Made seitan today, its so easy, i like to boil it in a broth for an hour (avantgarde vegan), let it sit, then leave in the fridge overnight for extra firmness. i like to slice into chicken bites size, make a mcrib style sauce for it with some cornflour, smother the pieces in the sauce and pan fry. Omg its amazing, you will not miss meat ever again. You can literally make 1-2 weeks worth in one batch, takes about 20-25 mins prep and kneeding.
I've been vegan five years..pescatarian another 20 and love to cook...something about the idea of making seitan seems like a pain in the ass but I want to
Wow! You prepared this Rueben so masterfully! You have tremendous knife skills and your execution is tremendous! Vegan cooking has become a viable cuisine that you are furthering through video and creative recipe knowledge.
I love this Vegan Reuben Sandwich. It's not just delicious but also healthy. You demonstrated it clearly and beautifully. Big like and have a fantastic week.
This looks great, EXCEPT for one thing. I think it's better if you pan fry the whole built sandwich in some butter, adding a lid for this step as well, instead of toasting the bread and melting the cheese separately. This is how my Grandma taught me to make Reubens (though she was doing meat ones of course). It guarantees that when you serve it, it will all be hot and gooey, as it gives all the ingredients a chance to soak up some heat together. It also seems to help the sandwich stay together and I suspect it helps the flavors from the different ingredients harmonize a bit more. I'll also add that if you're lazy like me, Unreal Deli makes some pretty solid corned "beef." I get it at my local grocery here in Southern California. I'm not an employee or paid to say that I just think it's really good. I found out about it initially through Mendocino Farm's vegan reuben.
I had made note of this recipe, because I remember having an OUTSTANDING vegan Reuben many years ago in Illinois. Well, yesterday I made the seitan. I was a good girl and didn't slice it until today... I haven't even made the Reuben yet -- just tasted the cold seitan and it is DELICIOUS!! It has a really good zing to it! I lost my head when actually making it and threw the whole liquid into the dry mix; but added more vital wheat gluten, as suggested, and it came out fine. I divided the batch into two smaller loaves to bake in my toaster oven. Took a bit longer to bake, but just kept checking it. So looking forward to making my sandwich!! I even bought your cookbook because it inspired me to get back into cooking (not that I quit; just been a bit lazy to put effort into making new items). Also, made your kale and avocado salad which was really tasty.
That 19 minutes felt more like 3 minutes. Jam packed with instruction and yummy goodness, I have been binging Wicked Kitchen videos this weekend, I've learned so much.
I've always avoided trying to make my own seitan because it just seemed too time consuming and it's cheap to buy, but I've been craving Reuben sandwiches lately and the only vegan pastrami I've been able to find locally is a bland, flavourless mass-produced brand that has the consistency of thickened glue. This looks like the perfect solution to my dilemma, you make it seem so easy.
Had a vegan reuben in a place this week and decided to see if Wicked Kitchen had a recipe! Seriously with this - love you guys thank you! Cannot wait to try it this weekend.
Thanks for sharing. I just made the brisket which was amazing. I was thinking how i would modify that recipe to make pastrami . You took care of that for me.. Thank you so much!!!!
Made this today according to the Wicked Healthy recipe, and it was AMAZING! I have not had such good luck with prior seitan making, but roasting in the oven and cooling down resulted in an incredible pastrami texture and flavor. The sriracha sauce is yummilicious and will go on everything from now on 🤣. Thanks guys!
Amazing! I knew I wanted to try this from the moment I got your cookbook but I felt intimidated and kept putting it off until your video showed up! I knew there were no more excuses and I had all of the ingredients. I made it this morning and it’s been cooling for the last hour or so. Just shaved a few pieces off to try…omg, this is life changing!! Thank you for making this recipe accessible with the companion video. Cannot wait for the Reubens later. Cheers.
Hi, I can't wait to try this recipe! I don't have the high-speed blender yet; would it work as well if I partially cook the beats before I do the liquid blend? I'm afraid by regular blender won't be able to blend the raw beats.
I've heard so many complaints about how processed 'fake' meats are, but that just seems to be a fab mix of some great ingredients to make something wonderfully tasty!! Thank you :D
It's funny, people will still eat pepperoni, ham and other processed deli meats, packed with salt, sugar, filler binders and preservatives, but as soon as its replicated in plant form, its unnatural 🤦♀️
First, I just recently found and fell in love with this channel and omfg, THERE ARE TWO OF YOU. Double the joy. Second, did you intentionally put up a graphic saying “dried sherry”? I had to go back and look again there and for a second I was like, wait, is that a thing? Then I got to the giant spliff instruction and I’m just so extremely happy that this channel and these humans exist. Thank you so much.
