I was gonna just make a thanksgiving sammich..but I had this bit of sauerkraut in my fridge, that really just needed to get out of the way (for all the other leftovers and some bread dough.)
So I whipped up a thanksgiving ruben instead. For un-turkey day I made chickpea cutlets because I never did get around to that stuffed seitan. I also lucked out with my friend Nicole’s mom’s green tomato relish for the russian dressing. I’m definitely going to have to get that recipe (it’s local in Ohio!)
Easy ruben:
2 pieces rye bread
1 TBS Veganaise
1 TBS Ketchup
1 TBS relish (or diced dill pickles)
1/4 cup sauerkraut
1 chickpea cutlet (or some other sammich protein-deli slices work, too)
I tend to skip the swiss cheese element, as I think the sauce/sauerkraut is the important sammich flavoring.
Lightly toast bread. Mix veganaise, ketchup, relish and spread on toast. Heat up cutlets and sauerkraut and make sammich.
A little messy, but totally yum.
Vegan Dance if you want to 
Yum! Reubens are my fave sammy!! Sometimes I skip the protein altogether and just do bread-kraut-dressing. Mmmmmm….
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I\’ve been craving reubens! I\’ll bet a cutlet would be great filling. Yum!
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Oh, I absolutely love reubens!
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