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. It’s so versatile!
I spread the swiss cheese spread on carrot chips, crackers, celery. You’ll want this spread in your life if you ever ate the cheese spreads out of little glass jars.
And the thousand island dressing? It has become a staple in our house, a jar of it ready for veggie dip or salad dressing. It also makes a good burger sauce, great for dipping fries.
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.
Jackfruit Reuben Dip, gluten-free, dairy-free and vegan
Ingredients
- (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
Instructions
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After preparing the corned jackfruit, swiss cheese spread and thousand island dressing, combine all three, adding sauerkraut, into small crockpot.
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Cook on low until hot.
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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.
Oh, Johnna! This sounds amazing!! You are my jackfruit inspiration! I always keep a few cans in the pantry to make your Vegan BBQ. Now I have something new and fun to try. Thanks!!
Thanks, Heather! This may be my favorite jackfruit creation so far. It’s creamy and tastes just like a Reuben! I hope you’ll try it.
I still haven’t tried jackfruit, even though I heard great things about your gfe retreat recipe. Thanks for sharing this a Gluten-free Wednesdays. It looks delicious, and I don’t even like sauerkraut.
I hope you’ll try jackfruit soon, Linda! I sure am having fun coming up with more ways to prepare it.
I made this yesterday for St. Patrick’s Day and it’s my new favorite. Tasted very real, I liked it much better than seitan or tempeh corned “beef” I’ve had. Jackfruit is perfect for texture and doesn’t have much taste, making a great flavor vehicle. I used the corned beef marinade recipe from The Chicago Diner, which uses beet juice and pickle juice- which I highly recommend. Beyond that, I followed everything pretty exact. I agree with the other commenter that the Swiss cheese cream is surprisingly delicious, will need to make again. Although I didn’t have a high speed blender so i soaked my bits in warm water for a few minutes. I used Kite Hill brand cream cheese and Follow Your Heart thousand island dressing.
I love hearing this worked for you. Your substitutions sound terrific. I have the Chicago Diner cookbook and will look into their marinade. Thank you!