Best Vegan Reuben Sandwiches Recipes

Vegan Reuben Sandwiches image

Provided by tendollarwine

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9

1 lb seitan, thickly sliced
1 tablespoon peppercorn
2 garlic cloves, minced
2 tablespoons vegetable oil
1 cup sauerkraut, drained
1 cup thousand island dressing
6 slices soy mozzarella cheese, thinly sliced
2 tablespoons margarine
12 slices rye bread

Steps:

To make vegan thousand island dressing, mix 1/2 c ketchup with 1/2 c vegan mayonnaise and 1 tbsp sweet pickle relish and chill.
Heat 1 tbsp of the oil in a large pan. Add garlic and a few pepper corns to the oil. Sauté for a minute or two, then lay slices of the seitan on top. Cook on each side for 3-5 minutes, or until brown. Keep warm in the oven.
Once the seitan is cooked, add the other tbsp of oil to the pan along with the rest of the pepper corns and sauerkraut. Sauté until the kraut is softened and fragrant. Turn the heat off.
In another large pan, melt 1/2 tbsp of margarine over medium-low heat. Add two slices of rye bread to the pan. On each slice, lay down a couple pieces of seitan, pile on some sauerkraut, pour on some thousand island, and top with the soy cheese.
Butter another piece of rye bread and lay it on top, buttered side up. When the bottom bread is toasted, carefully flip the sandwiches over and toast the other side. Keep warm in the oven while you make the other 2 batches.

Nutrition Facts : Calories 442.3, Fat 25.6, SaturatedFat 3.9, Cholesterol 10.8, Sodium 990.2, Carbohydrate 49.2, Fiber 9.1, Sugar 9.3, Protein 8

Vegetarian Reuben Sandwich image

Provided by Food Network Kitchen

Categories main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 20

1 tablespoon extra-virgin olive oil
1 small onion, thinly sliced
1 clove garlic, thinly sliced
1 pound bag sauerkraut, drained and rinsed
1 sweet apple, peeled, and grated
Generous pinch allspice
Salt and freshly ground black pepper
1/4 cup mayonnaise
1 tablespoon chili sauce or ketchup
Dash hot sauce
1 tablespoon minced fresh chives and/or fresh dill
2 teaspoons capers, chopped
1 teaspoon freshly squeezed lemon juice
1 tablespoon extra-virgin olive oil, optional
12 slices tempeh bacon, optional
1 to 2 tablespoons unsalted butter, room temperature
8 slices rye bread
12 slices dill pickle
2 cups grated Swiss cheese (8 ounces)
Kosher salt and freshly ground black pepper

Steps:

For the sauerkraut: Heat the olive oil in a medium saucepan over medium heat. Add the onion and garlic and cook until golden brown, about 15 minutes. Add the sauerkraut, apple, and allspice, season with salt and a generous grinding of pepper. Cook until sauerkraut is tender, lightly browned and all the liquid has evaporated, about 15 minutes more.
For the Russian dressing: Mix all the dressing ingredients together, cover and refrigerate until ready to use.
For the Sandwich: Preheat broiler to low.
If using the tempeh: Heat the vegetable oil in a large skillet over medium-high heat, and cook the tempeh, in batches as needed, until crispy golden brown, about 3 minutes. Transfer to paper towels.
Spread some butter on 1 side of each slice of bread. Place 4 pieces, buttered side down, on a foil-lined baking sheet. Spread some of the Russian dressing on the sides facing up. Evenly lay the pickles, tempeh if using, sauerkraut, and then cheese on top. Place the open faced sandwiched under the broiler and cook until the cheese melts, about 2 minutes. Remove the baking sheet from the broiler. Spread the rest of the dressing on the uncovered side of the 4 remaining bread slices, place on top melted cheese, buttered side up to finish the sandwiches. Return to the broiler and toast sandwich, turning once so both sides get nice and golden brown, about 2 minutes total, serve hot.