One of my favorite dishes any time of the year is a Reuben sandwich, especially on Saint Patricks Day. Making a plant-based replacement for corned beef was a challenge but I was determined. My go-to replacement for Reubens was tempeh in the past. However, my daughter, Kelsey, can’t eat soy products due to her allergy. Now I had to come up with a plant-based option that needed to be soy-free, corn-free, nut-free, and of course gluten-free. What’s left you might ask? Jackfruit. With a little nudge from Kelsey, I gave a jackfruit Reuben a try and it worked!
How to video:
I am a true vegan Irish girl. Can you imagine that? I couldn’t go without this traditional staple. I had to come up with this perfect vegan gluten-free jackfruit Reuben. Top the “corned jackfruit” with my super easy vegan thousand island dressing. Now all the toppings, done!
Feeling like a leprechaun spreading some mischief, have some fun with this recipe and comment below on how you made it your own!
Print 1 hr 15 mins 8 mins 1 hr 23 mins
Do you love Reuben sandwiches on Saint Patrick’s Day? This is a comfort food you can eat while wearing green or any time of year. If you couldn’t imagine giving up a family tradition because of a veganish lifestyle? Don’t. Recreating the traditional Reuben does not mean you lose the flavor. I’m not kissin’ the blarney stone, it’s the honest truth.
Course: Main Course Servings: 4 people Author: Vegan Gluten-Free Life Corned Jackfruit
- 2 cans young jackfruit in brine or water
- 1 cup gluten-free beer
- 1 cup red beet juice
- 1/2 tsp salt
- 1 tbsp whole peppercorns
- 1 tsp paprika
- 1/2 tsp mustard powder or turmeric
- 1 tbsp dried sage
- 1 tbsp dried thyme
- 1 tbsp dried rosemary
- 2 slices gluten-free bread your favorite, toasted
- 1 slice vegan soy-free smoked gouda cheese follow your heart
- 1/4 cup sauerkraut non-gmo, vegan
- 1 tbsp vegan thousand island dressing
- Drain jackfruit and rinse. In a medium bowl, shred jackfruit with your fingers and discard seeds.
- Add all remaining ingredients for corned jackfruit to bowl with jackfruit and mix well to combine. Cover and marinate in the fridge for 1-2 hours or overnight.
- Drain jackfruit, place in a large fry pan and sauté until heated, 6-8 minutes.
- Place a spoon full of corned jackfruit onto 1 slice of toasted gluten-free bread. Top with a slice of vegan cheese if you desire, sauerkraut, and drizzle with vegan thousand island dressing. Eat open faced or place the second slice of toasted bread on top and dig in.
- If you have a panini maker prepare your sandwich as noted above with bread that is not toasted and cook on panini maker according to your panini maker’s directions.
If you aren’t a fan of bread or just aren’t in the mood, put corned jackfruit and sandwich fixings in a lettuce cup.