The classic reuben gets a makeover with this Vegan Reuben Sandwich recipe. It’s made with homemade savory tempeh and topped with your favorite ruben flavors! It’s so easy to make at home, so much better for you, and tastes even more amazing. You will have to try! Reuben is a much-loved sandwich filled with pickle and fermented flavors. From meat to cabbage and sauce.
“The Reuben sandwich is an American grilled sandwich made with corned beef, Swiss cheese, sauerkraut and Russian dressing, toasted between slices of rye bread.”
All those rich, tangy flavors are enough to make your mouth water, at least for the vegan version. The Reuben sandwich is not vegan. It’s made with corned beef, Swiss cheese, and a mayonnaise-based thousand island dressing.
Fear not, we can get all that delicious flavor without any animal products! The most important thing you need for your vegan reuben sandwich is the meat filling.
What is a vegan reuben sandwich
There are many delicious vegan sandwich options to choose from. Here are some popular choices:
Vegan BLT: This sandwich features crispy tofu with bacon, lettuce and tomato, with a spread of vegan mayonnaise.
Tempeh Reuben: This sandwich is made with marinated and grilled tempeh, sauerkraut, vegan Thousand Island dressing and Swiss-style cheese on rye bread.
Veggie Burger: A classic sandwich, this one includes a grilled or seared veggie burger patty, with lettuce, tomato, onion and pickles, and your choice of condiments such as vegan mayonnaise, ketchup and mustard.
Vegan Philly Cheesesteak: Thinly sliced seitan or plant-based meat substitute, sautéed with onions and peppers, topped with cheese and served on a hoagie roll.
Vegan Falafel Wrap: Falafel with chickpeas, with hummus, tabbouleh, tomatoes, cucumbers and tahini sauce wrapped in a pita.
Grilled Portobello Mushrooms: Marinated and grilled Portobello mushroom caps with pesto, raw vegan reuben sandwich roasted red peppers and sliced avocado on a focaccia roll reuben sandwich vegan.
Vegan Tuna Salad: This sandwich is made with vegan tuna salad made with chickpeas, vegan mayonnaise and celery, served on bread or lettuce wraps.
Vegan Banh Mi Sandwich: it includes marinated and grilled tofu, pickled vegetables, cilantro, jalapenos and vegan mayonnaise.
These are just a few examples of the many delicious vegan sandwich options out there. With a little creativity, you can find plenty of tasty and satisfying sandwich options that don’t contain any animal products.
How to Make a Vegan Reuben Sandwich –
8 ounces of tempeh 1/2 cup vegetable broth 1 tablespoon of soy sauce 1 tablespoon red wine vinegar (or apple cider vinegar) 1 teaspoon vegan Worcestershire sauce 1 clove garlic, minced 1 teaspoon dry ground mustard seeds 1 teaspoon smoked paprika 1/2 tablespoon ground coriander 1/4 teaspoon ground allspice 1/2 teaspoon of salt 1/2 tsp crushed red pepper 1 tablespoon oil
Sliced rye bread Sauerkraut Thousand Island Dressing Slices of vegan cheese (optional) vegan butter
Make the corned tempeh-
STEP – 1
Cut the tempeh in thirds lengthwise. Then cut each piece into three thin slices. Place in a shallow dish or ziplock bag.
STEP – 2
In a large measuring cup, combine the remaining salted tempeh ingredients, except the oil. Pour the marinade over the tempeh and marinate for 30 minutes.
STEP – 3
Stir occasionally (or toss if in a ziplock bag) to evenly marinate the tempeh. You can do this step ahead and refrigerate the tempeh while marinating for up to 1 day.
STEP – 4
Heat a large skillet over medium heat and add a little oil to coat the skillet. Remove the tempeh from the marinade, letting the excess marinade drip off the tempeh before transferring it to the hot skillet. You may need to cook the tempeh in batches so the tempeh can cook in a single layer.
STEP – 5
Cook the tempeh for 2 to 4 minutes on each side or until golden. If cooking in two batches, remove the first batch from the pan and fry the second batch. When all the tempeh is browned, add the first batches and pour the rest of the marinade over the tempeh.
STEP – 6
Let the marinade boil and dip it in the tempeh, glaze the outside. Turn tempeh several times to coat well.
