This is the absolute best vegan reuben sandwich!
SAUERKRAUT ON A SANDWICH WORKS. IT JUST DOES.
It seems so strange, to heap sauerkraut on a sandwich, but you know what? It works.
To answer that question (who the hell invented the Reuben), my bestie Google yielded that it was a Lithuania grocery in Omaha, Nebraska.
If I were to guess, though, without having this information during a trivia game, I’d say: NYC! New York City has the best delis and they’re always competing for the “City’s best Reuben” title.
Maybe instead of calling it “The Big Apple” we should lobby to change it to “The Big Reuben.”
Okay, now I’m going to stop with all of *that.*
CONFESSION TIME.
I have to be honest, I’ve never tried a “real Reuben” so I’m not sure what it tastes like, but this is my version and my friends said it’s very delicious and reminds them a great deal of the real thing.
Beware! I did take some creative liberties here, don’t say I didn’t warn you 😉
INGREDIENTS + TOOLS
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PREP: I recommend preparing the tempeh bacon and Russian dressing ahead of time, this will make assembling this sandwich in a pinch a total breeze!
For toasting the bread, I like to use a cast iron skillet (like this one) however, you totally don’t have to do this–just toasting it in a regular toaster also works and that will make this recipe totally oil or vegan butter free!
YOU’RE GOING TO LOVE THIS REUBEN
I know you’re going to love this vegan version of the classic reuben. It’s heaping, literally heaping full of delicious ingredients. This reuben is subtly sweet, a little spicey, and a-lot-a messy! Have a napkin closeby. This vegan reuben is certainly NOT one of those foods that I recommend eating in bed at midnight, definitely not…
…not without a napkin 😉
If you make this recipe please let me know by tagging @plantsdish #plantsdish on IG and be sure to follow me on Pinterest!
THE BEST VEGAN REUBEN SANDWICH
Equipment
- optional: cast iron skillet
Ingredients
- 2 slices rye bread
- 2 tbsp vegan butter, or extra virgin olive oil for toasting the bread
- 1/2 cup sauerkraut drained
- 10 slices tempeh bacon
- 1/4 cup russian dressing
- 1/4 cup carrot julienned
- 1/4 cup purple cabbage shredded
Instructions
- butter or oil a cast iron skillet over medium heat and toast your bread until it's crispy
- once the bread is toasted and crispy, place it on a plate and add your saurkraut, tempeh bacon, cabbage, and carrot
- apply a generous amount of russian dressing and serve the excess on the side for dipping
I LOVE THIS! Your recipes are amazing! <3
This looks SO good! Your recipes are amazing! <3