Day 85.
My husband LOVES reubens and corned beef in cabbage. So I really wanted to come up with a reuben (and corned beef and cabbage) recipe we could both enjoy. My first experience with seitan was long ago, sometime in college I think. And it was OK, but not great. But honestly, seitan is what you make it. It’s sort of like tofu, it sucks up the flavor of the sauce. So, for this recipe, I’m using “beef”-style seitan (WestSoy brand) and I just looked around at several corned beef and cabbage and reuben recipes to come up with this one.
Vegan Reuben
Ingredients
1 package “beef” seitan
1 head cabbage, cut in sixths
1 onion, cut in sixths (wedges)
1-2 cups water
pickling spice or House seasoning, to taste (I used about 2 tablespoons of House seasoning)
1 clove garlic
1 tablespoon mustard seed
2 tablespoons Montreal steak seasoning
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| Bug had hers Bento-style with peanut butter/granola apples. |
Method
Place all ingredients in 6-quart slow cooker (cabbage on top) and cook on low for 3-4 hours. If you’re having corned beef and cabbage, serve as-is. If not, serve corned beef and cabbage on bread (I used sour dough, traditional uses rye) with either Russian Dressing or Deli Mustard.
The Results
Oh my goodness, I loved this. I think if I were to do it again, I would marinate the “beef” in the corned beef spices, because it was a little muted initially.
As the vegan reuben “stewed” in the refrigerator, it was a little more corned-beefy. The deli mustard and crusty bread were so delicious with the spicy beef. Mmm…I see what you meaties like about reubens, now. Great combination of flavors.
What is your favorite sandwich?
Looking for another Irish dish? Try this Guinness beef stew, which can be made with portabella mushrooms for a vegan version.
This post is shared with What’s for Lunch Wednesday and Muffin Tin Monday.
