Vegan Mushroom Reuben Sandwich

Vegan Mushroom Reuben Sandwich

Enjoy a completely plant-based version of a classic sandwich filling – the vegan mushroom reuben!

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When we scour the globe for recipe inspiration, our vegan cooking suddenly becomes much more exciting. As is the case with this incredibly delicious mushroom reuben sandwich.

What is a reuben sandwich?

The reuben sandwich originates from North America and traditionally featured layers of corned beef with Swiss cheese, sauerkraut and a Russian dressing.

We’ve adapted the recipe slightly to make this a vegan lunchtime showstopper, but none of the flavour is lost as spicy mushrooms replace the corned beef alongside pickled red cabbage, dairy-free cheese and vegan-style Russian dressing.

Is cider vinegar good for you?

Cider vinegar, otherwise known as apple cider vinegar, is made from apple juice that has added yeast and bacteria to start the fermentation to make it a vinegar.

It is believed to have health benefits including weight loss and prevention of infection.

Some people suggest drinking a small amount daily, diluted in water.

Total Time: 20 minutes

Prep Time: 10 minutes

Cook Time: 10 minutes

Calories: 515

Servings: 3

Rating:  

Total Time: 20 minutes

Calories: 515

Servings: 3

Ingredients

Method

Ingredients

(Servings: 3)

  • For the pickled red cabbage
  • 80 80 ml white wine vinegar
  • 0.66666666666667 0.66666666666667 tbsp caster sugar
  • 33.333333333333 33.333333333333 g red cabbage, shredded
  • For the Russian dressing
  • 0.66666666666667 0.66666666666667 tbsp soya milk
  • 20 20 ml olive oil
  • 0.33333333333333 0.33333333333333 tsp cider vinegar
  • 0.33333333333333 0.33333333333333 tsp vegan Worcestershire sauce
  • 0.33333333333333 0.33333333333333 tsp smoked paprika
  • 0.66666666666667 0.66666666666667 tbsp tomato ketchup
  • 0.33333333333333 0.33333333333333 tsp cayenne pepper
  • For the mushrooms
  • 1.3333333333333 1.3333333333333 large flat mushrooms, sliced
  • 1/2 tsp smoked paprika
  • 1/2 tsp mustard powder
  • 1/2 tsp thyme
  • 1/2 tsp garlic salt
  • 0.33333333333333 0.33333333333333 tsp olive oil
  • For the sandwich
  • 2 2 slices dark rye bread
  • 0.33333333333333 0.33333333333333 tbsp dairy-free butter
  • 1 1 dairy-free cheese slices

Method

  1. To make the pickled cabbage, put the vinegar and sugar in a medium-sized saucepan and bring to a boil. Once boiling, remove from the heat, add the red cabbage and leave to cool.
  2. To make the Russian dressing, add all the dressing ingredients to a blender and mix until emulsified and a smooth thick dressing is formed.
  3. Add the mushrooms, paprika, mustard powder, thyme, garlic salt and olive oil to a bowl and mix to coat the mushrooms with the spices. Then heat a frying pan over medium-high heat and fry the mushrooms for 3-4 minutes until cooked.
  4. To make the sandwich, butter the 6 slices of rye and heat a frying pan over medium heat. Fry the bread butter-side down for 1-2 minutes until golden and toasted. Then on a slice of rye, layer a slice of dairy-free cheese, mushrooms, pickled cabbage, and a spoonful of Russian dressing, and finish with a second slice of rye.

Each 367g serving provides:

Fat 29g, Saturates 7.5g, Carbohydrate 55g, Sugars 18g, Fibre 7g, Protein 9.1g, Salt 1.9g

 

Need another bite? Discover our most-filling vegan sandwich recipes!

Written by

Vegan Food & Living

Vegan Food & Living is a magazine dedicated to celebrating the vegan lifestyle. Every issue is packed with 75 tasty recipes, plus informative features.

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