Vegan Reuben

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One thing that always stands the test of time in the food world is an iconic sandwich, like the Reuben. And I love adapting them to be more accessible to vegans. With layers of marinated tempeh, sauerkraut, and creamy Russian dressing on slices of rye bread, this is a deliciously vegan take on a deli classic.

My take on a vegan Reuben sandwich pays homage to the bold, slightly unhinged combination of ingredients that have no right working together… but do! After creating my vegan pulled pork sandwich, I knew no sandwich was safe, no matter what its original ingredients were. And if you enjoyed the pulled pork sandwich, you have to make the Reuben next. 

I started making plant-based versions of classic sandwiches after seeing them pop up in movies and television all the time. My kids had a renewed love for my vegan meatball sub after watching a movie with meatballs in the title. I never thought I would see the day my kids would eat, let alone ask for a meal containing sauerkraut. But I have Stitch! The movie, to thank for that. Ha! After a beloved character was named Reuben, after the sandwich, it became my kids’ obsession for a good few weeks. 

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🥘 Ingredients

For this vegan Reuben sandwich, I use simple plant-based swaps to recreate every layer, and keep the same energy as the classic deli Reuben.

For the sandwich

Rye bread: I select sturdy slices that crisp well in a skillet.

Vegan butter: Just a thin layer of butter helps get a crisp, golden edge on my bread.

Sauerkraut: I drain my sauerkraut slightly, so it adds a tang without making the sandwich soggy.

Vegan cheese slices: I like using a variety of cheeses that melt smoothly.

For the marinated tempeh

Tempeh: My tempeh is sliced thinly so that it absorbs the marinade thoroughly.

Olive oil: I use olive oil to brown my tempeh in a skillet. 

Seasoning: I use garlic powder, onion powder, and smoked paprika for that savory depth. 

Vegetable broth: This is what I use as a base for the tempeh marinade. 

Vegan Worcestershire: This is what gives the signature deli-style flavor to the tempeh

Soy sauce: I use soy for a salty and umami flavor in the marinade.

Russian dressing: I use a mix of ketchup, horseradish, smoked paprika, and Worcestershire sauce for the signature tangy sauce. 

🔪 How To Make

While some of my ingredients may differ, I respect the assembly process of this sandwich and stay true to the layering and arrangement.

Make the marinade: I whisk together the vegetable broth, soy sauce, vegan Worcestershire, and seasonings in a shallow dish.

Slice the tempeh: Next, I make sure to slice my tempeh thin and coat each piece in the marinade, letting it rest for at least 2 hours for maximum flavor absorption.

Marinate the tempeh: I coat each piece of tempeh in the marinade, letting it rest for at least 2 hours for maximum flavor absorption.

Prepare the dressing: I mix my vegan mayo, ketchup, horseradish, smoked paprika, and a splash of Worcestershire until smooth, then refrigerate until ready to use.

Cook the tempeh: In a skillet over a medium-high heat, I heat my olive oil and cook the marinated tempeh until browned on both sides.

Add in the marinade: I pour the marinade liquid over the tempeh and cook for another 4-5 minutes, turning occasionally, until the marinade has reduced completely and the tempeh is a lovely golden brown color. Remove and set aside.

Assemble and toast: Next, I butter the outer slices of the bread, spread the dressing on one side, then layer vegan cheese and tempeh on the other, and allow the slices to toast in the pan.

Add sauerkraut: Next, I add a layer of sauerkraut on top of the tempeh.

Serve: Finally, I close the sandwich with the toasting bread, dressing side down. Cook until the cheese melts and the rye bread is crisp. Slice and serve immediately.

📖 Variations

The variations for this sandwich are simple to customize, depending on what I have in my kitchen. These are the ones that I like, and do not stray too far from the original. 

Thousand Island dressing: Instead of a Russian dressing, I sometimes use my vegan Thousand Island dressing. The Reuben is made with either of these sauces, but this is the one my kids prefer as it is slightly sweeter. 

Seitan style stack: If I have seitan leftover from my Philly cheesesteak sandwiches, I use it in place of tempeh. I follow the same marinade and cooking method. This is also what I opt for if my guests are not fussy about being gluten-free. A lot of my friends prefer the chewier texture. 

Tofu swap version: I press 1 block of firm tofu, slice it thin, and marinade it before browning. This is what I love when I am craving a softer bite and fewer calories. It is ideal for guilt-free comfort.

🍽️ Serving Suggestions

This vegan reuben is best served hot from the skillet, and personally, I love serving it with other deli-like sides like my healthy potato salad. Deli foods are meant to be enjoyed without judgment, so the next time you have a Reuben, try it with a bit of apple cider vinegar coleslaw for that pickled flavor. It is amazing! 

For Father’s day I decided to have a high tea-style spread, but instead of dainty finger sandwiches, I had platters of well-sized, classic sandwiches that all men love. I had the Reubens laid out next to the Philly cheesesteaks and vegan pastrami sandwiches in another corner, like it was a turf war. Ha! 

🧊 Storing And ♨️ Reheating

Refrigeration: I store cooked tempeh and dressing separately, in airtight containers, in the refrigerator for up to 4 days. 

Freezing: I freeze my cooked tempeh slices in a sealed container for up to 2 months. I do not freeze fully assembled sandwiches.

Reheating: I reheat my tempeh in a skillet over medium heat until warmed through, then assemble and toast a freshly made sandwich.

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