Jackfruit, when shredded and marinaded in a tangy, sweet and spiced pickled beet juice, becomes a meaty, magenta miracle to bring your vegan reuben sandwich dreams to life. All you gotta' do is make some pickled beets, marinate some jackfruit in the juice (which is further seasoned with dijon and ground clove - reminiscent of the classic 'corned beef' flavors) and bake it in the oven until crispy. It's a surprisingly satiating sandwich that'll leave you wondering - just what can't be 'veganized'?
Firtly, you're going to need to make pickled beets, and let them steep in the pickling liquid for at least 4 hours.
Open and drain a can of young jackfruit in a colander, then rinse with water. Next, break apart the chunks of jackfruit with your fingers or a fork, until it becomes a finely shredded texture (this includes breaking down the little seeds and hard parts, too). Return the shredded jackfruit to the colander and rinse one last time. Set out to dry.
Now, combine ½ cup of the pickled beet juice with the dijon mustard, ground cloves and ground black pepper. Whisk well to incorporate all the ingredients, then add your shredded jackfruit. Mix the jackfruit into the marinade, and then let marinate for at least 4 hours, up to overnight.
When your jackfruit has marinaded for a sufficient amount of time, set the oven to 375°F. Then, spread the shredded jackfruit out on a baking sheet lined with parchment paper, and drizzle 1 tablespoon of olive oil across it. Distribute the oil and jackfruit evenly across the baking sheet, then bake for around 27 - 28 minutes, until it starts to get moderately crispy looking, turning the jackfruit with a fork about halfway through.
Once your jackfruit is done baking, begin assembling your reuben by toasting some whole wheat bread, and heat up some sauerkraut. On the toasted bread, slather on some dijon, followed by some vegan guda, sweet pickles, jackfruit 'corned beef', and then some pickled beets, along with other condiments like Veganise or thousand island dressing.