Reuben redone

My version of the Chicago Diner Reuben

I’ve already shared a Reuben recipe, so I’ll keep this short, but it’s one of my favorite comfort foods, and I love trying different foods and methods to replace the corned beef. I think I really knocked it out of the park this week when I did the Chicago Diner’s Radical Reuben recipe!

I “corned” (pickled) the “beef” (homemade seitan) with great results. My other methods (especially broiled tofu or portobello) are really good, but this might be the true winner. I haven’t been to the Chicago Diner, but I want to check it out and already know I’m going to order the Reuben.

What got me in the mood for this meal, other than just loving it? I came across an awesome blog that listed the author’s Top Five Reubens, including the Chicago Diner version, and one in Iowa City! Worth a peek if you like veggie Reubens.

Chicago Diner Pickled Seitan

Serves 4

Ingredients

  • 1 lb. seitan, thinly sliced
  • 1 cup pickle juice
  • 1/2 cup beet juice or beet borscht
  • 1 tsp. pickling spice
  • 3/4 tsp. garlic powder
  • 1/8 tsp. ground black pepper

Directions

Place seitan in baking dish. Bring pickle juice, beet juice, pickling spice, garlic powder, pepper and 1 cup water to a boil in saucepan. Reduce heat to medium-low and simmer 15 minutes. Strain marinade and pour over sliced seitan. Chill overnight. (Instructions for the rest of the sandwich are found here.)

What is your favorite meal that you seek out when trying a new restaurant?

0 thoughts on “Reuben redone

  1. I see some beet juicing in my future… This sounds so delicious! I look forward to trying it. And thanks for the mention!

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