The classic Reuben goes vegan! Made with layers of hearty seitan, tangy sauerkraut and creamy vegan Russian dressing, these vegan Reuben sandwiches are packed with flavor and grilled to crispy delicious perfection.
- ¼ cup Vegan mayo
- 1 tablespoon ketchup
- ½ tablespoon vegan Worcestershire sauce
- 1 teaspoon prepared horseradish mustard
- ½ teaspoon hot sauce, or to taste
- 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 vegetable oil, or high heat oil of choice
- 1 small onion, thinly sliced
- 8 ounces seitan (about half a batch if using my homemade seitan recipe), thinly sliced
- 6 slices rye bread
- 2 tablespoons vegan butter
- ½ cup sauerkraut, squeezed to remove excess juice
- 3 slices vegan cheese (optional)
- Dill pickle slices (optional)
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Whisk together all if the dressing ingredients in a small bowl and set it aside.
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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.
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Coat the bottom of a medium skillet with the oil and place it over medium-high heat.
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Give the oil a minute to heat up. Once it begins to shimmer, add the onion.
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Sauté the onion for about 4 minutes, stirring frequently, until it softens up and begins to brown.
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Add the seitan to the skillet and cook it with the onion for about 5 minutes, stirring frequently, until the seitan begins to crisp up in spots.
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Carefully pour the soy sauce mixture over the seitan and stir everything few times to mix the ingredients.
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Cook the mixture for 1 to 2 minutes more, until most of the liquid has dried up.
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Remove the seitan from the skillet and transfer it to a plate.
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Carefully wipe out the skillet or grab a clean one and set it over medium heat.
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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.
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Layer the seitan, sauerkraut, dressing, pickles and cheese, if using, over the bread slices, then top with the remaining slices, butter side up.
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Cook the sandwiches for about 4 minutes on each side, until golden and crispy.
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Transfer the sandwiches to plates and serve immediately.
Nutrition information does not include cheese or pickles.