Make Vegan Reuben Sandwiches-
STEP – 1
Clean pan of tempeh, then reheat over medium-low heat. Butter the outside of the bread slices and place them buttered side down on the hot pan.
STEP – 2
Place sliced vegan cheese on a slice of bread (if using). Then spread a thousand island vinaigrette on the second slice.
STEP – 3
Pile hot salted tempeh on top of the cheese as it melts (use 1-3 slices of tempeh per sandwich depending on the size of the bread and your appetite). Garnish the tempeh with the sauerkraut and, when the bread is toasted, top it with the thousand island slice. Serve immediately!
Amount per serving: CALORIES: 488 TOTAL FATS: 29g CARBOHYDRATES: 40gFIBER: 5g SUGAR: 14gPROTEIN: 20g
A pastrami sandwich is made with sliced pastrami, on rye bread, with mustard. Anything else, like cheese, pickles or tomatoes, is anathema. The same goes for the use of condiments other than mustard. Dill pickles on the side please, not on the sandwich. No relish, no ketchup and definitely no mayonnaise. I’m sorry, but those are the unbreakable rules of the pastrami sandwich. You can make your pastrami sandwich any way you like, but you should always be aware that you’re breaking the rules.
A reuben, on the other hand, can be made with corned beef or pastrami. Both meats are made with a brined brisket, but while the corned beef is simply braised, the pastrami is rubbed with a spice blend in which cilantro is heavily present, then smoked. The composition of the spice mixture depends on each cook, but it is the cilantro that gives the pastrami its unique and recognizable flavor.
To make a reuben, thin slices of meat (specify your favorite version) are layered over rye or pumpernickel, with Russian dressing, sauerkraut and Swiss cheese. This is then slid under a grill to melt the cheese. You can serve a ruben open or topped with another slice of bread.
Of course, once you add the cheese, a reuben is no longer kosher, even if the other ingredients are.
How many calories are in a Reuben sandwich?
You can calculate it in several ways. Look at the labels of the ingredients you use and calculate based on the amount used because different brands of rye bread, deli meats, sauerkraut, Swiss cheese, pickle (if any), thousand island dressing, butter , etc. may differ or if you’re using a standard recipe and don’t need to be too specific, you can find calorie calculators online (Healthy Eating and Exercise For Life – Calorie Control Council for example).
Well, this is my favorite sandwich (I call it probiotic sandwich); however, I rarely indulge in it. I prefer my vegetarian version these days and opt for the light Swiss cheese or the vegan Swiss.
Tips for Successfully Making the Vegan Reuben Sandwich:
1. If you don’t drain and press out all the liquid from the sauerkraut, your sandwich will be soggy.
2. Reheat the sauerkraut slightly before adding it to the sandwich, otherwise you will have a cold pocket in the center of a hot sandwich.
3. When assembling the sandwiches, place the cheese slices on the bottom. It guarantees that it will melt correctly. You can also place a slice at the bottom and top as a barrier between the two pieces of bread.
4. Don’t stuff your sandwiches too much! Keep the filling under control so every bite is balanced, warm and juicy.
5. An Uno Casa Double Pie Iron Sandwich Maker is ideal for grilled cheese, which should be cooked over medium/low-medium heat – hot enough to melt the cheese but not burn the bread.
What’s the healthiest way to make a Vegan Reuben sandwich?
Toast the Reuben Sandwich:
Place a small frying pan or griddle on the hob over medium heat. Lightly butter the outer sides of the rye bread. Place the cheese on one inner side, generously spread the Russian vinaigrette on the other inner side.
Put the corned beef on the Russian vinaigrette. (Okay, turkey, if you have to. At least use smoked turkey. Even better would be pastrami, but that’s not authentic for a Reuben.) Drain a big handful of sauerkraut, squeeze out the brine. You can mix it with a little Russian dressing while you loosen the squeezed mass. Place the kraut on the corned beef, spreading it to cover it edge to edge.
Put bread and cheese (cheese inside) on top. Test: a small knob of butter should sizzle in the pan, if it is hot enough; If it is hot, put a knob of butter in the pan and cover the central area with melted butter.
Lift the sandwich with a spatula and slide it into the mold. After two or three minutes (or when the outside side of the bread is toasted) gently flip the sandwich over and grill until the other side is toasty enough.
Turn as needed to get both nice and brown sides. Serving and eating with great pleasure.