How to Make a Delicious and Easy Vegan Reuben Sandwich

Picture this: It’s a chilly afternoon, and you’re craving some serious comfort food — something warm, savory, and satisfying. For me, that craving always brings one thing to mind: a classic Reuben sandwich. There’s just something about that combination of tangy sauerkraut, melty cheese, and smoky, seasoned goodness nestled between slices of toasted rye bread. But here’s the catch — I follow a plant-based lifestyle. So, can you still get all those nostalgic flavors without meat or dairy?

Absolutely! And let me tell you, a vegan Reuben sandwich is as good as the original. Seriously, you won’t miss a thing. Whether you’re a seasoned vegan, trying out meatless Mondays, or love a good sandwich, this recipe will hit all the right notes. It’s a go-to favorite in my kitchen, and I’m so excited to share it with you. Let’s dive in!

Ingredients for the Perfect Vegan Reuben Sandwich

I’ve made this sandwich so many times that I’ve memorized the ingredient list. To get that deli-style Reuben experience, you’ll need:

Essential Ingredients:

• Rye Bread: This is a must! The hearty, slightly tangy rye flavor makes a Reuben a Reuben.
• Plant-Based Protein: My go-to is tempeh, but tofu or seitan works great, too. They soak up flavors beautifully and give you that satisfying chewiness.
• Sauerkraut: The tangy, fermented crunch is non-negotiable. I love using fresh sauerkraut from the refrigerated section for the best flavor.
• Vegan Russian Dressing: This creamy, zesty dressing ties everything together. All you need is vegan mayo, ketchup, relish, vinegar, or lemon juice splash.
• Vegan Cheese: There are so many good meltable vegan cheeses. I usually go for plant-based Swiss or cheddar.

Optional Additions:

• Pickles: Who doesn’t love a crunchy dill pickle on the side?
• Caraway Seeds: A sprinkle on the Bread adds that extra rye flavor.
• Mustard: I sometimes add a smear of grainy mustard for a little kick.

Tip: Choosing fresh, high-quality ingredients makes all the difference. Splurge on some good rye bread and sauerkraut if you can!

How to Prepare the Vegan Reuben Sandwich

This is where the magic happens. The filling is the heart and soul of the Reuben, and I’ve perfected a method that’s bursting with flavor.

Marinate the Plant-Based Protein:

Marinating is key if you want your tempeh, tofu, or seitan to be seriously flavorful.

• What You’ll Need for the Marinade:

• 3 tablespoons soy sauce or tamari
• 1 tablespoon apple cider vinegar
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 clove garlic, minced
• A pinch of black pepper

1. Slice your tempeh, tofu, or seitan into thin pieces. Think sandwich-sized slices.
2. Mix up the marinade in a bowl.
3. Let the slices soak in the marinade for at least 30 minutes. (If you have time, a few hours is even better!)

Sauté the Protein:

Warm a skillet over medium heat, drizzle in some oil, and cook the slices until they’re golden and crispy. I love the smell of this step—it’s like a promise that something delicious is coming your way.

Make the Vegan Russian Dressing:

This dressing is so easy to make, and it’s ridiculously good.

• What You Need:
  • ¼ cup vegan mayo
  • 2 tablespoons ketchup
  • 1 tablespoon sweet pickle relish
  • 1 teaspoon apple cider vinegar or lemon juice
  • A pinch of salt and pepper

Whisk everything together in a bowl. Taste it and adjust if you want it tangier or sweeter.

Warm the Sauerkraut:

I like to heat the sauerkraut for a few minutes in a pan. It releases some extra moisture and makes the flavor pop.

Assembling Your Vegan Reuben Sandwich

Okay, everything’s ready. Now, let’s build this beauty.

Step-by-Step Assembly:

Toast the Rye Bread:

• Lightly toast two slices of rye bread. It gives the sandwich structure and keeps things crispy.

Layer It Up:

• Slather that creamy Russian dressing on both slices of Bread.
  • Add a layer of your sautéed tempeh (or tofu/seitan).
  • Pile on some warm sauerkraut.
  • Add a slice or two of vegan cheese.

Grill It:

• Put the sandwich on a skillet or griddle over medium heat. Grill each side for 3-4 minutes until the Bread is golden brown and the cheese is nice and melty.
• Press it down lightly with a spatula to help everything meld together.

Serving Suggestion:

Cut that beauty in half and serve it with some dill pickles and a handful of chips. If you’re feeling a little healthier, a side salad works, too.

Tips to Avoid a Soggy Vegan Reuben Sandwich

Nothing kills a good sandwich like soggy Bread. Here’s how I keep mine crispy:

• Drain the Sauerkraut: Squeeze out as much liquid as you can before adding it to the sandwich.
• Toast the Bread First: This creates a barrier that helps keep moisture out.
• Layer Strategically: Put the protein directly on the Bread, then the sauerkraut on top. It helps keep the Bread dry.
• Eat It Fresh: This sandwich is the best hot off the grill!

Variations and Substitutes for a Vegan Reuben Sandwich

One of the best things about this recipe is how simple it is to make your own!

Here are a few ideas:

Protein Options:

• Seitan: If you’re craving that classic “meaty” texture, seitan is perfect.
• Jackfruit: Great if you want a pulled meat vibe.
• Portobello Mushrooms: Sautéed mushrooms add a savory, umami kick.

Bread Choices:

• Gluten-Free Bread: For a gluten-free option.
• Sourdough: Adds a nice tangy twist.

Dressing Alternatives:

• Vegan Thousand Island: Slightly sweeter but just as tasty.
• Spicy Mustard: If you’re into bold flavors.

Conclusion

I’ve made this vegan Reuben more times than I can count, and it never disappoints. It’s the ultimate comfort food with all the flavors and textures you love, minus the meat and dairy. Whether new to plant-based eating or a pro, this sandwich will win you. So, what are you waiting for? Fire up that skillet and treat yourself to a seriously satisfying meal. You deserve it!