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Hearty, filling, and dare I say… meaty? This sandwich is a huge mouthful of savory deliciousness. It takes a little extra effort than a regular sandwich, but you don’t want a “regular” sandwich anyway. This is a treat. This is… a savage sandwich.
So what’s in a vegan reuben? I’m glad you asked.
If you’ve never caramelized onions before, don’t be intimidated. You just cook onions in some olive oil, stirring a good amount for a good long time (30 minutes to an hour). Make a big batch… you’ll want them on everything.
Once you have your onions done, you can work on the rest of your sandwich. I use baby bella mushrooms. They have a deeper taste than your average white mushroom.
I could eat mushrooms every day. Wait… I think I do eat mushrooms every day. Never mind.
The meaty flavor of the mushrooms, with the sweet taste of the caramelized onions marry perfectly with the sauerkraut. I love sauerkraut. And not just because my ancestry is German. Sauerkraut is, essentially, pickled cabbage, which does not sound appetizing. But it is! And on this sandwich, it sings.
Last, but not least, is the sauce. Made with a bit of Vegenaise, ketchup, horseradish, and hot sauce… you will want to drink it. But don’t. It goes on the sandwich.
Get. In. My. Belly.
A more savage sandwich doesn't exist. Mushrooms, caramelized onions, and sauerkraut on marbled rye, drizzled with tangy hot Russian dressing. You won't believe your tastebuds.
- 2 slices marbled rye bread
- 3/4 cup sliced baby bella mushrooms
- 2 tbsp caramelized onion
- 1/2 can sauerkraut
- 2-3 tbsp Russian dressing
- salt and pepper, to taste
- 1 onion
- 1 tbsp olive oil
- 1/2 cup Vegenaise
- 2 tbsp ketchup
- 2 tsp horseradish
- 1/2 tsp hot sauce (like Frank's Red Hot)
- salt, to taste
Put the olive oil and sliced onion in frying pan over medium heat. Let the onion cook down, stirring every once in a while. Don't let it crisp or burn. About 30 minutes.
Combine Vegenaise, ketchup, horseradish, hot sauce, and salt. Taste and adjust to your liking.
Vegan Reuben Sandwich
Put 1 tbsp of olive oil in pan over medium high heat.
Add mushrooms and cook, stirring occasionally, until done. Salt and pepper to taste.
Warm up the sauerkraut. For example: Microwave for 20 seconds.
Toast the bread.
Put cooked mushrooms, sauerkraut, and caramelized onions on the toast. Drizzle generously with dressing.