Plant-Based Reuben on Rye!

[@annan3904]

I love Brian's honesty when he answered Anne's question ... There are foods we miss but we choose to do the right thing for our body

[@savannahscarborough2171]

Veganism is an act of nonviolent defiance. It is our statement that we reject the notion that animals are things and that we regard sentient nonhumans as moral persons with the fundamental moral right not to be treated as the property or resources of humans. Gary L. Francione

[@rondaraber6293]

​@savannahscarborough2171 everyone has their own reasons

[@Thats_Right80]

@@rondaraber6293 How can u not recognize the suffering of other living beings caused by our APPETITE as well????????????

[@Pycnanthemum71]

I totally agree his reaction was similar to mine when I was asked if I would like a buffalo chicken wing in blue cheese dressing. 😅

[@ajunthaanwari]

Brian is calm and exact. How he manages between Jane and Anne is a marvel. You guys rock!

[@cassiebolden966]

I’ve said this before, but Brian truly gets me. Lol! Ruebens are my favorite. I feel like he truly gets people who grew up eating a normal American diet, and he can relate to the struggle of wanting those comforts.

[@MsPants1632]

I feel that too! Maybe I’m partial because he’s from Philadelphia and I was born there and now live in the Suburbs an hour from Philadelphia 😉

[@JulieOParkCity]

I think it’s best to steam tempeh for 15 minutes before marinading it. It takes out the bitter taste.

[@Equinox1.5]

Thank you for this tip. I've always hated the bitter taste of tempeh. Good to know there's a way of mitigating it.

[@foodgrowers1531]

Another reason to use my Instant Pot. Thanks.

[@RosyVilla]

Yes, agree. I do this myself.

[@1009michelle]

I do the same. Steam in a pan for 10 minutes to take away the bitter taste

[@JimLaneRE]

@@foodgrowers1531 Hi Mary, Would you steam the tempeh in the IP? And how long? Thanks for the tip....Dawna

[@darrellhorner500]

I LOVE THE ESSELSTYN FAMILY. THEY ARE SO HONEST AND STRAIGHT FORWARD. THEY HAVE NO PROBLEM TELLING YOU WHAT BRAND OF PRODUCTS THEY USE OR WHERE THEY BUY THEM.... SO REFRESHING!🙏

[@thespiritualistoslo]

I made this sandwich and it was WONDERFUL! The only change I made was that I added some of the typicla 'pickling spices' that are used for corned beef to the brine - as in bay leaf, garlic, onion, cloves, ginger, allspice and mustart seeds. I also added a bit of beetjuice to give it a redish color and an earthy flavor. This is as good as - or better than - any ruben I have ever eaten with corned beef :-)

[@judykonopka9029]

Oh that beet juice is a good idea!

[@JADE1300]

Great idea, Im going to try it too!

[@marys2345]

Good idea! Did you buy the spice or make your own?

[@thespiritualistoslo]

@@marys2345 I made my own. I live in Norway and we don't sell the corned beef spice-mix here.

[@rwilliams4752]

Awesome!!! I was thinking that I would add other spices to the marinade...I'll use what you suggested

[@rose-mariemiller3477]

OMG, you guys. especially Jane, are so real and funny. I'm sorry but I laughed my head off. I make these all the time, first whirl the ketchup and tofu in the food processor then add the chunky pickle relish. Drain the saurkraut a tad, otherwise, the sandwich is too wet. I have never had onion sprouts but I'm sure to try it now. LOLOLOL, I love you guys.

[@amymartin5753]

I love the laid back -unrehearsed -natural approach to their videography!

[@Offenbacher64]

Sauerkraut is one of the most famous German national dishes. Many greetings from Frankfurt am Main / Germany.

[@valerietomsic8454]

Yep, my dad was born in Philadelphia and of German descent...We always had sauerkraut and pickled beets in the fridge growing up in NJ...great stuff!

[@brittabrand6645]

I'm also born in Germany and love sauerkraut. Here is sauerkraut very expensive so I started making my own. My hubby loves it too!!

[@Offenbacher64]

@@brittabrand6645 Very beautiful. I also really like the sauerkraut. I prefer to eat it with mashed potatoes. That also means the sauerkraut is heated. Best regards.

[@____1019]

South African German vegan here. I love sauerkraut! Don't get it much anymore.

[@musicnotes4755]

Is it customary in Germany to rinse the sauerkraut before using it?

