Vegan Reuben Sandwich

sandwich 1The Reuben sandwich, you either love it or hate it. I loved it in my former meat-eating life. Here is my vegan take on it.


Two to four slices of toasted bread, this will make enough for two sandwiches (I use Ezekiel bread)

whole grain mustard

half a container of sliced mushrooms (4 oz)

1/3 of a zucchini, sliced and cut into quarters

a few slices of onion

2 TBS.nutritional yeast

1/2 cup white wine for sautéing the vegetables

bottle/jar of sauerkraut (I use Kuhne, it doesn’t have additives)


Sauté the mushrooms, zucchini and onion in a half cup of white wine until tender. Salt to taste. Put  2 TBS. of nutritional yeast into the vegetables and stir for a minute. It should make a nice thick sauce. You may need to add a little more wine or nutritional yeast depending on how much liquid absorbed into the vegetables. Once the sauce is creamy, remove the pan from the heat. Take the toasted bread and spread the whole grain mustard generously, add the sauerkraut and put the veggie mix on top. There should be enough vegetables for two sandwiches. Enjoy!

Author: Lauren

Plant-based educator and speaker

4 thoughts on “Vegan Reuben Sandwich”

  1. This looks amazing. I miss a good Reuben, too, so now I have an option to try. Plus I have a jar of garlic sauerkraut. Tomorrow’s lunch is all set. Thanks for posting!

  2. This is such a good recipe idea, I love sandwiches and can’t wait to try it out! 🙂
    Keep up the great work!

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