Well my meal came out really good! Great flavor and all components worked well together! It's not quite corned beef, but very flavorful and the sauce was great! Loved the browned sauted onions with it, too.
Excellent job! From your series can guess where you're from... hmm.. I admire your collection! Beautiful theme you have. Exchange is just a virtual courteous gesture of appraisal.
Hi! I made this on St Patrick's Day, and it was great. I made it again today and followed the instructions the same way I did the first time, and it exploded in the oven. I wrapped it tight in 2 pieces of foil like it said and set the oven at 350 for an hour and a half. It was in the oven about an hour and 20 minutes when this happened. Any ideas why?
Another great recipe and video, Chad! Thank you for sharing this one. I love a good vegan reuben and this one looks deelish! Rouxbe grad here... mise en place always! 😄:) Sharon
Amazing! Can’t wait to cook these at home! Thank you for sharing this. I was skeptical about seitan before I tried various dishes creative like this one. Shouts out to Chicago Diner that place is excellent 👌🏼
Can't wait to try; plant based and missing pastrami and Reuben's! Not sure what "vital wheat gluten" is as different from "wheat gluten''? Maybe get that at my local whole foods? My mouth is watering and I just subscribed. Your recipes and videos are top notch and I watch alot of foodie channels. Thank you for great instructional videos!
I have wanted to make this ever since I saw this video months ago! Finally pulling the trigger today! Didn't have sherry so just used more broth. Those beets really mess up the kitchen lol. I'll let you know how it goes. Seitan is ready to go in the oven now!
Mine is not quite vegan, as I am now dubious about vegan "cheese" as it is a very processed food and not healthy, so I am using dairy cheese from grass-fed cows.
@@lkaneshikiIf you think dairy cheese is any healthier than vegan cheese, you need to seriously educate yourself on the effect dairy has on the human body, using sources and studies that haven't been sponsored by the dairy industry. The lies we've been fed by the dairy industry and its lobbyists regarding calcium for example are completely incorrect, recent independent studies show that dairy intake is directly correlated with osteoporosis and other bone-related illnesses. Vegan cheese is just soy, cashews, oats, and so on mixed with various binders and flavourings, the fact they're "processed" is irrelevant - ALL cheeses are processed in one way or another.
You're allergic to *yeast*? That sounds extremely annoying, so many things contain yeast. Anyway, depending on the context in which you're making the substitution, you can use MSG, powdered vegetable stock, miso paste, coconut aminos, or chickpea flour in lieu of nutritional yeast. It's usually used in recipes to add a slightly salty, faintly cheesy flavour, or to add umami, or to act as a binder, so choose your replacement accordingly. In this specific recipe I would just substitute it with extra chickpea flour (by weight, not volume) or leave it out entirely, and I would add a sprinkle of MSG to account for the umami. Also, remember that nutritional yeast is a flakey product that weighs very little and the shape of the flakes means there's a lot of air between each flake. It's like the difference between granulated salt and kosher salt flakes, a cup of each will contain very different amounts when measured by weight. So when making any substitutions for nutritional yeast, use common sense when deciding how much to add depending on what exactly you're replacing and why.
“We’re going to roil this up here just like a giant spliff here” lol. This has always been one of my favorite cooking channels.
Thanks, Javaen! 😎🙌
Right!! I was like, "did he say what I thought he said?" Lol
Nah good cook but the whole pothead thing is sad in the country right now
@@unbroken1010 LOL okay, Karen...
@@unbroken1010 I do think your country has a little more sadder things than "pot", and by little more I actually mean a lot more.
'tightly role it, just like a giant spliff' haha just wicked!
😊
He bit into the sandwitch and I shook my head in absolute jealousy, amazing sandwich, what an art, with no animals needed, beautiful!
Thank you!!!
We make this at home often. I had 5 or 6 of these sandwiches last week alone. Killer! The Russian dressing with shallots is the bomb.
Me too😊
Nice tip about pan frying onions vs sweating.
Glad it was helpful!
Made seitan today, its so easy, i like to boil it in a broth for an hour (avantgarde vegan), let it sit, then leave in the fridge overnight for extra firmness. i like to slice into chicken bites size, make a mcrib style sauce for it with some cornflour, smother the pieces in the sauce and pan fry. Omg its amazing, you will not miss meat ever again. You can literally make 1-2 weeks worth in one batch, takes about 20-25 mins prep and kneeding.
