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    Home > Recipes > Vegan Lunch Recipes

    Vegan Reuben with Mushrooms

    Updated: Sep 5, 2024 | Published: Mar 13, 2023 | by Amanda | 16 Comments

    Skip to Recipe

    Food crush!  This vegan Reuben sandwich has pan fried spiced mushrooms, red cabbage sauerkraut, Russian dressing and pickles in each wonderfully messy and textured bite.

    This vegan sandwich is super tasty + it can be ready in around 15-minutes.

    A toasted reuben sandwich close up.

    This recipe was first published on Apr 29, 2017 and updated on March 8, 2023 with ingredient substitutions, updated instructions and images.

    Jump to:
    • Why This Recipe Works
    • What is a Reuben?
    • Ingredients
    • How to Make a Vegan Reuben Sandwich
    • Tips to Making a Lip-Smacking Vegan Reuben
    • More Burgers and Sandwiches
    • Make This Recipe
    • Leave a Comment

    Why This Recipe Works

    I love making my favourite "traditional" recipes and veganising them. My Vegan Spaghetti with Tomato Sauce and Olives is a twist on Puttanesca without the anchovies while there are no prizes for guessing the root of my Sneaky BBQ Mushroom Steamed Buns. I even have the best vegan pot pie recipe. This vegan Reuben sandwich is another twist on a classic.

    • With meaty mushrooms, it's a full-bodied vegan Reuben
    • This recipe is really simple and if you use store-bought sauerkraut, it's even easier!
    • Packed with goodies - this Reuben is a meal.
    • It's so flavourful and juicy.
    • Use gluten-free bread for a gluten-free version.

    What is a Reuben?

    The Reuben sandwich is a classic North American grilled sandwich made up of corned beef, Swiss cheese, sauerkraut, and Thousand Island dressing or Russian dressing, grilled between slices of rye bread. 

    Ingredients

    For the Russian Dressing

    Russian dressing and Thousand Island dressing are often confused because both begin with a mayonnaise and ketchup or ketchup-style chilli sauce base. They are both a gorgeous pink colour but where Thousand Island is sweet and studded with pickle relish, Russian dressing is spicier with a hint of heat from horseradish and/or hot sauce (Epicurious)

    Ingredient images in a grid with labels.

    Vegan mayo. I use my vegan mayonnaise but you use what you like.

    Dill pickles. I use dill pickles rather than pickle relish so I can control the sweetness in the dressing.

    Maple syrup. To balance our sauce, we add a touch of maple. You could use sugar, agave or rice syrup to taste.

    Chilli sauce. Use your favourite hot sauce here. I like Sriracha - it's not traditional but it's what I like.

    Paprika. We are looking for sweet or regular paprika in this dressing. Don't be tempted by the allure of smoked paprika - it is wonderful I know -we want straight-up-no-fuss paprika here.

    Salt. Always.

    For the Mushrooms

    Fried mushroom ingredients in a grid with labels.

    Mushrooms. Use a mix of mushrooms if you can, the meatier the better. Think "Swiss, Portobello or Pine."

    Garlic. Always.

    Mustard and caraway seeds. We are playing with the flavours of traditional corned beef or pastrami so don't skip the spices.

    For the Sandwich

    Rye bread.

    Dill pickles. Don't skip these, they are quintessentially Rueben.

    Vegan cheese. Traditionally a Reuben is made with Swiss cheese but use your favourite vegan cheese here.

    Dill. Fresh dill brings the flavours together and brings the whole thing home. m

    How to Make a Vegan Reuben Sandwich

    You'll find full instructions and measurements in the recipe card at the bottom of the post.

    Step 1.

    Make a Russian Dressing. Combine all ingredients in a bowl and stir to combine.

    A bow of Russian salad dressing on a bench.

    Step 2.

    Finely slice the mushrooms. Heat oil in a large fry pan and sauté the garlic for 20 seconds before adding the mustard and fennel seeds. 

    Add the mushrooms and toss through the spices. Cook for four minutes before seasoning with sea salt.

    Mushrooms cooking in a pan.

    Step 3.

    Bring it home. To assemble the sandwich, lightly butter one side of the rye bread slices and place them butter side down on a pan. Place your cheese on one of the slices. Grill until lightly toasted on one side only.

    Grab your shrooms from the pan.

    Once the bread is toasted on one side, remove it from the pan and smear the unbuttered side of one (the one without the cheese) with a good dollop of the dressing before following with a generous handful of the mushrooms. Add the sauerkraut and slices of the dill pickle before popping the other slices of toasted bread on top...that's the one with the cheese 😉

    Tips to Making a Lip-Smacking Vegan Reuben

    Choose your bread.  Use a good quality rye bread to add flavour to the sandwich.

