Make the ultimate vegan Reuben sandwich – combining tofu/tempeh vegan corned beef, melty vegan cheese, sweet & tangy Russian dressing, and sauerkraut between crisp, toasted rye. It’s simple and super satisfying!
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Quick and Tasty Vegan Reuben Sandwiches
Thick, messy, deli-style sandwiches were always some of my favorites, though they’re usually not in the slightest bit vegan. That also applies to a classic Reuben sandwich, which is traditionally made with tall piles of corned beef, melted Swiss cheese, Dairy-based Russian dressing/Thousand Island, and tangy sauerkraut between toasted rye.
Luckily, with clever ingredient swaps and a bit of experimenting, it’s now easier than ever to make a vegan Reuben sandwich recipe that’s just as tasty and satisfying with NO animal products. It’s sour, 'cheesy', savory, umami, and utterly delicious piled between the 'buttery', crisp bread slices.
It’s sure to hit the spot – and perfect to add to your rotation with the ultimate vegan BLT and the best vegan egg salad!
The Ingredients
Optionally, add some vegan Worcestershire sauce for tang. Alternatively, use store-bought vegan corned beef. Pastrami slices work, too, or a combination
Optionally add a small amount of vegan horseradish for heat. To save time, use a vegan-friendly pre-made Russian dressing or Thousand Island dressing.
Other Ingredients
- Bread: For a more traditional vegan Reuben recipe, use light, dark, or marbled rye. Otherwise, try rustic pumpernickel, whole grain, or sourdough.
- Vegan butter: Use your favorite dairy-free butter, like Miyoko’s or Earth Balance.
- Vegan Swiss cheese: Like vegan Emmental or any vegan cheese labeled as a ‘Swiss cheese alternative.’ Vegan edam would work, too, or vegan cheddar in a pinch.
- Sauerkraut: Store-bought or homemade. You could try Kimchi for a twist.
Recipe Variations
- Heat: Add more spice with sliced or pickled jalapeños or banana peppers.
- Pickles: Add dill pickles/bread and butter pickles for sweet and tangy crunch.
- California Reuben: Add avocado slices and alfalfa sprouts.
- Rachel sandwich: Use vegan pastrami and replace sauerkraut with coleslaw.
- New-York deli pastrami sandwich: Use pastrami, replace sauerkraut with pickle slices, and use a sauce of mustard and mayo.
Make an open-faced Reuben by serving the ingredients on a single slice of toasted bread. You could also try a Reuben tortilla wrap, pita, or vegan quesadilla.
How to Make A Vegan Reuben Sandwich
Step 1: First, add the water, soy sauce, apple cider vinegar, Dijon mustard, garlic powder, coriander, and smoked paprika to a Tupperware container about the size of the block of tempeh. Mix well, and set aside.
Step 2: Meanwhile, slice the tempeh (or tofu) in half across the middle, then into lengthwise slices as thin as you’re able to make them without crumbling.
Use a long, sharp knife. A mandoline also helps make quick, even slices.
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Step 3: Transfer the slices to the Tupperware, ensuring they’re submerged in the marinade. If not, add more water and soy sauce. Let it marinate for at least 30 minutes, or overnight (up to 24 hours in total) for even better flavor.
Step 4: To cook the tempeh corned beef, heat a large skillet over medium-high and add the oil. Working one slice at a time, lift it from the marinade, allowing the excess to drip off, then transfer it to the pan until they’re all in (work in batches if necessary) and cook for about 2 minutes per side, or until golden.
Step 5: Lower the heat to the lowest setting and pour the reserved marinade over the tempeh. Then, turn the heat to medium-high, add the vegan cheese over two slices of the tempeh, cover with a lid, and cook until the sauce evaporates. Finally, remove the tempeh from the pan and set aside on a plate to cool.
Step 6: Now, mix all the sauce elements in a small bowl and set aside.
To allow the flavors to meld more, prepare the Reuben sandwich sauce before anything else. Then, taste it and adjust it before assembling the sandwich.
Step 7: Then, spread the vegan butter evenly over both sides of each bread slice and toast them in the same (wiped clean) pan you used before, until toasted all over.
Step 8: Now, spread about one tablespoon of the sauce on both slices of bread.
Step 9: Next, evenly layer all the tempeh, placing the vegan cheese-covered slice on top. Top with a generous layer of sauerkraut (drain it first to avoid sogginess) and the final slice of bread, slice in half, and enjoy!
For a grilled vegan Reuben sandwich, assemble the sandwich, vegan butter only the outside of the bread, then toast it in a skillet, flipping halfway until toasty. Press it/weight it for the best crisp exterior and to meld the ingredients.
Enjoy this vegan tempeh Reuben sandwich alone or with potato salad, coleslaw, French fries, potato chips, and/or a leafy green side salad.
FAQs
Though it won’t be a traditional Reuben, you could use vegan pastrami (homemade or store-bought).
Traditionally, many restaurants use rye (often marbled rye for visual appeal), which is a hearty, tangy bread that complements the other flavors well. You could use light or dark rye or pumpernickel bread.
Yes, bake the slices in the oven at 400F/200C until golden brown and crispy. This will take about 20-30 minutes, but it depends on the thickness. Add the vegan cheese in the last few minutes to melt.
