• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
  • About
    • Contact
    • Photo Use Policy

Connoisseurus Veg logo

SUBSCRIBE

Sign up for email updates and receive a free copy of my veggie burger e-book!

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipe Index
  • Free Veggie Burger Book
  • About
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×
    You are here: Home / Sandwiches / Vegan Reuben Sandwiches

    LAST UPDATED: June 10, 2019 • FIRST PUBLISHED: June 10, 2019

    Vegan Reuben Sandwiches

    Jump to Recipe Print Recipe
    Vegan Reuben Sandwiches

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

    Vegan Reuben Sandwich on a Plate with Pickle Slices

    My husband was in the middle of transitioning to a vegetarian diet when I first met him, and he was really excited about my cooking. He made lots of suggestions for meatless versions of old favorites, and lots of them were dishes that I'd never actually had. One of his first requests was for a Reuben sandwich.

    I've never had a conventional Reuben, so I relied on my husband's guidance for this one. He tells me it's pretty spot on. To this day it's a household favorite!

    Using Seitan in a Reuben

    Two Halves of a Vegan Reuben Sandwich Stacked on a Plate

    Not only have I never had a reuben, but I've never even had corned beef, which is the main ingredient in a conventional Reuben. Seitan is the most realistic beef substitute I know of, which is why I use it in my reuben sandwiches.

    Seitan is also super easy to work with and loaded with protein.

    I've made these sandwiches using my homemade seitan, as well as store-bought. Both work great! The advantage of making your own is that you make it in large chunks and then slice them super thin. If you prefer to use the store-bought stuff, just use a chef's knife to cut your seitan into strips that are as thin as possible.

    How to Make a Vegan Reuben

    Start by prepping your sauces. You'll be dressing your Reubens in vegan thousand Island dressing made from vegan mayo, ketchup, vegan Worcestershire sauce, horseradish mustard and hot sauce.

    The other sauce you'll need to make is for seasoning your seitan. For this, mix together some soy sauce, vegan Worcestershire, maple syrup, ginger, allspice, cloves and black pepper. You'll want this to be ready to go before you begin cooking the seitan.

    Collage Showing Side By Side Images of Vegan Reuben Sandwich Sauce and Dressing Being Mixed in Bowls

    To prepare your seitan Reuben filling, start by sautéing some onion in a bit of oil. Let the onion brown slightly, then add some garlic. Once the garlic becomes very fragrant (after about a minute) add your seitan. Cook the seitan for a few minutes to get it to crisp up. And finally, add your sauce.

    Let the seitan cook for a minute or so more, until most of the sauce dries up. Your filling is done!

    Collage Showing the Steps for Cooking Vegan Reuben Sandwich Filling

    Grill up your sandwiches using rye bread slices slathered in vegan butter. Layer your seitan filling, dressing, some sauerkraut, and optionally a slice of vegan cheese and some dill pickle slices between the bread and grill to crispy golden perfection.

    Collage Showing the Steps for Assembling and Grilling a Vegan Reuben Sandwich

    FAQ & Tips for Making Awesome Vegan Reuben Sandwiches

    • What kind of vegan cheese do you recommend for this recipe? Reubens are traditionally made using Swiss cheese. Daiya makes a vegan Swiss, but my supermarket doesn't carry it and I've never tried it. The sandwich you see in the photos was made using Follow Your Heart smoked gouda.
    • Not into vegan cheese? Leave it out or substitute avocado slices!
    • Where can I get red sauerkraut like I see in your photos? I actually made it myself using red cabbage and this recipe.
    • Doesn't Worcestershire sauce contain anchovies? Most brands do, but Annie's and Edward & Sons brands are both vegan.
    • These sandwiches are pretty indulgent. Want to lower the fat/calorie content? Use less oil and cut back on the dressing. You could also substitute mustard for the dressing. Want to lower the sodium content? Cut back on the soy sauce (or use a low sodium variety), and/or the sauerkraut.

    Close Up of a Vegan Reuben Sandwich on a Plate

    Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!

    Vegan Reuben Sandwich on a Plate with Pickle Slices
    5 from 1 vote
    Print

    Vegan Reuben Sandwiches

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

    Course Sandwich
    Cuisine American
    Prep Time 15 minutes
    Cook Time 20 minutes
    Total Time 35 minutes
    Servings 3
    Calories 544 kcal
    Author Alissa

    Ingredients

    For the Vegan Russian Dressing

    • ¼ cup Vegan mayo
    • 1 tablespoon ketchup
    • ½ tablespoon vegan Worcestershire sauce
    • 1 teaspoon prepared horseradish mustard
    • ½ teaspoon hot sauce, or to taste

    For the Filling

    • 1 ½ tablespoons soy sauce
    • 1 tablespoon vegan Worcestershire sauce
    • ¾ teaspoon maple syrup
    • ¼ teaspoon powdered ginger
    • ¼ teaspoon allspice
    • ¼ teaspoon black pepper
    • Pinch cloves
    • 1 tablespoon canola oil, or high heat oil of choice
    • 1 small onion, diced
    • 1 garlic clove, minced
    • 8 ounces seitan (about half a batch if using my homemade seitan recipe), thinly sliced

    For the Sandwiches

    • 6 slices rye bread
    • 2 tablespoons vegan butter
    • ½ cup sauerkraut
    • 3 slices vegan cheese (optional)
    • Dill pickle slices (optional)
    US Customary - Metric

    Instructions

    1. Whisk together all if the dressing ingredients in a small bowl and set it aside.

    2. In a separate small bowl, stir together the soy sauce, Worcestershire sauce, maple syrup, ginger, allspice, black pepper and cloves. This is your sauce for seasoning the seitan. Set it aside.

