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Vegan Reuben

Thee Burger Dude
4.34 from 3 votes
Print Recipe Pin Recipe
Course Sandwiches
Cuisine American

Equipment

Ingredients
 
 

Vegan Roast Beef

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

Sandwich

Instructions
 

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.
    Refer to the photos in the blog for more info if you are new to making seitan!
  • 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.
    Place on a baking sheet, then bake for 1 hour or until the seitan is around 180 - 200 F internally (using a thermometer), flipping it halfway through.
    For more Cooking Options, check the NOTES section!
  • 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!

Notes

COOKING OPTIONS
There's a few ways to cook this seitan recipe!
  1. You can 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 seitan on a steamer basket. Let it natural release for 15 minutes.
  2. You can also use a Ham Press (my favorite way as there's no foil involved and it gives a uniform shape and great texture) If the Ham Press is oven safe, you can bake it at 350 F / 176 C for 1 hour or until the internal temp is 180 - 200 F.
  3. If the Ham Press isn't oven safe, you can pressure cook it in the Instant Pot (using the same instructions in Option 1), or you can boil it on the stove top (I would follow the brands instructions) and just make sure the internal temp is 180 - 200 F. 
 
10 TIPS FOR DELI STYLE SEITAN
  1. Add more vital wheat gluten or liquid to the dough as needed if it is too wet or dry.
  2. Knead (ideally using a Food Processor) until the seitan is stretchy and resists tearing easily. You want to see some good gluten strands!
  3. If your food processor is too small to knead all of the seitan at one time, split it in half and knead in 2 batches. Then combine the two halves by simply kneading them together by hand.
  4. You can either bake your seitan by wrapping it in 2 layers of heavy duty foil, or you can use an Oven Safe Ham Press. I prefer the ham press because it's zero waste and will get you a nice compact texture, perfect for deli meats. If your Ham Press isn't oven safe, you can boil it on the stove top (I recommend following the brands instructions).
  5. You can also pressure cook it in an 6 Quart Instant Pot for 1 hour, with a natural release of 15 minutes, either wrapped in foil or in a Ham Press (doesn't need to be oven safe for Instant Pot).
  6. If you can, use a Thermometer and take out the seitan after it reaches 180 - 200 F (82 - 93 C).
  7. Let the seitan cool and rest in the foil or ham press. Then refrigerate overnight. This step is crucial in getting a good texture so don't skip it!
  8. To slice the seitan, use either a sharp knife or mandolin, or if you have the space, I highly recommend using a Deli Slicer! If you think you'll make your own deli meats a lot, this is a worthwhile investment!
  9. If for some reason your seitan is a bit undercooked and gummy, you can fry the slices in some oil to finish cooking them.
  10. Likewise if the seitan is cooked to your preference, you can coat the slices in a little oil if you like, I find it helps the taste and texture, but it's totally optional! And you can even fry them for a bit in a pan to warm them up and get them a little browned as well.
Keyword reuben, vegan reuben
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