[@lily_8419]

Love love love Brian’s response to the corned beef question. I actually giggled because I can relate, it’s the honestly for me. Thanks Brian 😊

[@maryellendillon4469]

Jane, I would put the silken tofu using the blender/food processor first and blend till smooth. Then add the ketchup and dill relish at the end so it has a bit more texture.

[@sarahdee374]

or tofu and ketchup processed first, and then add the relish. I like mine a little chunky.

[@Scor-ah]

yes that is what I was thinking

[@kathleencatalino3895]

Agreed; I make mine the same; smooth blend tofu & ketchup and stir in pickles

[@cheezheadz3928]

Maybe they don't want texture. 😉

[@lindamon5101]

Drain the relish

[@janmontgomery3662]

I'm 62 and have just started eating plant based a month ago. I love watching you cook and can't wait to try your recipes.

[@kathleenbarron7654]

Brian rocks. He’s a natural teacher. What else can he teach us?

[@barrycasey9144]

I do my Tempeh the same but use the air fryer for 10 min and it is a great bacon substitute if you thin slice it.

[@spanishDoll1]

Yeah I've heard people say that

[@Atlanticmoonsnail]

I like tempeh in thinner slices cut on the side into bacon like slices then; 1. marinate in Bragg's (or your favorite low sodium soy sauce), touch of maple syrup, black pepper, granulated garlic powder & a touch of liquid smoke in a plastic bag overnight in the refrigerator 2. bake on parchment paper (this will go quickly 10 minutes or so).

[@Sbannmarie]

It’s all about Sauerkraut! HIGHLY recommend you toasting bread before assembling sandwich!

[@Marlahanna]

Brian is a true cook, he tastes everything as he goes.

[@carmengrable6040]

I made the recipe and it was delicious. I been struggling to stay on a Whole Foods,plant based diet since the rest of my family is not on the same page as I am. since going through menopause I decided to give it another try to ease my symptoms.I love your videos since they come across so naturally and not staged at all. Love you Jane and Ann for your great work in educating people. I also love Jane,s T-shirt.

[@spanishDoll1]

Oh it was delicious? Hope you are feeling well

[@lorettakravig9052]

The looks great. In making the dressing, I would blend the tofu and ketchup together and then stir in the relish.

[@i.e.presents638]

Loretta Kravig Yes, I was thinking this too

[@AtomSmithMusic]

Me too

[@GeorgeWells00]

Having struggled with eating strictly plant-based, I need your channel! This recipe was amazing, I can't wait to see more!

[@mollymoerdyk1682]

Go Brian! I made your reuben sandwich recipe today and we LOVED them. I have never had a reuben sandwich before, but my stepdad loves them. They were a huge hit!! I will be making them again and again.

[@JADE1300]

I just love watching your whole family cook, kid around and eat together. Just puts a big smile on my face. Love your plant based recipes!

[@pamdoherty723]

I am thrilled to death to see this recipe! I grew up in the'burbs of Philly and have been craving a Reuben since I started WFPB. Thank you!!! 🥪

[@julieharden2433]

I live in Mentor-on-the-Lake and I just bought tempeh for the very first time at my local Giant Eagle! And, I LOVE reubens. Very excited for this.

[@loriegonta3622]

I can't wait to start my new life style going plant-based...I am so glad that I found your channel.

[@kellylorang6845]

The sandwich might taste even more authentic if you used pickling spices (like peppercorn, bay leaves, allspice, cinnamon, ginger, coriander, cloves, nutmeg and mustard seeds) in the marinade & cooking process. 😋

[@anng.r.687]

Yes!!! Great idea plus garlic. Pickling spice and garlic are the main flavor components of corned beef.

[@JADE1300]

Great Idea! can even do it w Pressed Tofu..........like making your own vegan corn beef.

[@spanishDoll1]

Great idea

[@tuttifruity1130]

DO YOU KNOW WHY THEY PUT THE WORD CORN IN WHEN THERE IS NO CORN ?

[@cosmiclotus]

Corned beef , the cows are fed corn, at least I think so. This is "corned beef"

[@joyrobinson123]

Brian is a great cook! These look amazing. Always such fun to watch you guys!!

[@catspajamas2961]

I love the combination of watching you guys eat while Jane is detailing what makes it taste so good. Like a mukbang upgraded.

[@natalieamore8195]

😍I can’t wait to try this sandwich with a few slices of red onions. I love red onions. 😋

[@lauragates]

This is very good even for non vegans. Much better to let tempeh marinate overnight. Will be making this many times and already shared the recipe. I used spinach, tomato, red onion, & sauerkraut, so good. Oh, and yes, drain the sauerkraut some or it’s too soggy!

