An Easy To Make Vegetarian Version Of The Classic Reuben Sandwich Only With Beets! Made With Creamy Dressing, Plant-Based Swiss Cheese And Sauerkraut. A Delicious Alternative To The Classic Deli Favorite.
The traditional 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 Vegetarian Reuben Recipe Works
- This sandwich is 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.
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.
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.
Rye bread - or pumpernickel bread.
Swiss Cheese - we like Chao vegan cheese 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 Russian or Thousand Island dressing.
Sauerkraut - if you don’t like sauerkraut, you can use coleslaw instead.
Russian dressing - you can substitute Thousand Island if you don’t like Russian dressing.
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
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 ingredients for dressing: mayonnaise, ketchup, relish and lemon juice. Add salt and pepper to your taste. Set aside.
Step 6: Toast buns and set aside.
Step 7: After beets are done. Slice beets to whatever thickness you prefer.
Step 8: Preheat broiler.
Step 9: Assembly Beet Reuben. Top bread with the beet slices, sauerkraut and cheese. Broil 6 inches from the heat until the cheese is melted. Broil about 5 minutes or until cheese is melted. Vegan cheese doesn't melt well be careful not to burn your Reuben. Close the sandwiches, cut in half and serve.
Note: Be sure to drain as much liquid from the sauerkraut as you can or the sandwich will be soggy
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
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- 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 Swiss cheese vegan or cheese of your choice
- ¼ cup Sauerkraut drained
- ¼ cup Vegetarian 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 gloves2 large Beets
- Brush the beets with olive oil and season with coriander, salt and pepper½ teaspoon Coriander powder, Extra Virgin Olive Oil, Salt & Pepper
- Wrap the beets in foil and roast for 1 hour, until tender2 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 Vegetarian mayonnaise, 1 tablespoon Ketchup, 1 tablespoon Sweet Pickle Relish, 1 tablespoon Lemon juice, Salt & Pepper
- Toast buns and set aside4 slices Gluten-free Bread of your choice
- After beets are done. Slice beets to whatever thickness you prefer2 large Beets
- Preheat broiler.
Assembly Beet Reuben
- Top bread with the beet slices, sauerkraut and cheese. Broil 6 inches from the heat until the cheese is melted. 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 Swiss cheese
- Close the sandwiches, cut in half and serve.
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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