What’s the best meat substitute for a Reuben?

The best meat substitute for a Reuben is marinated, roasted portobello mushrooms—they develop a chewy, umami-packed bite that mimics corned beef. Tempeh or seitan can also work, but they need a bold marinade and a good sear to bring out the rich, savory depth that makes a vegan Reuben sandwich so satisfying.

What’s the difference between a Reuben and a Rachel sandwich?

A Reuben is made with corned beef (or in this case, mushrooms!) and sauerkraut, while a Rachel swaps in turkey (or vegan deli slices) and coleslaw instead. Both are grilled on rye with melty cheese and creamy dressing, but the tangy sauerkraut vs. crunchy coleslaw is the biggest difference.

Can I make this gluten-free?

Absolutely! Just swap the rye bread for your favorite gluten-free bread and use marinated tofu or mushrooms instead of seitan. Double-check that your vegan Worcestershire and cheese are gluten-free, and you’re good to go.

Vegan Reuben Sandwich (Made With Mushrooms)

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

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Instructions

Prepare the Mushrooms

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.
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.
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.
Rest: Transfer mushrooms to paper towels in an even layer. Set aside.

Make the Sauce

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

Assemble the Sandwiches

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.
Layer It Up: Pile on sauerkraut, red cabbage, the roasted mushrooms, and a generous drizzle of sauce.
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