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Archive for Thursday, June 27, 2013

Off the Beaten Plate: Vegetarian Reuben at WheatFields

The Vegetarian Reuben at WheatFields Bakery Café, 904 Vermont St.

The Vegetarian Reuben at WheatFields Bakery Café, 904 Vermont St.

June 27, 2013

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The Vegetarian Reuben at WheatFields Bakery Café, 904 Vermont St.

The Vegetarian Reuben at WheatFields Bakery Café, 904 Vermont St.

Off the Beaten Plate
Click here to see more Off The Beaten Plate. Click here to see drinks featured in Lawrence Libations. For more tidbits from Lawrence’s restaurant scene, check out the Wined & Dined blog.

Being a vegetarian and enjoying Reuben sandwiches are not mutually exclusive in Lawrence, home of the Vegetarian Reuben. This sandwich has all of the required robust Reuben flavors — tangy peppered sauerkraut, melty Swiss cheese, creamy Thousand Island dressing and toothy grilled sourdough rye bread — without the meat.

In place of corned beef, WheatFields uses baked marinated tempeh, a smoky, nutty-tasting soy product similar to tofu but with whole soybean pieces (imagine regular tofu as creamy peanut butter, tempeh would be chunky). Have texture issues? Relax, the soybean chunks virtually disappear into all the other textures going on in this sandwich, not to mention leave no stringy meat to pick out of your teeth afterward.

Where to get it: WheatFields Bakery Café, 904 Vermont St.

What you’ll pay: $7.75

Try it with: The sandwich needs nothing ... but don’t miss an opportunity to enjoy one of WheatFields’ decadent house-made desserts.

Also on the menu: More than a dozen other sandwiches made with artisan bread, including a Croque Monsieur on white sourdough, peanut butter and jelly on country French and Genoa salami and provolone on Kalamata olive bread. Also salads, soup, quiche, pastries, tarts, cookies, daily breakfast and bakery-fresh bread to take home.

— Off The Beaten Plate highlights some of the more exotic, oddly named or inventively concocted (for better or worse) dishes from local menus. Know of an offbeat menu item we should check out? Email food and features reporter Sara Shepherd at sshepherd@ljworld.com. Tweet her at Twitter.com/KCSSara.

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