
Rinse and strain the soaked beans and place them into a food processor. Add the remaining ingredients and pulse several times to combine. You may need to scrape down the sides and bottom of bowl. Continue to pulse until the mixture is uniform but not as pureed as hummus.
Line a 9×13 baking pan with parchment paper and coat with oil. Spoon the bacon mixture into the pan and spread with a spatula. Lightly oil another piece of parchment paper and press the paper on top of the mixture and flatten with your hands. Remove and discard the top piece of parchment paper and use a spatula to spread over and fill in any bare spots.
Bake for 10 minutes and remove from oven and let cool for 10 minutes. Once cooled, slice into 24 strips (Do this by making one lengthwise cut down the center, and then twelve cuts across the shorter side. Slices will be 1 inch x 4 inch). Remove the strips with a small spatula and store in the refrigerator or freezer until ready to eat.
When ready to eat, heat a oil in a frying pan on medium-high heat and fry the bacon slices for 2-3 minutes, flipping once.
1/4 cup vegenaise (or other vegan mayonnaise)
1/8 cup ketchup
1 teaspoon Worcestershire sauce
1 tablespoon onion, minced
1 1/2 teaspoon horseradish
1 1/2 teaspoon lemon juice
1/2 teaspoon chili pepper, diced
1/8 teaspoon paprika
Mix all ingredients.
*Disclaimer: You will find added salt in these recipes because I made them last week before my salt-free diet decision. I will update you when I make salt free versions of the recipes.