Go Back
+ servings
Vegan Rueben Sandwich - Healthyish

Vegan Reuben Sandwich

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.
No ratings yet
Leave a Review »

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 Annie’s Worcestershire sauce, Annie's

Equipment

  • 2 non-stick skillets
  • 1 small mixing bowl

Instructions 

Prepare the Vegan Russian Dressing

  • Combine vegan mayonnaise, ketchup and Worcestershire sauce. Mix well and set aside.

Prepare the Sandwiches

  • Gently spray two skillets with cooking spray and place them over medium heat.
  • Add your oyster mushrooms to one skillet. 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).
  • In the second 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!

Nutrition

Serving: 1sandwich, Calories: 570kcal, Carbohydrates: 48g, Protein: 14g, Fat: 36g, Saturated Fat: 8g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 17mg, Sodium: 1093mg, Potassium: 793mg, Fiber: 7g, Sugar: 9g, Vitamin A: 1352IU, Vitamin C: 27mg, Calcium: 257mg, Iron: 4mg