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.
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
- 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.
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!