    3. Coat the bottom of a medium skillet with the oil and place it over medium-high heat.

    4. Give the oil a minute to heat up. Once it begins to shimmer, add the onion.

    5. Sauté the onion for about 4 minutes, until it softens up and begins to brown.

    6. Add the garlic and sauté it for about 1 minute, until it becomes very fragrant.

    7. Add the seitan to the skillet and sauté everything for about 5 minutes more, until the seitan begins to crisp up in spots.

    8. Carefully pour the soy sauce mixture over the seitan and flip a few times to mix the ingredients.

    9. Cook the mixture for 1 to 2 minutes more, until most of the liquid has dried up.

    10. Remove the seitan from the skillet and transfer it to a plate.

    11. Wipe out the skillet or grab a clean one and set it over medium heat.

    12. Butter one side of each bread slice, then place three slices (or fewer and cook the sandwiches in batches if there isn't enough room), in the skillet, butter side down.

    13. Layer the seitan, sauerkraut, dressing, pickles and cheese, if using, over the bread slices, then top with the remaining slices, butter side up.

    14. Cook the sandwiches for about 4 minutes on each side, until golden and crispy.

    15. Transfer the sandwiches to plates and serve.

    Recipe Notes

    Nutrition information does not include cheese or pickles.

    Nutrition Facts
    Vegan Reuben Sandwiches
    Amount Per Serving (1 sandwich)
    Calories 544 Calories from Fat 238
    % Daily Value*
    Fat 26.4g41%
    Saturated Fat 2.9g15%
    Sodium 1954mg81%
    Potassium 124mg4%
    Carbohydrates 41.4g14%
    Fiber 7.1g28%
    Sugar 7.2g8%
    Protein 39.2g78%
    Calcium 20mg2%
    Iron 4mg22%
    * Percent Daily Values are based on a 2000 calorie diet.
    « Hummus Pasta with Roasted Cauliflower
    Vegan Jello »

    Sharing is caring!

    • Facebook
    • Twitter
    • Email

    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

    Subscribe

    Subscribe for email updates and receive a free copy of my veggie burger e-book!

    Reader Interactions

    Comments

    1. Penny says

      June 10, 2019 at 9:58 am

      Vegan Reubens are my favorite sandwiches. Compared to the non-vegan versions I used to eat, the vegan versions are so much better!

      Reply
      • Alissa Saenz says

        June 16, 2019 at 2:26 pm

        I've never had a non-vegan reuben, but my husband has and he says the same thing as you. :) Thanks Penny!!

        Reply
    2. Shannon Skinner says

      June 10, 2019 at 11:42 am

      Oh my, this looks like the most perfect comfort meal! Can't wait to give it a try asap x

      shannon | https://shannonmichelle1.blogspot.com

      Reply
      • Alissa Saenz says

        June 16, 2019 at 2:25 pm

        Thanks Shannon! I hope you enjoy it!

        Reply
    3. Taylor907 says

      June 20, 2019 at 1:22 am

      I have tried many versions of vegan reuben sandwiches, but none that look as promising as this recipe. Will definitely put on my list to try out soon.

      An aside, my spouse and I (11 years vegan) are huge fans of your egg foo young recipe (made that this evening - JUST like my favorite Chinese comfort food). Thanks for sharing your recipes with the world.

      Reply
      • Alissa Saenz says

        June 23, 2019 at 4:17 pm

        Awesome! I'm so glad you liked the egg foo young! I hope you enjoy the reubens as well!!

        Reply
    4. Melany Lowen says

      June 20, 2019 at 6:45 pm

      This is the most delicious sandwich I have ever had! I started my small batch sauerkraut last week in anticipation. I used store bought seitan and sliced it very thin on my mandolin. I followed your recipe exactly except I added Montreal steak spice when frying the seitan. I don’t remember Rueban sandwiches, I’ve been vegan for over 30 years, but this sandwich was great! Thanks for a keeper!

      Reply
      • Alissa Saenz says

        June 23, 2019 at 4:14 pm

        Yay!! I'm so glad you love it! Thanks so much Melany!

        Reply
    5. Annie T says

      September 22, 2020 at 5:18 pm

      I was so happy to find this recipe on your blogs. I did have to do a few modifications as anything with soy, ginger, potato, cabbage, cucumber or olive oil based... restrictive I know... I couldn't use. So, I used shredded beets instead of the kraut and used the broth from the seitan I made the night before for the liquid and kept the sauce to a simple vegan mayo/ketchup/onion power. For grilling the bread I used grapeseed oil and a sprinkle of onion power to the toastnig side. AMAZING!!! Best sandwich to date!! Thank you for sharing your recipies. I am a BIG fan!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Alissa Holding a Coffee Cup

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

    More about me →

    Popular

    • The Best Vegan Banana Bread
    • Crispy Baked Teriyaki Tofu
    • Creamy Vegan Rice Pudding
    • Classic Lentil Soup

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up for emails and updates

    Contact

    • About
    • Contact
    • Photo Use Policy

    As an Amazon Associate I earn from qualifying purchases. Learn more here.

    Copyright © 2013-2022 Tofu Press LLC & Alissa Saenz

    622 shares
    • 96