I am a true vegan Irish girl. Can you imagine that? On Saint Paddy’s Day meant I couldn’t go without a traditional staple. I had no choice, I had to come up with the perfect vegan ruben. After a couple of failed attempts, the luck of the Irish blessed itself upon my recipe.
Love ruben sandwiches on Saint Patrick’s Day? This is a comfort food favorite anytime of year not just when your wearing green. If you couldn’t imagine giving up a family tradition because of a veganish lifestyle? Don’t. Spinning the traditional ruben does not mean loss of flavor, just the fat. Not kissin the blarney stone, it’s the God’s honest truth.
Tempeh or tofu are delicious meat alternatives. Loaded with plant protein and incredibly good for you. Always buy Non-Gmo brands. Easy to find, inexpensive and easy to cook.
If you are allergic to soy, try Hempeh. This cooks just like tempeh, without the soy. Comes in great flavors. If you use a pre-marinated meat replacer, no need to marinade before.
Feeling a like a leprechaun spreading some mischief, have some fun with this recipe. Make it green for all I care, just keep the flavors of this old Irish favorite. Just maybe you’ll find a hidden pot of gold in your veganish lifestyle. One never knows!
Remember to make it your own, have fun in the kitchen, and enjoy infused veggies!
A vegan ruben recipe made to satisfy any palette. Gluten free, versatile, low fat, and delicious! Amazing! Enjoy on Saint Patrick's Day or any day of the week. This is comfort food transformed into a new satisfying treat!
- 1 cup vegan beef broth or gluten free beer
- 2 tbsp paprika
- 1/2 tsp turmeric
- 1 tbsp caraway seeds
- 1 tsp onion powder
- 1/2 tsp salt
- 1 tbsp pepper corns
- 1/2 tsp liquid smoke
- 1 tbsp ginger freshly grated
- 1 tbsp garlic freshly grated
- 1 container extra firm non-GMO tofu
- 1 package tempeh
- 1 package sauerkraut optional
- 1 jar red cabbage optional
- 1 package vegan cheese
- thousand island dressing
- 1 avocado sliced, optional
Using a 9 x 12 dish, add in all marinade ingredients. Whisk together until well blended.
Drain Tofu. Press liquid from tofu using paper towels, heavy pan or tofu press. Slice thin.
Remove tempeh from package. Slice thin.
Place sliced tofu and tempeh into marinade. Cover and place in refrigerator for one hour or up to 24 hours.
Remove tofu and tempeh from marinade. In large pan over medium high heat brown tofu and tempeh. A lower fat option: bake at 350 degrees for 15-20 minutes until lightly browned.
Toast gluten free rye bread before adding ingredients. If preferred: spread vegan butter on both sides of bread. Brown sandwich in panini maker.
Easy meat replacement options: try flavored tempeh, hempeh, avocado, grilled mushroom, countless options.
This recipe is as versatile as it gets. Make it traditional or have some fun with it.
Remember to make it your own, have fun in the kitchen and enjoy infused veggies!