Vegan Reuben: A Plant-Based Twist on a Classis Deli Sandwich

Craving the rich, tangy flavors of a classic Reuben sandwich but sticking to a plant-based diet? Look no further! This Vegan Reuben recreates all the delicious elements of the traditional sandwich while keeping it completely plant based. With layers of savory vegan corned beef, tangy sauerkraut, melty vegan cheese, and a zesty homemade Russian dressing, this sandwich is a flavor-packed delight that will satisfy even the most discerning deli sandwich enthusiasts.

This Vegan Reuben is proof that you don't need animal products to enjoy classic deli flavors. The combination of tangy sauerkraut, savory vegan corned beef, melty vegan cheese, and zesty Russian dressing creates a symphony of flavors that rivals any traditional Reuben. The melty vegan cheese adds that perfect gooey texture, while the crispy grilled rye bread provides a satisfying crunch.

What makes this sandwich truly special is the homemade Russian dressing. Don't be tempted to skip this step – it's what ties all the flavors together and gives the sandwich its signature taste. Plus, since it's homemade, so you're avoiding any unnecessary additives found in store-bought versions.

Whether you're a vegan who is missing deli sandwiches, or just looking to incorporate more plant-based meals into your diet, this Vegan Reuben is sure to satisfy. It's perfect for a quick lunch, a comforting dinner, or even as a crowd-pleasing party food when cut into smaller portions.

So, fire up that skillet and get ready to bite into a slice of plant-based deli heaven. Your taste buds won't believe it's vegan!

Happy sandwich making!

Ingredients

For the sandwich:

• 8 slices of rye bread
• 1 cup (240 g) sauerkraut
• 1 package (about 8 oz) vegan corned beef
• 4 slices vegan Swiss cheese or your favorite vegan cheese

For the dressing:

• ½ cup (120 ml) vegan mayonnaise
• 2 tablespoon ketchup
• 1 tablespoon prepared horseradish
• 1.5 tablespoon chopped dill pickles (or use dill relish)
• ½ teaspoon Worcestershire sauce (vegan, or use liquid aminos)
• ⅛ teaspoon smoked paprika
• ¼ teaspoon salt
• ¼ teaspoon pepper

Instructions

1. Prepare the Russian Dressing

1. In a small bowl, combine all dressing ingredients: vegan mayonnaise, ketchup, horseradish, chopped dill pickles, Worcestershire sauce, smoked paprika, salt, and pepper.
2. Mix well until all ingredients are thoroughly combined.
3. Set aside to let the flavors meld.

2. Cook the Vegan Corned Beef

1. Heat a non-stick skillet over medium heat.
2. Once hot, add the vegan corned beef slices.
3. Cook for 1-2 minutes on each side, until golden brown and slightly crispy.
4. Remove from heat and set aside.

3. Assemble the Sandwiches

1. Lay out all 8 slices of rye bread.
2. Spread a generous layer of the Russian dressing on each slice.
3. On 4 of the bread slices, layer in this order:
   • Cooked vegan corned beef
   • A slice of vegan cheese
   • A spoonful of sauerkraut
4. Top with the remaining bread slices, dressing side down.

4. Grill the Sandwiches

1. Heat a large skillet or griddle over medium heat.
2. Add a generous amount of vegan butter to the skillet.
3. Place the assembled sandwiches in the skillet. Cook for 3-4 minutes until golden brown. You can press down on sandwich with a spatula while cooking to help keep ingredients inside when flipped.
4. Carefully flip the sandwiches and cook additional 3-4 minutes, adding more vegan butter if needed.

5. Serve and Enjoy!

1. Remove the sandwiches from the skillet and let them cool for a minute.
2. Cut each sandwich in half.
3. Serve hot with a side of pickles or your favorite chips.

Tips and Variations

• Can't find vegan corned beef? Try using thinly sliced seitan or tempeh marinated in pickling spices for a similar flavor profile.
• For a gluten-free version, use gluten-free bread and ensure your vegan corned beef is also gluten-free.
• Experiment with different vegan cheeses to find your perfect melt and flavor.
• For extra tanginess, try adding a thin layer of Dijon mustard to your sandwich.
• Make it a "Rachel" by swapping the sauerkraut for vegan coleslaw.
• For a lighter version, try grilling the sandwich in a panini press without the added vegan butter.
• Bread variations: While rye is traditional, try sourdough or pumpernickel for a twist.
• Spice it up: Add a dash of hot sauce to the Russian dressing for some heat.