"Reuben" Bowls

By G
February 21, 2016
2 Comments


Author Notes: “The Reuben” is a sandwich I first enjoyed while in middle school; its punch of savory flavors made it a favorite to order at deli's. Recreating a vegan, let alone, healthier alternative was a challenge, but I think I've hit all the flavors I remember. Vegan, gluten free, soy-free, low-carb and paleo-optional, you've got the sweet smokey pastrami essence, with a salty funk from the cream, flavors of rye bread from the cabbage, and crunch from the fava's.

Leave your fake meats & soy-cheeses for the rest of them, recreate one of America's favorites, while eating some real food.
G

Serves: 6

Ingredients

"Pastrami" Grilled Carrots & Kraut-Cream Base

  • 1 pound organic carrots, washed
  • 16 ounces frozen cauliflower florets, thawed
  • 1 cup german sauerkraut, rinsed & drained
  • 14 ounces can cannellini beans, rinsed & drained
  • 2 tablespoons pastrami spice rub or (bay, coriander, mustard, cloves, paprika)
  • 1 tablespoon avocado oil

Kraut Frizzle & Rye Crunch

  • 1 head green cabbage
  • 1 cup plain roasted fava beans (bagged is fine)
  • 1 tablespoon whole caraway seeds
  • 1 teaspoon pulverized caraway seeds
  • olive oil cooking spray
  • 1/4 cup vegan 1000 island dressing

Directions

"Pastrami" Grilled Carrots & Kraut-Cream Base

  1. Slice carrots into coins. Steam for 10 minutes, remove and toss with oil and pastrami spice.
  2. Place on a non-stick grill grate, and grill until charred. Place in a food processor, and pulse to resemble shards of "rice."
  3. Remove, and add beans and sauerkraut. Puree until smooth, add in cauliflower. Puree until smooth.
  4. Fold sauerkraut puree into carrot mixture. Keep warm.

Kraut Frizzle & Rye Crunch

  1. Preheat oven to 400 F. Finely shred cabbage. Place on a parchment lined baking sheet. Toss with olive oil spray, sea salt, and 1 tbsp. caraway seeds.
  2. Place fava's in a bowl, and toss with olive oil spray, sea salt, and crushed caraway seeds. Place on a parchment lined baking sheet. Bake both sheets for 10 minutes, remove fava beans and continue to roast cabbage until charred and crispy on edges, about 5-10 additional minutes.
  3. TO ASSEMBLE: Scoop a portion of the (warm) carrot base into a bowl. Drizzle 2 tbsp. dressing overtop, place a mound of cabbage overtop, and sprinkle with some of the crunchy fava beans. Drizzle with more dressing if preferred.

More Great Recipes:
Sandwich|Vegetable|Grill/Barbecue|Make Ahead|Serves a Crowd|Vegan|Vegetarian|Gluten-Free|Entree|Appetizer|Side|Hors D'Oeuvre

Reviews (2) Questions (0)

2 Comments

LinneaJC June 13, 2016
We made this tonight and it was so good! Instructions on baking are missing, but we just tossed the cabbage in the oven for 15 minutes. We didn't add spices to the fava beans as ours were seasoned already. I would love to find plain and use caraway seeds though!
 
Author Comment
G June 14, 2016
Glad to hear you enjoyed! I will fix the baking instructions, but as for the plain roasted fava beans, I used Enlightened snacks "sea salt" that I picked up at Whole Foods ;)