Vegan Reuben Sandwich
The Reuben is a legendary American deli sandwich, loved for its rich, layered combination of savoury meat, tangy sauerkraut, melted cheese, and creamy dressing on toasted rye bread. This vegan version captures every bit of that iconic bold flavour and satisfying texture, swapping corned beef for seasoned seitan or marinated tempeh, and using dairy‑free cheese and homemade Thousand Island dressing. It is hearty, smoky, tangy, and just as comforting and delicious as the original — with zero animal products at all.
Shared by james
Time
25 min
Serves
2
Difficulty
easy
đź›’ Ingredients
- #Filling & Bread:
- 4 slices rye bread (vegan‑friendly)
- 250 g seitan (sliced thin) OR marinated tempeh
- 1 cup fermented sauerkraut, squeezed well to remove excess liquid
- 4–6 slices vegan Swiss‑style or provolone cheese
- 1 tbsp vegan butter or olive oil for toasting
- #Quick Marinade (for seitan/tempeh):
- 1 tbsp soy sauce or tamari,, 1 tsp smoked paprika,, ½ tsp garlic powder
- ½ tsp onion powder,, ¼ tsp ground black pepper,, 1 tsp apple cider vinegar
- #Vegan Thousand Island Dressing:
- ÂĽ cup vegan mayonnaise,, 1 tbsp ketchup,, 1 tsp sweet pickle relish
- ½ tsp apple cider vinegar,, Pinch of garlic powder and salt
👩‍🍳 Instructions
- 1
Marinate & cook the protein: Toss sliced seitan or tempeh with all marinade ingredients, let sit for 5–10 minutes. Pan‑fry over medium heat for 6–8 minutes until golden and slightly crispy. Set aside.
- 2
Make the dressing: Stir all dressing ingredients together until smooth and well combined. Adjust taste as desired.
- 3
Assemble: Spread a thin layer of vegan butter on one side of each bread slice. On the unbuttered side of two slices, spread some dressing, then layer cheese, cooked seitan/tempeh, and well‑drained sauerkraut. Top with the remaining bread slices, buttered side facing out.
- 4
Grill: Place sandwiches in a pan or press over medium heat. Cook for 3–4 minutes per side until bread is golden‑brown and crispy, and cheese is fully melted.
- 5
Serve: Cut in half and serve warm, traditionally with pickles or potato chips on the side.