How to make a meatless Reuben sandwich?
Before we even get into the beet part of this delicious Beet 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 Meat-Less anyday; 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 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.
Veganizing this recipe starts with the Russian dressing (or Thousand Island), this is very simple and straight forward. The difference between Russian and Thousand Island dressing is the use of sweet pickle relish, giving Thousand Island more sweetness and texture. The vegan version will definitely give you all the favor you love.
Vegan cheeses can be a no-go situation for some. However, we really like the vegan cheese Chao. But this recipe can easily be adapted to a vegetarian Beet Rueben if you have a favorite non plant-based cheese of choice.
The rye bread is trickier being vegan and gluten-free; however, as we’ve said before the bread market is much better now, versus how it was five or even two years ago. We use our local fave Pure Knead top 8 allergens-free hamburger buns. We are also in the test kitchen working on a gluten-free rye bread recipe to share with you.
Ok, now’s the tricky part, the corned beef. Shad has been a vegan for 20 plus years, so his memory of beef is all a distant memory. It’s been about 10 years since I remember sitting at the kitchen table of my god-sister’s house and watching her make this unknown sandwich for her husband and asking if I wanted to give it a try. It wasn’t the individual parts I remembered wow’ing me; it was how everything came together. Corned beef is a lot about the spices and less about the beef, in my opinion, some will disagree. But Shad and I have a lot of friends who are not vegan and they think we do a pretty good job on delivering in the flavors department.
The question could we replicate the taste of corned beef in a Reuben with Beets?
These are not your grandmother’s 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. You can really taste this when you juice or roast them.
The texture of beets are firm but roasting gives them a nice tenderness.
Beets make a great substitute for beef in this mouth watering, plant-based Ruben.
How To Make A Vegan Beet Reuben
- 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
- 1/4 cup Sauerkraut drained
- ¼ cup Vegan Mayonnaise
- 1 tablespoon Ketchup
- 1 tablespoon Sweet Pickle Relish
- 1 tablespoon Lemon juice
- 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
- Brush the beets with olive oil and season with coriander, salt and pepper
- Wrap the beets in foil and roast for 1 hour, until tender
- While beets cook make dressing. In a bowl mix mayonnaise, ketchup, relish and lemon juice. Add salt and pepper to your taste. Set aside.
- Toast buns and set aside
- After beets are done. Slice beets to whatever thickness you prefer
- 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
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
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The Vgn Way