Reuben sandwich with BUMI Natural pulled seitan

Number of servings: 2

Ingredients:

175 BUMI Seitan Naturel
1 tablespoon sunflower oil
½ teaspoon dried oregano
1 ¼ teaspoon paprika
½ teaspoon garlic powder
¼ teaspoon mustard powder
50 g vegan mayonnaise
1 tablespoon ketchup
1 tablespoon horseradish horseradish
1 tsp. worcestershire sauce
1 tsp. maple syrup
¼ tsp. paprika
salt and freshly ground black pepper
2 slices of vegan cheese (for example, Violife)
4 slices of firm sourdough bread
50 g sauerkraut

Preparation:

1. Mix the BUMI Seitan Naturel with the sunflower oil, dried oregano, 1 tsp paprika, the garlic and mustard powder. Leave to stand while you make the dressing.

2. For the dressing, mix the vegan mayonnaise with the ketchup, horseradish, Worcestershire sauce, maple syrup and paprika. Taste and season with salt and freshly ground black pepper.

3. Heat a frying pan over medium-high heat and fry the marinated seitan in it as indicated on the packet. 

4. Make two heaps of seitan in the pan, about the size of the cheese slice. Place a slice of cheese on each heap. Add a few drops of water to the pan, put a lid on the pan and fry the cheese for 30 seconds. Turn off the heat.

5. Spread 2 slices of bread with the dressing, followed by the sauerkraut. Spoon the seitan with the cheese onto the bread roll. Place the remaining bread slices on top. Cut in half and serve immediately.