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    The VGN Way » Dinner

    Vegan Beet Reuben

    Published: Jan 1, 2020 · Modified: Jan 20, 2023 by Nija Clark · This post may contain affiliate links · 1 Comment

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    A Vegan Version Of The Classic Dish With Beets! Made With Vegan Thousand Island Dressing, Vegan Swiss Cheese And Sauerkraut. A Delicious Alternative To The Classic Deli Favorite.

    A person holding a beet Rueben sandwich in there hands.
    Jump to:
    • Why This Recipe Works
    • Key Ingredients
    • Substitutes
    • Instructions
    • Recipe FAQ’s
    • More Vegan Sandwich Recipes
    • 📖 Recipe

    These are not your grandmother's beets! Before we even get into the beet part of this delicious vegan reuben recipe. Let's start at the beginning.

    The Reuben is a classic New York sandwich with a filling of corned beef, Swiss cheese, sauerkraut and Russian dressing grilled between two hearty slices of rye bread.

    If your full-time plant-based, transitioning or just looking for a Meatless Monday recipe; there's always a few favorite food items you think, "no way can I find a vegan version just as good or better. "We're here to tell you, this vegan Beet Reuben will not disappoint. In fact, it will give you a new found respect for root vegetables. These ingredients come together so perfectly, the name really doesn't do it justice.

    Why This Recipe Works

    • It’s actually very easy to make. The longest part is baking the beets.
    • The sandwich is delicious. Beets have a bad rap. We all remember the bad tasting canned, vinegar doused and overcooked objects of our childhood.

    Key Ingredients

    Red or Golden Beets - For whatever reason, a lot of people's first introduction to beets are cold beets in a vinegar brine. A very strong and acquired taste which can turn some off of beets for life.

    Beets in reality are actually sweet. Very sweet. Roasting beets transforms beets into something tender and so sweet. You can really taste this when you juice or roast them. Seriously, these are not your grandmother's beets!

    The texture of beets are firm but roasting gives them a nice tenderness.

    Coriander powder

    Rye bread - if your not gluten-free

    Vegan Swiss cheese - we like Chao it melts well.

    Sauerkraut - Be sure to drain as much liquid from the sauerkraut as you can or the sandwich will be soggy.

    Dressing - We included the recipe but to save time you could buy a pre-made vegan dressing.

    Substitutes

    If you don’t like sauerkraut, you can use coleslaw instead.

    You can substitute Thousand Island if you don’t like Russian dressing.

    Instructions

    Step 1: Preheat oven to 350 degrees.

    Step 2: Wash beets and use a y-peeler to peel skin off. Your hands and nails will be stained if you don't wear gloves.

    Step 3: Brush the beets with olive oil and season with coriander, salt and pepper.

    Step 4: Wrap the beets in foil and roast for 1 hour, until tender.

    Step 5: While beets cook make dressing. In a bowl mix mayonnaise, ketchup, relish and lemon juice. Add salt and pepper to your taste. Set aside.

    Step 6: Toast buns and set aside4 slices Gluten-free Bread of your choice.

    Step 7: After beets are done. Slice beets to whatever thickness you prefer.

    Step 8: Preheat broiler.

    Step 9: Assembly Beet Reuben. Adding beet slices, sauerkraut and cheese. Broil about 5 minutes or until cheese is melted. Vegan cheese doesn't melt well be careful not to burn your Reuben.

    Recipe FAQ’s

    Note: You should refrigerate your beets. Do not wash until ready to use. Store in a breathable bag in the high-humidity drawer of the refrigerator. Separate green tops from the beets, leaving 1 in/2.5 cm inch of stem on the beet (otherwise the greens will draw moisture away from the beet). The green tops can be stored separately in a breathable bag in the high-humidity drawer and used like chard

    Note: Be sure to drain as much liquid from the sauerkraut as you can or the sandwich will be soggy

    How To Choose Good Beets?

