How To Make The Ultimate Vegan Reuben Sandwich

Denai returns to Muchies to bring you her step by step guide on how to create the ultimate reuben sandwich that will make even the most devoted carnivore’s mouth water. So find out what goes into creating Denai’s dream vegan reuben as we bring you her delicious recipe for one of the best sandwiches you will ever put in your mouth!

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Definitely try this. Reuben enthusiasts, meat eaters, you’re going to love this. Definitely give it a go. [Music] Hi, I’m D and I’m making my dream Reuben sandwich. So, I know what you’re thinking. Vegan Reuben sandwich? What does that entail? Instead of the traditional pastrami or corn beef, I’m using bean curd, which is like magical soy product that just takes on so much flavor. And essentially, Reuben is like it starts with really good bread. There’s a Russian dressing. There’s like all the pickley bits, which I love. Sauerkraut. I’m putting extra pickles in mine. And a kind of flavorome protein, which will be this delicious bean curd. We’re going to start by toasting our spices for this broth. I’ve got our coriander seeds, mustard seeds, and black peppercorns. We’re just going to toast them so that they release their oils and get started so that when we put it in the broth, it’s just going to inject its flavor into the broth basically. Feel free to add some like chili flakes would be wicked in this spice bend. These two ingredients, tomato paste and miso. These are going to be the star ingredients in this broth. Maggie, what would I do without you? It’s basically like a concentrated flavor bomb is what I’ll call it. So, a couple of dashes of this is just going to give that salty meaty flavor to the broth. Tablespoon of vegan stock powder, miso, which is going to give a bit of umami tomato paste as well. Smoked paprika. It’s going to give that smoky delicious flavor. And also it’s gonna give our bean curd a really nice color as well. I’m putting brown sugar in it. Normally on the rub of a pastrarami there’s like normally brown sugar in there and so that adds to the caramelization of the meat. So smashed garlic. Add this toasted spices and then the final dash of the Maggi seasoning. Cheo. Just lead with your heart. Not everything needs to be like measured, you know. It’s quite well balanced. You’ve got the brown sugar, the saltiness from the miso, and the umami from the tomato paste, the garlic. So, let’s talk about the bean curd. Now, I love this ingredient because it’s literally normally three ingredients and it doesn’t really feel heavily processed. And yeah, you can just flavor it however you want. And essentially, what’s nice about the bean curd sheets is that they’re kind of like all these little layers. And like normally with Reuben sandwiches, they like thinly slice the meat and they stack it up on top of each other and you’re kind of still going to get those lovely layers, but with the bean curd instead, which I think is really cool. So to fit my pan, I’m just going to like basically cut it down with scissors. [Music] Dope. So that’s ready. It’s come to a boil. It smells so good. And we’re just going to pour this on top of our bean curd. Oh, I’m kind of obsessed with the color of it. And I would say it needs at least an hour just for all those flavors to get into the bean curd, but it would definitely be better overnight. So, this is the one I made yesterday. It’s changed. The viscosity has changed a little bit, and yeah, it’s just completely soaked into that delicious broth. I would drink it, but that would be extremely un unhinged of me. With a Reuben, you need a Thousand Island dressing or Russian dressing. And yeah, I’m going to show you how I make my version of it. This looks like a lot of ingredients, but it’s all about the sauce. I feel like most sandwiches like you have to get good bread and you have to make a really, really, really punchy, delicious sauce. Mine has like pickles inside of it as well. I’m just like a pickle fanatic. And a shallot. I feel like for a dressing like this, this is like perfect. So, we’re going to do a fine dice on the shelots and a pickle. And yeah, I love how like versatile this sauce can be. Like, I feel like if you don’t want it spicy, don’t add the hot pepper sauce. It’s all up to you. Like, everything is doing its part. And I feel like the pickle is just adding that little briny pop of flavor. You’re going to get a little bit of it in each bite, which is what I really like in a sandwich. People always ask me, do I listen to music? I actually just I prefer actually to to listen to the sounds of the of the food. There we go. Got some vegan mayo to put that in. Bit of ketchup. Worsher radish, which is going to add that little bit of heat. Just a little bit. You don’t want a lot of it. Mustard. Love mustard. Hot pepper sauce. I like it spicy. So, this is going to be really delicious. Going to like really add a bit of kick. Just a little splash of the pickle juice. And then bit salt and pepper. Important to season our food so everything tastes really good. Nice. Give that a good mix. So, it’s time to fry our bean curd skin. Like the broth has like really clung to the bean curd. So, we’re going to have really delicious, juicy sandwich. You want to essentially get all the spices off. And you can see when we come to layer this sandwich, it’s going to be all these little bundles, lacy layers on top of each other to mimic that pastrami type meat. Okay, let’s go for it. Our pan is nice and hot, so you want to get it in there. So, we want to get a little bit of color. Woo! It’s splattering a little bit. You want it to get like nice and caramelized like hair. Ruben time, baby. Let’s do it. I got this from my local bakery. Traditionally, it’s like on rye, but I feel like you want something sturdy that can like hold up to all those punchy, pickly bits. So, I’m going to get two thick slices out of this loaf. O, now it’s time to build my dream Reuben. Let’s go. I think Reuben would have been into the bean cards. Yeah, I kind of wish Reuben was here right now to try this sando. God, can you imagine like being the person that created this sandwich or even the first sandwich? How like how sick? I’m always like thinking about stuff like that. Russian dressing. We need a lot of it. Vegan cheese. This is going to melt later in the pan. Then our bundles of joy. The bean curd, which we’ve so graciously and wonderfully infused and injected with so much flavor. Going to layer that. My god, it looks so good. Pickles because I love pickles. Why not? More flavor, more briny deliciousness. Sauerkraut. There we go. Then more Russian dressing on this side. Yeah, that’s it. Epic. So, we’re going to toast our sandwich now and going to add some butter to this first side. So, we’re going to get this in the pan. So, whilst that side is caramelizing, just going to butter the other side. I like using the block style butter cuz I think it browns things a lot evenly. Look at that. Wow. Looks so good. And what you can do is add a little bit of water into the pan. It’s just going to like help help the cheese to get all gooey and melty like you like. I think we’re ready. Oh, so get this out. Oh, look at that. Oh god, this is a messy sandwich, but all the best sandwiches are messy. Cheers. [Applause] M. M [Music] m. It’s so juicy and pickly and rich and all the things that I want a Reuben to be. This is my dream. Reuben. Reuben must have been a fun guy. He was the guy that like brought the like reliable mac and cheese to the like cookout. That’s kind of the kind of guy that I think Reuben would have been.