Happy Monday Vegan Food Lovers!
The good news (for me) is that my book is done.
The not so good news is that I’ll probably keep these vegan recipes shorter than usual for the next few weeks. Sorry, not sorry.
Today’s topic is sandwiches. I love sandwiches, a lot actually. But (there’s always a but isn’t there?) what I don’t always love is bread. Okay, that’s a lie. I love bread, but over the past few years I prefer to turn some of my favorite vegan sandwich recipes into bowls.
The same way I prefer a fajita or burrito bowl instead of the O.G. fajita and burrito with tortilla shells, I have started to do the same with sandwiches.
Why?
The simple answer is calories. The more complicated answer is that the best part of the sandwich is all the stuff that goes between the bread, at least in my humble opinion. So why waste good calories on the vessel when there’s another way?
Today we’re talking about a Reuben, which is pretty weird because I was never a big fan of a Reuben sandwich but then I saw this vegan creator on Instagram who made a vegan Reuben and I was like, “I must make a bowl out of it!”
And so…I did.
And now you can too.
Kitchen Tools
*Cutting board
*Mixing bowls
*Kitchen knife
*Baking sheet
Ingredients:
*Smoked tofu
*Onion
*Scallions
*Vegan Worcestershire
*Cumin
*Salt & pepper
*Paprika
*Garlic powder
*Sauerkraut
*Couscous
Sauce:
*Cocogurt
*Ketchup
*Dill pickles
*Hot mustard
*Salt & pepper
*Hot sauce (few drops)
*Ground caraway
Slaw:
*Green cabbage
*Scallions
*Carrots
*Lemon vinegar
*Salt & pepper
*Agave syrup
Instructions:
*Preheat oven to 400F/200C
*Prep the tofu & onions: Cut smoked tofu in half and then slice. Slice onions next. Season with the herbs and spices, along with the vegan Worcestershire sauce. Set aside while oven pre-heats.
*Mix all the ingredients for the vegan Reuben sauce and set aside or place in the refrigerator.
*Place the tofu and onions on a baking sheet and cook 10 to 15 minutes, until onions are done and tofu is a little crisp on the edges.
*Cook couscous according to package instructions.
*Chop the remaining ingredients for the vegan slaw and toss with the seasonings, agave and vinegar. Set aside.
*Now it’s time to assemble: Start with the couscous on the bottom of the bowl and stack the slaw on top next, followed by the smoked tofu & onions mixture. Drizzle with the vegan Thousand Island dressing, top with sauerkraut and place it on the side.
tip: Warm sauerkraut slightly if it was in the refrigerator otherwise is totally okay to serve warm.
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The Spicy Spatula 
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