A birthday present to myself that I have made recently is.... drumroll!..... a Vegan Rueban! Previous rueban lovers, you can thank me now! Ruebans are one of the pre-nutritarian foods that I always used to love, and I had settled that I would never have again, until now. Hope you enjoy as much as I do:
- sliced rye bread
- jar of sauerkraut
- portobello mushrooms
- fresh spinach
- Vegan 1000 Island dressing (recipe)
- Remove the large stems from the portobello mushrooms and prepare a skillet, grill, or panini press for them to grill in. Let them grill for ten minutes on each side (or ten minutes if you have a George Forman press like we have). Two portobellos will provide enough for two to three vruebans.
- To prepare the sandwiches lay the bread out on a cutting board for as many sandwiches as you would like to make.
- On each slice of bread spread on generous amounts of Vegan 1000 Island dressing.
- On half of the slices layer on as much spinach as desired.
- On the other half of the slices, pile on as much sauerkraut as you desire.
- By this time the portobello should be grilled and tender. Cut the mushrooms at an angle into long slices and place onto the sandwiches.
- Spray your skillet, grill, or panini maker with non-stick spray and place whole sandwiches to cook.
- Allow to fry until the outer bread is browned and toasted.
- Cut in half and serve with extra 1000 island for dipping.
Amy's Notes: Like I said above, two large portobello mushrooms are enough to stretch for three sandwiches depending on how they are sliced. Make sure to pile on as much spinach as you would like. The greens will compress a lot as the vrueban is pressed and grilled. Feel free to use tofu or any other substitute for the mushrooms that you would prefer.
What replacements for meat do you enjoy using in your cooking?