    Look for smooth, hard, round beets. The surface should be unbruised and free of cuts. Avoid beets with soft, moist spots or shriveled, flabby skin.

    When choosing your beets, pick equal-sized ones so that they will cook evenly. Beets can stay fresh in the refrigerator for up to 10 days. To reduce moisture loss from beet roots, cut off the beet greens before storing. Leave at least an inch of the stem attached. Do not wash beets before storing.

    More Vegan Sandwich Recipes

    • How To Make An Vegan Oyster Mushroom Po Boy
    • Buffalo Cauliflower Sandwich
    • Grab & Go Gluten-Free Vegan Breakfast Sandwich

    Love this recipe? Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below & if you REALLY like it, consider a comment down below. Thanks!

    📖 Recipe

    Vegan Beet Reuben

    Nija Clark
    A Vegan Version Of Classic Dish With Beets! Made With Vegan Thousand Island Dressing, Vegan Cheese And Sauerkraut. A Delicious Alternative To The Classic Deli Favorite.
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 1 hr 15 mins
    Total Time 35 mins
    Course Main Course, Sandwich
    Cuisine American
    Servings 2 servings

    Ingredients
      

    • 2 large Beets Red or Golden
    • ½ teaspoon Coriander powder
    • Extra Virgin Olive Oil
    • Salt & Pepper
    • 4 slices Gluten-free Bread of your choice Rye bread if your not gluten-free
    • 2 slices Vegan Swiss cheese
    • ¼ cup Sauerkraut drained

    Dressing

    • ¼ cup Vegan Mayonnaise
    • 1 tablespoon Ketchup
    • 1 tablespoon Sweet Pickle Relish
    • 1 tablespoon Lemon juice

    Instructions
     

    • Preheat oven to 350 degrees
    • Wash beets and use a y-peeler to peel skin off. Your hands and nails will be stained if you don't wear gloves
      2 large Beets
    • Brush the beets with olive oil and season with coriander, salt and pepper
      ½ teaspoon Coriander powder, Extra Virgin Olive Oil, Salt & Pepper
    • Wrap the beets in foil and roast for 1 hour, until tender
      2 large Beets
    • While beets cook make dressing. In a bowl mix mayonnaise, ketchup, relish and lemon juice. Add salt and pepper to your taste. Set aside.
      ¼ cup Vegan Mayonnaise, 1 tablespoon Ketchup, 1 tablespoon Sweet Pickle Relish, 1 tablespoon Lemon juice, Salt & Pepper
    • Toast buns and set aside
      4 slices Gluten-free Bread of your choice
    • After beets are done. Slice beets to whatever thickness you prefer
      2 large Beets
    • Preheat broiler
    • Assembly Beet Reuben. Adding beet slices, sauerkraut and cheese. Broil about 5 minutes or until cheese is melted. Vegan cheese doesn't melt well be careful not to burn your Reuben
      ¼ cup Sauerkraut, 2 slices Vegan Swiss cheese

    Video

    Notes

     
    Note: You should refrigerate your beets.
    Do not wash until ready to use. Store in a breathable bag in the high-humidity drawer of the refrigerator. Separate green tops from the beets, leaving 1 in/2.5 cm inch of stem on the beet (otherwise the greens will draw moisture away from the beet). The green tops can be stored separately in a breathable bag in the high-humidity drawer and used like chard.
     
    Tried this recipe?Mention @vgnway or tag #thevgnway!

    Be sure to check out more of our plant-based dinner recipes.

    If you do try the Beet Reuben be sure to tag us on Instagram at #thevgnway

    Live Love and Eat Good Food!

    The Vgn Way

    More Dinner

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    • Chickpea Tofu (No Soy Tofu)

    Reader Interactions

    Comments

    1. Anonymous

      January 13, 2020 at 5:39 pm

      5 stars
      Can’t believe how good this sandwich is. Don’t normally like beets even, but this is so tasty! Happy to now say I like beets, well maybe only in this sandwich lol.

      Reply

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