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A vegan reuben shot against a dark background.

Vegan Reuben Sandwich (Made With Mushrooms)


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 5 reviews

  • Author: erin wysocarski
  • Total Time: 1 hour 20 minutes
  • Yield: 2 sandwiches
  • Diet: Vegan

Description

This vegan Reuben is everything you love about the classic—chewy, smoky mushrooms, melty Swiss-style cheese, tangy sauerkraut, and creamy Reuben dressing—all stacked on buttery toasted rye. It’s big, messy, ridiculously good, and totally plant-based. Grab some napkins and get ready for a sandwich moment.


Ingredients

for the mushrooms

  • 1 pound of portobello mushroom caps, thinly sliced on a mandoline
  • 1 cup vegetable broth
  • 2 teaspoons garlic powder
  • 2 teaspoons steak seasoning
  • 1 teaspoon smoked paprika

for the sauce

  • 1/2 cup vegan mayo
  • 3 tablespoons chopped dill pickles
  • 1 tablespoon sriracha
  • 1 teaspoon vegan Worcestershire sauce

to serve

  • rye bread + some oil or vegan butter
  • vegan Swiss-style cheese (or plant-based gouda, provolone)
  • handful of thinly sliced red cabbage
  • sauerkraut

Instructions

Prepare the Mushrooms

  1. Marinate: In a bowl, combine sliced mushrooms, broth, garlic powder, steak seasoning, and smoked paprika. Let sit for at least an hour, or overnight for deeper flavor. Stir once or twice to coat evenly.
  2. Drain Well: When ready to cook, place a fine-mesh strainer or sieve over a bowl. Press down with another bowl to remove as much liquid as possible. Break up any large pieces, press again, and drain until almost dry.
  3. Bake: Preheat oven to 300°F (150°C). Spread mushrooms in an even layer on a parchment or Silpat-lined baking sheet (no oil needed). Bake for 15-20 minutes, stir, then bake for another 10-15 minutes, until slightly dried out but not crispy.
  4. Rest: Transfer mushrooms to paper towels in an even layer. Set aside.

Make the Sauce

  1. In a small bowl, whisk together vegan mayo, chopped dill pickles, sriracha, and Worcestershire sauce. Set aside.

Assemble the Sandwiches

  1. Toast the Bread: Heat a cast-iron pan or skillet over medium heat. Lightly butter or oil the rye bread and toast until golden brown and slightly crisp. While toasting, layer on vegan cheese to let it soften.
  2. Layer It Up: Pile on sauerkraut, red cabbage, the roasted mushrooms, and a generous drizzle of sauce.
  3. Serve Immediately: Cut in half, grab some napkins, and dig in!

Notes

  • Make-Ahead Tip: Marinate the mushrooms and mix the sauce up to 24 hours in advance for easier prep.
  • Gluten-Free Option: Swap the rye bread for your favorite gluten-free bread and make sure your Worcestershire and vegan cheese are gluten-free.
  • Prep Time: 20 minutes
  • Marinating Time: 1 hour
  • Category: Lunch, Dinner
  • Method: Marinated, Baked
  • Cuisine: American