Tuesday, July 30, 2013

vegan reuben

I have never had a Reuben. The sandwich is on a long list of things that I have never had the "real" (non-veg) version of, like Pad Thai, southwest scrambled eggs, and croque-monsieur (feast your eyes on the evidence below). Growing up in Texas afforded me a library of varied, delicious, and complex salsas, but I didn't eat Thai food until I was 25. Of course, my ignorance doesn't stop me from trying! Even though I have no idea of what these things should taste like, full speed ahead.

culinary advenchas

In an unrelated quest to make vegan Ceaser, I came across this recipe for Reubens on Post Punk Vegan. According to Isa, vegan Reubens all the rage- news to me! While I loved her Vegan Cesar, the buffalo salad did me wrong, so this is PPK redemption time. But, when I came across low-carby pumpernickel wraps in Wegman's I decided to have my first reuben! I suppose that I could technically call these wraps a "Rachel," (har har) because of the tempeh, but let's not get ahead of ourselves. Veganized and in a wrap? I think we've deviated from the classic enough to keep it simple and call it a mock Reuben. 

I was surprised at how easy and quick these wraps were. I made mini wraps for dinner to make sure they tasted good, and then packed them for lunch.


1 What a motley crew of ingredients

2 Veganiase, chiil sauce, nooch, and chives 

3 Sauerkraut 

3 Marinated tempeh
4 Wrap it up
5  Treat yo self

100 Island dressing (not even going to try to pretend it's 1000)
2 Tbsp Veganaise 
1 Tbsp Chives
1 Tbsp Mustard
1 splash ACV 
Pinch nutritional yeast
1 Tsp garlic chili paste

Eden's Sauerkraut

Marinated Tempeh  quickly sauteed 

Pumpernickel or sourdough wrap

Reuben, assemble!

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