Vegan Reuben Sandwich | The Wicked Kitchen

This one is rather mind-blowing. Like many of the epic creations that come out of The Wicked Kitchen, this vegan-ized Reuben sandwich is a remarkable feat of culinary engineering that is completely and utterly delicious and amazing at the same time. Buckle up. Get a designated driver. You’re going to be drunk with plant-based inspiration after this one.

Recipe:
https://wickedkitchen.com/us/kickass-vegan-reuben-on-rye/

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Welcome back to the wicked kitchen guys today this is one you don’t want to miss okay we have vegan rubens all right with the homemade seitan pastrami untoasted rye with sauerkraut you don’t want to miss this one stay tuned all right so the first thing we’re

Going to make in this mix is we’re going to blend up the liquid ingredients okay this the wet ingredients and it’s just like whenever you make seitan there’s a number of different ways to make seitan but it’s similar to a brisket recipe that we have also on the youtube channel

You can check it out right here okay we have a seitan brisket we’re going to make a seitan sort of pastrami very spiced seitan deli meat okay that we can slice and slice really really thin pan fry it up it’s going to be amazing in the sandwich you guys

I’m going to start off with to make this flavorful liquid we have some vegetable stock i have some dry sherry okay and then i have some tamari in there and some maple syrup for sweetness so i have some tomato paste about three tablespoons or so and then i’m going to also add

Some beet this is going to give it the color also adds a nice sweetness to it all right because there’s plenty of sweet in there it doesn’t matter if you have the peel or not but you just want about a cup of sliced beet all right

I’m going to blend that up i’m going to blend this up to a nice beet smoothie lots of flavor here all right so you have your blended beet mixture this is this will make an absolute mess so make sure i just use this pour it in the bowl when

The when the dry mix is ready so let’s start off let’s make this dry mix so i’m using a vital weak gluten all right also using some chickpea flour i’m adding some nutritional yeast as well let’s season it up with a little bit of salt some pepper [Applause] all right

Let’s mix all that up and make a little well in the center i’m not going to use all of this liquid all right so made a little too much liquid but the recipe in the book is accurate i’m eyeing everything i’m just going to go ahead and add that in

This is going to give a brilliant color to the seitan too so i’m just mixing that up Almost all of it so i’m basically just mixing it up until it fully combines okay and just kind of like you know you’re mixing the wet batch with the dry batch you can add a little bit more liquid in there as you need it so this recipe was

Was really inspired by one of my favorite sandwiches in the states from the chicago diner in chicago it’s a really old school vegan restaurant that make these incredible reubens so we have this seitan which is amazing all right so we’re just gonna make sure all of the ingredients are mixed in

Okay just gonna knead those ingredients in you don’t really need to activate it because the whole thing is gluten you know not needing it to activate it just to mix it okay so this is the raw seitan itself we’re going to make the spice mix now

All right so the next step is we’re going to make the spice blend now the spice bun we’re going to completely coat the seitan while it’s baking all right so the seitan is setting aside it’s got some crazy vibrant color it’s not going

To cook out a lot of that color so a lot of the color is still going to remain this is going to be an amazing deli meat veggie deli meat here so we’re going to heat up a pan i’m going to toast up some spices i have some mustard seeds you can

Use mustard powder if you wish i have some mustard seeds not a lot there i have some caraway seeds also and i have some coriander seeds all right so we’re going to get those nice and toasted the other ingredients that i have i have some brown sugar or coconut

Sugar works okay this gives it a nice caramelization on the outside of it as well i have some smoked paprika i have some garlic granules and i have some onion granules as well let’s add some more salt in there okay all right so i got a mortar and pestle

You can also use a spice grinder i like using a mortar and pestle so the oven is preheating at 350. this seitan is gonna is gonna cook anywhere from hour 15 hour and a half okay and you’re going to be turning it as it’s cooking

