The GREATEST Vegan Reuben Sandwich ft Chad Sarno

Make the Seitan Pastrami:

1. Blend Wet Ingredients:
   • In a blender, combine vegetable stock, dry sherry, tamari, maple syrup, tomato paste, and sliced beets.
   • Blend until smooth.
2. Prepare Dry Ingredients:
   • In a large bowl, combine vital wheat gluten, chickpea flour, nutritional yeast, salt, and pepper.
   • Mix well and create a well in the center.
3. Combine Wet and Dry Ingredients:
   • Gradually pour the blended beet mixture into the dry ingredients, mixing until fully combined.
   • Knead the mixture until it forms a cohesive dough. (No need to activate the gluten, just mix until combined.)
4. Make the Spice Blend:
   • Heat a dry pan over medium heat.
   • Add mustard seeds, caraway seeds, and coriander seeds.
   • Toast until fragrant and the mustard seeds start to pop.
   • Grind the toasted spices coarsely using a mortar and pestle or spice grinder.
   • Mix the ground spices with brown sugar (or coconut sugar), smoked paprika, garlic granules, onion granules, and salt.
5. Wrap the Seitan:
   • Preheat oven to 350°F (175°C).
   • Lay out a large sheet of heavy-duty tin foil and spray with cooking oil.
   • Stretch the seitan into a 3-4 inch diameter log.
   • Cover the seitan completely with the spice blend.
   • Tightly roll the seitan in the tin foil, twisting the ends to seal.
6. Bake the Seitan:
   • Place the wrapped seitan on a baking sheet.
   • Bake for 1 hour 15 minutes to 1 hour 30 minutes, turning every 15-20 minutes.
   • Remove from oven when the seitan feels very firm to the touch.
   • Let it cool for 15-20 minutes before slicing.

Make the Russian Style Dressing:

1. Combine Ingredients:
   • In a bowl, combine vegan mayo, sriracha, tomato paste, Dijon mustard, black pepper, sea salt, minced shallot, diced dill pickle, and chopped parsley.
   • Mix well.

Prepare the Caramelized Onions:

1. Saute the Onions:
   • Heat oil in a pan over medium heat.
   • Add sliced onions and pepper.
   • Saute until translucent and slightly caramelized, allowing them to sit in the pan for a few minutes to develop color.
   • Set aside.

Assemble the Reuben Sandwich:

1. Slice the Seitan:
   • After the seitan has cooled slightly, slice it as thinly as possible.
2. Toast the Bread:
   • Butter one side of each slice of rye bread with plant-based butter.
   • Toast the buttered side in a pan until golden brown.
3. Crisp the Seitan and Sauerkraut:
   • Heat oil in a pan over medium heat.
   • Add sliced seitan and sauté until slightly crispy.
   • Add sauerkraut to the pan and heat through.
4. Melt the Cheese:
   • Create small piles of the seitan and sauerkraut mixture in the pan.
   • Top with vegan cheese slices.
   • Add a small amount of water around the edges of the cheese to help it melt.
   • Cover the pan and cook until the cheese is melted.
5. Assemble the Sandwiches:
   • Spread Russian dressing on both sides of the toasted rye bread.
   • Layer fried onions on the bottom slice of bread.
   • Carefully transfer the seitan, sauerkraut, and melted cheese mixture onto the onions.
   • Top with the other slice of bread.
6. Serve:
   • Serve immediately and enjoy!