Oh, hello you. I’ve been calling this one the classy Seitan Rueben. Ever since I can remember, mustard was my #1 condiment choice (really, is there any other?). When it came to building this rueben from scratch, I knew I needed a Creamy GrainyMustard to make up for any lack of melty cheese. I also wanted to add something FRESH, so I opted for a super simple tart Apple Chutney. One bite &…BANGARANG. Yep, I said it. I was onto something special – nom, nom. This sammie earned some BIG points when I received a phone call from my pops (one of my foodie idols) stating how impressed he was after eating the remaining half slice I had sent home for him (after it sat in my car all afternoon – it was cold out:). A HUGE grin grew on my face as soon as I heard those words…along with an extended sigh of relief.
This was my first attempt at making seitan, and also eating it. I could not have been any happier with the results. I’ll post the deets on Friday, but what I will tell you, the recipe makes for one BEAUTIFUL plant based roast. AND the brine…a delicious base for a rich gravy or au jus – perfect for dipping those sandwiches.
Sandwich fixings from top to bottom include Creamy GrainyMustard, steamed sauerkraut, thinly sliced seasoned seitan, & Apple Chutney – all cuddled between two pieces of camping style light rye bread. Yum.
Delicious simple apple chutney that will add a little ‘bite’ to your favourite plant based meat dishes like seitan roast, rueben sammies, and more! The subtle hint of fresh sage + rosemary add depth to this tasty sauce.
- 3 large crisp apples – peeled, cored, & roughly chopped *I used MacIntosh
- 1/2 cup sweet onion, finely chopped
- 1/4 cup apple cider vinegar
- 1 tbsp fresh ginger, finely grated
- 3 tbsp demerara sugar
- sprig of fresh sage (5 large leaves)
- sprig of fresh rosemary
- 1 tbsp grapeseed oil
- 1/4 tsp ground cinnamon
In a pot over med./low heat, add the grapeseed oil, onion, sage & rosemary sprigs. Gently stir and sweat the onions – a couple minutes. Add the remaining ingredients on top of the onions and fresh herbs. Don’t stir.
Reduce the heat to low and place on the lid. After about 5mins, remove the lid and gently fold the ingredients. Place the lid back on and simmer another 15mins, or until the apples are tender (not mushy) – fold every 5mins.
Remove the lid and cook off some of the excess liquid – folding when needed. After the liquid has reduced (a couple mins), remove from heat and allow to completely cool. *I place my pot outside to cool quickly.
Once cool, remove the sage and rosemary sprigs – watch for any loose rosemary needles.
Store the chutney in an airtight container in the fridge. Best when eaten within 5-7days.
- 1 cup raw cashews *soaked in water for at least 2hrs & drained
- 1/3 cup unsweetened almond milk – more if needed
- 1 large garlic clove, minced
- 1/3 tsp sea salt
- 1/3 cup old style mustard (grainy)
- 1/4 tsp white pepper
Add to a high speed blender the cashews, almond milk, garlic, and salt. Blend on high until smooth.
Pour the cashew cream into a bowl, and add the mustard & pepper. Stir until combined.
Store in an airtight container in the fridge. Good for 4-7days.