Did you follow a particular recipe?
Mcrib looks horrible.
I've been vegan five years..pescatarian another 20 and love to cook...something about the idea of making seitan seems like a pain in the ass but I want to
Mouth-watering. So glad I'm vegan. 🧡🧡
Oops did I see some of the seitan mix fly into the onion powder bowl? 😉 Love this recipe thanks x
Wow! You prepared this Rueben so masterfully! You have tremendous knife skills and your execution is tremendous! Vegan cooking has become a viable cuisine that you are furthering through video and creative recipe knowledge.
I love this Vegan Reuben Sandwich. It's not just delicious but also healthy.
You demonstrated it clearly and beautifully.
Big like and have a fantastic week.
This looks great, EXCEPT for one thing. I think it's better if you pan fry the whole built sandwich in some butter, adding a lid for this step as well, instead of toasting the bread and melting the cheese separately. This is how my Grandma taught me to make Reubens (though she was doing meat ones of course). It guarantees that when you serve it, it will all be hot and gooey, as it gives all the ingredients a chance to soak up some heat together. It also seems to help the sandwich stay together and I suspect it helps the flavors from the different ingredients harmonize a bit more.
I'll also add that if you're lazy like me, Unreal Deli makes some pretty solid corned "beef." I get it at my local grocery here in Southern California. I'm not an employee or paid to say that I just think it's really good. I found out about it initially through Mendocino Farm's vegan reuben.
Totally agree about frying the built sandwich.
Made this and followed recipe all the way, absolutely delicious! Best reuben sandwich. SOOOO GOOOOD!!! Thank you :)
I had made note of this recipe, because I remember having an OUTSTANDING vegan Reuben many years ago in Illinois. Well, yesterday I made the seitan. I was a good girl and didn't slice it until today... I haven't even made the Reuben yet -- just tasted the cold seitan and it is DELICIOUS!! It has a really good zing to it! I lost my head when actually making it and threw the whole liquid into the dry mix; but added more vital wheat gluten, as suggested, and it came out fine. I divided the batch into two smaller loaves to bake in my toaster oven. Took a bit longer to bake, but just kept checking it. So looking forward to making my sandwich!! I even bought your cookbook because it inspired me to get back into cooking (not that I quit; just been a bit lazy to put effort into making new items). Also, made your kale and avocado salad which was really tasty.
That 19 minutes felt more like 3 minutes. Jam packed with instruction and yummy goodness, I have been binging Wicked Kitchen videos this weekend, I've learned so much.
Thanks for watching
Also that tip about assembly the ingredients in separate portions in the pan. Never would hv thought of tht.
This looked so good I wrote down the recipe and have made it twice already. It's DEE-LISH. Bravo chef!
Amazing!! Glad you like it!!
Whew, I'm drooling already.. 💚
I've always avoided trying to make my own seitan because it just seemed too time consuming and it's cheap to buy, but I've been craving Reuben sandwiches lately and the only vegan pastrami I've been able to find locally is a bland, flavourless mass-produced brand that has the consistency of thickened glue. This looks like the perfect solution to my dilemma, you make it seem so easy.
Wow I have no idea how a real pastrami sandwich taste but LOVE a great vegan Ruben. Thank you
We're going to try this. Thanks for the step by step instructions
OMG!!! Thank you 🙏 🎉!!! I love the Reuben from the Chicago Diner. I can’t wait to make this!
Had a vegan reuben in a place this week and decided to see if Wicked Kitchen had a recipe! Seriously with this - love you guys thank you! Cannot wait to try it this weekend.
And just realized this wonder has been in my Wicked Kitchen cookbook this entire time! My go-to for all things plant based!!
Thanks for sharing. I just made the brisket which was amazing. I was thinking how i would modify that recipe to make pastrami . You took care of that for me.. Thank you so much!!!!
Wow!! Thanks for making and sharing videos and recipes!
I have made many avocado Reubens and tempeh Reubens. Can’t wait to try this one.
Made this today according to the Wicked Healthy recipe, and it was AMAZING! I have not had such good luck with prior seitan making, but roasting in the oven and cooling down resulted in an incredible pastrami texture and flavor. The sriracha sauce is yummilicious and will go on everything from now on 🤣. Thanks guys!
Wicked awesome! Thanks for watching
The Chicago Diner is the best. And, so is this recipe and video!! Gracias!!
in love!!! would love to have these exact measurements for the recipe. thanks!
