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  • Recipe

Romaine Wrapped Reuben

Romaine Wrapped Reuben

Ingredients

  • 113 g
    Vegan Avocado Mayo
  • 56.5 g
    Ketchup
  • 30 g
    Kosher baby dill pickles, chopped small
  • 21 g
    Shallots, chopped small
  • 2 ea.
    Romaine lettuce leaves
  • 1 or 2 slices
    Pastrami, thinly sliced
  • 4 oz.
    Portobello mushroom, roasted and thinly sliced
  • 1 c
    Brown rice, cooked
  • 1 tsp.
    Nutritional yeast
  • 2 oz.
    Sauerkraut
  • ½ tsp.
    Caraway seeds, chopped
  • Sea salt and freshly ground black pepper, to taste

Preparation

Combine mayo, ketchup, pickles and shallots to make Reuben sauce; season with salt and pepper and set aside.

Place 2 Romaine lettuce leaves down, overlapping. Spread a thin layer of brown rice on top, sprinkle 1 tablespoon nutritional yeast all over the rice surface, followed by the pastrami and portobello longitudinally, 2 tablespoons Reuben sauce, then 2 ounces sauerkraut and caraway seeds. Roll and wrap and halve (adjust amounts for image if necessary). Makes 1 serving.

Owner Jeanne Cheng Kye’s, Santa Monica, California from Food Fanatics Magazine®