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]
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
- 8 slices vegan rye bread
- 8 slices vegan bacon
- 2 tablespoons vegan margarine
- 1 cup sauerkraut, drained
- To make the dressing, combine all the ingredients in a small bowl.
- 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.
- 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.
- 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.
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.