• Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Olives for Dinner

Recipes for the Ethical Vegan

  • About
    • Photography
    • Privacy Policy
  • Interviews
    • Why I Cook
  • RECIPES
    • Appetizers
    • Breakfast and Brunch
    • Dessert
    • Entrees
    • Reviews
    • Vegetable Sides
  • Work with Us
You are here: Home / Entrees / Vegan Reuben with Mandolined Portobello

April 21, 2019

Vegan Reuben with Mandolined Portobello

Jump to Recipe·Print Recipe

Vegan Reuben with Mandolined Portobello

If you’ve ever wilted spinach, you know that the amount you begin with is waaaaay more than the amount you end up with. This is kind of like that, but with mushrooms. What’s lost in volume is gained in texture: these shriven petals are perfect for packing into a reuben with sauerkraut and dousing with some awesome sauce.

Vegan Reuben with Mandolined Portobello

I’ve used this same concept before for packing mushrooms into vegan pork buns and maitake + shiitake bacon.

Vegan Reuben

Love reubens but not into mushrooms? Check out this tempeh or that tempeh-based version.

Vegan Reuben with Mandolined Portobello

As I mentioned in my last post, I’ve been trying to work some mindfulness practices into my life on a daily basis, and adding some of what I’ve listened to into this space. This week, I’m sharing a quote from an episode of the Secular Buddhism podcast I listened to recently:

Noah Rasheta Quote

via Noah Rasheta | Secular Buddhism – Guided Meditation: Threefold Mindfulness Meditation 0:08:08

When I heard the term “habitual reactivity” I was like, that has a name? Then I thought about how much I do that. The mental corner it paints me into isn’t a great place to be, and it took me listening to this episode to recognize how much I hate that space—it’s small, cramped and doesn’t leave much room for expansion. I’m working on shifting away from reacting to observing in these moments, because freedom just feels so much better.


Here are some other random podcast episodes I’ve enjoyed in the past week, which I’ll be adding on to the end of all blog posts moving forward. Hope you enjoy. Also below: gratitude for the past week. <3

Favorite podcast episodes:

Ologies with Alie Ward | Corvid Thanatology with Kaeli Swift

Ologies

Getting Curious with Jonathan Van Ness | What is Toxic Stress & Why is She So Bad? with Dr. Caroline Leaf

This Podcast Will Kill You | Ep 14 Rabies: Don’t Dilute Me, Bro


What I’m grateful for this week:

1. Reconnected with an old friend.

2. The small and quiet yoga studio I attend.

3. That I wrote the recipe down for this sandwich so I can make it again. 🙂

Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Vegan Reuben

Vegan Reuben with Mandolined Portobello


★★★★★

5 from 5 reviews

  • Author: erin wysocarski
  • Total Time: 2 hours 5 minutes
  • Yield: 2 sandwiches
Print Recipe
Pin Recipe

Ingredients

for the mushrooms

  • 1 lb portobello mushroom caps, sliced on a mandoline
  • 1 cup vegetable broth
  • 2 tsp garlic powder
  • 2 tsp steak seasoning
  • 1 tsp smoked paprika
  • 1 TB olive oil, or enough to grease a large baking sheet

for the sauce

  • 1/2 cup vegan mayo
  • 3 TB chopped dill pickles
  • 1 TB sriracha
  • 1 tsp vegan Worcestershire sauce

to serve

  • rye bread + some oil or vegan butter
  • vegan cheese (gouda, provolone, swiss, etc.) I like Follow your Heart, Violife or Daiya brands
  • sauerkraut
  • handful of mandolined red cabbage

Instructions

to prepare the mushrooms

  1. combine the sliced mushrooms with the broth and spices. Allow to marinate for at least an hour to overnight. Stir once or twice during marinating to coat.
  2. When ready to make the sandwiches, preheat oven to 300. Place a fine meshed strainer or sieve over a bowl and press with another to get most of the liquid out. Break up with your hands and press again until almost dry.
  3. Transfer to a greased baking sheet in an even layer. Bake for 15-20 minutes, then stir around, baking for 10-15 more, or until mushrooms are dried out a bit, but not crispy.
  4. Transfer to paper towels in an even layer and set aside.

to prepare the sauce

  1. Combine all sauce ingredients and set aside.

to serve

  1. Slightly toast the bread with a little oil or vegan butter in a cast iron pan, layering some vegan cheese over to slightly melt.
  2. Layer the sandwich with sauerkraut, raw cabbage, mushrooms and sauce. Serve immediately.
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes

If you made this recipe ...

Tag @olivesfordinner on Instagram and hashtag it #olivesfordinner ... thank you!

Vegan Reuben

Filed Under: Entrees, Sandwiches and Wraps Tagged With: mushrooms, sriracha, stock, veganized classics

Reader Interactions

Comments

  1. Olga says

    April 24, 2019 at 10:39 am

    Recipe looks amazing but the photo showing dark burnt bread and other ingredients make it uninteresting.

    Reply
    • erinwyso says

      April 24, 2019 at 1:24 pm

      Olga, I used rye bread here, which is naturally dark in color, not burnt.

      Reply
  2. Jeanne says

    April 24, 2019 at 10:39 am

    This looks delicious. How thin do you slice the mushrooms? My mandoline has different settings. I am looking forward to trying this soon.

    Reply
    • erinwyso says

      April 24, 2019 at 1:23 pm

      Jeanne, not sure, as mine only has one setting! I would say as thin as you can. Hope you enjoy!

