vegan rueben sandwhich

By Jody

Ingredients

• For the Thousand Island Dressing:
• 1/3 cup vegan mayonnaise
• 2 tablespoons ketchup
• 3 tablespoons dill pickles
• For the Sautéed Onions:
• diced sautéed onions
• 3 tablespoons vegetable oil
• 1 large yellow onion, thinly sliced
• 1 teaspoon garlic, minced
• 2 bay leaves
• 1 1/2 teaspoons paprika
• 3/4 teaspoon caraway seeds
• 3/4 teaspoon dried dill
• 1 teaspoon salt
• 2 tablespoons cider vinegar
• 1 tablespoon tamari
• 1/4 teaspoon freshly ground black pepper
• For eggplant: use baked eggplant recipe for low calorie version
• 2 Japanese eggplant cut diagonal slices about 1/4 to 1/2 inch thick
• 1/2 cup liquid egg
• 1 cup flour with salt and pepper
• For Assembly: use collard leaves for low calorie version instead of bread
• 8 slices vegan rye bread
• 2 tablespoons vegan margarine
• 1 cup sauerkraut, drained

Preparation

Step 1

Preparation

Step 1 To make the dressing, combine all the ingredients in a small bowl.

Step 2 To make the onions, heat the vegetable oil in a large skillet over medium heat. Add the onion and cook for 5 minutes, stirring occasionally. Stir in the garlic, bay leaves, paprika, caraway seeds, dill, salt, vinegar, tamari, and pepper. Add the water and simmer uncovered for 10 minutes, or until the liquid has evaporated. Remove the bay leaves.

Step 3 heat skillet over medium-high heat with 2 tbsp. oil. dip eggplant slices in egg, then flour, place in pan and cook until browned on each side, then remove.

Step 4
Heat a large skillet over medium-high heat. Spread two slices of the bread with margarine. Grill in a small skillet, margarine side down, for 3 minutes on one side only. Repeat with the remaining slices of bread.

Step 5 To assemble each sandwich, spread the dressing on the ungrilled sides of two slices of toast. Add the sauerkraut, two pieces of eggplant, and the sautéed onions.