    Drain the sauerkraut. Drain as much liquid from the sauerkraut as you can or the sandwich will be soggy - nobody wants that. If you don’t like sauerkraut, you can use vegan coleslaw instead.

    Pile it up. Stack up your ingredients good and hight for the ultimate Reuben bite.

    *Elizabeth Weil offers a wonderful and funny account of the Reuben Sandwich's contentious history and her family's part in it, here; it is well worth a read.

    More Burgers and Sandwiches

    • A veggie burger with the bun lid off on a plate.
      Crispy Quinoa Cauliflower Burgers
    • Two slices of bread topped with a salad.
      Classic Vegan Chicken Salad
    • A front on image of a crispy mushroom burgers on a wooden board
      Kimchi Burger with Mushrooms
    • A close up image of a mushroom burger on a wooden board.
      Portobello Mushroom Burger w Wasabi Sprouts

    A man holding a Reuben Sandwich.

    Sign up to my newsletter and follow along on Facebook, Pinterest and Insta for all the latest news. If you like this recipe, please check out my cookbook "Great Vegan Meals for the Carnivorous Family" It's full of simple, carnivore-approved family recipes.

    Make This Recipe

    A Reuben sandwich with mushrooms on paper.

    Vegan Reuben Sandwich

    Sautéed spiced mushrooms, homemade red cabbage sauerkraut, Russian dressing and pickles pack a flavour punch in this Reuben Sandwich.
    5 from 11 votes
    Print Pin Rate
    Course: Brunch/Snack/Main
    Cuisine: American
    Diet: Vegan
    Prep Time: 15 minutes minutes
    Cook Time: 10 minutes minutes
    Quick Sauerkraut: 30 minutes minutes
    Total Time: 25 minutes minutes
    Servings: 3
    Calories: 596kcal
    Author: Amanda Logan

    Equipment

    • 1 fry pan
    • griddle pan or fry pan to toast the sandwich

    Ingredients 

    Russian Dressing

    • ½ cup vegan mayonnaise 125 ml
    • 1 tablespoon chilli sauce 20 ml
    • 1 teaspoon Worcestershire sauce
    • 1 tablespoon finely chopped dill pickles
    • 1 teaspoon sweet paprika

    Mushrooms

    • 200 grams mixed mushrooms - I used Pine and Swiss
    • 1 tablespoon olive oil to fry
    • 1 garlic glove finely chopped
    • ½ teaspoon mustard seeds
    • ¼  teaspoon fennel seed
    • pinch sea salt

    Sandwich

    • fresh dill to serve
    • 6 slices rye bread
    • 1 tsp vegan butter
    • ⅔ cup sauerkraut I like a red cabbage sauerkraut but choose your favourite
    • 2 slices vegan cheese
    • 3 dill pickles sliced

    Instructions

    For the Russian Dressing

    • To make the Russian dressing combine all ingredients in a bowl and stir to combine. 

    For the Mushrooms

    • Finely slice the mushrooms. Heat a little oil in a large fry pan and sautée the garlic for 20 seconds before adding the mustard and fennel seeds. 
    • Add the mushrooms and toss through the spices. Cook for four minutes before seasoning with sea salt.

    To Assemble the Sandwich

    • To assemble the sandwich, lightly butter one side of the rye bread slices and place them butter side down on a pan. Place a slice of cheese on one of the slices for each sandwich. Grill until lightly toasted on one side only.  Don't flip the bread - you'll never get that cheese off the grill!
    • Once the bread is toasted on one side, remove it from the pan and smear the unbuttered side of one (the one without the cheese) with a good dollop of the dressing before following with a generous handful of the mushrooms. Add the sauerkraut and slices of the dill pickle before popping the other slices of toasted bread on top...that's the one with the cheese 😉
    • You can return the whole sandwich to the pan if you like and lightly grill until warmed through. 
    • Serve immediately. 
    Prevent your screen from going dark

    Notes

    Reuben Tips
    Choose your bread.  Use a good quality rye bread to add flavour to the sandwich.
    Drain the sauerkraut. Drain as much liquid from the sauerkraut as you can or the sandwich will be soggy - nobody wants that. If you don’t like sauerkraut, you can use vegan coleslaw instead.
    Pile it up. Stack up your ingredients good and hight for the ultimate Reuben bite.
     

