Recipes

Vegetarian Reuben Sandwich

Makes 4 sandwiches

Seitan ("say-tan"), also called “wheat meat,” is a high protein, fat-free food with a meaty texture and flavor. Look for it in the deli department or freezer case of your natural food store.

1 onion, thinly sliced
2 garlic cloves, minced
1 cup sauerkraut
1 teaspoon paprika
1 / 2 teaspoon caraway seeds
1 / 2 teaspoon thyme
1 / 4 teaspoon black pepper
1 8-ounce package seitan, drained and thinly sliced
8 slices rye bread, toasted if desired
1 / 2 cup (approximately) Tofu Mayo or other vegan mayonnaise
3 tablespoons (approximately) stoneground or Dijon mustard
2 tomatoes, sliced

Heat 1 / 2 cup of water in a large non-stick skillet and cook onion and garlic until soft, about 5 minutes.

Stir in sauerkraut, paprika, caraway seeds, thyme, and black pepper. Cook over medium heat, stirring often for 5 minutes.

Add seitan slices. Cover and cook until heated through, about 3 minutes.

Toast bread if desired.

To assemble sandwiches, spread bread with Tofu Mayo and mustard. Top four slices with sauerkraut mixture, seitan slices, tomato slices, and remaining bread.

Per sandwich: 257 calories; 23 g protein; 34 g carbohydrate; 4 g fat; 6 g fiber; 523 mg sodium; calories from protein: 35%; calories from carbohydrates: 52%; calories from fats: 13%

Recipe from Healthy Eating for Life for Women by Kris Kieswer

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