Recipes

Juicy Marbles Reuben Sandwich Recipe

There’s something deeply satisfying about a classic deli sandwich... the kind that’s stacked high, dripping with flavor, and impossible to put down. This vegan take on the iconic Reuben delivers all of that nostalgia, without compromise. At the heart of it is Juicy Marbles' vegan steak seared to perfection with rich, savory depth that rivals any traditional version. Layered with melty vegan Swiss cheese, tangy sauerkraut, and a creamy, zesty dressing, every bite hits that perfect balance of bold and comforting. It’s indulgent, satisfying, and just messy enough to feel like the real deal. It's exactly what a great Reuben should be. Ingredients You'll Need: Approximately 50g Juicy Marbles, cut into long thin strips 1 tsp of oil for cooking the meat 1 tsp of salt 1 tsp black pepper A handful of sauerkraut Vegan swiss cheese 2 tbsp of ketchup 2 tbsp of vegan mayo 1 tsp of horseradish, more or less to your taste Your favorite rye bread Instructions: For the Russian dressing, in a small bowl mix together the ketchup, mayo, and horseradish. This is your Russian dressing! Next, add the cheese to one side of your bread. There are a few ways to melt the cheese and toast the bread:• Toaster oven: in a toaster toast both pieces of bread at a low temperature so the cheese will melt and the bread will get slightly crisp without burning. I don’t have a toaster so I put my bread in the regular oven at about 160C/320F and toasted it for around 8 minutes.• On a pan: if you don’t have an oven or a toaster you can toast the bread on a pan at a very low temperature so that the bread won’t start burning before the cheese melts. To make the cheese melt faster you can cover the bread with a pot top to help contain the heat.• Panini press: If you have a panini press/sandwich maker you can put the Rueben together first and then pop the sandwich in the panini press for a few minutes. For the meat, really almost any way you cut your meat is going to taste good. I found that cutting the loin horizontally made very nice slices. I chose to cut very thin slices for my Reuben, but you can cut thicker slices or even just pull it apart with your hands. To sear the meat, first heat a non-stick pan. When the pan is hot add a little oil. When the oil is hot add your pieces of meat. Season the meat with salt and pepper while it’s cooking. Sear the meat for about 2 minutes on each side, or until each side has a golden brown crispy crust. Assemble the sandwich! On the piece of bread that has no cheese add a generous layer of Russian dressing. Then add your meat and sauerkraut. Top it off with the last piece of bread. Serve with salt & vinegar potato chips and chunky pickle!

Breaded SWAP Chicken Sandwich Recipe

Upgrade your next sandwich by swapping animal protein for SWAP’s tender, juicy plant-based filets. Ingredients You'll Need: 4 SWAP™ Chicken Breasts 1 cup flour ½ cup vegan egg 1 cup Panko breadcrumbs 1 lime 2 Chipotle peppers in Adobo sauce 1 cup vegan mayo 4 buns Shredded lettuce (to taste) Shaved red onion (to taste) Pinch of salt Pinch of pepper Instructions: Set up a 3-step breading station with the flour, the vegan egg and the breadcrumbs. Season each SWAP™ Chicken breasts with salt and pepper. Dredge each filet in flour and shake off the excess, then dip in the vegan egg, and then cover in Panko breadcrumbs. Deep fry the filets at 350°F for 5 to 8 minutes or until golden brown. Finely mince the Chipotle peppers and whisk into the vegan mayo and lime juice. Set aside. Toast the buns. Spread Chipotle mayo on each bun, place a SWAP™ Chicken breast on the bottom bun and top with lettuce and red onion. Credit: SWAP™

Croissant Breakfast Sandwich Recipe

Imagine sinking your teeth into a buttery, flaky croissant that's warm and fresh from the oven, filled with scrumptious layers of vegan scrambled eggs and savory vegan ham. Doesn't that sound like the perfect way to start your day? Come along on this Parisian journey with us as your kitchen fills up with the smell of a boulangerie in the heart of Paris. Ingredients You'll Need: 4 Steve's Frozen Vegan Croissants1/4 cup Becel Plant-Based Salted Brick, melted1 package of Hodo All-Day Egg Scramble 2 slices Field Roast Creamy Original Chao Slices, cut in half6 slices of Happy Veggie World Ham SlicesHandful of spinach1 medium tomato, sliced Instructions: Preheat the oven to the temperature recommended on the package of Steve's Frozen Vegan Croissants. Bake the croissants according to the instructions on the package. While the croissants are baking, grease a frying pan with oil and pour in the Hodo All-Day Egg Scramble. Cook over medium-high heat for 2-3 minutes, or until cooked through. In the same frying pan, cook the ham slices over medium-high heat until browned on both sides. Slice the croissants lengthways and brush one side with melted Becel Plant-Based Salted Brick. For the scrambled egg croissant sandwich, stuff spinach, mashed avocado, and scrambled egg into the croissant. For the ham and cheese croissant sandwich, take a slice of Field Roast Creamy Original Chao Slices that has been cut in half, top with a folded slice of ham, and top with spinach and tomato slices. Enjoy!