MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Vegan Reuben Jackfruit Sandwich
Categories: Sandwich, Vegan
Yield: 4 Servings
2 tb Vegan mayonnaise
1 tb Ketchup
1/2 ts Lemon juice
1 tb Dill pickles; finely chopped
2 tb Cooked beets *
1 c Water
1 ts Tamari
1 ts Better Than Bouillon no beef
-base
2 tb Dill pickle juice
20 oz Can young green jackfruit
-(not canned in syrup);
-drained and rinsed
1 ts Organic canola oil or other
-neutral-flavored; high heat
-oil
1/2 ts Granulated onion
1/2 ts Dried dill
1 tb Tahini
8 sl Marbled rye bread
Non-dairy butter; for
-toasting bread (optional)
1 c Sauerkraut; drained
Preparation time: 5 minutes
Cooking time: 25 minutes
This jackfruit sandwich was inspired by a reuben I used to get at the
now defunct FUD restaurant in Kansas City. Filled with tangy
jackfruit, crunchy sauerkraut, and a drizzling of vegan Thousand
Island, it's the kind of flavor-packed sandwich that doesn't hold
back.
To make vegan Thousand Island dressing:
In a small bowl, combine vegan mayonnaise, ketchup, lemon juice, and
dill pickles. Set aside.
To make the corned jackfruit:
In a blender, combined cooked beets, water, tamari, Better Than
Bouillon no beef base, and dill pickle juice. Blend until the beets
are completely broken up and smooth. Set aside.
Thoroughly rinse the jackfruit in a colander. The jackfruit will
still hold a lot of brine flavor from the can. So rinse it well. Then
blot it on a towel. (If it's too wet, it won't brown as well.)
Put the jackfruit into a food processor. Pulse it 5 or 6 times,
stopping to scrape down the sides if necessary. It should be broken
up into even, smaller pieces.
Bring canola oil to a medium high heat in a large non-stick skillet.
Evenly lay the shredded jackfruit across the skillet. Brown it really
well on one side. You want it to get a some nice color and to dry
out. (If you move it too often, it won't brown as well.) Once it has
nicely browned on one side, flip the jackfruit with a spatula and
brown the other side.
Once it is nicely browned, it's time to infuse it with flavor. Add the
liquid from the blender, as well as granulated onion & dried
dill. Fully combine it with the jackfruit. You want the liquid to be
at a simmer, so adjust your heat accordingly. Allow it to simmer in
the liquid for ten to twelve minutes, until all of the liquid has
cooked off.
Once the liquid has cooked off, turn off the heat. Add tahini to the
jackfruit mixture, and thoroughly combine. It will make the jackfruit
sticky enough to stay on the sandwich, and it evens out the flavor.
To make vegan reuben jackfruit sandwich:
Bring a large, non-stick skillet to a medium heat. If desired, lightly
butter one side of the bread on all 8 slices of rye. Lay the slices
buttered side down onto the skillet. (If you'd rather not butter the
bread, you can skip that step. It just won't brown quite as nicely.)
Allow the bread to toast for about 4 minutes, until it gets nutty
brown on one side. Then turn off the heat, and remove the slices from
the skillet.
Now it's time to make the sandwiches. Put a few spoonfuls of
jackfruit mixture onto four of the bread slices. Then top with
sauerkraut (about 1/4 cup of sauerkraut for each sandwich). Then
drizzle Thousand Island on top of the sauerkraut (about a tb of
dressing per sandwich). Top the sandwiches with the remaining slices
of toasted bread and serve right away.
Recipe by Cadry Nelson
Recipe FROM:
<
https://cadryskitchen.com/vegan-reuben-jackfruit-sandwich/>
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