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NY Style Vegan Reuben Sandwich
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Total Time: 55 minutes
- Yield: 2-3 servings 1x
- Category: sandwiches
- Method: Oven
- Cuisine: American
- Diet: Vegan
Description
If you love a Reuben sandwich but eat a whole-food, plant-based diet, this right here is your gal. She’s got the Russian dressing, caraway seeds to mimic rye bread, sauerkraut, and tempeh or mushrooms for the filling. YUM!
Ingredients
Scale
You will need:
- 8 ounces of Tempeh (I use Lightlife original) marinated and baked OR 8 ounces of mushrooms if you don’t eat soy
- 2 slices of Ezekiel bread per person, lightly toasted
- Caraway seeds
- Sauerkraut
- Russian dressing (made from tofu or sesame seeds, your choice)
- Optional coleslaw on the sandwich or on the side
Ingredients for Marinade:
- 3 tablespoons of Bragg Liquid Amino OR Coconut Aminos (Use coconut aminos for soy-free or Bragg Liquid Aminos)
- 1 tablespoon of maple syrup
- 1 tablespoon of smoked paprika
- 1 teaspoon of ground fennel seed
Instructions
- Mix all ingredients for the tempeh or mushroom marinade in a shallow bowl
- Slice tempeh about a ¼ inch thick, or thicker if you prefer. Place tempeh into the marinade. Coat all sides. Let it sit 30 minutes if possible. Stir halfway through). If you’re using mushrooms, wipe dirt off, slice, and place in the marinade. Coat all sides. Let it sit 30 minutes if possible. Stir halfway through)
- After the tempeh or mushrooms have marinated for 30 minutes, transfer to the baking sheet that is lined with parchment paper. Bake at 375 for about 15 minutes until browned. Don’t over-cook
- Make Russian Dressing and optional coleslaw
- Lightly toast Ezekiel bread
- Schmear with Russian dressing
- Sprinkle caraway seeds onto the Russian dressing
- Add your tempeh or mushrooms
- Add sauerkraut (squeeze liquid out or it will make your sandwich a soggy mess)
- Top with coleslaw if you choose
