Chicago Diner's Vegan Reuben Sandwich

cadryskitchen.com

Yalyal

subheading: For the Corned “Beef” Marinade:

1 cup pickle juice

¾ cup beet juice Juice from a jar of pickled beets works fine

1 ½ teaspoons garlic powder

1 ½ teaspoons onion powder

½ teaspoon caraway seed

½ teaspoon dried dill weed

¼ teaspoon fennel seed

dash dry ground mustard

Freshly ground black pepper to taste

1 pound seitan

subheading: For the Thousand Island Sauce:

¼ cup vegan mayonnaise Vegenaise

3 Tablespoons organic ketchup

2 Tablespoons finely chopped dill pickles

subheading: For the Reubens:

1 teaspoon vegetable oil

½ cup sliced yellow onion

¼ cup sliced red bell pepper

¼ cup sliced green bell pepper

1 ⅓ cups sauerkraut

8 slices marble rye bread

1 pound Seitan Corned “Beef” See marinade recipe above

1 cup shredded vegan mozzarella cheese Chicago Diner uses Daiya brand for this sandwich

Directions at cadryskitchen.com

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