Here you go! wickedkitchen.com/us/kickass-vegan-reuben-on-rye/
@@DerekSarnoChef thank you so much!!!!
Don't trust the written recipe! Too much liquid and yes I weighed everything
I've never had a reuben sandwich, but I would definitely try this recipe.
My first Reuben was at Real Food Daily and I was hooked🎉 This looks swell, thanks!
One of the best Wicked recipes! I shared it with a meat eater and he keeps asking for more.
Awesome! Thank you for sharing this amazing feedback!!
Amazing! I knew I wanted to try this from the moment I got your cookbook but I felt intimidated and kept putting it off until your video showed up! I knew there were no more excuses and I had all of the ingredients. I made it this morning and it’s been cooling for the last hour or so. Just shaved a few pieces off to try…omg, this is life changing!! Thank you for making this recipe accessible with the companion video. Cannot wait for the Reubens later. Cheers.
What cookbook is this recipe in?
@@christyalex The Wicked Healthy Cookbook :)
OHH MYY ! That looks amazing!
Ive heard black pepper doesn’t stand up to heat but white pepper does. Not only flavor but the capsaicin breaks down too.
Hi, I can't wait to try this recipe! I don't have the high-speed blender yet; would it work as well if I partially cook the beats before I do the liquid blend? I'm afraid by regular blender won't be able to blend the raw beats.
I've heard so many complaints about how processed 'fake' meats are, but that just seems to be a fab mix of some great ingredients to make something wonderfully tasty!! Thank you :D
It's funny, people will still eat pepperoni, ham and other processed deli meats, packed with salt, sugar, filler binders and preservatives, but as soon as its replicated in plant form, its unnatural 🤦♀️
@@R.S_Howell exactly smh 🤦🏾♀️
It’s the best recipe!
@@R.S_Howella lot of dim people seem to think pigs grow in perfectly tight little round rolls.
This looks rad! And a shout out to the Chicago Diner, a local institution, nice!
That's my Saturday lunch taken care of. Looking forward to trying this.
First, I just recently found and fell in love with this channel and omfg, THERE ARE TWO OF YOU. Double the joy.
Second, did you intentionally put up a graphic saying “dried sherry”? I had to go back and look again there and for a second I was like, wait, is that a thing?
Then I got to the giant spliff instruction and I’m just so extremely happy that this channel and these humans exist. Thank you so much.
I also had a giggle at 'dried sherry' 😂
My favorite sandwich at Chicago Diner! I can't wait to try your recipe!
First thing I thought seeing the video!
Ive been following Derek & 🐾 - and this came up on my feed - awesomeness 👌 👏 now I wonder what else I missed out on 😅
Well my meal came out really good! Great flavor and all components worked well together! It's not quite corned beef, but very flavorful and the sauce was great! Loved the browned sauted onions with it, too.
Fabulous, everything makes sense, thank you for re creating this
Incredible work!
Thanks a lot!
I have been WAITING for you to do this video! Thank you 😊
That looks absolutely amazing
Thank you
I just made this today and it was delicious!!! 🌱
Ooh, this looks FAB. One of my favourite sandwiches.
Thanks 😘
Hell yeah, that seitan pastrami looks awesome! I have to try this myself
The Chicago diner reuben is my fav too!
Is there a recipe written anywhere?
Here it is!
wickedkitchen.com/us/kickass-vegan-reuben-on-rye/
i just had a reuben at the chicago diner recently. so good!!
What is the name of the kind of blender you used?
Excellent job! From your series can guess where you're from... hmm..
I admire your collection! Beautiful theme you have. Exchange is just a virtual courteous gesture of appraisal.
Yummy looks delicious! Can't wait to try it.
Dank city right here!!! 🤤🤤🤤🤤 also love you more for the spliff reference 😂 can't wait to make this myself! Thanks so much for all the amazing ideas!
This looks delicious! I want to try to make my own sausage like that, thought it would be way more complicated!
Totally caught that bit fly into one of the little spice bowls before that part cut 😂
Was never a huge pastrami fan. But I’d try this!
I have to try this. Thank you
You are the best!!! I can't wait to make this!
Hi! I made this on St Patrick's Day, and it was great. I made it again today and followed the instructions the same way I did the first time, and it exploded in the oven. I wrapped it tight in 2 pieces of foil like it said and set the oven at 350 for an hour and a half. It was in the oven about an hour and 20 minutes when this happened. Any ideas why?
