Portabella Reuben Sandwich

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Portabella Reuben Sandwich

Serves 4

Rye bread

4 Portabella mushroom caps, sliced 1/2 " thick

2 tablespoons soy margarine

3 tablespoons tomato paste

1 tablespoon apple cider vinegar

2 tablespoon diced onions

1 clove garlic, diced

1/4 teaspoon chili pepper spice

Onion salt

Veggie Topping, Parmesan flavor (Galaxy Foods) Available at

natural foods stores or in the natural foods section of grocery

stores.

1 can (14.5 oz.) sauerkraut

Vegenaise or other vegan mayonnaise (see recipe for vegan

mayonnaise, above)

In a small bowl, mix tomato paste, vinegar, onions, garlic, chili

pepper spice, and vegan mayonnaise until well blended into a thick

sauce. Add onion salt to taste and set aside. Heat the sauerkraut in

a pot. In a saute pan, lightly saute the mushrooms in soy margarine.

Drain the sauerkraut in a colander. Toast the rye bread. Spread the

sauce over one side of each piece of toast. Top 4 pieces of toast

with mushrooms, a generous helping of Veggie Topping, and 1/4 of the

sauerkraut. Top with the remaining 4 pieces of toast.

Note: The sauce may be used in any recipe calling for chili sauce.