Go Back
+ servings
Close up of man holding reuben sandwich

Vegan Reuben Sandwich

Sautéed spiced mushrooms, homemade red cabbage sauerkraut, Russian dressing and pickles pack a flavour punch in this Reuben Sandwich.
Course Brunch/Snack/Main
Cuisine American
Keyword Vegan Reuben Sandwich, Vegan Sandwich
Prep Time 15 minutes
Cook Time 10 minutes
Quick Sauerkraut 30 minutes
Total Time 25 minutes
Servings 3
Calories 596kcal


Russian Dressing

  • 1/2 cup vegan mayonnaise 125 ml
  • 1 tbsp chilli sauce 20 ml
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon finely chopped dill pickles
  • 1 teaspoon sweet paprika

Quick and Dirty Sauerkraut

  • 1/2 head red cabbage approx 500 grams
  • 1/2 teaspoon caraway or fennel seeds
  • 1/2 cup apple cider vinegar
  • 3/4 cup water
  • large pinch sea salt


  • 150 grams mixed mushrooms - I used Pine and Swiss
  • 1 garlic glove finely chopped
  • 1/2 teaspoon mustard seeds
  • 1/4   teaspoon fennel seed
  • pinch sea salt
  • 1 tbsp olive oil to fry


  • fresh dill to serve
  • 6 slices rye bread
  • 1 tsp vegan butter
  • 2 slices vegan cheese
  • 3 dill pickles sliced


  • To make the sauerkraut, simply slice the cabbage in to thin ribbons after removing the core and place it in a large saucepan.
  • Add the apple cider vinegar, water, sea salt and caraway or fennel seeds and cook down over medium heat, stirring regularly, for 35 - 40 minutes. Add more water if the cabbage begins to brown at the bottom. 
  • Remove from the heat.
  • To make the Russian dressing combine all ingredients in a bowl and stir to combine. 
  • 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, lightly butter one side of the rye bread slices and place them butter side down on a pan. Grill until lightly toasted.
  • Remove from the pan and smear the unbuttered side of one slice with a good dollop of the dressing before following with a generous handful of the mushrooms. If you are using cheese slices, add a slice now then add the sauerkraut and slices of the dill pickle. If you are using the cheese sauce, add a drizzle now. 
  • Place the second slice of bread on top (buttered side out) and return the sandwich to the pan and lightly grill until warmed through. 
  • Serve immediately. 


My quick and dirty sauerkraut can be stored in the fridge for a week. 


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