Mouth watering in anticipation, this looks ridiculously delicious!
After watching the entire video, I was so impressed with your technique and expertise, I've now set up a small shrine to you in my living room....😉
Lol thanks for watching
Since you know how to roll a giant joint and cook amazing vegan food I'll bring the wine, conversation, and my appetite !!
Another great recipe and video, Chad! Thank you for sharing this one. I love a good vegan reuben and this one looks deelish! Rouxbe grad here... mise en place always! 😄:) Sharon
Great job! I shared with non-vegan friends! I usually stay far away from seitan lol but yours looks so good!
Thank you!
Amazing! Can’t wait to cook these at home! Thank you for sharing this. I was skeptical about seitan before I tried various dishes creative like this one. Shouts out to Chicago Diner that place is excellent 👌🏼
Can you use the pressed lions mane mushrooms instead of the wheat gluten.
Yes
Yumm!!!! I’ll take a few. ☺️❤️❤️
Could I use the air-roast or air-bake on my airfryer? I live in a caravan (rv) and don't use an oven.
thank you!
This looks amazing! Can't wait to try it.
This looks very interesting. I'll try to imitate something like this.
Thanks for sharing
Now I'm really hungry but I'll need to go shopping! 🙈
A true masterclass!
Yum! Thank-you! This is gonna be goooood!!!
Can't wait to try; plant based and missing pastrami and Reuben's! Not sure what "vital wheat gluten" is as different from "wheat gluten''? Maybe get that at my local whole foods? My mouth is watering and I just subscribed. Your recipes and videos are top notch and I watch alot of foodie channels. Thank you for great instructional videos!
wow I felt like you were cooking for me. ) looks fantastic
literally my favorite thing
Wow That looked Fantastic..........
I have wanted to make this ever since I saw this video months ago! Finally pulling the trigger today! Didn't have sherry so just used more broth. Those beets really mess up the kitchen lol. I'll let you know how it goes. Seitan is ready to go in the oven now!
Mine is not quite vegan, as I am now dubious about vegan "cheese" as it is a very processed food and not healthy, so I am using dairy cheese from grass-fed cows.
@@lkaneshikiIf you think dairy cheese is any healthier than vegan cheese, you need to seriously educate yourself on the effect dairy has on the human body, using sources and studies that haven't been sponsored by the dairy industry.
The lies we've been fed by the dairy industry and its lobbyists regarding calcium for example are completely incorrect, recent independent studies show that dairy intake is directly correlated with osteoporosis and other bone-related illnesses.
Vegan cheese is just soy, cashews, oats, and so on mixed with various binders and flavourings, the fact they're "processed" is irrelevant - ALL cheeses are processed in one way or another.
What vegan mayonnaise do you recommend?
All of em
Hellman’s has a good one
keep 'em coming! :D
nice. is there a way to make seitan without using so much energy?
Where can i find the recipe!
This looks awesome. I Love videos, who take things, I have at home. I made something like it before. Thanks for new tips.
I want such a sandwich and J&B whisky for Father's Day...
loooove it
Thanks for sharing, healthy greetings from Kalimantan
That Chicago Diner Reuben don't mess around!
Awesome!.. ❤🙏
Looks good I want to try.
Delicious 😋
I’m going to try this with Hempeh - can’t eat soy or gluten. Thank you for such great recipes
amazing!!! can't wait to make it!!
Ok, I just drooled on myself 😅😅😅
Geeezoooo! Looks delicious!!!
I’m allergic to nutritional yeast. What can I use instead?
You're allergic to *yeast*? That sounds extremely annoying, so many things contain yeast. Anyway, depending on the context in which you're making the substitution, you can use MSG, powdered vegetable stock, miso paste, coconut aminos, or chickpea flour in lieu of nutritional yeast. It's usually used in recipes to add a slightly salty, faintly cheesy flavour, or to add umami, or to act as a binder, so choose your replacement accordingly.
In this specific recipe I would just substitute it with extra chickpea flour (by weight, not volume) or leave it out entirely, and I would add a sprinkle of MSG to account for the umami.
Also, remember that nutritional yeast is a flakey product that weighs very little and the shape of the flakes means there's a lot of air between each flake. It's like the difference between granulated salt and kosher salt flakes, a cup of each will contain very different amounts when measured by weight. So when making any substitutions for nutritional yeast, use common sense when deciding how much to add depending on what exactly you're replacing and why.
That looks delicious
Seems very good !