Subj : Vegan Reuben Jackfruit Sandwich
To   : All
From : Ben Collver
Date : Wed Mar 27 2024 07:28:02

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Vegan Reuben Jackfruit Sandwich
Categories: Sandwich, Vegan
     Yield: 4 Servings

     2 tb Vegan mayonnaise
     1 tb Ketchup
   1/2 ts Lemon juice
     1 tb Dill pickles; finely chopped
     2 tb Cooked beets *
     1 c  Water
     1 ts Tamari
     1 ts Better Than Bouillon no beef
          -base
     2 tb Dill pickle juice
    20 oz Can young green jackfruit
          -(not canned in syrup);
          -drained and rinsed
     1 ts Organic canola oil or other
          -neutral-flavored; high heat
          -oil
   1/2 ts Granulated onion
   1/2 ts Dried dill
     1 tb Tahini
     8 sl Marbled rye bread
          Non-dairy butter; for
          -toasting bread (optional)
     1 c  Sauerkraut; drained

 Preparation time: 5 minutes
 Cooking time: 25 minutes

 This jackfruit sandwich was inspired by a reuben I used to get at the
 now defunct FUD restaurant in Kansas City. Filled with tangy
 jackfruit, crunchy sauerkraut, and a drizzling of vegan Thousand
 Island, it's the kind of flavor-packed sandwich that doesn't hold
 back.

 To make vegan Thousand Island dressing:

 In a small bowl, combine vegan mayonnaise, ketchup, lemon juice, and
 dill pickles. Set aside.

 To make the corned jackfruit:

 In a blender, combined cooked beets, water, tamari, Better Than
 Bouillon no beef base, and dill pickle juice. Blend until the beets
 are completely broken up and smooth. Set aside.

 Thoroughly rinse the jackfruit in a colander. The jackfruit will
 still hold a lot of brine flavor from the can. So rinse it well. Then
 blot it on a towel. (If it's too wet, it won't brown as well.)

 Put the jackfruit into a food processor. Pulse it 5 or 6 times,
 stopping to scrape down the sides if necessary. It should be broken
 up into even, smaller pieces.

 Bring canola oil to a medium high heat in a large non-stick skillet.
 Evenly lay the shredded jackfruit across the skillet. Brown it really
 well on one side. You want it to get a some nice color and to dry
 out. (If you move it too often, it won't brown as well.) Once it has
 nicely browned on one side, flip the jackfruit with a spatula and
 brown the other side.

 Once it is nicely browned, it's time to infuse it with flavor. Add the
 liquid from the blender, as well as granulated onion & dried
 dill. Fully combine it with the jackfruit. You want the liquid to be
 at a simmer, so adjust your heat accordingly. Allow it to simmer in
 the liquid for ten to twelve minutes, until all of the liquid has
 cooked off.

 Once the liquid has cooked off, turn off the heat. Add tahini to the
 jackfruit mixture, and thoroughly combine. It will make the jackfruit
 sticky enough to stay on the sandwich, and it evens out the flavor.

 To make vegan reuben jackfruit sandwich:

 Bring a large, non-stick skillet to a medium heat. If desired, lightly
 butter one side of the bread on all 8 slices of rye. Lay the slices
 buttered side down onto the skillet. (If you'd rather not butter the
 bread, you can skip that step. It just won't brown quite as nicely.)
 Allow the bread to toast for about 4 minutes, until it gets nutty
 brown on one side. Then turn off the heat, and remove the slices from
 the skillet.

 Now it's time to make the sandwiches. Put a few spoonfuls of
 jackfruit mixture onto four of the bread slices. Then top with
 sauerkraut (about 1/4 cup of sauerkraut for each sandwich). Then
 drizzle Thousand Island on top of the sauerkraut (about a tb of
 dressing per sandwich). Top the sandwiches with the remaining slices
 of toasted bread and serve right away.

 Recipe by Cadry Nelson

 Recipe FROM:
 <https://cadryskitchen.com/vegan-reuben-jackfruit-sandwich/>

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