SO EASY, A DRUNK VEGAN COULD DO IT

THE PERFECT RECIPE FOR A VEGAN CALIFORNIA REUBEN

By Noah Kelly, Campus Editor

     My new take on the Reuben is to spice that weasel up. Your regular Reuben has sauerkraut and thousand island dressing. What the fuck? This time around we’re gonna saute to almost caramelize the onions with cilantro to give it a nice sweetness. Instead of thousand island dressing, take 3 tablespoons of Vegenaise for every 1 chipotle pepper, and use a food processor to blend it smooth.
      The best way to start the Reuben is to begin sauteing the onions in a wok with plenty of olive oil. You’re going to want a quarter of an onion per sandwich, because by the end of the onion’s cooking time they’ll be a lot smaller. Cook the onions on a medium-high temperature and make sure to stir occasionally.
      Next start with the Field Roast. Cut thinly, only a centimeter or so thickness, and on the bias. Line a frying pan with the slices of Field Roast and cook them on a low-medium heat. You’ll want each side to have a nice even brown across the entire thing. You’ll be tempted to crank the heat up, but don’t; they are fairly fragile and burn easily. While the Roast is cooking, start blending up the chipotle sauce and dice the cilantro. When the roast is done cooking, toss it and the cilantro into the wok with the onions, and you can turn the heat down low and let it sit.
      Next, brush each slice of rye bread with olive oil on the side you plan on cooking. Get an even coat and use medium heat to begin to toast the bread in the frying pan. You want a light brown coating on the entire thing. Then you can begin to spread the chipotle. Give each slice of bread a nice dollop of chipotle and a good handful of Daiya. Let that heat up a little more to melt the cheese.
     From there you can shovel the Field Roast and onion mixture onto one slice of the bread, flip the other half onto the sandwich and give the entire thing a hefty press with a spatula. Cut and serve with some vegetable chips and a nice tall glass of whatthefuckever. All in all, the California tastes good, is good for you and your wallet. Eat it.

INGREDIENTS

(all items can be conveniently found at Whole Foods)
Rye Bread
Original Field Roast - Smoked Tomato
Onion
Cilantro
Vegenaise
Embasa Chipotle in Adobo Sauce
Olive Oil
Daiya Cheese Mozzarella