I remember the day I was introduced to the Reuben sandwich for the first time. The flavor was addictive. When I first became a vegan I thought I could never again enjoy this sandwich masterpiece. I was wrong. I guess that where there is a will there is a way because I refused to give up until I figured out the way to make it vegan. I was elated when I managed to do it, and now I am here to share the recipe with you. Eat up and enjoy!
I- Corned No-Beef (The recipe for this is linked on the navigation bar)
– sauerkraut, squeezed dry (After squeezing I lay it on a paper towel to soak up excess fluid)
– brown mustard
– vegan swiss cheese (not optional)
– light rye bread
– vegan butter
1. Take a slice of rye bread and slather some brown mustard on one side of the piece of bread and top the mustard side with corned beef. Top that with a fat amount of sauerkraut and vegan swiss cheese. Put mustard on one side of another piece of bread then top the layers with that piece of rye bread. Now slather that with vegan butter as well.
2. Cook for a few mins per side on a griddle using vegan butter for the skillet or griddle. grill until nicely browned and heated through.