The Radical Reuben is the first item I ever ordered at the Chicago Diner and it made my life so much better that I had to get it at least a few more times on visits to the Diner thereafter. So imagine how stoked I was to find a link to the recipe for the Radical Reuben on Melisser’s blog. I absolutely had to try it out. I went out and got beets and pickling spice and ordered some Daiya vegan cheese I had been wanting to try.
The first step was to marinade the seitan overnight in a mixture of pickle juice, beet juice, and spices. It turned it a bright shade of pink akin to the beloved Chicago Diner seitan in the Reuben.
Here’s the seitan and Daiya after broiling:
With the sauerkraut and dressing:
All set up and ready to eat:
The verdict? It was amazing! However, nothing can compare to the real thing at the Diner, so go visit Chicago and get one, then make these at home when you get a craving for the Radical Reuben.