So i’ll touch on that in just a minute but you want to preheat your oven make sure it’s preheated at 350. all right so those mustard seeds are popping you’re getting those aromatics i mean toasted these just toasted spices toasted seeds so what you’re doing again you’re bringing those essential oils to

The surface and you’re giving a amazing nuttiness to all these spices all right so i’m adding those to a mortar and pestle and i’m just going to grind those up i’m going to grind them up so they’re it’s coarsely grind okay i’m not going to grind it so it’s a complete powder

All right so i’m going to add that in to the other spices let’s mix that up there’s so much flavor in this spice one all right so you want to get yourself some heavy duty tin foil and we’re going to roll this up what’s key is

You want to make sure it’s heavy duty because this will split if it’s not safe on naturally when it hits heat gluten it wants to expand and so what we’re doing is we’re contracting it so it doesn’t expand so you’re going to have to be left with that very very dense

End product all right so we’re going to do i’m going to sit here i’m going to spray the tinfoil what that’s going to do also it’s going to help it not stick but it’s also going to have the the spice bun stick well so you’re just gonna stretch this

You want it to be probably three to four inches in diameter okay that should be good all right all right so i’m going to now take that spice blend i’m just going to cover this i’ll save a little bit on the side so i can patch it up

Because you want to make sure you get all the seitan covered up all right so we’re going to just roll that up completely coat completely coat all right so i’m going to roll this up all right so you want to make sure you’re tightly rolling just like a giant spliff here

Right so we are rolling that up and then what we’re going to do is we’re going to tighten up the sides and you want to really make sure that this is tight okay so we’re going to put this in the oven anywhere from an hour and 15 to an hour

And a half on 350. as it’s cooking every 15 20 minutes i’m just going to turn it okay i’m going to turn it in the oven on the sheet pan and we’re going to remove it from the oven when it’s very very hard to touch okay in terms of um you

Know the density you can really feel it through the tin foil right now it’s quite soft but as it cooks it’s going to expand as i mentioned so let’s get this in the oven and we’ll check on it in a bit so because this is going to be going into a reuben

I’m going to prep all my other components so as soon as that is out of the oven and it chills for 15-20 minutes before i slice it i’ll have everything assembled and ready to go so mise-en-place everything’s set in place so i can finish the dish okay so let’s start off with

Let’s make this dressing so russian style dressing so we’re going to do some vegan mayo we have some sriracha gonna make it a little spicy we have some tomato paste we have some dijon some black pepper let’s add some a little bit of sea salt

In there all right i’m going to add some shallot all right we have some shallot in there i have some also some pickle so you can use a little bit of relish as well which works but i like just dicing up some dill pickle i want to give it a little bit more

Texture in there typically the relish if you are not straining it and pressing out the acidity and the vinegar component that’s in there to preserve it it breaks the mayo so i like to like to just cube up some some pickles let’s add a little bit of parsley to finish off that dressing

I’m gonna roll that up just some good size pieces it’s fine this is an amazing burger sauce too by the way i love just having this sauce on hand to you know keep in the fridge for a couple weeks so this will be an amazing topper to this completely comforting sandwich all right

Next thing we’re going to do we’re going to fry up some onions all right so we’re going to get these ready as well [Applause] all right so we got a pan let’s get it get some oil in there Add some onions just gonna caramelize these up more like sauteed onions i’m not gonna take the the full time to caramelize these but i’m just going to pan fry them up get them nice and translucent put some pepper in there lower that down to a medium heat i’m

Just going to toss that up so they get some color let this cook for a little while all right so the key when it comes to any kind of caramelization or getting any color on a vegetable or onions in particular so many people like to add vegetables to

A saute pan add onions to a saute pan and just constantly move them okay and what you’re doing is you’re sweating them which is fine if you’re going for the longer longer terms caramelization but if you’re really just trying to get a little bit of color

