Photo: Sherman Kwan
Estimated Nutrition (whole recipe, rough)
749
Calories
28g
Protein
27g
Fat
98g
Carbs
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Tofu | 100g firm | 76 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Wheat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 pieces of cracked wheat vegan bread
- Seedy vegan mustard
- Saurkraut
- Pre-sliced veggie pepperoni
- Thinly sliced tofu cheese (I use mozzerella)
- 1 tablespoon butter or non-hydrogenated vegan margarine
- =
Directions
1
First you spread the mustard on the vegan bread. Then you toss on the pepperoni, the cheese, and the saurkraut. Stack it up sandwich-style. Melt the butter in a frying pan over med. heat and fry your reuben on each side for a couple of minutes, until golden and deliciously brown. Slice in half. Eat. It's sooooo good!
Recipe sourced from
fandom