I have never had a Reuben. The sandwich is on a long list of things that I have never had the "real" (non-veg) version of, like Pad Thai, southwest scrambled eggs, and croque-monsieur (feast your eyes on the evidence below). Growing up in Texas afforded me a library of varied, delicious, and complex salsas, but I didn't eat Thai food until I was 25. Of course, my ignorance doesn't stop me from trying! Even though I have no idea of what these things should taste like, full speed ahead.
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| culinary advenchas |
In an unrelated quest to make vegan Ceaser, I came across this recipe for Reubens on Post Punk Vegan. According to Isa, vegan Reubens all the rage- news to me! While I loved her Vegan Cesar, the buffalo salad did me wrong, so this is PPK redemption time. But, when I came across low-carby pumpernickel wraps in Wegman's I decided to have my first reuben! I suppose that I could technically call these wraps a "Rachel," (har har) because of the tempeh, but let's not get ahead of ourselves. Veganized and in a wrap? I think we've deviated from the classic enough to keep it simple and call it a mock Reuben.
I was surprised at how easy and quick these wraps were. I made mini wraps for dinner to make sure they tasted good, and then packed them for lunch.
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| 1 What a motley crew of ingredients |
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| 2 Veganiase, chiil sauce, nooch, and chives |
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| 3 Sauerkraut |
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| 3 Marinated tempeh |
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| 4 Wrap it up |
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| 5 Treat yo self |
2 Tbsp Veganaise
1 Tbsp Chives
1 Tbsp Mustard
1 splash ACV
Pinch nutritional yeast
1 Tsp garlic chili paste
Eden's Sauerkraut
Marinated Tempeh quickly sauteed
Pumpernickel or sourdough wrap
Reuben, assemble!
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