[@RoJon1987]

You guys are such an inspiration and your work reaches farther than you will ever know! Keep it up Jane and family! 👍😊

[@laurenolsberg7060]

Just made the Thousand Island dressing. TO DIE FOR! Thanks!🥰

[@keyplayer5]

Just put all the ingredients on my shopping list. I’m so excited to try this! You guys are so fun to watch in the kitchen!

[@kellijohnson9492]

You all are so cute! Love watching you. I can't wait to try this.

[@VisualizeHealing]

Great video! A reuben for me is all about the sauerkraut. Maybe it's because my grandmother was German and used to make us sauerkraut sandwiches after school (in the 1950's). Loved them.

[@Shannoneliot684]

I love the mama so much. She is a shining star! Look what good plant based people she raised wow!! Hugs honey bunny!

[@5thdimensionliving727]

Well done guys..love this recipe..looks like a powerhouse of a sandwich..your channel is really opening my eyes to the possibilities of what you can achieve with a 100% plant based nutrition..thank you so much for your great work 😊🙏🙏

[@cimesq]

I never liked Reuben as a non vegan. However, I’ve tried it plat based and OMG!!! I am obsessed with this and can’t wait to try it.

[@mountaingirl1797]

EXCELLENT ‼️‼️👍🏻and what a sweet relationship Brian has with his wife and his mother in law❣️

[@rhiannon1117]

I made this tonight and it is fantastic! Salty, sweet and sour all together. I tasted the tempeh alone and it's tasty but when you put this all into one sandwich it is delicious. Thank you so much for sharing this recipe. I just started my WFPB journey a few weeks ago and having wonderful tasting food makes it a lot easier. I definitely don't feel like I'm sacrificing anything when I can eat food that is so rich in flavor.

[@texassews535]

My mouth is just watering for these. Will have to go to the store now. It is close to 20 miles away! Thank you for this recipe.

[@lindaripp5902]

I just made your meatloaf with just a few alterations like I added some walnuts… But that’s about it, anyway it’s in the oven and it smells so so so good. But I know what I’m having for dinner tonight, and tomorrow, and the next day ! Thank you so much,You two are so inspirational. God bless you.

[@lynnruddell7852]

Sounds good, I live in Canada and reuben is always served with mustard. I’m going to try something new!

[@evelyneself4938]

Yes, I'd add mustard to the other slice of bread.

[@jeannejessup7203]

I made this today. I used radish greens, which are to die for, and I added horseradish to the 1000 island dressing, with the relish, tofu, and organic ketchup. It was delicious !!!! Thank you!

[@cindystrother7710]

Your husband is a awesome cook I am New to plant base cooking

[@Ninjaprayerwarrior]

I will definitely try this. Before switching over to WFPB eating I enjoyed turkey reubens. I can’t wait to make this. Thanks a million ❤️

[@kuangoseilah8082]

I like dipping tempeh in water then breading it with garlic powder, onion powder, fennel powder mixed with nutritional yeast then baking. Served on oil free salt free whol grain bread and cooked kale on the sandwich with lettuce and the works. or the same spices in soup with a plant milk added to the water w/ chopped onion and bok choy greens. Yummy cream soup

[@denisemcgill6260]

What a treat to see. Interesting arrangement of flavors. I have to try this!

[@MonicaB666]

I live in the Souerkrout country! It's probably the only healthy thing a Czech has on his plate, bless them 🤣 They make a delicious souerkrout soup that I've been veganizing. It's amazing, filling and like a warm hug in a cold day 🧣kisses from Prague! 💚

[@LiquidWholeFood]

Would certainly love your recipe!

[@rajdhanaraj]

I had this for lunch today! I'm with Anne - I HATE sandwiches but this just rocked! Thanks for sharing.

[@sjs6474]

Loved the idea for Thousand Island Dressing! I have heart disease so wanted something without using soy; I used 1/2 a batch of your oil-free hummus recipe in place of the tofu and jazzed it up with 1T. each apple cider vinegar and pickle juice, 1 t. dijon, plus 1/2 t. each garlic and onion powder. Tastes great! Thanks so much for all your family is doing to help us know better and eat better!

[@amritvela6452]

Just took Dr. Esselstyn’s Course on FOOD AS Medicine: Preventing and Reversing Chronic Disease. Found these ladies there. What a great family! God sent! It’s been tough for me and my family to eat Western Dishes here in US as we are Vegetarians! I never liked silken tofu smoothie but I am surely going to try this one especially the 1000. Island dressing! I never even heard about temphe…. Just bought a rye bread even before watching this video, taking this as a sign! Love you guys, Incredible family…. Thanks a lot. I have 2 questions : I never buy packaged salsa, sauce etc. I make it from scratch, is it ok to buy these? I am very concerned about preservatives! Also does raw tofu good to eat? Thank very much. Blessings for you and your family

[@angelaturner7281]

This was the most delicious sandwich I've ever eaten!!!!

