Let’s Cook with Nikki Grover: Reuben meets Jack (Vegan Reuben Sandwich)

In this week's Let's Cook, Nikki Grover shares her vegan take on the traditional Reuben Sandwich which she calls her Reuben meets Jack

Nikki Grover grew up on a sheep and cattle farm and has eaten meat at least once a day almost every day of her life.  Six months ago her family made the decision to transition to a plant based diet for health reasons.   “I expected this was going to be a challenge!” says Nikki.

Like all great cooks, Nikki has found the way…………

In this week's Let's Cook, Nikki Grover shares her vegan take on the traditional Reuben Sandwich which she calls her Reuben meets Jack

Nikki Grover

“My ‘Reuben meets Jack’ was born out of a desire for super tasty plant-based food, that for me matched or surpassed the experience of the original meat based option.  Corned Beef was a staple from my childhood and a meal I extremely enjoyed. Finding a way to recreate this in a plant-based form means I don’t feel I am missing out – surprisingly we have all embraced our new way of life and haven’t yet missed the experience of eating meat.”

 

REUBEN MEETS JACK (Serves 4)

FOR THE PICKLING SPICE MIXTURE:

2 Dried Bay Leaves, crushed
1 tbsp Whole Yellow Mustard Seeds
1 tbsp Whole Mixed Peppercorns
1 tbsp Whole Coriander Seeds
1/4 tsp (8) Whole Cloves,
optional 5 Cardamon Pods
1 tsp Dill Seeds
1 tsp Red Pepper Flakes
1 tsp Caraway Seeds
1″ piece Cinnamon Bark

FOR THE JACKFRUIT:

2 x 410g cans of Jackfruit in WATER, drained
1 x 425g can Beetroot, juice only (approx. 3/4 cup)
1/4 cup filtered Water
2 tsp Kosher Salt

THOUSAND ISLAND DRESSING:

3/4 cup Vegan Mayonnaise
1 1/2 tbsp Tomato Sauce
1 1/2 tbsp chopped pickles
1 1/2 tsp Apple Cider Vinegar
Salt and Black Pepper

ADDITIONAL INGREDIENTS:

2 tbsp Olive Oil
Vegan Butter
Sour Dough or Rye Bread
Vegan Cheese of choice, sliced or grated
1 cup Sauerkraut, homemade or store bought
Pickle for Serving, optional

 

 

TO MAKE THE MARINATED JACKFRUIT:

Heat Mustard Seeds, Coriander and Peppercorns in a pan over medium heat until aromatic, approx. 1-2 minutes. Combine with the remaining pickling spices in a glass dish. Add Beet juice, water, and salt.

Drain Jackfruit and cut into 3 thinner triangles out of each piece. Add to Beet mix and marinate for several hours, better if overnight.

Heat Oil in a non-stick pan. Remove the slices from the marinade and cook over medium high heat until they start to show signs of browning.

Whisk together all the ingredients for the Thousand Island Dressing. Taste for seasoning and adjust flavors as needed.

TO COMPLETE THE SANDWICH:

Toast bread and then butter each slice. Place Cheese over both top and bottom pieces and place under grill to melt. Once melted remove from grill and spread Thousand Island Dressing over the bottom slice. Top with the jackfruit slices and sauerkraut. Place top slice of bread in place and attach a pickle on top with a skewer if using.

Serve with additional dressing, chips, or packet potato chips. Enjoy!

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