The Jack Reuben from Vegan(ish) by Jack Monroe

Ingredients

• 1 × 400 g tin of jackfruit in brine – I like Summer Pride
• 1 tsp vinegar – any clear kind
• 1 cooked small red beetroot
• 1 tsp each of salt and black pepper
• ½ tsp smoked paprika
• 2 tbsp light cooking oil, plus extra for frying
• 1 tsp finely chopped dill pickle
• 1 tsp finely chopped onion
• 2 tbsp Vegan Mayo
• 2 tbsp ketchup
• 1 tsp horseradish, if available, or English mustard
• A dash of hot sauce
• 2 bagels, sliced, or 4 slices rye bread
• Sauerkraut
• Dill pickles, thinly sliced
• 2 slices smoked vegan ‘cheese’