Ingredients for 2 sandwiches:

For the sauerkraut

200 gr red (purple) cabbage

1/4 cup apple cider vinegar

3/4 cup water

1/2 tsp fennel seeds

coarse salt

For the spicy sauce

1/4 cup Mayo Vegan Sauce by Condito The Green Line

1/4 tbsp hot chili sauce

1/2 tsp soy sauce

1/2 tsp sweet paprika

1 tbsp pickled cucumbers in cubes

For the mushrooms

olive oil

150 gr white mushrooms in slices

1 clove garlic, finely chopped

1/2 tsp mustard seeds

1/4 tsp fennel seeds

salt

black pepper

For the sandwich

1 tbsp vegan butter or margarine

4 slices of rye bread

80 gr grated vegan cheese

4 pickled cucumbers, cut into slices

Method:

For the sauerkraut

Cut the cabbage into thin strips. In a saucepan over medium heat, add the cabbage together with the rest of the ingredients and simmer for about 40 minutes, stirring occasionally. If all the water evaporates and the cabbage is starting to take on some color, add a little more water. When it is ready, put it in a jar and keep it in the fridge for about a week.

For the sauce

In a bowl add all the sauce ingredients and mix well. Keep it in the refrigerator.

For the mushrooms

Add a little olive oil in a pan over medium heat. Once it’s heated, add the garlic, mustard seeds and fennel seeds. Saute for 30 seconds and add the mushrooms and a little salt. Saute for 5-6 more minutes or until the mushrooms start to turn golden. Remove the mushrooms from the pan and set aside.

For the reuben sandwich

In the same pan you prepared the mushrooms, add the vegan butter and two slices of bread and bake them until golden. Lay the vegan cheese on one slice. Remove the slices from the pan. Add half the mushrooms on top of the cheese, then a few spoonfuls of the sauerkraut and the pickled cucumber. Take the second slice of bread, spread the sauce on it and cover the sandwich. Repeat for the second sandwich and enjoy.