You know just letting them sit it’s okay to let them sit if you’re sauteing vegetables if you stop taking mushrooms or zucchini or something like that it’s okay to let them sit in the pan and cook for a couple minutes before you actually toss them that’s where you’re gonna get the color

And that’s where you’re gonna get the flavor alright so let’s check on that seitan i think it should be done so you can see remember it’s quite soft before this is definitely quite firm you can see to touch all right so this is gonna i’m gonna let

It sit so if i were to you know make this at home and have lots of time i would basically let it sit in the counter for an hour let it cool down i’m going to pop it in the fridge totally fine and pop it in the fridge

And it’ll cool down a lot faster and as it cools down it also will firm up and tighten up and obviously be a lot easier to handle so we’re going to pop this in the fridge and let it sit in there for about 15 minutes all right so these onions

Are done let’s set these aside these will top off be an amazing sweet savory addition to these reubens all right all right so let’s check on that seitan it has been in there cooling for a little while all right so this has been in there for about 20 minutes definitely cooled off

Speed up the process you can always toss it in the freezer that works as well let’s open it up all right that that looks delicious we have that seitan let’s just slice it in half we’ll just work with half of it right now all right so let’s take half of that

We’ll set that aside and then this other half let’s slice it replace this as thin as possible just to really recreate that texture we’re gonna pan fry this we’re gonna add some fat to it you notice when we made the seitan there’s not any fat added to it

Let’s set this aside let’s start toasting the bread and we’ll start assembling all right i like to butter the bread when i’m talking butter i’m talking plant-based butter no dairy products here all right so we got the pans heated up let’s just toast each side i’m going to

Do three sandwiches we’ve got a hungry crew here so we got three sandwiches i’m just gonna toast the bread on one side only and i like to keep the non-toasted side as that middle part of the sandwich if it’s untoasted it absorbs all that sauce all that that goodness from

The onions and all that so we’re gonna toast this up get these nice and toasted so we can assemble toast as well that smells so good just toasted red bread let’s get that back going all right let’s add some oil to the pan we’re gonna crisp up a little bit of the

Seitan so and add that we’re gonna infuse this with a bit of fat so we’re gonna add oil to the pan add a little bit of oil there we’re just gonna let this saute up get a little bit of crispy we’ll add the sauerkraut in there we’ll add those fried onions

And we’ll melt some cheese and this will be good to go so i’m gonna set that over here i’m going to set that on the side i’m going to add that sauerkraut all right add sauerkraut right to the pan [Applause] all right and we’re going to basically

Assemble these in the pan so i have that cooked seitan make little beds of these just enough for the sandwich okay so there’s three so you have these little piles of what you’re cooking up here and i’m just heating up that sauerkraut okay we’re gonna hit it with some vegan cheese

All right as i’ve mentioned in other videos of course melt the vegan cheese by adding a little bit of water all right it’s also going to add a little hydration to that seitan so not a lot just around the edges that’s going to melt the cheese still on high give that a minute

While that’s cooking i’m going to go ahead and assemble these sandwiches so i sauce both sides of the bread i like my sandwiches saucy the messier it is if you don’t need paper towels for a sandwich then it’s just not a proper sandwich right like it’s all about getting sloppy with your food

All right we also have those fried onions let’s layer those as well on the bottom layer so good all right let’s shut that off that heat off let’s check that out oh that is good to go all right there we have it these are ready to assemble my granny spatula

Put this on look at that oh so nice these are messy and they’re gonna fall apart all over the place so as soon as they you’re gonna top it off oh look at those sandwiches there you have it a delicious wicked reuben wicked style of course with that homemade seitan pastrami you guys

Sauerkraut caramelized onions that russian dressing this is gonna be good i cannot wait to dig in i’ve been waiting for a while for this sandwich cannot wait to get him holy that is that was delicious if you like this recipe be sure to subscribe and check out the rest of our videos

I’m gonna finish this up and then take a nap peace out guys enjoy All right welcome back to the wicked kitchen okay welcome back to the white