Celebrated on Munchies—the food and culture channel—Chef Denai presents a stunning vegan reinterpretation of the classic deli favorite, the Reuben sandwich, declaring that even meat eaters will "love this" creation and should "definitely give it a go". This "dream Reuben" replaces the traditional pastrami or corned beef with bean curd, which Denai describes as a "magical soy product" that excels at absorbing flavor. The chef asserts that the foundation of the perfect Reuben relies on good bread, Russian dressing, and plenty of "pickley bits," specifically naming sauerkraut and, in D’s spicy rendition, "extra pickles".
The creation of a flavorful, savory broth is the crucial first step. Denai starts by toasting whole spices—coriander seeds, mustard seeds, and black peppercorns—to release their essential oils, creating a base that will "inject its flavor into the broth". This toasted blend is then combined with what D calls a "concentrated flavor bomb," highlighting tomato paste and miso as the "star ingredients".
To replicate the "salty meaty flavor" traditionally found in pastrami, Denai incorporates several key components. A couple of dashes of Maggi seasoning provides a concentrated salty taste, alongside a tablespoon of vegan stock powder and miso for umami depth. Smoked paprika is used to deliver a "smoky, delicious flavor" and also imparts a "really nice color" to the bean curd. Brown sugar is added to mimic the caramelization effect typically achieved with the pastrami rub. Finally, smashed garlic, the toasted spices, and a final dash of Maggi seasoning complete the broth, which D advises seasoning by leading with your heart, ensuring a balance between the saltiness of the miso, the umami from the tomato paste, the brown sugar, and the garlic.
Related article - Uphorial Shopify
Denai praises the bean curd ingredient for its structure, noting that it usually contains "literally normally three ingredients" and "doesn't really feel heavily processed". Critically, the bean curd sheets form natural "little layers" that beautifully mimic the look and texture of thinly sliced meat stacked in traditional Reuben sandwiches. After cutting the sheets to fit the pan, the boiling, aromatic broth is poured over them. The bean curd must soak for at least an hour for the flavors to penetrate, although D confirms it "would definitely be better overnight" to fully absorb the viscosity of the rich liquid.
A successful Reuben also requires a "really, really, really punchy delicious sauce," which must be either a Thousand Island or Russian dressing. Denai’s Russian dressing includes a fine dice of shallots and pickles, as Denai is a self-professed "pickle fanatic". This briny element adds a "little briny pop of flavor" that is meant to be enjoyed in every bite. The sauce base is made up of vegan mayo, ketchup, mustard, and Worcestershire radish for a touch of heat. Because Denai likes things spicy, hot pepper sauce is added "to really add a bit of kick," along with a small splash of the leftover pickle juice and finally salt and pepper to season.
Once soaked, the bean curd is ready for frying. Denai gently wipes off excess spices before placing the layers in a hot pan, noting how the broth has "really clung" to the soy product, promising a "delicious juicy sandwich". The goal is to achieve a nice, caramelized color.
For construction, Denai selects two thick, "sturdy" slices of bread, sourced from a local bakery, to hold up to the "punchy pickly bits". The sandwich is generously layered, starting with the Russian dressing, then vegan cheese (chosen to melt later), and then the bundles of bean curd. The stacking continues with more pickles and sauerkraut, before being topped with more Russian dressing. The final step is toasting: the sandwich is buttered on both sides and placed in a hot pan to caramelize. To ensure the vegan cheese becomes "gooey and melty," Denai adds a small amount of water to the pan. The resulting meal is acknowledged as a "messy sandwich, but all the best sandwiches are messy," and is praised as "juicy and pickly and rich and all the things that I want a Reuben to be". Denai expresses a playful sentiment that the sandwich’s creator, Reuben, would have been "into the bean cards" and would have enjoyed this vegan "sando".
