Thursday, September 30, 2010

katie's seitan reuben recipe

katie's seitan reuben (makes 2 open face sandwiches. probably enough for 2 people but i usually eat the whole darn thing myself).

-1/2 small yellow onion 
-2 oz (approx 1/4 package) of Westsoy Seitan strips
-1 tsp (or a nice, healthy squirt) Bragg's liquid aminos
-1 slice of swiss cheese
-2 slices of rye bread
-mayo/ketchup or mustard

  • thinly slice half a small onion and saute in a nonstick skillet (with a little olive oil or cooking spray) over medium heat - for about 10 minutes, or until the onion gets nice and brown.
  • add the seitan and the liquid aminos and cook 2 minutes.
  • meanwhile, toast the rye bread and coat with a thin layer of "secret sauce" (mayo + ketchup) or mustard. 
  • turn down the heat & put the cheese over the seitan/onion mixture. cover and cook until cheese is melty - about a minute.
  • put that on the bread and top (or serve with) sauerkraut. 
notes: i am fortunate enough to have a husband who makes his own sauerkraut, so our fridge is usually stocked with the stuff. for you "regular" sauerkraut-less folks, i suggest Bubbies.


The Blonde Mule said...

Do you think John would notice this was faux meat? Maybe I'll try it...

Panda Parables said...

i dunno! maybe give him whiskey first. rollum should have a new batch of kraut ready soon, so i can give you guys a little bit...