[@theoilseedfamily3731]

Thanks for the LIVE show!! I am definitely trying the Rueben/Ray Sandwich!! I have not eaten corned beef in years. Love 1000 Island dressing. I grew up in the 1000 Island area (nys). Great job guys! You are such an inspiration. I made a batch of Rips Spelt Blueberry 🥞Pancakes today for breakfast. Family favorite!

[@foodgrowers1531]

Awesome GREWben with fresh veggies instead of swiss cheese. He is right, it's all about the sauerkraut, thousand island dressing, toasted rye bread ... to have the Rueben experience, after that it's a riff on a recipe.

[@mystyrain2000]

Will be watching today after Physical Therapy. Enjoy all the recipes and thank you for sharing them!

[@dinamariea61]

I have tofu and kimchi so I can make this sandwich with those foods. It will change the taste a little but I am sure it will be just as delicious. I also have homemade lentil sprouts that I can add for extra crunch. Thank you for this fabulous recipe!

[@katecarr8986]

Man I love this sandwich! I have not made it in quite a while. Now I have to go to the grocery and get everything I need to make it again. Thank you for reminding me of it. Much love my friends 💕

[@mariekeene2515]

I'd use fresh kraut if you can get it. Here in Maine we have "Morse's Kraut Haus". The best sauerkraut ever.

[@christinejohnson8256]

In the 1970s when starting weight watchers we made reubens with mustard on one side and added caraway seeds to the sauerkraut and I think broiled it a bit. Definite on the mustard and caraway though.

[@GidgetTrish]

Reubens need mustard too. Looks delicious. 👍😁🇨🇦

[@i.e.presents638]

Trish H I thought I was remembering wrong, and mustard is such a healthy condiment even for weightloss

[@sandyhossman7771]

I never tried mustard on a Reubens, yummy. I buy a mustard with banana pepper in it.

[@LB-xk6fk]

This was fun to watch all of you involved!!!

[@charleythereddobie3408]

I love mom so much. I just love her 💕

[@elenaanderson8346]

You are having so much fun, it is contagious! Takes the blah out of cooking for me ))) can’t wait to buy the tofu and the tempeh to give this one a try!

[@madcitywendy]

Yum! I grew up eating Reuben’s in NYC. I am glad to have a new use for tempeh. And sauerkraut is one of my favorite things.

[@hhuss6229]

I love your show. I have been gradually eating a plant based diet and watching your shows I am now more motivated.

[@melimel9529]

That looks super tasty! I've also had a reuben with sauteed mushrooms and it was amazing!!

[@breathe6529]

This looks great! I miss Ruben’s. I also love pea sprouts. They are a little hard to find. I can’t believe I never noticed this recipe in the book. Thanks Brian for coming up with this.

[@CharGC123]

Pea sprouts are cheap and easy to do yourself at home, just order a bag of seeds for sprouts. If you want bigger sprouts just lay them on top of a soilless medium in a wide pot and keep them moist. When they get tall enough, use scissors to cut off the tops and you often get a second and third growth out of them. Produce here is boring and pricey...a few jars of sprouts and a few pots of microgreens really help!

[@saladstrongsoprano9625]

Esselstyn meets Campbell... maybe every single ingedient is (nèèhh), but together, as in a symphony... it is wondrous! The whole surpasses the sum of its parts.

[@sobellabg804]

Trader Joe’s doesn’t have Mestemachers bread but you can find it at World Market or look in the International section of your local grocery store. If you have a German deli around, they will also have it.

[@i.e.presents638]

So Bella BG Thank you!

[@sobellabg804]

@@i.e.presents638 you are very welcome! You can also order it online from VitaCost and Walmart May carry it. It’s really good. I like to make open face sandwiches with it. Ann Esselstyn’s hummus kale lemon sandwich is a favorite too. Hope you can find it. Enjoy!

[@traceyg8969]

I picked up some at Whole Foods today

[@debbyb8906]

Hold on! Heading to the store... gotta try this one.

[@teresablubaugh321]

My husband loves Reuben’s. I will have to try this plant version.

[@janschlabach3768]

Looks delicious! Thank you for showing us, and appreciate how you invite us into your kitchen.

