Vegetarian Reuben Recipe Easy and Delicious to Make

If you’re craving the classic, tangy flavors of a Reuben sandwich but want to keep it vegetarian, you’re in for a treat! This vegetarian Reuben recipe swaps out traditional corned beef for hearty, flavorful ingredients like marinated tempeh or sautéed mushrooms, paired with tangy sauerkraut, melty Swiss cheese (or a vegan alternative), and a robust Russian-style dressing.

It’s a perfect balance of smoky, sour, and creamy that satisfies all the cravings without the meat.

Whether you’re a seasoned vegetarian looking for a nostalgic twist or a curious omnivore wanting to try something new, this recipe is incredibly easy to prepare and packed with layers of flavor. Plus, it’s a great way to enjoy a deli favorite in a healthier, plant-based way.

Grab your rye bread and let’s dive into crafting this mouthwatering, meatless masterpiece!

Why You’ll Love This Recipe

This vegetarian Reuben sandwich is a fantastic way to enjoy all the classic flavors of a traditional Reuben without the meat. It’s rich, tangy, and satisfying, with a lovely contrast between the crispy toasted bread and gooey cheese.

The tempeh or mushrooms add a meaty texture and umami flavor that will please both vegetarians and meat-eaters alike.

Another reason to love this recipe is its versatility. You can easily adapt it for vegan diets by using vegan cheese and mayonnaise, or switch up the fillings to suit your taste.

It’s also quick enough for a weekday lunch but hearty enough for a weekend treat. Plus, making your own Russian dressing means you control the ingredients and can avoid preservatives and excess sugar found in store-bought versions.

Ingredients

• 8 slices rye bread (or your favorite hearty bread)
• 8 oz tempeh (or 12 oz cremini mushrooms, sliced)
• 1 cup sauerkraut, drained and patted dry
• 4 slices Swiss cheese (or vegan Swiss-style cheese)
• 2 tbsp olive oil or vegan butter
• For the Russian dressing:
• ½ cup vegan mayonnaise or regular mayonnaise
• 2 tbsp ketchup
• 1 tbsp prepared horseradish
• 1 tsp smoked paprika
• 1 tsp apple cider vinegar
• 1 tsp Worcestershire sauce (use vegan if needed)
• Salt and pepper, to taste
• Optional: Dill pickles for serving

Equipment

• Large skillet or griddle
• Mixing bowl for dressing
• Spatula or tongs
• Paper towels
• Knife and cutting board
• Small saucepan (optional for warming sauerkraut)

Instructions

1. Prepare the tempeh or mushrooms: If using tempeh, slice it into thin, rectangular strips. For mushrooms, clean and slice them evenly. Heat 1 tablespoon of olive oil in a skillet over medium heat.
2. Sauté the tempeh or mushrooms: Add the tempeh or mushrooms to the skillet. Cook for 5-7 minutes, stirring occasionally, until golden brown and slightly crispy. Season with a pinch of salt and pepper. Remove from heat and set aside.
3. Make the Russian dressing: In a small bowl, combine vegan mayonnaise, ketchup, horseradish, smoked paprika, apple cider vinegar, Worcestershire sauce, salt, and pepper. Whisk until smooth and well combined. Adjust seasoning to taste.
4. Prepare the sandwich assembly: Lay out 4 slices of rye bread. Spread a generous amount of the Russian dressing on each slice.
5. Add toppings: On each slice, layer the sautéed tempeh or mushrooms, then top with sauerkraut and a slice of Swiss cheese.
6. Top and butter the bread: Place the remaining bread slices on top. Lightly brush the outer sides of each sandwich with olive oil or vegan butter for a crispy, golden crust.
7. Cook the sandwiches: Heat the skillet or griddle over medium heat. Place the sandwiches on the pan and cook for about 3-4 minutes per side, pressing gently with a spatula, until the bread is toasted and the cheese has melted.
8. Serve warm: Remove sandwiches from the pan, slice in half, and serve immediately with dill pickles or your favorite side.

Tips & Variations

Tip: To reduce the tanginess of the sauerkraut, rinse it briefly under cold water and squeeze out excess moisture before using.

Variation: Try using caramelized onions or roasted red peppers for an added layer of sweetness and depth.

For a vegan version, ensure your cheese and mayonnaise are plant-based, and use vegan Worcestershire sauce. If you want a gluten-free sandwich, substitute the rye bread with a gluten-free option.

You can also experiment by using tempeh bacon or smoked tofu instead of plain tempeh for a smokier flavor. If you love a bit of heat, add a dash of hot sauce to the Russian dressing.

Nutrition Facts

Serving Suggestions

This vegetarian Reuben sandwich pairs wonderfully with a crisp side salad or homemade vegetable chips for a balanced meal. For a cozy comfort food vibe, serve alongside Low Calorie Vegetable Soup Recipe for Healthy Eating or a bowl of Vegetarian Southern Recipes That Everyone Will Love.

For a fun twist, serve mini Reubens as appetizers or sliders at your next party. Add a crunchy pickle spear or some coleslaw on the side to complete the deli experience.

Conclusion

Making a vegetarian Reuben sandwich is a delightful way to enjoy a deli classic with a plant-based twist. This recipe captures all the savory, tangy, and creamy notes that make a Reuben so beloved, while offering flexibility to fit vegan, gluten-free, or other dietary needs.

It’s a satisfying meal for lunch or dinner that’s easy to prepare and sure to impress both vegetarians and meat-eaters alike.

Don’t forget to check out other delicious vegetarian and vegan recipes like our Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes or the Vegan Bread Machine Recipe for Soft, Delicious Loaves to complement your sandwich meals.

Enjoy your cooking adventure and happy eating!

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