The Vegan Reuben Project

I enjoy a personal culinary challenge now and then. Especially one that results in good eats! I set out to create an old favorite from my pre-vegan days and I nailed it, if I do say so myself!

This was a great opportunity to try my hand at baking my own rye bread as well as the corned “beef” recipe I’ve been meaning to try ever since I came across it in Brian McCarthy’s, “The Professional Vegan Cookbook”. The roast was easier than expected and turned out juicy and flavorful. The spices are on point!

Baking my own bread is a favorite activity (when time allows) and rye was definitely a challenge. Even after three tries I don’t think I got the rise exactly as high I wanted, but it turned out delicious anyway!

The thousand island dressing was a no-brainer to make, but is a crucial element in building the perfect Rueben!

Vegan Corned Beef 

2 cups Vital Wheat Gluten
2 tbsp. Granulated onion
2 tbsp. Paprika
2 tbsp. Whole Fennel Seed, coarsely ground
2 tbsp. Caraway seeds, coarsely ground
1 tbsp. Salt, heaping
1 tsp. Cloves
1 tsp. Black pepper
1 cup Vegetable broth
½ cup Olive Oil
2 tbsp. Molasses
1 tbsp. Vinegar (white or ac)
Cheesecloth
String or twine

1. In a large pot, bring 1 gallon water to a simmer. You may also use a vegan “beef” bouillon. If you do, cut back on the salt in the recipe.
2. Whisk together dry ingredients in large bowl. Whisk together wet ingredients in separate bowl. Combine wet with the dry until well combined.

3. Form into a 5-inch by 8-inch loaf that will be about 1 to 1 1/2 inches thick. Place on cheesecloth and roll up like a big flat rectangle tootsie roll (not too tight). Tie each end with a piece of string.

4. Place in simmering water, cover and simmer for 1 hour and 15 minutes. Take roast out of liquid and remove cheese cloth.:

Serve warm in thin slices or chill for later. I froze half of my roast to enjoy another day.