Reubens somehow seem to me a grown-up sandwich, but I have been eating them since I was a teenager. See whether your kids have a “grown-up palate” with this plant-based version.
- Place the mushrooms in a single layer in a shallow baking dish.
- In a small bowl, whisk together the water, tamari, red wine vinegar, garlic, mustard powder, granulated onion, coriander, cloves, ginger, and black pepper. Pour the mixture over the mushrooms and let sit for 30 minutes.
- Turn the mushrooms over and let sit for another 30 minutes.
- Heat a large nonstick skillet over medium heat for 2 minutes. Place the mushrooms in the pan and cook for 2 minutes. Turn them over, drizzle about 1/2 cup of the marinade over the mushrooms, and let them cook until the marinade is mostly evaporated.
- Place 4 slices of rye toast on a work surface. Place a mushroom on each and top each with some of the dressing and sauerkraut. Spread some of the cheese sauce on the 4 remaining slices of rye toast and place on top of the sandwiches. Serve.
- If you (or your kids) are not fans of mushrooms, try replacing them in this dish with eggplant or zucchini slices.
Makes about 2½ cups
- Combine the potato, bell pepper, onion, and cashews in a small saucepan and cover with water. Bring the water to a boil over high heat, reduce the heat to medium, and cook until the potatoes are very tender, about 10 minutes. Drain the vegetables, reserving 3/4 cup of the cooking water.
- Combine the potato mixture, reserved cooking water, tahini, lemon juice, nutritional yeast, arrowroot powder, and sea salt in a blender. Process on high until everything is smooth and creamy, about 3 minutes. Store the sauce in an airtight container in the refrigerator for up to 5 days.
Thousand Island Dressing
Makes about 2 cups
- Combine the tofu and dates in a blender and process until smooth and creamy.
- Add the remaining ingredients and puree to mix well.
- Any white beans will work in this recipe—Great Northern, cannellini, or navy—so use whatever you have on hand.
- Whether you use the silken tofu or white beans, it is important to puree the mixture well to get a smooth and creamy texture.