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 rueben. After a couple of failed attempts, the luck of the Irish blessed itself upon my recipe. Top it with my super easy vegan thousand island dressing. This dressing is so good you’ll want to drink it.
Do you love rueben sandwiches on Saint Patrick’s Day? This is a comfort food you can eat while wearing green or any time of year. If you couldn’t imagine giving up a family tradition because of a veganish lifestyle? Don’t. Recreating the traditional rueben does not mean you lose the flavor. I’m not kissin’ the blarney stone, it’s the 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. Prepare hempeh like tempeh. It is a soy-free version. It comes peppered and in raspberry habanero bbq flavors. If you use a pre-marinated meat replacer you don’t have to marinade before if you’re short on time.
Feeling 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. You may just find a hidden pot of gold in your veganish lifestyle. One never knows!
A vegan rueben recipe made to satisfy any palette. Gluten free, versatile, low fat, and delicious! Enjoy on St. Patrick's Day or any day of the week. This is an easy comfort food veganized.
- 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 the package and slice into thin strips.
Place sliced tofu and tempeh into the marinade. Cover and place in refrigerator for one hour or up to 24 hours.
Remove tofu and tempeh from marinade. In a 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 a panini maker if desired.
Easy meat replacement options: try flavored tempeh, hempeh, avocado, grilled mushroom, countless options.