Adapted from a recipe by Rachel Harkham
1 cup pickle juice
½ cup borscht
1 teaspoon pickling spice
1 tsp. garlic powder
½ teaspoon paprika
¼ teaspoon black pepper
16 oz. package sliced seitan
1-2 teaspoon canola oil
4 slices rye bread, lightly toasted
½ cup Russian dressing (recipe below)
½-1 cup sauerkraut
4 slices Swiss cheese
Combine pickle juice, borscht, pickling spice, garlic powder, paprika, and black pepper in a small saucepan and bring to a boil over medium high heat. Reduce heat and allow to simmer for 15 minutes.
Place sliced seitan in a heat-proof bowl. Strain the pickle juice-borscht brew, and pour it over the sliced seitan. Let cool, cover, and refrigerate overnight.
Preheat oven to 400F. Remove seitan slices from brine and coarsely chop into bite sized pieces. Heat oil in skillet and sauté chopped seitan until light golden brown around the edges.
Lay rye slices on a baking tray, spread thickly with Russian dressing, place chopped seitan on top, follow up with sauerkraut and then top with a slice of Swiss cheese. Cook for 4-5 minutes or until cheese is melted.
1/2 cup mayonnaise
3 tablespoons ketchup
1 teaspoon pickle relish
1 teaspoon Worcestershire sauce
1 teaspoon prepared white horseradish
Combine all ingredients in a small bowl, mix well.
Cover and refrigerate until ready to serve.
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