Vegan Reuben Sandwich: The Plant-Based Game Changer

You love Reubens. But you also love not eating animals. What’s a sandwich enthusiast to do?

Enter the Vegan Reuben Sandwich—a flavor bomb that’ll make you forget the original ever existed. No sad, wilted lettuce here. Just smoky, tangy, cheesy perfection stacked between crispy rye.

Whether you’re vegan, flexitarian, or just hungry, this sandwich slaps. And yes, it’s 100% guilt-free. Ready to level up your lunch game?

Why This Recipe Works

In-text image 1

The magic lies in the balance.

We replace corned beef with marinated tempeh for that meaty chew, and dairy cheese gets swapped for melty vegan Swiss. The kraut? Still there, because some things are sacred.

The Russian dressing gets a creamy makeover with cashew mayo and spices. Every bite delivers the same umami punch as the classic—just without the existential crisis.

Ingredients You’ll Need

  • 8 oz tempeh (the star of the show)
  • 1 cup sauerkraut (fermented, not the sad canned stuff)
  • 4 slices vegan Swiss cheese (Daiya or Follow Your Heart work)
  • 4 slices rye bread (toasted, because soggy bread is a crime)
  • 1/4 cup vegan mayo (or cashew mayo if you’re fancy)
  • 2 tbsp ketchup (don’t @ me, it’s essential)
  • 1 tbsp pickle relish (for tang)
  • 1 tsp smoked paprika (hello, depth)
  • 1 tbsp soy sauce (or tamari for GF folks)
  • 1 tbsp maple syrup (yes, really)

How to Make It: Step-by-Step

In-text image 2

  1. Marinate the tempeh: Slice it thin, then soak in a mix of soy sauce, maple syrup, and smoked paprika for at least 15 minutes. Overnight?

    Even better.


  2. Make the dressing: Whisk vegan mayo, ketchup, relish, and a pinch of paprika. Taste. Adjust.

    Pretend you’re a chef on TV.


  3. Cook the tempeh: Pan-fry until crispy. Don’t rush this—crispy edges are non-negotiable.
  4. Assemble: Spread dressing on toasted rye, layer tempeh, cheese, and sauerkraut. Grill until the cheese melts.

    Warning: Your kitchen will smell incredible.


Storage Tips

Store leftovers (lol, as if) in an airtight container for up to 2 days. Reheat in a skillet to keep the crunch. The dressing stays fresh for a week—put it on everything.

Why This Sandwich Rules

In-text image 3

It’s high-protein (thanks, tempeh), gut-friendly (sauerkraut is a probiotic hero), and easy to customize.

Plus, it’s a flexitarian gateway drug. Even carnivores won’t miss the meat. IMO, it’s the ultimate lunch flex.

Common Mistakes to Avoid

  • Skipping the marination: Tempeh needs flavor.

    Don’t be lazy.


  • Overloading the sauerkraut: Too much = soggy sandwich. Balance is key.
  • Using bad bread: Stale rye ruins everything. Freshen it up with a toast.

Swaps and Subs

In-text image 4

No tempeh?

Try seitan or even portobello mushrooms. Not into vegan cheese? Skip it—the dressing carries the flavor.

Gluten-free? Use GF bread and tamari. FYI, improvisation is encouraged.

FAQs

Can I use tofu instead of tempeh?

Sure, but press it first.

Tofu’s wetter than tempeh, so marinate longer. Extra-firm works best.

Is there a quick dressing hack?

Mix store-bought vegan mayo with a splash of hot sauce and relish. Done.

Why does my sandwich taste bland?

You skimped on seasoning or didn’t toast the bread.

Fix those, and try again.

Final Thoughts

This Vegan Reuben isn’t just a sandwich—it’s a statement. It proves plant-based eating doesn’t mean sacrificing flavor. Or joy.

Or the sheer satisfaction of a perfectly stacked bite. Make it, share it, and watch even the skeptics convert. Game over.

Similar Posts