Reuben Style Veggie Burger by wanwu73 on Polyvore

So, today I made this veggie burger with Reuben trimmings.  Yummmmmmy.

INGREDIENTS:

2 slices rye bread

1 veggie burger patty shaped into a square the same size as the bread

Refrigerator sauerkraut (recipe follows)

Creamy Russian dressing (recipe follows)

REFRIGERATOR SAUERKRAUT:

INGREDIENTS: 

1 head white cabbage, shredded

boiling water to cover

1/2 cup vinegar

1/2 cup cold water 

1-2 tsp caraway seed

1-2 tsp paprika

2 tsp sea salt

DIRECTIONS:

Put the shredded cabbage in a large mixing bowl and cover with the boiling water and a lid to cover for 5 minutes.  After you have blanched the cabbage, run cold water over it until it is cool.  Add the additional ingredients and stir well.  Refrigerate and serve cold. 

CREAMY RUSSIAN DRESSING:

INGREDIENTS:

1 batch tofunaise 

1.5 tsp celery seed

1/2 tsp paprika

1/2 tsp onion powder
1/2 tsp ketchup

DIRECTIONS:

Stir spices into tofunaise. 

I think you know what to do from here!

Mini Veggie Burgers and Tofunaise

I am in love with this veggie burger.  So far I have had it with guacamole and tofunaise, lettuce, and tomato.  Divine.  And, I have a lot more plans for this veggie burger . . . . 

I halved the recipe and made these into 8 mini burgers using Father Sam's mini whole wheat pita pockets as buns.

But first a recipe for tofunaise, a very important condiment for my vegan lunchbox.

Tofunaise 

Tofunaise on Polyvore