Vegan Reubens are not dead!

In fact, they are still taking the nation by storm!

Though I have yet to encounter a vegan reuben here in the Triangle region of North Carolina, handy Google alerts have been keeping me appraised of vegan reuben-related activity in other parts of the country.

So far, I've learned of a vegetarian, mushroom and spinach reuben that could be easily veganized. The recipe comes from the Penny Cluse Cafe in Vermont, via the Food Network (which I've been watching way too much of lately, by the way --- my new roommate insisted on cable, and I seem to alternate between news, Comedy Central, and the Food Network, when I have a free moment from studying, that is).

In the blog world, Nikki of My New Vegetarian life posted last month about "Fauxstrami Reubens," made with Smart Bacon and certainly worthy of Paula Deen. Literally. She actually sautes the fake bacon in olive oil and Smart Balance (margarine) and seasons it with a spice mix invented by the lady herself. It sounds delectable and decadent.

I've been seeing a lot of seitan reuben recipes lately (Did I ever tell you about Vegan Dad's?), which seems like a natural progression from tempeh, especially with all the super-easy steamed seitan variations rocking the blogs. While I wait for someone to come up with a jack-fruit corned beef recipe, check out this seitan reuben from Uabashedly Vegan. That's certainly a mouthwatering photo, I'll say.

Moving on to the restaurant scene, there's been a bit of buzz surrounding a new joint in Los Angeles, that serves many a delicious-sounding vegan dish, and seems to specialize in diner-style, vegan comfort food -- with a reuben on the menu, of course. Keeping with the theme of Los Angeles and restaurant reviews, an L.A. vegan gives her perspective on the vegan Reuben at Portland's Veganopolis (which we reviewed on this blog as well). Check it out. Her photos are definitely better than mine.