Easy Weeknight Dinners // Un-Recipe No. 36:
Open Face Sweet Potato Reuben
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Here’s a fun twist on the classic Reuben Sandwich: sweet and tangy dressing joins sauerkraut, vegan bacon and rye bread crisps in a stuffed sweet potato. Pin this post.
4 Baked Sweet Potatoes
Homemade Vegan Thousand Island Dressing (½ Package of Silken Tofu, 4 Tbs of Ketchup, ¼ Cup Vinegar, Splash of Soy Milk)
Vegan Bacon (I used Litelife Vegan Bacon, or you could make homemade Coconut Bacon)
4 Slices of Rye Bread
1 Purple Onion
Old Bay Seasoning
Splash of Soy Sauce
Pierce the sweet potatoes with a fork and bake on a foil-lined baking sheet at 475 degrees for about 50-75 minutes.
Prepare the Vegan Thousand Island Dressing: Combine silken tofu, ketchup, vinegar and soy milk in a blender until smooth. If you want it chunky, add some finely chopped pickles!
Sautée the Onions: Chop the onion and sauté over medium-high heat in a little bit of olive oil until it starts to caramelize. Add caraway seeds, Old Bay Seasoning, dill, paprika and soy sauce. Turn off heat and set aside.
Fry the Bacon: Prepare Litelife Bacon according to package instructions, or follow this recipe for Coconut Bacon.
Toast the Bread: Place Rye bread slices in a toaster. Butter toast and cut into cubes. Alternatively (and if you’re using thicker slices), cut bread into cubes, toss with olive oil and bake in the oven for a few minutes until lightly toasted and you have something similar to croutons.
Assemble the Open Face Sweet Potato Reubens: When sweet potatoes are finished baking and cool enough to handle, cut a long seam into each one. Gently pinch the ends and push towards each other to “open” the sweet potato.
Drizzle a little dressing in each, followed by a spoonful of seasoned onions and a spoonful of sauerkraut. Carefully place a few slices of bacon and rye bread toasts into each. Top with another drizzle of dressing.