The BEST Vegan Reuben Sandwich
The Best Vegan Reuben Sandwich recipe you’ll ever taste, this sandwich is cheesy, buttery, crispy, and completely satisfying. Hearty and filling, it tastes just as good if not better than the original recipe and cooks in minutes!
Looking for more vegan recipes? Try my Plant Based Tofu Parmesan and Easy Curry Chickpea Salad, too!
What is a Reuben?
A traditional Reuben sandwich is a grilled sandwich featuring thinly sliced corned beef on rye bread with Swiss cheese, sauerkraut, and Russian or Thousand Island dressing. It’s a staple item in Jewish-style deli shops. However, it’s not exactly kosher, because it combines meat and cheese.
That said, this vegan Reuben recipe features all the classic rich, savory, tangy flavors you know and love. However, we swap plant-based ingredients with vegan alternatives for a recipe everyone will enjoy!
Recipe Ingredients
Vegan Russian Dressing
- Vegan Mayonnaise – I like Veganaise, but any brand you like best will work.
- Ketchup – This adds an acidic, tomato flavor, recreating the taste of Russian dressing.
- Vegan Worcestershire Sauce – This adds a subtle smokiness and a salty, umami flavor to the sauce.
Vegan Reuben Sandwiches
- Marble Rye Bread – A staple in any Reuben sandwich. Make sure to double-check the ingredients to ensure your bread is vegan.
- Vegan Butter – I love Earth Balance butter, but any vegan butter will work.
- Oyster Mushrooms – These have a mild, savory flavor and are less earthy than other mushroom varieties. As a result, they make a great replacement for meat.
- Vegan Cheese – Use a combination of vegan American cheese and vegan Provolone cheese. The combination adds an extra creaminess that’s hard to resist. I love Daiya cheese, but feel free to use whatever brand you like best!
- Pickled Red Cabbage – Use pickled red cabbage or sauerkraut for a tangy taste.
How to Make a Vegan Reuben Sandwich Recipe
- Prepare the vegan Russian dressing. Combine the vegan mayonnaise, ketchup, and Worcestershire sauce in a small bowl.
- Cook the mushrooms. Spray one nonstick skillet with avocado oil cooking spray and place it over medium heat. Once hot, add the oyster mushrooms. Cook until the mushrooms are lightly browned.
- Toast the bread. While the mushrooms are cooking you will butter all four slices of bread (one side only). Heat the second nonstick skillet, add the buttered marble rye. (Buttered side down on the skillet).
- Melt the cheese. Top two of the bread slices with one half slice of provolone and one half slice of American cheese. Cook until the bread is toasted and the cheese begins to melt. Then, transfer the bread from the skillet.
- Layer. Add a dollop of the prepared dressing to the bread slices without the cheese. Place the oyster mushrooms on top of the dressing. Then, top them with pickled red cabbage or sauerkraut. Place the bread slices with cheese on top to create a sandwich.
Frequently Asked Questions
Can I make this recipe ahead of time? I don’t recommend making this recipe in advance, because the sandwiches tend to become soggy as they rest.
What should I serve with this vegan Reuben recipe? This recipe is plenty filling on its own. However, it also pairs well with a variety of side dishes like roasted potatoes or a side salad.
Why is my Reuben soggy? Using wet sauerkraut is the most common cause of soggy sandwiches. Make sure to drain as much excess liquid as possible before adding it to the sandwich. Also, allow the bread to toast long enough to become crisp! This creates a bit of a barrier, preventing any wet ingredients from seeping into the bread.
Can I double this recipe? Absolutely! Just double all the ingredients, and work in batches, cooking the sandwiches.
Looking for the best vegan reuben sandwich recipe? Then you are in the right spot. This vegan reuben sandwich recipe is out of this word delicious. It’s cheesy, buttery, crispy and completely satisfying. Loaded with plant-based goodness, you’ll forget the traditional version even existed.
Vegan Reuben Sandwich
Equipment
- 2 nonstick skillets
- 1 small mixing bowl
Ingredients
- 4 slices marble rye bread
- 2-3 tablespoons vegan butter, Earth Balance
- 8 ounces oyster mushrooms
- 1 slice vegan provolone cheese, cut in half, Daiya brand
- 1 slice vegan American cheese, cut in half, Daiya brand
- 1 cup pickled red cabbage or sauerkraut
Vegan Russian Dressing
- ¼ cup vegan mayonnaise, Vegenaise
- 2 tablespoons ketchup
- 1 teaspoon Worcestershire sauce, Annie's brand
Instructions
Prepare the Vegan Russian Dressing
- Combine vegan mayonnaise, ketchup and Worcestershire sauce. Mix well and set aside.
Prepare the Sandwiches
- Spray one nonstick skillet with avocado oil cooking spray and place it over medium heat. Once hot, add the oyster mushrooms. Cook until the mushrooms get a light brown sear. While the mushrooms are cooking you will butter all four slices of bread (one side only). Heat the second nonstick skillet, add the buttered marble rye. (Buttered side down on the skillet).
- Top 2 of the 4 slices of bread with cheese (one half slice of provolone and one half slice of cheddar per sandwich)Once the bread is toasted and the cheese begins to melt, remove the bread from the skillet.
Assemble The Sandwiches
- Add a dollop of the vegan Russian dressing to the slice of toast without the cheese.
- Add the oyster mushrooms on top of the Russian dressing. Top the mushrooms with the pickled red cabbage or sauerkraut. Place the slice of bread with the cheese on top. Cut in half and enjoy!
