healthy

Gluten-Free Vegan Reubens!! 

reuben

I know it’s New Year’s Eve, and I think of the Reuben as more of a Saint Patrick’s Day meal, but TOO BAD. I’m 31 weeks pregnant and I want a Reuben! Plus, isn’t corned beef and Sauer Kraut a New Year’s dish? Maybe that’s pork…. Whatever. Haha
In my previous life I used to love Reubens, although I had never tried to make them on my own. I’ve been feeling a little uninspired in the kitchen lately, and a friend suggested I try to create a version of the Reuben that would fit my dietary preferences. Challenge accepted!

I will tell you, it’s been a bit time consuming as I’ve had to make all components from scratch, including “corned beef”, flat bread, “swiss cheese”, and Reuben sauce. The only part I didn’t make was the Kraut, which I bought in a can, free from preservatives. From start to finish this has taken me about 3 hours, plus the hour prior that I started soaking my cashews. Totally worth the effort, and for me this is a passion and quite enjoyable! This recipe is vegan, gluten free, soy free, corn free, and processed sugar free. Hope you enjoy!!

 

Vegan “Corned Beef”
Ingredients:

1 3/4 cup chickpea flour (I use Bob’s)

1 small beet (about 3/4-1 cup)

1/4 cup raw unsalted almonds

1 tsp stone ground mustard

1/4 tsp allspice

1/4 tsp coriander seeds

1/8 tsp ground clove

1/8 tsp ground ginger

1 bay leaf

1/8 tsp cinnamon

1 clove garlic

1 tsp sea salt

1/8 tsp pepper

1 tsp onion powder

1/4 tsp garlic powder

3/4 tsp paprika

1/2 tsp liquid smoke (optional)

1 tsp coconut oil

1 tsp coconut aminos

1.5 cups water

1/4 cup water + 1 TBLS tapioca starch mixed in.
Instructions:

  1. Add all ingredients except chickpea flour and water+tapioca starch mixute to blender. Blend well.
  2. Add chickpea flour to sauce pan, stir in blender mixture.
  3. Heat low-medium. Add in water+tapioca mixture.
  4. Stir continuously until very thick and hard to stir. Some may stick to bottom and sides of pan. That’s normal.
  5. Pour onto cookie sheet or other dish. Shape into loafs. I made two small loafs.
  6. Place in refrigerator to set for at least 2 hours.
  7. Once set, bake at 350° for one hour
  8. Let cool, slice, and serve. (Mine is being used for Reuben so read on for further instruction.)

Vegan Swiss Spead
Ingredients:

3/4 cup raw cashews, soaked (at least two hours, 3 or more is best.)

1 small garlic clove

1/4 tsp stone ground mustard

1/2 tsp lemon juice

1/2 tsp sea salt

1/2 tsp coconut oil

1/2 tsp onion powder

1/4 cup almond milk + 1 TBLS tapioca starch

1/4 cup water

1 tsp olive oil
Instructions:

  1. Add all ingredients except olive oil to blender.
  2. Blend well until creamy
  3. Add to small sauce pan along with olive oil.
  4. Heat on low, stiring continuously until it becomes stretchy.
  5. Remove from heat. Place in mold or shape as desired.
  6. Refrigerate. Will be more of a spread at first but will slice a bit better after sitting over night.

Reuben Dressing
Ingredients:

1/3 cup raw cashews, soaked (as above)

2 TBLS chopped onion

1 tsp tomato paste

1 tsp pure maple syrup

1 tsp stone ground mustard

1/8 tsp paprika

1/8 tsp ground clove

1/8 tsp allspice

2 tsp lemon juice

1/4-1/2 tsp sea salt

Dash kayenne pepper

1 tsp coconut aminos

1/4 cup water
Instructions:

  1. Add all ingredients to blender.
  2. Blend until smooth
  3. Refrigerate.

Other ingredients:

•Your choice of bread. I used my thin pizza crust recipe to make flat bread. (Crust recipe found here: https://intentionalexistenceblog.wordpress.com/2016/11/12/the-best-vegan-gluten-free-mexican-pizza/ )

• One 27 oz can of Sauer Kraut. I used one without preservatives or additives.


Further instructions:

  1. Compile your sandwich anyway you like. You can toast your bread like a grilled cheese sandwich if you like!
  2. Enjoy!

Drop a comment with your favorite New Year’s meal!! ❤