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
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Ingredients
- "Pastrami" Grilled Carrots & Kraut-Cream Base
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1 pound
organic carrots, washed
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16 ounces
frozen cauliflower florets, thawed
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1 cup
german sauerkraut, rinsed & drained
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14 ounces
can cannellini beans, rinsed & drained
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2 tablespoons
pastrami spice rub or (bay, coriander, mustard, cloves, paprika)
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1 tablespoon
avocado oil
- Kraut Frizzle & Rye Crunch
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1 head
green cabbage
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1 cup
plain roasted fava beans (bagged is fine)
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1 tablespoon
whole caraway seeds
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1 teaspoon
pulverized caraway seeds
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olive oil cooking spray
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1/4 cup
vegan 1000 island dressing
Directions
- "Pastrami" Grilled Carrots & Kraut-Cream Base
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Slice carrots into coins. Steam for 10 minutes, remove and toss with oil and pastrami spice.
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Place on a non-stick grill grate, and grill until charred. Place in a food processor, and pulse to resemble shards of "rice."
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Remove, and add beans and sauerkraut. Puree until smooth, add in cauliflower. Puree until smooth.
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Fold sauerkraut puree into carrot mixture. Keep warm.
- Kraut Frizzle & Rye Crunch
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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.
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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.
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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.
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