Vegetarian Reuben Sandwichvirgin Reuben Recipes

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VEGETARIAN REUBENS



Vegetarian Reubens image

A meat-free - but not flavor free - alternative to this classic sandwich.

Provided by mindy

Categories     100+ Everyday Cooking Recipes     Vegetarian

Time 25m

Yield 6

Number Of Ingredients 6

1 pound smoked Cheddar cheese, shredded
1 cup thousand island salad dressing, or to taste
1 (16 ounce) jar sauerkraut, drained
12 slices dark rye bread
2 tablespoons butter
2 tomatoes, sliced

Steps:

  • In a large mixing bowl, stir together the cheese and sauerkraut. Add enough dressing to coat, and mix thoroughly.
  • Butter each slice of bread on one side. Spread a thick layer of the cheese mixture onto unbuttered side of half of the bread slices. Top with sliced tomato and another slice of bread.
  • Heat a large skillet to medium-high heat. Fry sandwiches on both sides until the outside is toasted and the cheese is melted.

Nutrition Facts : Calories 709.9 calories, Carbohydrate 46.6 g, Cholesterol 103.7 mg, Fat 48.2 g, Fiber 6.2 g, Protein 25.4 g, SaturatedFat 21.7 g, Sodium 1903 mg, Sugar 14.6 g

VEGETARIAN REUBEN SANDWICH



Vegetarian Reuben Sandwich image

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 20

1 tablespoon extra-virgin olive oil
1 small onion, thinly sliced
1 clove garlic, thinly sliced
1 pound bag sauerkraut, drained and rinsed
1 sweet apple, peeled, and grated
Generous pinch allspice
Salt and freshly ground black pepper
1/4 cup mayonnaise
1 tablespoon chili sauce or ketchup
Dash hot sauce
1 tablespoon minced fresh chives and/or fresh dill
2 teaspoons capers, chopped
1 teaspoon freshly squeezed lemon juice
1 tablespoon extra-virgin olive oil, optional
12 slices tempeh bacon, optional
1 to 2 tablespoons unsalted butter, room temperature
8 slices rye bread
12 slices dill pickle
2 cups grated Swiss cheese (8 ounces)
Kosher salt and freshly ground black pepper

Steps:

  • For the sauerkraut: Heat the olive oil in a medium saucepan over medium heat. Add the onion and garlic and cook until golden brown, about 15 minutes. Add the sauerkraut, apple, and allspice, season with salt and a generous grinding of pepper. Cook until sauerkraut is tender, lightly browned and all the liquid has evaporated, about 15 minutes more.
  • For the Russian dressing: Mix all the dressing ingredients together, cover and refrigerate until ready to use.
  • For the Sandwich: Preheat broiler to low.
  • If using the tempeh: Heat the vegetable oil in a large skillet over medium-high heat, and cook the tempeh, in batches as needed, until crispy golden brown, about 3 minutes. Transfer to paper towels.
  • Spread some butter on 1 side of each slice of bread. Place 4 pieces, buttered side down, on a foil-lined baking sheet. Spread some of the Russian dressing on the sides facing up. Evenly lay the pickles, tempeh if using, sauerkraut, and then cheese on top. Place the open faced sandwiched under the broiler and cook until the cheese melts, about 2 minutes. Remove the baking sheet from the broiler. Spread the rest of the dressing on the uncovered side of the 4 remaining bread slices, place on top melted cheese, buttered side up to finish the sandwiches. Return to the broiler and toast sandwich, turning once so both sides get nice and golden brown, about 2 minutes total, serve hot.

VEGETARIAN REUBEN SANDWICH(VIRGIN REUBEN)



Vegetarian Reuben Sandwich(Virgin Reuben) image

I have another recipe from Moosewood that's called a Portabella Reuben, but this is from the Food Network Kitchens and I think you will enjoy this one too!You can leave out the tempeh bacon and/or use veggie bacon, toful bacon, wham(vegetarian ham), or even roasted mushrooms.

Provided by Sharon123

Categories     Lunch/Snacks

Time 50m

Yield 4 serving(s)

Number Of Ingredients 23

1 tablespoon extra virgin olive oil
1 small onion, thinly sliced
1 garlic clove, thinly sliced
1 lb sauerkraut, drained and rinsed
1 sweet apple, peeled, and grated (optional)
generous pinch allspice
salt
fresh ground black pepper
1/4 cup mayonnaise
1 tablespoon chili sauce (or ketchup or try Thai chili sauce for a kick)
1 dash hot sauce
1 tablespoon fresh chives, minced
1 tablespoon fresh dill, minced (optional)
2 teaspoons capers, chopped
1 teaspoon fresh lemon juice
1 tablespoon extra virgin olive oil (optional)
12 slices tempeh bacon (you can leave this out or use veggie bacon, tofu bacon, seitan or wham=vegetarian ham)
1 -2 tablespoon unsalted butter, softened
8 slices rye bread (or pumpernickel bread)
12 slices dill pickles
2 cups grated swiss cheese (8 ounces)
kosher salt
fresh ground black pepper

Steps:

  • Heat the olive oil in a medium saucepan on medium heat.
  • Add the onion and garlic; cook until golden brown, about 15 minutes.
  • Add the sauerkraut, apple(if using), and allspice, season with salt and a generous grinding of black pepper.
  • Cook until sauerkraut is tender, lightly browned and all the liquid has evaporated, about 15 minutes more(you want all the liquid gone).
  • For the Russian dressing:.
  • Mix all the dressing ingredients together, cover and chill until ready to use.
  • For the Sandwich:.
  • Heat a grill pan on medium low heat.
  • If using the tempeh: Heat the vegetable oil in a large skillet over medium-high heat, and cook the tempeh, in batches as needed, until crispy golden brown, about 3 minutes. Transfer to paper towels. If using other options, cook as directed.
  • Spread some butter on 1 side of each slice of bread. Place 4 pieces, buttered side down, on a work surface. Spread some of the Russian dressing on. Evenly lay the pickles, tempeh(or other options) if using, sauerkraut, and then cheese on top. Top with second slice of bread, to make 4 sandwiches.
  • Place the sandwiches on the grill and cook about 2-3 minutes on each side, turning once so both sides get nice and golden brown, about 4-6 minutes total.
  • Serve hot. Enjoy!

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