Vegan reuben bowl with jackfruit corned beef
Get the flavors of a vegan reuben without the bread! This hearty and filling bowl is packed with jackfruit corned beef, sauerkraut, avocado, potatoes, and a Thousand Island drizzle. To maximize your time, make the dressing and jackfruit corned beef while the potato hash is roasting in the oven.
Servings: 4 people
Calories: 395kcal
Ingredients
Roasted potato hash
- 1 small bell pepper red, yellow, or orange, about 5 ounces or roughly ¾ cup, chopped medium
- 1 small yellow onion about 4 ounces or roughly ¾ cup, chopped medium
- 2 medium Russet potatoes about 13 ounces total or roughly 2 generous cups, chopped medium
- 2 teaspoons avocado oil or other neutral-flavored high heat oil
- Pinch of salt
- Dash of pepper
Vegan Thousand Island dressing
- 2 Tablespoons vegan mayonnaise I use Vegenaise
- 1 Tablespoon ketchup
- ½ teaspoon lemon juice
- 1 Tablespoon finely chopped dill pickles
Jackfruit corned beef
- 2 Tablespoons cooked beets*
- 1 cup water
- 1 teaspoon tamari
- 1 teaspoon Better Than Bouillon no beef base
- 2 Tablespoons dill pickle juice brine from jar
- 20 ounces young green jackfruit canned in water or brine, not syrup, drained and rinsed
- 1 teaspoon avocado oil or other neutral-flavored, high heat oil
- ½ teaspoon granulated onion or onion powder
- ½ teaspoon dried dill
- 1 Tablespoon tahini
Vegan reuben bowl toppings
- 1 cup sauerkraut
- 1 cup baby spinach
- 1 cup shredded cabbage
- 1 avocado sliced
Instructions
To make roasted potato hash
- Preheat oven to 400 degrees. Then line a baking sheet with parchment paper. (If your baking sheets are small, use two of them. For proper browning, it's important the ingredients have room to spread out.)
- Put chopped bell pepper, onion, and potatoes on parchment paper covered baking sheet. Toss with oil, and top with a pinch of salt and dash of pepper. Spread the mixture evenly across the baking sheet in a single layer, being careful that the vegetables don't overlap.
- Bake for 20 minutes.
- Remove baking sheet from oven. Toss the bell peppers, onions, and potatoes with a spatula. Spread them across the baking sheet again, and cook for 10 more minutes.
- Remove from oven and add more salt and pepper if necessary. Set aside.
To make vegan Thousand Island dressing
- In a small bowl, combine vegan mayonnaise, ketchup, lemon juice, and dill pickles. Cover and refrigerate until ready to use.
To make jackfruit corned beef
- In a blender, combine cooked beets, water, tamari, Better Than Bouillon no beef base, and dill pickle juice. Blend until the beets are completely broken up and smooth. Set aside.
- Thoroughly rinse the jackfruit in a colander. The jackfruit will still hold a lot of brine flavor from the can. So rinse it well.
- Pour the jackfruit onto a clean kitchen towel. Over the sink, use the towel to twist and wring out the jackfruit, completely squeezing it dry to get out as much of the liquid from the can as possible. (If it's too wet, it won't brown as well. So use a second towel, if necessary, to get all of the liquid out.)
- Put the jackfruit into a food processor. Pulse it 5 or 6 times, stopping to scrape down the sides if necessary. It should be broken up into even, smaller pieces.(If you don't have a food processor, just chop the jackfruit up small on a cutting board.)
- Bring oil to a medium high heat in a large non-stick skillet. Evenly lay the shredded jackfruit across the skillet. Brown it really well on one side. You want it to get a some nice color and to dry out. (If you move it too often, it won't brown as well.) Once it has nicely browned on one side, flip the jackfruit with a spatula and brown the other side.
- Once it has browned all over and shrunken in the pan, it's time to infuse it with flavor. Add the liquid from the blender, as well as granulated onion & dried dill. Fully combine it with the jackfruit. You want the liquid to be at a simmer, so adjust your heat accordingly. Allow it to simmer in the liquid for ten to twelve minutes, until all of the liquid has cooked off.
- Once the liquid has cooked off, turn off the heat. Add tahini to the jackfruit mixture, and thoroughly combine.
To compile vegan reuben bowls with toppings
- Fill four bowls with a few spoonfuls of jackfruit corned beef, roasted potato hash, sauerkraut, spinach, and shredded cabbage. Put ¼ avocado on each bowl.
- Finish each one with a drizzle of vegan Thousand Island dressing.
Notes
*The cooked beets are added for color alone. So if you don't want/don't care if your corned jackfruit is pink, feel free to leave them out.
If you do leave them out, then you don't need to get the blender involved. Simply add the water, tamari, bouillon, pickle juice, and spices to the pan with the jackfruit after it has been browned.
Options for cooking fresh or frozen beet:
- Air fry: Cut the top off of a small beet and peel it. Then cut it in half, and cut those halves into quarters. (Or cut the beet into roughly one inch pieces.) Cover the beet pieces in oil, and add them to an air fryer basket. Air fry at 390 degrees for 11 minutes or until fork tender. (You probably won't need all of the beet to reach 2 Tablespoons.)
- Microwave: Use frozen beets that are sold peeled & in chunks. Grab about 3 chunks, and pop them into the microwave for about 30 seconds.
- Steam: Put the fresh or frozen beet into a steamer basket, and steam until fork tender.
- Use beet juice instead: Simply pour in an equal amount of beet juice. (Again, if you're just using beet juice, you won't need to use the blender to blend the liquid corned jackfruit ingredients.)
Nutrition
Calories: 395kcal | Carbohydrates: 66g | Protein: 6g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 789mg | Potassium: 989mg | Fiber: 7g | Sugar: 5g | Vitamin A: 1616IU | Vitamin C: 55mg | Calcium: 127mg | Iron: 3mg
