Radical Reuben
Recipe from Vegetarian Times

This recipe was a winner in our 2008 Restaurant Poll, and is a popular sandwich at Chicago Diner in Chicago, Illinois. We were impressed by its innovative use of beet and pickle juices to turn seitan into a tangy substitute for corned beef. Can't find beet juice? Puree a 15-ounce can of beets and use it for the marinade.



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Ingredients
    Seitan
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      1   pound 
      seitan, thinly sliced
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      1   cup 
      pickle juice
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      1/2  cup 
      beet juice or beet borscht
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      1   teaspoon 
      pickling spice
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      3/4  teaspoon 
      garlic powder
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      1/8  teaspoon 
      ground black pepper
    Reuben Sauce
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      1/4  cup 
      soy mayonnaise
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      3   tablespoons 
      ketchup
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      2   tablespoons 
      finely chopped pickles
    Sandwiches
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      8   slices 
      rye bread
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      4   
      slices Swiss or soy cheese
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      Sauerkraut, for garnish

    Directions
    1.
    To make Seitan: Place seitan in baking dish. Bring pickle juice, beet juice, pickling spice, garlic powder, pepper, and 1 cup water to a boil in saucepan. Reduce heat to medium-low, and simmer 15 minutes. Strain marinade, and pour over sliced seitan. Cover and cool. Chill overnight.
    2.
    To make Reuben Sauce: Combine all ingredients in bowl.
    3.
    To make Sandwiches: Preheat oven to broil. Set bread slices on baking sheet. Top 4 bread slices with drained Seitan and cheese. Broil 5 to 7 minutes, or until Seitan is hot and cheese is melted. Transfer Seitan-topped bread slices to serving plates, and garnish with sauerkraut. Spread remaining 4 bread slices with Reuben Sauce, and place on top of Sandwiches.
    Nutrition information
    Per Serving: cal. (kcal) 472, Fat, total (g) 16, chol. (mg) 26, sat. fat (g) 7, carb. (g) 45, fiber (g) 2, sugar (g) 6, pro. (g) 45, sodium (mg) 807, Percent Daily Values are based on a 2,000 calorie diet
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