There are some recipes that I get more excited over than others. I think this recipe is one of my BEST recipes yet. Yes, I am pretty excited about this one!
This Vegan Teriyaki Reuben with Spicy Thousand Island Dressing was inspired by a sandwich that I ate about twenty years ago, before I was vegan. I worked at a bar and grill that served Cajun food. One of the items on the menu was a turkey Reuben. It had a sweet teriyaki sauce served with a spicy thousand island dressing.
Even back then my favorite combination was sweet and spicy, although I don’t think I would have labeled it as such since I wasn’t the foodie that I am today. Obviously, the sandwich made an impression on me since I remember it from twenty years ago. I knew I had to veganize it and post it here on Create Mindfully to share with you all.
The original came with your average sauerkraut as I remember. I decided to elevate it a step further and include raw spicy sauerkraut (not kimchi, but spicy sauerkraut). It not only adds more spice, but it adds health benefits as well. Raw sauerkraut retains beneficial organisms, unlike pasteurized.
If you don’t like spicy food as much as I do, you could use my Vegan Thousand Island Dressing, which is not as spicy as the one below. Although, I swear if you try this combination using the spicy thousand island, it is well worth it. The sweet teriyaki sauce compliments the spicy flavors and mellows them out a bit.
Vegan Teriyaki Reuben with Spicy Thousand Island Dressing
Makes 5-6 sandwiches
- spicy thousand island dressing
- 1/2 cup vegan mayo
- 2 tablespoons ketchup
- 1/4 cup pickled jalapeños
- 2 tablespoons + 2 teaspoons hot sauce
- 1 tablespoon sweet pickle relish
- teriyaki reubens
- 1/4 cup tamari
- 1/4 cup mirin
- 1/4 cup sugar
- 2 teaspoons corn starch
- 4 teaspoons water
- 12 ounces lightly seasoned Beyond Chicken strips – cut into thinner strips than how they come packaged
- 10-12 slices toasted gluten free bread – I used black rice
- 3/4 cup spicy raw sauerkraut
- Spicy Thousand Island Dressing: Whisk all ingredients until blended.
- Teriyaki Reubens: Combine tamari, mirin, and sugar in a saucepan on medium high heat. Cook until sugar dissolves. In a bowl combine corn starch and water. Stir until blended. Add corn starch mixture to the pan. Simmer until sauce thickens.
- Add sliced Beyond Chicken strips to the sauce and cook for a minute or two longer, until teriyaki sauce cooks down.
- On a slice of toasted bread, top Beyond Chicken strips with teriyaki sauce, then spicy raw sauerkraut. Top with another slice of bread. Serve with a side of spicy thousand island dressing (or spread on top layer of bread). Repeat with the rest of sandwiches.