These vegan Reuben sandwiches are made with thinly sliced, seasoned beets layered on toasted rye bread, melted plant-based cheese, lots of tangy sauerkraut, and creamy Russian dressing.
If you assemble the sandwich first and then toast it, the center will not heat through. In order to ensure that the sandwich is warm and melty throughout, heat all of the ingredients before assembling the sandwich.
Violife is my favorite brand of plant-based cheeses. For these Reubens, I use the Violife smoked gouda slices. They taste great and melt beautifully.
Reuben sandwiches are served with homemade Russian dressing, which is slightly spicy, thanks to the horseradish. I also like to add finely chopped dill pickles to the dressing to add a bit of tang.
- 2 teaspoons olive oil
- 2 medium beets thinly sliced
- ½ teaspoon garlic powder
- ¼ teaspoon ground coriander
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- 4 slices rye bread
- 4 teaspoons vegan butter
- 4 slices plant-based cheese
- ½ cup sauerkraut
- ¼ cup Russian dressing
- Heat the olive oil over medium heat, and add the sliced beets. Sprinkle with the garlic powder, coriander, salt and pepper and cook about 3 minutes per side until slightly caramelized and softened. Remove from the pan.
- Drain the sauerkraut. Add to the pan and heat until any remaining liquid has evaporated and the sauerkraut is heated through.
- Butter one side of each slices of bread. Heat a pan over medium heat, and add the bread slices butter side down. Place a slice of cheese on top of each of the bread slices. Toast until the bottom of the bread is golden brown and the cheese has melted.
- Layer half of the sliced beets over two of the slices of bread and melted cheese. Top with the sauerkraut, and Russian dressing.
- Top with the remaining slice of bread. Serve warm with more Russian dressing on the side.