Irish Reuben Potato Nachos

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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

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.

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.

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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