Here is the recipe—coaches loved it, and my kids gobble Patty’s Reuben sandwiches (with my raw sauerkraut).
Patty’s Half-Raw Vegan Reuben
Corned Beef Patties
In a high-speed blender combine:
2 cups of black beans
3 cups of veggie pulp (I used the pulp from cucumber/beet/carrot juice)
1 cup of sprouted sunflower seeds
3 Tablespoons caraway seeds
1 Tablespoon chipotle seasoning
1 Tablespoon dill
1 teaspoon sea salt
1 ½ to 2 cups of rejuvelac (or water) (search the blog to learn about rejuvelac)
Combine all ingredients except caraway seeds in high speed blender, on high speed until creamy. Pulse in caraway seeds.
Spoon into patties on dehydrator trays and dehydrate at 110 for 8 hours, flip over and dehydrate at 105 for another 4 to 6 hours.
Thousand Island Dressing
In high-speed blender combine two cups of Veganaise with ½ cup of dehydrated tomatoes and 1 Tablespoon dried dates until creamy. Fold in 1 cup of organic sweet relish.
Building the sandwich:
Lightly oil a griddle or frying pan.
Place a slice of Ezekiel Bread on the heated surface.
Spread on 2 Tablespoons of Thousand Island Dressing.
Place a vegan corned beef patty on top of bread.
Drop ½ cup of raw sauerkraut on top of corned beef.
Add top slice of bread.
Flip sandwich and brown both sides.
Serve with a side of extra raw sauerkraut. (See Step 8 of 12 Steps to Whole Foods.)