      Reply
  3. Di says

    April 24, 2019 at 2:03 pm

    This looks luscious! Just a note to thank you for your creative, delicious and healthy meal creations. Keep it up for us!!

    Reply
    • erinwyso says

      April 24, 2019 at 2:42 pm

      Thanks for your kind words, Di!

      Reply
  4. Kai says

    April 24, 2019 at 2:21 pm

    Have you tried using corned beef spices in the marinade? BTW, that rye bread looks wonderful! Brand?

    ★★★★★

    Reply
    • erinwyso says

      April 24, 2019 at 2:44 pm

      Kai, I had to look up what corned beef spices was, and that sounds like a great idea! Not sure of the brand of the bread, as I’ve already tossed the packaging, but I got it at Whole Foods.

      Reply
      • Kai says

        April 25, 2019 at 5:55 am

        Thank you, and for all your lovely recipes! I plan to try this with shrooms and jackfruit, to test texture differences.

        Reply
  5. sassygirl says

    April 25, 2019 at 3:03 pm

    this is a perfect recipe for a reuben. thanks so much for sharing!

    ★★★★★

    Reply
  6. Ania says

    July 28, 2019 at 11:38 am

    Amazing. I can actually already taste it… 🙂 Going to make it this week. Thank you x

    Reply
  7. Tracy says

    August 18, 2019 at 11:17 am

    Oh My Goodness your photography is so beautiful, and the food looks so unbelievably appetizing.
    Love your thoughts on mindfulness and podcasts. I listen to Rich Roll (he is a gifted conversationalist with an incredible vocabulary and a swoon-worthy wordsmithing ability – I could listen to him all day long – sorry I digress). Anyway, his podcasts are life changing. He delves deep, and I always leave the podcast a more evolved person. Maybe you will enjoy him too!

    ★★★★★

    Reply
    • erinwyso says

      August 19, 2019 at 4:24 pm

      Thanks for your kind words, Tracy, and for the heads up on Rich Roll … he sounds amazing, so I will definitely check him out!

      Reply
  8. Joshua Howard says

    December 16, 2019 at 6:06 am

    Thank you for the share! The recipe sounds incredible. I have a question. Can I replace vegetable broth with water?

    ★★★★★

    Reply
    • erinwyso says

      December 17, 2019 at 6:34 am

      Hi Joshua, I have not tried so I can’t say for sure, but if you try with good results, I’d love to know!

      Reply
  9. Gina says

    January 28, 2020 at 10:35 am

    This looks so unbelievably yummy! I do not have a Mandoline – will it work if I slice as thin as possible? And this may be a silly question, do you slice across the wide part or or down the mushroom? Thanks very much! I can’t wait to try this and I love your mindfulness quotes too 🙂

    Reply
    • erinwyso says

      January 28, 2020 at 4:06 pm

      Gina, that should work, although mandolines are not that expensive. I got mine at TJ Maxx years ago for a few dollars. You want to slice down the mushroom. I hope you enjoy the recipe!

      Reply
  10. Sherala says

    February 7, 2020 at 5:48 pm

    This looks outstanding!
    Years ago, I used to mandoline portobello mushroom caps to make the filling for a french dip type of sandwich but the slices always stuck back on themselves when cooking. After I try this delicious-looking recipe, I’ll revisit my old sandwich and make sure to marinade the mushroom slices—that may fix that stubborn “sticky” issue. Thank you, Erin!

    Reply
  11. Dinorah says

    September 7, 2020 at 6:22 pm

    Thank you so much for the inspiration. I’m going to make this tonight!!! Looks so delicious, filling and healthy. Can you please tell me what steak seasoning you use?

    Reply
    • erinwyso says

      September 9, 2020 at 10:14 am

      Dinorah, I hope you enjoy! I think I used a weber brand for this, but any steak seasoning will do.

      Reply
  12. Keeley says

    January 2, 2022 at 12:18 pm

    This recipe is phenomenal! I don’t have a mandolin but it was easy enough to thin-slice the bellas and cabbage. The second time I made this, we did open-faced and broiled them in the oven. YUM. My 2 year old loved it, too. This is one of my very favorite recipe blogs. Thank you!

    ★★★★★

    Reply
    • erinwyso says

      January 12, 2022 at 8:40 am

      Keeley, I’m am so happy the recipe was a hit! Thanks very much for your kind words.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

Meet Erin

Hi, I'm Erin! I love creating original and delicious vegan recipes and sharing them here. I cook and photograph food with my husband Jeff in Boston. Read More…

  • Bloglovin
  • Email
  • Instagram
  • LinkedIn
  • Pinterest
rouxbe
vegnews olivesfordinner

Stay Updated

Don’t Miss These!

Quick and Easy Carrot-Ginger Tofu

Quick and Easy Carrot-Ginger Tofu

how to press tofu

How to Press Tofu: A Primer

Sesame Roasted Cauliflower with Sriracha-Vegenaise Dressing

Sesame Roasted Cauliflower with Sriracha-Vegenaise Dressing

Basil, Kumquat and Blueberry Canapés

Basil, Kumquat and Blueberry Canapés

Footer

Hi There!

Hi, I'm Erin! I love creating original and delicious vegan recipes and sharing them here. I cook and photograph food with my husband Jeff in Boston. Read More…

More Favorites

White Bean and Roasted Garlic Spread
Curry-Scented Soy Curls with Sesame-Cinnamon Dressing
Raw Tahini and Cashew Dressing

stay connected

  • Bloglovin
  • Email
  • Instagram
  • LinkedIn
  • Pinterest
  • RSS

Copyright© 2022 · Brunch Pro Theme by Shay Bocks