Reuben

I've been sort of obsessed with sauerkraut recently (see also, here). This obsession morphed into a need to make reuben sandwiches.

The seitan marinade was inspired by a recipe printed in Vegetarian Times -- the Radical Reuben from Chicago Diner. For the rest of the sandwich, I basically followed the Tempeh Reuben recipe from Vegan with a Vengeance. There was no rye bread to be found in town today, so we had to make do (ha!) with spelt bread from the Hungry Ghost.

This was a great sandwich. I think that the subtleties of the seitan got lost amongst the sauerkraut, avocado and Thousand Island dressing, though. So the overnight marinade was kind of a waste of time. But on the other hand, it was bright pink and looked great against the green of the avocado.

By the way, how's this for a specialized blog? They review all the vegan reubens available in Portland.