Prepare seitan according to instructions; 1 pound or ½ the recipe makes 6 large sandwiches.

Combine marinade ingredients in a refrigerator-safe container with a lid.

Whisk ingredients together and add thin slices of seitan.

Cover ad refrigerates for 1-2 days; the longer, the better.

Once marinated, remove the slices of seitan from the marinade and cook in the oven or stovetop.

If cooking in the oven, preheat the oven to 350 degrees and prepare a baking sheet with parchment paper or a silicone baking mat.

Place slices on the baking sheet in a single layer and cook for 20 minutes.

If cooking in a skillet, heat a skillet into medium-low.

Add the seitan in a single layer and cook ten minutes on each side in batches until it is heated through.

Follow the directions for Vegan Thousand Island Dressing.

1 recipe makes twice the dressing amount needed for 6 sandwiches, but the dressing is great as a dip or salad dressing. Or cut the recipe in half.

Be sure not to blend the pickles, as they should be chopped and added after blending.

Using your hands, squeeze all the juice from the sauerkraut and set it aside. This to avoid having a soggy sandwich.

Place bread on a flat surface.

Using a knife, spread both sides of the bread with the vegan Thousand Salad Dressing.

Then, add a generous portion of seitan corn beef.

Next, add the sauerkraut and the other slice of bread on top.

In a skillet, over medium-low heat, place each sandwich in the base of the skillet.

Cook for 5 minutes on each side, checking to make sure it is toasted to your preferences.

Remove sandwiches and cut them in half.