Chicago Diner Radical Reuben Celebrity recipe

Can't make it to Chicago? Make it at home! Tender seitan roast 'beef' with grilled peppers, onion, sauerkraut, and melted Daiya, yum :)

  • Vegan (492)
  • Dairy Free (including lactose and casein) (455)
  • Soy Free (396)
  • Peanut Free (424)
Submitted by admin on September 8, 2011 - 3:53pm
Servings: 
4
Preparation Time: 
1 hour +
Ingredients: 
Seitan:
1 lb seitan, thinly sliced
1 cup dill pickle juice
1/2 cup beet juice or puree 1- 15oz can of beets
1 tsp pickling spice
3/4 tsp garlic powder
1/8 tsp ground black pepper
Sauce:
1/4 cup vegan mayonnaise
3 Tbsp ketchup
2 Tbsp finely chopped pickles (dill)
Sandwiches:
1 cup Daiya Mozzarella Style Shreds
1 yellow onion
1 large green bell pepper
1 large red bell pepper
8 slices rye bread
Sauerkraut
Instructions: 

Seitan:
Place sliced seitan in baking dish. Bring pickle juice, beet juice, pickling spice, garlic powder, black pepper & 1 cup water to a boil in saucepan. Reduce heat to medium-low, simmer 15 minutes. Strain marinade, and pour over sliced seitan. Cover and cool. Chill overnight.

Sauce:
Combine all ingredients in bowl.

Sandwiches:
Preheat oven to broil. Slice peppers & onions, saute with a little oil. Set aside. Set bread slices on baking sheet. Top 4 bread slices with drained Seitan, sauted veggies, sauerkraut & Daiya vegan cheese. Broil 5 to 7 minutes, or until Seitan is hot and cheese is melted. Transfer Seitan-topped bread slices to serving plates. Apply sauce over melted cheese and top with remaining rye bread.

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