vegan rueben.

rueben
Sorry for the delay in posts! We spent spring break in istanbul!

While out grocery shopping before we left, sauerkraut caught my eye. I grabbed a can so we can make ruebens for dinner. We loooove a good sandwich, and this did the trick. And while turkish food was good, it felt great to eat something closer to home.

A good sandwich bread. We use trader joes sourdough bread, but typically ruebens are made on rye or pumpernickle
Earth balance
sauerkraut
Daiya cheese
Tofu (or seitan or tempeh would work too)

Marinade:
1/2 cup vegetable broth
1 T olive oil
2 T balsamic vinegar
2 T soy sauce
2 T fresh lemon juice
2 cloves of garlic, minced
1 T fennel
1 T onion powder
1 T paprikia
Few cranks of black pepper

Dressing:
1/3 cup vegan mayo
2 T ketchup
juice of half a lemon
1 T minced onion
2 T sweet relish

Preheat oven to 400 degrees. Mix all the marinade ingredients in a 9×13 pan. Slice your tofu pretty thin, about 1/4 – 1/8 inch thick. Place in the marinade and give it a good coating, front and back.

Place in the oven and bake for 20 minutes. Flip and bake another 10 minutes or so.

In the meantime, mix together the ingredients for the dressing. set aside.

When the tofu is ready, slather some earth balance on slices of bread. Layer sauerkraut, cheese, dressing and tofu on the sandwich and fry up in a pan until the sandwich is krispy and the cheese is melty and gooey.

Add more dressing to your liking. Enjoy! You can also top with avocado, and or pickles.

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