Irish Reuben Potato Nachos

Irish Reuben Potato Nachos

By: The Jaroudi Family

Serves 4

 

Ingredients:

48 oz. (3 lb.) Cooked diced potatoes

4 oz. Soy Curl “Corned Beef”

1 cup sauerkraut (148 g)

2 cups sautéed cabbage (190 g)

Reuben Sauce

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Soy Curl “Corned Beef”

4 oz. shredded soy curls (113 g)

 

Seasoning:

¼ tsp beet powder

¼ tsp black pepper

2 tsp garlic powder

2 tsp onion powder

2 tsp smoked paprika

 

Rehydrate the soy curls in a bowl covered with water for about 10 minutes. Drain the water.

Add the soy curls to a high-speed blender and blend on the lowest setting to shred.

Add the seasoning to the shredded soy curls. Spread the soy curls on a baking sheet lined with parchment paper. Bake at 250 degrees for around 30-35 minutes.

 

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Reuben Sauce:

½ cup of raw sunflower seeds (64 g) (or raw cashews/cooked white beans)

1 cup plant milk, unsweetened

3 Tbsp ketchup

1 Tbsp white miso paste

1 Tbsp prepared horseradish

1 Tbsp garlic powder

1 Tbsp smoked paprika

Add all the ingredients to a high-speed blender and blend smooth.

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Directions:

Assemble on a large platter the cooked potatoes, cooked shredded soy curl “corned beef”, sautéed cabbage, sauerkraut, and top with the Rueben sauce.

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