Jackfruit Reuben Dip, gluten-free, dairy-free and vegan
Yesterday I shared my latest jackfruit creation, a Reuben sandwich. It’s everything a Reuben should be, just without meat, dairy and eggs.
In testing the recipes several times, I had plenty of opportunity to use the ingredients in other forms. I used the corned jackfruit as burrito filling, I mixed it in with potato hash. I spread the swiss cheese spread on carrot chips, crackers, celery. And the thousand island dressing has become a staple in our house, a jar of it ready for veggie dip or salad dressing.
But then I recalled seeing a Reuben casserole of sorts at a potluck. I decided that my variation would make a delicious dip, not quite a casserole but yet warm and bubbly, and set out to make that happen.
It was so much easier than I could have imagined. I simply put all of the ingredients of the sandwich, minus the bread, together in a small crockpot and heated on low until it was hot. It’s that easy! And oh-my-goodness, delicious. I was told once at a blog conference to never use the word ‘delicious’ to describe food. But by golly, it fits here. This is delicious and very Reuben-y. That’s the best fancy descriptor I’ve got for this one.
I served this with tortilla chips, but think it would also be great on crostinis, with veggie sticks or crackers.
- (Recipes for the first three ingredients can be found here )
- 1 batch of Corned Jackfruit
- 1 batch of Swiss Cheese Spread
- 1 batch of Thousand Island Dressing
- 1 Cup Sauerkraut
- Tortilla chips, vegetable sticks or crackers for serving
- After preparing the corned jackfruit, swiss cheese spread and thousand island dressing, combine all three, adding sauerkraut, into small crockpot.
- Cook on low until hot.
- Serve with tortilla chips, vegetable sticks or crackers.
I’m sharing this at Gluten-Free Wednesdays over at one of my favorite sites, The Gluten-Free Homemaker.