Vegan Reuben

Ingredience

Vegan Roast Beef

16 oz Super Firm Tofu

1 1/4 cup Vital Wheat Gluten (I recommend weighing it – 150g)

2 Tbsp Soy Sauce

1 Tbsp Beefless Broth Concentrate (or Veggie Broth Concentrate)

1 Tbsp Vegan Worcestershire

1 tsp Liquid Smoke

1 Tbsp Balsamic Vinegar

1 Tbsp Blackstrap Molasses

1 Tbsp Tomato Paste

2 Tbsp Mushroom Seasoning (or 2 tsp Miso Paste)

3 Tbsp Nutritional Yeast

1 tsp Smoked Paprika

1 tsp Garlic Powder

1 tsp Onion Powder

1 tsp Dried Oregano

1 tsp Baking Powder

1 tsp Red Yeast Rice Powder (or Red Food Coloring)

Water (if needed)

Spice Blend

1 Tbsp Mustard Seeds

1 Tbsp Black Peppercorns

1 Tbsp Coriander Seeds

5 Cloves

3 Bay Leaves

1 tsp Ground Cinnamon

1 tsp Ground Ginger

1/2 tsp Ground Allspice

1/2 tsp Ground Cardamom

1 tsp Red Pepper Flakes

Russian Dressing

2/3 cup Vegan Mayo

1/4 cup Ketchup

2 Tbsp Dill Relish

2 Tbsp Prepared Horseradish

1/2 tsp Onion Powder

2 tsp Vegan Worcestershire

Sandwich

Rye Bread

Vegan Butter

Vegan Cheese

Sauerkraut

Pokyny

Russian Dressing

Simply combine all the ingredients in a bowl. Store in an airtight container in the fridge.

Seitan Corned Beef

I highly suggest using Super Firm Tofu (the kind that's vacuum packed and doesn't need pressing). You can use Extra Firm, but you'll need to press out as much water as possible. You may need to adjust the amount of vital wheat gluten as well.

In a food processor, blend up the super firm tofu along with everything else EXCEPT the vital wheat gluten. Blend for a couple minutes until the texture is similar to hummus.

Add in the vital wheat gluten and blend and knead for 3 – 5 minutes or until the seitan is stretchy and firm. If it tears very easily it needs to be kneaded longer. Pull it out and check it every now and again until you get the desired texture.

I have made this many times with Super Firm Tofu and weighing out exactly 150g of Vital Wheat Gluten and it always works perfectly. If you are using another kind of tofu it may be more wet and will need more vital wheat gluten.

If that is the case, add a tablespoon or so of vital wheat gluten and blend, and repeat until the seitan is dry enough to knead into a firm and stretchy consistency.

On the flipside, if it's too dry, add a splash of water until it becomes wet enough to knead into a stretchy consistency.

Form your Seitan into a ball, then let it rest for 20 – 30 minutes. If using an oven, preheat to 350 F.

If making a homemade spice blend, add the mustard seeds, coriander seeds, black peppercorns, and cloves to a preheated pan over medium heat. Toast for 2 – 3 minutes.

Break up the bay leaves into smaller bits, and add them along with the toasted spices to a spice grinder or mortar and pestle. Blend until coarsely ground. Add the remaining spices and blend to combine, making sure you don't grind it into a fine powder. Try to keep it coarsely ground.

Lighty coat the seitan loaf in some cooking oil, spread it around and then coat it with the spice blend. Making sure to coat it thoroughly.

Wrap the seitan in some Heavy Duty foil tightly. I recommend using two layers of foil. Alternatively, pack it into a Ham Press.

Place on a baking sheet, then bake for 1 hour or until the seitan is around 180 – 200 F internally (using a thermometer). If baking in tin foil, flip it halfway through.

You can also pressure cook it on high, in an Instant Pot for 1 hour. Add a cup of water to the Instant Pot and place the wrapped (or pressed) seitan on a steamer basket. Let it natural release for 15 minutes.

Let the Seitan cool to room temp, then rest in the fridge for 8 hours or OVERNIGHT. This is very important for the final texture to firm up. It will be too soft right out of the oven or instant pot.

Slice up your Vegan Corned Beef with a deli slicer if you got one, a sharp knife or mandolin works too!

Reuben

Prep the sauerkraut by draining it and squeezing out as much liquid as you can. I do this over a fine mesh strainer lined bowl. This will help the sandwich from getting soggy.

Spread some vegan butter on 2 slices of rye bread. Add as many slices of the vegan corned beef as you'd like per sandwich to a skillet or griddle over medium heat and grill for about 1 – 2 minutes, just to heat through.

Scooch the vegan corned beef to the side, add a slice of buttered rye bread butter side down. Spread as much Russian Dressing as you'd like, then pile on the vegan corned beef. Add a slice of vegan cheese, a handful of the sauerkraut, spread more dressing on the other slice of bread, and then place it on top (buttered side up).

Grill the sandwich for 3 – 4 minutes or until golden brown. Flip and grill for another 3 – 4 minutes. Remove from heat, slice in half and enjoy!