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Mayim Bialik’s Reuben Sandwich [Vegan]

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It’s hard to give up your favorite sandwich when you decide to adopt a plant-based diet, but this vegan Reuben recipe will make you forget you ever doubted your decision. I've re-created the flavor of a classic deli Reuben with ingredients and spices that mimic the original to a T. Grilling the rye bread makes all the difference, so don’t skip that step!

Reuben Sandwich [Vegan]

This Recipe is :

Dairy FreeVegan

Serves

4

Ingredients

For the Thousand Island Dressing:

  • 1/3 cup vegan mayonnaise
  • 2 tablespoons ketchup
  • 3 tablespoons dill pickles

For the Sautéed Onions:

  • diced sautéed onions
  • 3 tablespoons vegetable oil
  • 1 large yellow onion, thinly sliced
  • 1 teaspoon garlic, minced
  • 2 bay leaves
  • 1 1/2 teaspoons paprika
  • 3/4 teaspoon caraway seeds
  • 3/4 teaspoon dried dill
  • 1 teaspoon salt
  • 2 tablespoons cider vinegar
  • 1 tablespoon tamari
  • 1/4 teaspoon freshly ground black pepper

For Assembly:

  • 8 slices vegan rye bread
  • 8 slices vegan bacon
  • 2 tablespoons vegan margarine
  • 1 cup sauerkraut, drained

Preparation

  1. To make the dressing, combine all the ingredients in a small bowl.
  2. To make the onions, heat the vegetable oil in a large skillet over medium heat. Add the onion and cook for 5 minutes, stirring occasionally. Stir in the garlic, bay leaves, paprika, caraway seeds, dill, salt, vinegar, tamari, and pepper. Add the water and simmer uncovered for 10 minutes, or until the liquid has evaporated. Remove the bay leaves.
  3. Heat a large skillet over medium-high heat. Spread two slices of the bread with margarine. Grill in a small skillet, margarine side down, for 3 minutes on one side only. Repeat with the remaining slices of bread.
  4.  To assemble each sandwich, spread the dressing on the ungrilled sides of two slices of toast. Add the sauerkraut, two pieces of vegan bacon, and the sautéed onions.

Notes

This recipe is from Mayim’s Vegan Table: More Than 100 Great-Tasting and Healthy Recipes from My Family to Yours by Mayim Bialik with Dr. Jay Gordon. Reprinted courtesy of Da Capo Lifelong Books.

 

AUTHOR & RECIPE DETAILS


photo

Mayim Hoya Bialik is currently seen starring on the CBS Chuck Lorre hit comedy “The Big Bang Theory,” where she plays the role of Amy Farrah Fowler. Mayim released her first book on attachment parenting through Simon & Schuster titled “Beyond the Sling.” She most recently released her 2nd book “Mayim’s Vegan Table,” a Vegan family cookbook, February 2014 by Da Capo Press.


 

 



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45 comments on “Mayim Bialik’s Reuben Sandwich [Vegan]”

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Lori
1 Years Ago

How much water do I add?


Reply
Nina
08 May 2015

I had to guess also. Since it said to cook down for 10 mins. until liquid evaporated, I used about 3/4 cup. That is sort of an estimate. Hope that helps!

Chayim Pressley
2 Years Ago

Oooo


Reply
Amy Sweeny
2 Years Ago

Nom nom mom sauerkraut!


Reply
Brian Allado
2 Years Ago

Marivel Zialcita Allado


Reply
Ashley Vander Pol
2 Years Ago

Sara Matteson this sounds delicious Emma Brann


Reply
Guy Leffel
2 Years Ago

Also good to substitute apple slices for bread


Reply
Amanda Colombani
2 Years Ago

Jay Elena


Reply
Diane Marcina
2 Years Ago

The vegan mayo and bacon? I'd want to see the ingredients is THAT before I ever agreed this was a good recipe :-( Vegan does NOT always mean healthy people!


Reply
Nina
08 May 2015

We made our own dehydrated eggplant bacon - very healthy. We also found that sauteed very thin slices of opo squash (found in Asian mkt) can be nice "bacon" sub. We ended up smearing avocado as our "mayo" on the bread and added pickle slices to the sandwich to make it more like the listed dressing. I find vegan recipes very easy to make subs and it still taste delicious. Have no idea if right for others. Thanks!

LA Reilly
2 Years Ago

YUM looking!!!!


Reply
Michelle Lee
2 Years Ago

I received the book for my birthday, it's great for new vegans. ...Making the hummus recipe, today.


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