Sauteed red onion, mushroom, carrot and collards.

It’s a snow day here in New Jersey, the perfect time for some comfort food. Here’s a vegetarian take on an old favorite. It’s a veggie reuben on gluten free bread.

Saute red onion, 3 cups shredded collard greens, 1 chopped carrot and 1 cup sliced mushrooms. Remove from pan and set aside. Heat 1 tsp olive oil in the pan and add 4 slices of gluten-free bread. I used Sami’s Bakery  Millet Flax Bread. place 1 slice of Daiya Swiss non-dairy cheese (or use real Swiss or no cheese) on 2 slices of the bread. Add 2 Tbsp good quality sauerkraut (I like Bubbie’s) on top of the cheese. Place some of the collard green mixture on top of the other 2 slices. Cook until bread is lightly toasted. Make a Russian Dressing from vegan or non-vegan mayo (or use Greek yogurt), ketchup and Bubbie’s pickle relish. Spread some dressing on one of the bread slices and put the whole thing together. Munch with some miso soup and gluten-free beer.

Veggie reuben in pan