Vegetarian reuben? Please?!?!?

[jboyd]

I quit eating meat many years ago, but I still get an insatiable craving for a reuben (meatless of course)! I've tried making the reuben with everything except the corned beef, but it's like eating lemon meringue pie without the lemon part. My husband was in Cincinnati recently and saw a "vegetarian reuben" on a menu, so I know it's out there. Does anyone know of a recipe and if so, PLEASE post it!!!! Thank you!

[kwormann]

I LOVE Reubens too! ALthough I eat occasional meat, I would love a veggie reuben. WHat about soy lunch meat???

Kim

OK, you got my juices flowing. Here is a link to several recipes http://www.cookinglight.com/bbs/smile.gif
http://www.vegweb.com/cgi/AT-recipessearch.cgi


[This message has been edited by kwormann (edited 04-16-2001).]

[kima]

Here is a quick and easy reuben sandwich recipe from The Good Cook Book by Yves.



1pkg Yves Veggie Canadian Bacon
3 Tbsp. Dijon Mustard
6 slices Rye Bread
6 slices Swiss Cheese
3/4c. sauerkraut

Stem, saute or microwave the bacon until heated through.
Spread the mustard on bread slicesand use 3 slices as bottoms for the sandwiches.
Divide the bacon amongst the 3 sandwiches. Quickly place cheese oon the hot bacon so cheese melts slightly. If desired. place under broiler for 30 seconds to melt the cheese completely.
Divide the sauerkraut equally between the sandwiches and top with remaining slices of bread.

Somewhere I have a great recipe using tempeh but I can't find it! I would appreciate a recipe using it if anyone has one. Thanks http://www.cookinglight.com/bbs/smile.gif

[kwormann]

Here is one.
Tempeh Reuben

Ingredients:

8oz package tempeh
14 1/2 oz can sauerkraut
8 slices rye bread
4 slices swiss cheese substitute (I prefer almond cheese, it melts
the best , but soy or rice cheese works)
Egg-free 1000 Island dressing
oil for frying tempeh
Directions:

Slice tempeh into thin strips and place into frying pan slightly coated with oil. Cook until browned and remove from heat. Place 2 slices of rye bread in pan. Place 1 slice cheese substitute on one slice and dressing and sauerkraut on other slice. Allow bread to toast and cheese to melt. When cheese has melted, place strips of tempeh on the bread with sauerkraut and dressing and cover with the melted cheese bread. Continue process with remaining slices of bread and serve http://www.cookinglight.com/bbs/smile.gif

Serves: 4

Preparation time: 15 min


When I went back to the link I posted, it wouldnt come up as is...so, type in www.vegweb.com (http://www.vegweb.com) and type reuben in the search http://www.cookinglight.com/bbs/biggrin.gif

Kim

[JHolcomb]

Restaurant reubens have always made me sick (too greasy on my already suuuuper sensitive stomach), but I love them, so sometimes I make them at home. When I didn't eat meat, I would sautee mushrooms in place of the corned beef, and use the rest of the reuben ingredients. Which, at the time, was better than the corned beef or the funky tasting (to me) meat substitutes. I've also heard of people using tempeh, but I don't have a recipe either.
Oh, I'm probably one of the only people that likes my reuben with brown mustard instead of the mayo based dressing. There's a restaurant here that serves them that way. Much less greasy.

[This message has been edited by JHolcomb (edited 04-16-2001).]

[lorilei]

Following are a couple of recipes that I've picked up over the years. The dressing recipe is excellent (not only for reubens, but for salads)... When I don't feel like playing with a recipe, I make a "veggie reuben" with Swiss cheese, Russian dressing, fresh sauerkraut, sauteéd onion, green peppers, mushrooms, and tomatoes on marble rye bread.

Russian Dressing With Sun-Dried Tomatoes

This thick dressing doubles beautifully as a spread over broiled tempeh and sauerkraut for a vegetarian Reuben sandwich. Add more soaking liquid if you prefer a thinner dressing.

Yields: 1 cup
6 sun-dried tomato halves (not oil-packed)
1/4 cup boiling water
5 ounces lite silken tofu
2 teaspoons prepared plain horseradish
1 tablespoon catsup
1 teaspoon minced shallot or onion sauce
1/2 teaspoon Worcestershire sauce
Salt and pepper to taste

In a small bowl, cover sun-dried tomatoes with boiling water and let sit until tomatoes have softened, 15-20 minutes. Remove tomatoes and chop coarsely; reserve soaking liquid.

In a blender, combine tomatoes with remaining ingredients. Blend until smooth, stopping to scrape down sides two or three times. Add soaking liquid, as needed, to achieve desired consistency.

Nutrition information: per tablespoon: 8 calories (13% from fat), 1g protein, 0.1g fat, 1g carb, 22mg sodium, 0mg chol, 0.3g fiber

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Vegan Reuben

2 slices Fakin Bacon - marinated Tempeh Strips - Lightlife brand if possible
1 Tbls olive oil
2 slices whole grain Rye Bread
sauerkraut
1000 island dressing or mustard
1 slice vegan swiss cheese

Heat the olive oil in a frying pan and fry the fakin bacon. Remove the bacon and place the 1st slice of bread right on the olive oil used for the F.B.(turn heat on stove down to med. low) Begin the sandwich by placing the slice of cheese and the sauerkraut - leave until bread begins to turn slightly brown. Next top with the 2 slices of F. Bacon - I cut each slice in 1/2 so to fit on the bread. Last top with 1000 island dressing - or the mustard. Place the last piece of bread on top - flip and brown that side. Serve hot!
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[emilycat]

Yum, lorilei; those look great! Thanks http://www.cookinglight.com/bbs/smile.gif