Vegan Grilled Reuben Sandwich with Homemade Spicy Vegan Thousand Island Dressing

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All Photos © Christine Elise McCarthy 2015

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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So – I made that vegan roast above – Annie & Dan Shannon’s Vegan Yankee Pot Roast Dinner – but I have lots of leftovers.   What to do?  What to do?  I know!  A Reuben!  And it came out so insanely delicious – I devoured the whole thing.  For lunch.  Bread, butter, cheese, Thousand Island dressing.  Fatty & greasy & I gave absolutely no fucks.  I shoved it in my face in record time.   I made homemade vegan Thousand Island – but bottled Thousand Island – or even Russian – dressing will do.  Traditionally – a Reuben uses Swiss cheese but I am not a fan so – I used provolone.  Real provolone.  If you are vegan – use whatever vegan cheese you like but one that melts well is best.

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Homemade Spicy Vegan Thousand Island Dressing

INGREDIENTS

1/2 cup vegan mayo

2 TBS ketchup

2 TBS relish (sweet is traditional but I used that Bubbie’s you see above)

1 small garlic clove – minced

1 tsp white vinegar

2-3 dashes hot sauce (I used Crystal)

1 tsp sriracha (or more – to taste)

Pinch of S&P

DIRECTIONS

Blend well.

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Vegan Grilled Reuben Sandwich

Quantities of ingredients are up to you.

Rye Bread

Vegan butter

Sauerkraut

Cheese slices (Swiss is traditional) – Vegan or not – depending on your diet

Vegan meat (I used slices of  Annie & Dan Shannon’s Vegan Yankee Pot Roast Dinner)

Thousand Island dressing (recipe above)

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DIRECTIONS

I melted vegan butter in a grill pan & got the bottom of two slices of bread buttered that way.

Layer your ingredients & close the sandwich.  Grill until it is golden & crispy and (hopefully) your cheese has melted.  Eat it without any regard for decorum or decency.

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Annie & Dan Shannon’s Vegan Yankee Pot Roast Dinner

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All Photos © Christine Elise McCarthy 2015

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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So – I got this awesome cookbook you see above and I am very excited to present to you the first recipe that I tried from it – their Yankee Pot Roast Dinner.  The book is full of gorgeous photos & easy to follow recipes but it was the image below that set my mouth to watering immediately.

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That looks so much like meat!   It looks so warm & comforting and VEGAN!  So – I made it today.  Easy!  Very easy.  (Please note – the photo above is from the Shannons’ cookbook – the rest are pictures of my effort to recreate that.)  I only made two modifications to the recipe – in that I used truffle bouillon rather than vegan beef (because I had it) and I added some Earth Balance butter to the top as it baked because it wasn’t browning the way I wanted it to.   Oh – and I used a full pound of baby potatoes which was a good thing because I nearly ate them all as the “roast” baked.  This is a delicious recipe & the leftovers could make a nice sandwich.  To those unfamiliar with meat made from vital wheat gluten – the texture is more like a dense stuffing than any real red meat but the flavors are earthy & aromatic and, ultimately, very satisfying.  Loads of gravy might be a nice addition – so if you have a favorite vegan gravy recipe – maybe whip some up.  Or use my VERY easy vegan gravy.

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Annie & Dan Shannon’s Vegan Yankee Pot Roast Dinner

INGREDIENTS

Above – in the book.

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DIRECTIONS

Preheat the over to 400 degrees.

The instructions for the vegetables can be seen in the book above.

To make the roast – in a large bowl – combine all the ingredients from the vital wheat gluten through to the sage.  In another bowl – whisk the remaining three liquid ingredients together.  Blend the wet & dry ingredients by hand until you have a spongy, springy ball of dough.  Form the dough into a round, flat loaf  & carefully place it on top of the vegetables so it is slightly covered by the boiling broth (my broth was not deep enough) – cover it & simmer it for about 15 minutes.

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Add a ladle of broth to a separate casserole dish & carefully transfer your roast into it using oven mitts & spatulas.  Bake the roast for about 15-20 minutes.  The book says, “Monitor the roast, basting it a few times with the broth while it’s baking.  Remove the roast from the oven once it develops a crispy golden-brown crust, 15-20 minutes.”

I cooked mine for closer to an hour & added vegan butter to the top of it 20 minutes before I took it out – to aid in browning.

Serve with the vegetables & few ladles of broth.

I found this recipe to be very easy, my house smells like Thanksgiving & I have a big casserole dish of yummy, vegan comfort food.  I cannot wait to try another recipe from the book.

If you want to buy the book – it is available many places – including Amazon.

The authors can be followed at:

www.MeettheShannons.com 

Vegan Foods = Joy! on Facebook

@AJShannon on Twitter

@MeettheShannons on Instagram

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Vegan Mega Lemon and Garlic Chicken and White Beans with Mint-Basil Pesto for the Slow Cooker

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All Photos © Christine Elise McCarthy 2015

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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OK, kids – it’s another easy slow cooker meal.  I added a little fresh Mint-Basil Pesto – but you need not.  I used a fuckton of garlic & a shitload of lemon – but you can tone these down, if you prefer.  I used the always awesome Beyond Meat – of which (full disclosure) – I am not officially a SuperFan!  Check it out HERE – but you can use real chicken, if that’s your bag.  I served it over pasta but rice would work, too, or this could be served as a sort of white chili.  It is all up to you!  Isn’t that nice?

Mint-Basil Pesto

INGREDIENTS

2 cups fresh basil

1/2 to 1 cup fresh mint leaves (depending on your passion for mint)

1/4 cup almonds (or walnuts or cashews)

2 garlic cloves

1/4 cup Parmesan (or vegan alternative)

Olive oil (Use just as much as you need to get the pesto to the consistency you like. I used very little – maybe 1/8 cup – but you might like your pesto thinner.)

1 TBS lemon juice

S&P

DIRECTIONS

Puree all in a food processor.  Season with S&P.

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Vegan Mega Lemon and Garlic Chicken and White Beans for the Slow Cooker

Serves 6-8 with rice or pasta

INGREDIENTS

2 cups dry white beans (or canned)

9 oz vegan chicken – thawed & shredded

1 onion – sliced or chopped

20 cloves of garlic – smashed

zest of one lemon

juice of two lemons

5 cups vegetable stock

1 TBS crushed red pepper (or less – to taste)

S&P

Cornstarch

Garnish – Mint-Basil Pesto (recipe above), lemon wedges, fresh basil, cooked pasta or cooked rice.

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DIRECTIONS

Do not put the lemon halves in your slow cooker – like you see above.  I think this added a touch of bitterness.

Put everything except the cornstarch into a slow cooker & leave it on high for 6 hours.  If it is too thin – add 1 2 TBS cornstarch to 1/4 cup water & whisk together.  Add to the slow cooker – on high – and it should thicken nicely.  If it is too thick – add a bit of water.  Season with S&P.

Or..

Stove-top – just use canned beans & cook until the onions are tender & the flavors meld – maybe 45 minutes.

Serve with rice or pasta or on its own.  Top with the pesto & garnish as you desire.

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