Vegan Reuben Sandwich – Connoisseur Veg

The classic Reuben is vegan! Made with layers of hearty seitan, tangy sauerkraut, and creamy vegan Russian dressing, these vegan Reuben sandwiches are packed with flavor and grilled to crispy, delicious perfection.

My husband was in the middle of eliminating animal products from his diet when I first met him, and he was really excited about my cooking. She made a lot of requests for vegan versions of old favorites, and there were a lot of them that I never actually got around to. One of his first requests was for a Reuben sandwich.

I didn’t have a conventional Reuben, so I relied on my husband’s guidance for this. He told me it was pretty spot on. To this day it is a family favorite!

Not only have I never had a Reuben, but I’ve never had corned beef, which is the main ingredient in a traditional Reuben. Seitan is the most realistic beef substitute I know, so I use it in my Reuben sandwich.

Seitan is also very easy to make and loaded with protein.

I made these sandwiches using my homemade seitan, as well as store bought. Great job on both! The advantage of making your own is that you make it in big chunks and then slice them very thin. If you prefer to use store-bought, use a chef’s knife to slice your seitan into the thinnest strips possible.

Jump:

Ingredients you will need

• Vegan mayonnaise. Most supermarkets these days sell vegan mayo. Look for it near regular mayo or in the natural foods section. Hellman’s vegan, Just Mayo and Vegenaise are a few brands to look for.
• Tomato ketchup.
• Vegan Worcestershire Sauce. Most Worcestershire sauces are made with anchovies, so be careful here. Annie’s, Edward & Sons and Whole Foods brands are all vegan. You can also make your own vegan Worcestershire sauce — it’s really easy!
• Horseradish mustard.
• Braised sauce. Skip it if you prefer. If not, just use your favorite brand. I like to use a dash of Tobasco sauce in my vegan Russian dressing.
• I am Willow Tamari or liquid aminos are both perfectly fine options.
• Maple syrup. Feel free to use other liquid sweeteners, such as agave or coconut aminos, if you have them on hand.
• spices. You’ll need ginger, allspice, black pepper, and cloves to season seitan like corned beef.
• Vegetable oil. Use whatever high-heat oil you have on hand. Olive oil, canola oil, and coconut oil are all good choices.
• onion
• I argue. You can use homemade seitan or store bought.
• Sliced ​​rye bread.
• Vegan butter. It can be found near regular butter in most supermarkets. Look for brands like Miyoko, Earth Balance and Melt
• Sauerkraut.
• Vegan cheese. If you’re not a fan of store-bought vegan cheese, you can skip it, but I really like it on these sandwiches. Daya makes Swiss-style slices that are perfect for a vegetarian Reuben.
• Dill pickle slices. Another optional ingredient, but delicious.

How are they made?

Below is a detailed photo tutorial on how to make this dish. If you want to skip the recipe, scroll all the way down!

Start by preparing your sauce.

Slice your seitan pieces nice and thin. It’s easiest if you use homemade seitan, which allows you to make larger pieces, but store-bought is better. I’m using the commercial seitan chunks in the picture above (Wegman’s brand). Smaller pieces will give you a slightly sloppier sandwich!

Tip: If your seitan comes in a package with some marinade, add some of the liquid to the skillet while your seitan is cooking. You will get some extra flavor from it.

Remove the skillet from the burner and taste test your vegan corned beef. Be careful, as it will be hot! Adjust any seasonings to your liking.

To assemble and grill a sandwich, butter a few slices of bread. Place one slice, butter side down, in the skillet and top with Russian dressing, seitan, sauerkraut and optionally some sliced ​​vegan cheese and pickle slices, before placing a second slice of bread on top, butter side down.

Grill the sandwich for a few minutes on each side until golden and crispy.

Serve your vegetarian Reuben sandwich immediately, while the fillings are hot and the bread is crispy!

Remaining and storage

Although vegan reubens are best served right away, leftovers will keep in an airtight container in the refrigerator for a few days. I recommend grilling only as many sandwiches as you think will be eaten at once, then reserving the fillings separately if possible.

More vegan sandwiches

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