[@rachelweatherford2777]

I've never had a real reuben, and this sounds weird, but I just made it and it was so good. May have eaten 1 1/2 sandwiches 🤫. Made some sweet potato fries to go with!

[@thebluevelvetriver]

I've never had one either. Can't wait to try this!

[@genevievepoirier]

Sweet potato must be good along... thank's for the idea!

[@thejoanie4953]

My husband and I made this tonight for dinner. We had to tweak it to be gluten free. (I used bfree sourdough) we will definitely be making this again!

[@marilynthomson9564]

Oh my gosh it looks so so yummy! Can’t wait to try.

[@annanzul2862]

Wow that looks amazing! I'm looking forward to making this.

[@judyhoomalamalama]

in chicago my ruben sandwiches that I had was just wonderful thinned sliced corn beef with only wonderful mustard and fresh rye bread. Never had it with thousand island dressing. I havent had a ruben for 50 years. No meat for 30 yrs.

[@missmrswhat]

Love this thank you 🙏 my son and I recently went vegan and he’s so happy his favorite sandwich 🥪 is vegan we can’t wait to make this ❤️❤️❤️

[@angthomas71]

I am obsessed with a Reuben here at a local restaurant, they used a red pepper for the meat. Omg i can't wait to try this Reuben, it looks amazing!!

[@spanishDoll1]

Sounds soo good

[@denisebarnett7747]

You guys are adorable!! I love watching you guys cook! I have all of your cookbooks 😃

[@deborahbeeson7290]

I love y’all and especially how Ann always sticks up for her knife LOL 😂❤️

[@theplantlifecanada]

I seriously love all your recipes and your family. Love watching you all in the kitchen together. 💚🌱

[@deborahg3093]

Thanks for the idea of this traditional sandwich. I gave a thumbs down for implying vomit during a cooking session! 👎🏾

[@ChefLuvnmama]

Mestemacher can be found on Amazon.

[@buddycollier5056]

I just ate two of the sandwiches. I was planning on only having one but it was so good I had to have a second. It’s hard to believe how very close to the taste of an original Reuben sandwich this is. I would give it 10 stars out of a possible of ten. Great job and great recipe! Perhaps I should note that I followed someone’s advice here about steaming the tempeh 15 mins first to remove the bitterness.

[@chrismathieu6650]

We just made these tonight!!! Oh my gosh, incredible!! Thank you for the recipe!!!

[@jenniferlloyd8161]

Making it now, the thousand island dressing is amazing!

[@marypfender9984]

I made a portobello Rueben and used this dressing. I was leary about the tofu but it was super good and something I'll make not just for the Rueben but for my salads.

[@conniewarner3141]

I've never liked Reubens, but I think I'd love this! Thank you!

[@gardenboots7464]

Brian is the BEST! I can't wait to try this recipe :)

[@phyllisjziegler8152]

I just ate supper. Not hungry but my mouth is watering!! 😛

[@JnTmarie]

Love that! Will try. I’m growing my own sprouts now. Thanks again!

[@BVK6231]

Those sandwiches look like winners! Loved watching how to make them.

[@lesleykurdi873]

Im new HiHi. As im watching this im having Tempeh on flatbread and gherkins and sourkrout. I marinated mine in sweet chilli sauce, soy sauce, toasted sesame oil, wooster sauce, balsamic vinegar and garlic salt. Yummy. And a total coincidence. I may put some vegan cheese on next time mmmm. 😁🏴󠁧󠁢󠁷󠁬󠁳󠁿

[@cherylglasgow7676]

Thank you for this great recipe! Made it for dinner tonight and one to carry for lunch tomorrow! Also ordered the Plant Strong cookbook!

[@pattycota8875]

Thank you for all your healthy dishes. Nice t-shirts :)

[@darlenemiller847]

Love you all. You girls are a hoot.😁

[@rainbowgal8047]

Wow, a live show. A treat! And curious how you'll make it work. Didn't get here for the beginning so i'll watch now and go back and watch the beginning later. Thanks so much for this!

[@kimjeffries7165]

Wegmans has their own sauerkraut in the refrigerated section in the meats. Delicious. Will be making this!

[@mikeg.s.6039]

Nice! I know what my next meal is going to be and I cant wait to try this out. Thanks for this

[@suzanne4258]

My husband makes our sauerkraut and it is so delicious on its own. I am excited to try this sandwich!

[@lauraburcham8427]

I have been considering making my own sauerkraut. We tried some delicious red cabbage kraut in Germany and I’ve never been able to find anything close here. Does your husband make it in a crock or is a jar just as useful?