• Vegan Reuben Jackfruit Sandwich

    From Ben Collver@1:105/500 to All on Wed Mar 27 07:28:02 2024
    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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  • From Ben Collver@1:124/5016 to All on Sun Mar 31 21:09:40 2024
    Re: Vegan Reuben Jackfruit Sandwich
    By: Ben Collver to All on Wed Mar 27 2024 07:28:02

    I made this recipe tonight. It was a lot of work! And i am pleased with
    the result. It looks, smells, and tastes reasonably close to a real
    reuben sandwich. It was so delicious i helped myself to a second
    sandwich.

    I thoroughly enjoyed this and i have leftovers to eat on. However, i
    doubt i will make this recipe again because of the amount of work
    involved processing the jackfruit. If i were making it again, i might
    try substituting chopped kimchee for the sauerkraut and kimchee juice
    for the pickle juice.
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  • From Denis Mosko@1:153/757.1315 to Ben Collver on Wed Apr 3 18:46:13 2024
    //Hello Ben,//

    on *01.04.24* at *2:09:40* You wrote in area *COOKING*
    to *All* about *"Vegan Reuben Jackfruit Sandwich"*.

    I made this recipe tonight. It was a lot of work! And i am pleased with the result. It looks, smells, and tastes reasonably close to a real reuben sandwich. It was so delicious i helped myself to a second sandwich.

    I thoroughly enjoyed this and i have leftovers to eat on. However, i doubt i will make this recipe again because of the amount of work
    involved processing the jackfruit. If i were making it again, i might
    try substituting chopped kimchee for the sauerkraut and kimchee juice for the pickle juice.
    Is it really vegan-friendly recipe, Ben?.. How about fruit?)

    Regards,
    Denis Mosko
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