Pro Recipe Tips
- Marinate the tofu/tempeh: 30 minutes is minimum, but overnight or up to 24 hours (in the fridge) is best for the most flavor.
- To adjust the bread texture: Don’t overly toast it. Otherwise, it can be hard (and slightly painful) to eat the sandwich. Toasting the slices with vegan butter helps to keep them a little softer, or single-sided toasting vs. full toasting.
- Leave the sauce to meld: (You can even make it 4-5 days in advance) This will help the flavors come together for improved overall flavor.
- To avoid a soggy sandwich: Drain the sauerkraut well before using it.
Storage Instructions
Make ahead: You can prepare both the sauce and tempeh corned beef 3-5 days in advance, storing them in airtight containers in the refrigerator.
Store: Once assembled, it’s best to consume the vegan tempeh Reuben immediately, as the sauce and sauerkraut will turn the bread soggy if left long.
Vegan Reuben Sandwich
Equipment
Ingredients
- ½ cup of water
- 2 tablespoons of soy sauce
- 1 tablespoon of apple cider vinegar
- 1 tablespoon of olive oil
- 2 teaspoons of garlic powder
- 2 teaspoons of ground coriander
- 1 teaspoon of dijon mustard
- ½ teaspoon of smoked paprika
- 1 (8-ounce) package of tempeh
- 2 tablespoons of plant-based butter
- 2 slices of plant-based swiss cheese
- ¼ cup of sauerkraut, drained
- 2 slices of rye bread
Sauce
- ¼ cup of vegan mayonnaise
- 1 tablespoon of ketchup
- 1 tablespoon of sweet pickle relish
- 1 teaspoon of lemon juice
- Sriracha or hot sauce to taste (optional)
Instructions
- In a tupperware the same size as the block of tempeh, add the water, soy sauce, apple cider, olive oil, garlic powder, coriander, dijon mustard, and smoked paprika. Mix well and set aside.
- Slice the tempeh in half (see photos). Then slice it again as many times as possible without crumbling it. Place the slices in the tupperware making sure all the slices are fully submerged in the marinade (add some more water and soy sauce until they are covered if your tupperware is too big). Allow it to marinate for 30 minutes or overnight for more flavor.
- When ready to cook, heat a large pan over medium high heat. Add the oil and pick up one slice of tempeh at a time and allow it to drip the excess marinade before putting on the hot pan using tongs. Repeat the process with all of the slices of tempeh until they are all on the hot pan. Reserve the leftover marinade in the tupperware.
- Cook each slice for 2 minutes (depending how hot your pan is) or until golden. Flip them and cook for another 2 minutes or until golden. Lower the heat to the lowest and pour the marinade over the tempeh. If working in batches because your pan is small, make sure to dive the marinade for the batches. Turn the heat up, place the vegan cheese on top of two slices of tempeh, cover with a lid, and cook until all of the sauce has evaporated.
- Remove the tempeh from the pan and place them on a plate to cool down.
- In a small bowl, mix the mayo, ketchup, sweet pickle relish, lemon juice, and sriracha or hot sauce if using. Set aside.
- Lightly clean the pan where you cooked the tempeh and heat it up over medium heat. Evenly spread the vegan butter on both sides of each slice of bread and toast them on the pan until nice and toasted.
- To assemble the reuben. Spread 1 tablespoon of the sauce on both slices of bread, evenly layer all of the tempeh, placing the sides with the vegan cheese as the top layer, top with sauerkraut, place the other slice of bread and enjoy immediately. (It will get very soggy if left for too long.)
Notes
- Marinate the tofu/tempeh: 30 minutes is minimum, but overnight or up to 24 hours (in the fridge) is best for the most flavor.
- To adjust the bread texture: Don’t overly toast it. Otherwise, it can be hard (and slightly painful) to eat the sandwich. Toasting the slices with vegan butter helps to keep them a little softer, or single-sided toasting vs. full toasting.
- Leave the sauce to meld: (You can even make it 4-5 days in advance) This will help the flavors come together for improved overall flavor.
- To avoid a soggy sandwich: Drain the sauerkraut well before using it.
Carolyn | The Organic Gypsy says
This looks absolutely amazing!!! Love the addition of sauerkraut. Yum. 🙂
Andrea says
It adds such a nice touch to the sandwich! Enjoy 🙂
Alexandra says
This sandwich is hearty and delicious, and even the non-vegan of the family enjoyed it. Perfect for weekend brunch 🙂 thanks for the tasty recipe!
Andrea says
Right?! It's sooo good!
Kim Beaulieu says
My daughter in law is vegan so I'm always looking for fun recipes to try when she visits. This was stellar! She loved it, and so did the rest of us.
Andrea says
Yay! That's so awesome to hear!
Elizabeth says
The toasted rye is the perfect touch. Such a delicious lunch recipe and so easy to make!
Andrea says
Right?! All of the elements go so nicely together!
Bernice says
This recipe is genius! I know my vegan daughter craves stuff like this and I just had to make it for her. She loved it and asked for the recipe so you have a new follower for sure!
Andrea says
Aw - that's amazing! Toni made another wonderful recipe!
Deborah says
OMG, to die for! I always loved these when I wasn't vegan so nice to finally find a vegan version of this sandwich.
Andrea says
It's the best sandwich!