    Nutrition

    Calories: 596kcal | Carbohydrates: 59g | Protein: 9g | Fat: 34g | Saturated Fat: 4g | Sodium: 853mg | Potassium: 724mg | Fiber: 10g | Sugar: 10g | Vitamin A: 1890IU | Vitamin C: 80.8mg | Calcium: 123mg | Iron: 4.2mg
    Tried It?I'd love to hear your feedback. Rate it & leave your feedback in the comments section below. Or you can tag @mygoodnesskitchen or hashtag #mygoodnesskitchen on Instagram.
    « Peanut Butter Overnight Oats
    Crispy Quinoa Cauliflower Burgers »

    Comments

      5 from 11 votes (10 ratings without comment)

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    1. Linda says

      August 23, 2022 at 2:10 am

      I love this sandwich it's delicious but next I make. I have to grind the mustard seeds so they won't be hard when eating the sandwich.

      Reply
    2. Marta says

      October 07, 2020 at 11:52 am

      So, i am not a vegan but do appreciate eating plant based foods. This recipe is delicious .

      Reply
      • Amanda says

        October 07, 2020 at 12:00 pm

        I am so glad you liked it, Marta. Plant-based foods can be so delicious and something everyone can enjoy. My husband isn't vegan and he loves this sandwich too. Thanks so much for your note. A, x

        Reply
    3. Ashley Jack says

      November 16, 2019 at 9:08 pm

      5 stars
      Really tasty! Will definitely be going in my "make again" pile. I used Portobello mushrooms and smoked provolone by violife which took this sandwich to another level.

      Reply
      • Amanda says

        November 16, 2019 at 10:17 pm

        Ashley, the added cheese sounds AMAZING. I am going to have to try it the next time I make this. Thank you for letting us know. 🙂

        Reply
    4. Harry says

      March 12, 2019 at 8:45 pm

      What are pine and Swiss mushrooms? I have been an amateur mycologist for many years now and not sure what you are describing. Possible Latin names please?

      Reply
      • Amanda says

        March 12, 2019 at 8:57 pm

        Well, that's a first Harry. According to Wiffens a Swiss (Swiss Brown) mushrooms "were the original type of Agaricus bisporus." Pine Mushrooms, also known as Saffron Milk Caps are Lactarius deliciosus. We call them Pine Mushrooms in Australia. I hope that helps. Please don't ask me to pronounce the latin names! 😉

        Reply
    5. Billy says

      October 29, 2018 at 8:16 pm

      This sandwich looks absolutely delicious. I love reubens.. One of the only sandwiches ever to have my favorite thing - sauerkraut! Thanks for sharing!

      Reply
      • Amanda says

        October 29, 2018 at 9:36 pm

        Thanks Billy. I love this sandwich too - so many delicious textures. Is that your site? Spoiled to Perfection? Very cool.

        Reply
    6. Alex says

      December 29, 2017 at 10:55 am

      I loved this sandwich, but are you using a vegan Worcester sauce? where can i find one?

      Reply
      • Amanda says

        December 29, 2017 at 12:03 pm

        Hi Maisie, thanks for the message. I am so glad you like this sandwich - it is one of my favourites. I use a vegan Worcestershire sauce by Spring Gully. It’s vegan and gluten-free and I buy it at my local supermarket. You could try your local or go to a whole foods-style store and ask. Good luck!

        Reply
    7. Kristina @ Vibrant Plate says

      May 11, 2017 at 9:21 am

      I generally dislike mushrooms, but this sandwich looks out of this world! Great job, makes me want one 🙂

      Reply
      • Amanda says

        May 11, 2017 at 12:24 pm

        Kristina! Thanks so much for letting me know; I hope you do try it one day. Maybe an oyster mushroom might be more up your alley; not quite as mushroomy. Thank you for your lovely words. A.

        Reply
    8. Michelle | The Last Food Blog says

      May 02, 2017 at 8:58 pm

      I think I could just live on sandwiches, and mushrooms! This looks and sounds delicious x

      Reply
    9. Sammie says

      April 30, 2017 at 9:34 am

      Ooh this sandwich looks good. I don't do flimsy, I like substantial and the sandwich certainly delivers. Whilst I eat meat, I also love veggies. Mushrooms give a real meaty bite to food and this is one sandwich I'd be more than happy to eat.

      Reply
      • Amanda says

        April 30, 2017 at 11:37 am

        Thanks so much Sammie. Mushrooms are my go-to meat replacement. I hope you enjoy - let me know if you make it.x

        Reply
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