I LOVE a good Reuben Sandwich...... don't you? And once you find a good Vegan Corned Beef Recipe (which I did, thanks Vegan Dad), all you need is some fresh Sauerkraut, and this homemade, Vegan Thousand Island Dressing.
I've been on a probiotic kick lately, so I picked up a jar of real Sauerkraut made from a San Fransisco Company called Bubbies.
And I mean REAL Sauerkraut - not that canned stuff you see in the store.
You see REAL Sauerkraut is full of healthy probiotic cultures - kind of like Yogurt - that are super important for building the good kind of microbiotic bugs that live in our gut.
During digestion, these gut bacteria (which number in the trillions) perform all kinds of functions - like make vitamins , send signals to the immune system, and even help your brain work.
The wrong kind can also make you sick - so it's imperative you are feeding these little guys the right stuff to encourage the beneficial ones to grow.
Naturally fermented foods - like Sauerkraut is one way of doing just that.
Vegan Corned Beef
Since the Corned Beef part of this sandwich is NOT my recipe, I'll post a link here to Vegan Dad's Reuben Sandwiches.
Vegan Dad has been around for quite a while so even though I tweaked his recipe a bit - he deserves the credit.
One thing I will say - ELIMINATE THE SALT - maybe even some of the Seasoned Salt as well. Trust me .... the Kraut is going to be salty enough - no need to add any more.
Other than that - it was really good. I did add some additional Fennel Seeds for flavor, and I cut back on the Cloves (I hate cloves) but otherwise I followed the recipe exactly.
The flavor was really good, and the texture was awesome. So good job Vegan Dad!
Vegan Thousand Island Dressing
Ah - here's where I come in.
I needed a Thousand Island Dressing for these sandwiches and since store-bought dressing is based on Mayonnaise - I was going to have to make my own.
And it's super easy.
Tofu, Lemon Juice, Vinegar, Ketchup, and some Dill Pickles and you're set to go.
This is a blender recipe too - so cleanup is a breeze.
Now I've always been a Thousand Island fan.
Sure Ranch is ok - occasionally. And I absolutely LOVED Blue Cheese - but we know how unhealthy THAT was, so I usually stuck with my tried and true Thousand Island.
And THIS Vegan Thousand Island Dressing is everything I remember - and more.
I hope you enjoy it as much as I do - especially when it's spread on some Hearty Rye Toast piled high with Vegan Corned Beef and Sauerkraut.
YUM.
Vegan Thousand Island Dressing
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 0 About 1 pint 1x
- Category: Dressing
- Cuisine: American
Description
This Vegan Thousand Island Dressing tastes so much like the original, you'll be putting it on everything. Perfect for Salads, as a Dip, or slathered on some Homemade Reubens.
Ingredients
- 14 oz Tofu ((Silken or Firm))
- 3 Tbs Lemon Juice (+ 1 additional tsp)
- 1 Tbs Apple Cider Vinegar
- 1 Tbs Dill Pickle Juice
- 1 tsp Soy Sauce ((low sodium))
- ¾ tsp Yellow Mustard
- ½ tsp Garlic Powder
- ½ tsp Onion Powder
- ¼ tsp Salt
- 3 Tbls Ketchup
- ½ cup Dill Pickles ((diced))
Instructions
- Drain Tofu and add to blender.
- Add all remaining ingredients to blender except for Ketchup and Pickles.
- Process until smooth
- Turn out into a small bowl and stir in ketchup and diced pickles.
- Refrigerate until ready to use
Karen Brandon Peacock
So, you were able to make his recipe with no oil? And what brand of rye bread do you use that has no oil added? Thanks! This sounds delicious!!
Chuck Underwood
The only fat in this recipe is what's in the Tofu. You can bake your own Rye Bread or use Ezekiel.
Brad
Hi Chuck, don't see the link to Vegan Dad's recipe, but I think I found it online. Did you add the oil called for in the recipe? And how did you form the seiten?
feenzis
This dressing is excellent! I made a soy curl reuben since I didn't have any seitan on hand and did have the soy curls. Outstanding, husband couldn't stop raving about how good it was. This dressing made the sandwich. Can't wait to try it on a salad. Thanks, Chuck!
nonyabizzz
whatcha did to the soy curls to make a reuben?
Tammy Travis
How do you make your recipe box above? I havent been able to figure this out yet.
Amy
Are you familiar with Kraft Sandwich Spread? It is kind of a thicker thousand Island Dressing but from the ingredients it has Turmeric in it. If you have a recipe for this, that would be great.
Shannon
Do you think that the dressing will freeze well?
Hillary @ Crumb Kisses
Sounds tasty! I love reuben's, so I'll make this dressing next time!
Cindy
Never would have thought to make a salad dressing using tofu. What a great way to add even more protein to a salad or sandwich!
Sandy
This looks delish!! How many days do you think it will last in the fridge? 5-7 hopefully.
Chuck Underwood
I'd be cautious for anything over 5 days...
ron hays
can you make this with out tofu or what can I sub for tofu?
K
I'm making this today. Does the firm tofu and the silken give different results? I currently have firm in the house and was debating on buying silken just for this. I'm so excited to try it. I can't wait.
Chuck Underwood
I've always used firm and always had good results, but I bet silken would be even smoother..
Karen Gallagher
SOUNDS DELICIOUS BUT HOW DO i MAKE THE vEGAN CORNED BEEF?
Heidi
Made this excellent dressing and loved it! For the Vegan Dad Corned Beef, are the garbanzos cooked or raw dried? Thanks for your great recipes .
★★★★★
Danielle Larson
I am severely allergic to soy. Have you tried making this with white beans or any other substitute ?
Brenda V Schnell
Just made the thousand island dressing!! It is so good!! So nice to have another old favorite back.
★★★★★
Marcia
I’m allergic to soy so I used cashew Mayo and it was really really good !
★★★★★
Jenn
I just made this dressing and kinda want to eat it by the spoonful on it's own! It is so good! Thanks for the recipe!
★★★★★
Diane
This is dressing amazing on sandwiches, wraps, and green salads, so I decided to try it in a pasta salad: brown rice and quinoa pasta, thawed frozen peas, thawed frozen corn, diced raw onions, lightly steamed broccoli and cauliflower florets, diced celery, cherry tomato halves, diced cucumber, shredded carrots, diced orange bell pepper, diced radish. I poured the thousand island dressing over all of that and mixed well. I also used the maple bacon marinade from the savory air-fried mushrooms to marinate a packed of extra firm tofu that I had crumbled into little bits and then I baked the bits until crispy and we sprinkled some of these "bacon bits" over each serving. Absolutely delicious! Even the meat-eaters liked this pasta salad as a side. For me, it was the whole meal and I'm definitely putting it on my summer meal rotation. It's sooo good on a hot day!
★★★★★