Vegetarian Reubens

Name: Vegetarian Reubens
Yield: Makes 4 servings
Ingredients: Prepared horseradish, 1 tablespoon; Seitan, ½ lb (250 g), cut into 4 large chunks; Low-sodium vegetable broth, 1¼ cups (10 fl oz/310 ml); Rye bread, 8 slices; Swiss cheese, 8 slices; Sauerkraut, 1 cup (8 oz/250 g), rinsed and drained; Mayonnaise, 3 tablespoons; Freshly ground pepper, ¼ teaspoon; Unsalted butter, 1 tablespoon; Ketchup, 2 tablespoons; Pickling spices, 4 teaspoons; Dill pickles, 2 tablespoons chopped

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Weeknight Vegetarian

By Ivy Manning

Published 2015

About

Who doesn’t love a gooey reuben stacked high with fillings? This healthy version uses seitan instead of corned beef and simmers it with the classic pickling spices. The results are equally delicious as the original.

Ingredients

Mayonnaise, 3 tablespoons
Dill pickles, 2 tablespoons chopped
Ketchup,

Dinner
Sandwich
Spring
Vegetarian

Method

To make the dressing, in a small bowl, whisk together the mayonnaise, pickles, ketchup, horseradish, and pepper and set aside.
In a small saucepan, combine the broth and pickling spices and bring to a simmer over medium heat. Add the seitan, cover, reduce the heat to low, and cook for 10-40 minutes, the longer the better. Remove the seitan from the cooking liqu