Best 4 Vegetarian Reuben Sandwichvirgin Reuben Recipes
Calling all vegetarians and Reuben sandwich enthusiasts! Indulge in a delectable twist on the classic Reuben sandwich with our mouthwatering Vegetarian Reuben Sandwich and its ingenious Virgin Reuben variation. These plant-based alternatives offer a symphony of flavors that rival the traditional meat-based version.
The Vegetarian Reuben Sandwich tantalizes your taste buds with a combination of tangy sauerkraut, creamy Swiss cheese, and a savory Thousand Island dressing, all nestled between two slices of hearty rye bread. The Virgin Reuben takes this delectable experience to a whole new level by introducing a delightful combination of tempeh, sauerkraut, and a tangy Thousand Island dressing, sandwiched between two slices of toasted rye bread. Both recipes promise a satisfying and flavorful vegetarian experience that will leave you craving more.
VEGETARIAN REUBEN SANDWICH(VIRGIN REUBEN)
I have another recipe from Moosewood that's called a Portabella Reuben, but this is from the Food Network Kitchens and I think you will enjoy this one too!You can leave out the tempeh bacon and/or use veggie bacon, toful bacon, wham(vegetarian ham), or even roasted mushrooms.
Provided by Sharon123
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- Heat the olive oil in a medium saucepan on medium heat.
- Add the onion and garlic; cook until golden brown, about 15 minutes.
- Add the sauerkraut, apple(if using), and allspice, season with salt and a generous grinding of black pepper.
- Cook until sauerkraut is tender, lightly browned and all the liquid has evaporated, about 15 minutes more(you want all the liquid gone).
- For the Russian dressing:.
- Mix all the dressing ingredients together, cover and chill until ready to use.
- For the Sandwich:.
- Heat a grill pan on medium low heat.
- 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. If using other options, cook as directed.
- Spread some butter on 1 side of each slice of bread. Place 4 pieces, buttered side down, on a work surface. Spread some of the Russian dressing on. Evenly lay the pickles, tempeh(or other options) if using, sauerkraut, and then cheese on top. Top with second slice of bread, to make 4 sandwiches.
- Place the sandwiches on the grill and cook about 2-3 minutes on each side, turning once so both sides get nice and golden brown, about 4-6 minutes total.
- Serve hot. Enjoy!
VEGETARIAN REUBENS
Portobello mushrooms and baby spinach take the place of corned beef in this fresh take on a lunchtime staple. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, saute mushrooms in 1 tablespoon oil until lightly browned; remove with a slotted spoon and set aside. In the same skillet, saute spinach in remaining oil until wilted. Remove from the heat., Spread bread slices with salad dressing and top with a cheese slice. Layer 4 slices with mushrooms, spinach and sauerkraut. Top with remaining bread. Butter outsides of sandwiches., In a small skillet over medium heat, toast sandwiches for 2-3 minutes on each side or until cheese is melted.
Nutrition Facts : Calories 475 calories, Fat 30g fat (12g saturated fat), Cholesterol 56mg cholesterol, Sodium 1446mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 6g fiber), Protein 18g protein.
VEGETARIAN REUBENS
A meat-free - but not flavor free - alternative to this classic sandwich.
Provided by mindy
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 25m
Yield 6
Number Of Ingredients 6
Steps:
- In a large mixing bowl, stir together the cheese and sauerkraut. Add enough dressing to coat, and mix thoroughly.
- Butter each slice of bread on one side. Spread a thick layer of the cheese mixture onto unbuttered side of half of the bread slices. Top with sliced tomato and another slice of bread.
- Heat a large skillet to medium-high heat. Fry sandwiches on both sides until the outside is toasted and the cheese is melted.
Nutrition Facts : Calories 709.9 calories, Carbohydrate 46.6 g, Cholesterol 103.7 mg, Fat 48.2 g, Fiber 6.2 g, Protein 25.4 g, SaturatedFat 21.7 g, Sodium 1903 mg, Sugar 14.6 g
VEGETARIAN REUBENS WITH VEGGIE "PASTRAMI" SLAW
The secret to this vegetarian Reuben sandwich is a carrot and parsnip slaw that's inspired by the flavors of pastrami. The spicy, sweet and smoky seasoning makes it reminiscent of the deli counter classic. When combined with homemade dressing, gooey melted cheese and griddle-toasted bread, it makes for a meatless meal that's been known to satisfy even the staunchest Reuben purists!
Provided by Alejandra Ramos
Categories main-dish
Time 35m
Yield 2 sandwiches
Number Of Ingredients 26
Steps:
- Make the slaw: Combine all the ingredients in a large bowl. Mix well until evenly combined, then let sit for at least 10 minutes. (The slaw can be made up to 3 days in advance and kept in an air-tight container in the refrigerator; stir well before using).
- Make the dressing: Whisk together all the ingredients in a small bowl. Set aside until ready to assemble the sandwiches. (The dressing can be made in advance and will keep covered in the fridge for up to 1 week.)
- Assemble the sandwiches: Heat 1 tablespoon of the olive oil or butter in a heavy-bottomed skillet or a griddle over medium heat. Add a heaping cup of the slaw and the sauerkraut to the skillet and cook, stirring occasionally, just until heated through, 1 to 2 minutes. (You will extra slaw left over.)
- Meanwhile, spread the dressing on the bread, reserving some for dipping. Once the slaw and sauerkraut are hot, divide between the bottom slices of bread. Top each with 4 overlapping slices of Swiss then close the sandwiches.
- Use a paper towel to wipe the skillet clean, then add another tablespoon of butter or olive oil to the skillet and heat over medium heat until the butter melts or the oil is hot. Working with 1 at a time, place a sandwich in the center. Top with a pan lid or smaller heavy skillet to press the sandwich down. Reduce the heat to low and let cook 2 minutes then flip and cook the other side until both sides of the bread are toasted and the cheese has melted. Repeat with the second sandwich.
- Cut the sandwiches in half and serve hot with additional dressing on the side, for dipping. Serve with a pickle spear and potato chips or your favorite side.
Tips:
- Choose a firm, meaty bread that can hold up to the fillings. Rye bread is a classic choice, but you could also use sourdough or whole wheat.
- Make sure your sauerkraut is well-drained. If it's too wet, it will make the sandwich soggy.
- Use a good quality Swiss cheese. It should be flavorful and melty.
- Toast the bread before assembling the sandwich. This will help it hold up better and give it a nice crispy texture.
- Spread a thin layer of Russian dressing on each slice of bread. This will help to keep the sandwich moist and flavorful.
- Layer the sauerkraut, Swiss cheese, and tempeh bacon on the bread. You can add other toppings, such as sliced tomatoes or avocado, if desired.
- Grill the sandwich in a panini press or skillet until the cheese is melted and the bread is golden brown.
- Serve the sandwich hot with additional Russian dressing, if desired.
Conclusion:
The vegetarian Reuben sandwich is a delicious and satisfying sandwich that is perfect for lunch or dinner. It's easy to make and can be customized to your liking. With its combination of savory flavors and textures, the vegetarian Reuben is sure to be a hit with everyone who tries it.
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