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A proper Reuben is crispy, melty, gloriously messy, and absolutely not meant for polite company-this is an eat-it-over-the-sink, napkins-be-damned situation. And this vegan Reuben recipe? Smoky plant-based corned beef, buttery grilled marbled rye, creamy Russian dressing, and a heaping pile of tangy sauerkraut come together in sandwich heaven, proclaiming for all to hear that classics don't need meat to be legendary.
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A staple of Jewish delis and classic diners alike, the Reuben has been causing friendly fights since the early 1900s (Nebraska and New York both claim to have invented it-y'all can keep arguing, I'm just here to eat). Traditionally stacked with vegan corned beef, Swiss, and sauerkraut, then griddled until golden and glorious, this sandwich has one job: to be outrageously delicious.
If you're here for the bold, briny, deeply savory pull of a Reuben, then you already get the appeal of something like Ukrainian borscht-deep, complex, and built on layers of flavor. And if crispy-on-the-outside, pillowy-on-the-inside carbs are your thing, well… vegan pierogies might just be calling your name.
Moral of the story: if you're here for crispy, melty, tangy, and satisfying-you're about to be very happy. Fire up a large skillet, and let this vegan Reuben change your sandwich game forever.
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🥰 Why you'll adore this vegan reuben recipe
✅ Tested and Approved Worldwide: Like all my vegan recipes, I tested this with a massive crew of recipe testers across different continents, with different brands of ingredients, and every single time, it delivered a classic Reuben sandwich that slaps.
🥪 Crispy, Melty, and Meaty (Without the Meat): Buttery rye crisps up to golden perfection, smoked vegan cheese melts just right, and the thinly sliced vegan corned beef delivers that chewy, savory bite that makes a Reuben a Reuben.
⏳ Ready in 20 Minutes: No complicated steps, no long prep-just a quick sauté, a little assembly, and a golden, toasty sandwich ready to devour in no time.
✊ Vegan AF: Like all of my vegan Jewish recipes, this one does contains no corned beef, no Swiss cheese, no dairy-heavy Russian dressing, and no animal products. Not a single lovable critter harmed in the making of this classic deli masterpiece.
I'm on my knees staring weirdly into your eyes, asking you in a soothing voice to be my taste-testing partner in crime. Sign up for the recipe testing crew and get early access to new recipes before they're published.
🥪 Vegan Reuben Sandwich Ingredients
Vegan Mayonnaise
A creamy base for the vegan Russian dressing, vegan mayo brings the richness to balance the tang and spice. My go-to storebought brand is Follow Your Heart's Vegenaise. On a budget? Make my vegan Kewpie mayo recipe on the cheap!
Vegan Sour Cream
Adds extra tang and creaminess to the dressing, balancing out all that crispy, salty goodness. If you don't want to spend the money on the sour cream from Kite Hill, my homemade vegan sour cream recipe is perfect here-also highly recommended for dunking potato latkes, gluten-free zucchini latkes, or even vegan schnitzel. If you're out, unsweetened coconut yogurt or cashew cream with a little vinegar and optionally some vegan worcestershire sauce, will do the trick.
Prepared Horseradish
This brings the signature punchy, nose-tingling heat to the dressing, balancing the richness of the mayo and sour cream. If you don't have it, just leave it out, or use a tiny bit of fresh, finely grated horseradish instead.
Sriracha
A little sriracha in the Russian dressing adds a gentle heat that plays real nice with the creamy, tangy base. If you're dealing with a sriracha shortage (been there), my homemade sriracha recipe has you covered. Prefer something a little less sweet? Sambal oelek brings a pure chili kick without the sugar. And if spice isn't your thing, feel free to skip the hot sauce entirely-your Reuben won't hold any grudges.
Smoked Vegan Provolone
Melts beautifully and adds that essential smoky, creamy layer to the sandwich. My go-to is Violife, but the Whole Foods store brand works too. If smoked provolone isn't available, any mild vegan cheese with good meltability-like vegan Swiss cheese or gouda-will do the job.
Vegan Corned Beef
This sandwich needs that classic corned beef spice and umami-and my vegan corned beef recipe delivers. Smoky, salty, and just the right amount of bite, it's exactly what a traditional Reuben sandwich calls for.
My vegan Jewish brisket and homemade vegan ham also work unsurprisingly well in this sandwich. If you're in a real pinch, marinated thin slices of tempeh, seitan (vital wheat gluten), pressed extra-firm tofu, or even thinly sliced roasted mushrooms can stand in, but for the full experience, homemade corned beef is where it's at.
*See the recipe card at the bottom of the page for exact quantities, nutritional info, and detailed cooking directions.
📖 How to make vegan reuben sandwiches
No sad, soggy sandwiches on my watch-follow these step-by-step photos and helpful tips for a flawless vegan Reuben. Or grab the easy-to-print recipe card below.
Step One
Slaw & Order:
In a mixing bowl, combine the grated onion, minced pickles, vegan mayonnaise, vegan sour cream, ketchup, horseradish, and sriracha. Stir everything together until smooth and evenly incorporated.
Step Two
Sizzle & Kraut:
Heat the olive oil in a skillet over medium heat. Add the sliced onions and cook for 5-7 minutes over medium heat until they soften and develop a light golden color. Stir in the drained sauerkraut and continue cooking for 2-3 minutes until heated through, then remove from heat and set aside.
Step Three
He Has Ryesen Again:
Warm a skillet over medium heat. Spread the vegan butter onto one side of each slice of rye bread. Place two slices, buttered side down, into the pan and cook for 2 minutes over medium heat until golden and crisp.
Spread half of the prepared Russian dressing over each of the toasted slices.
Step Four
Crust Issues:
Place the remaining two slices of bread into the skillet, buttered side down, and spread the rest of the homemade vegan Russian dressing on the unbuttered side facing up. Arrange the smoked vegan provolone slices on top of the dressing. Cover the skillet and cook for 2 minutes over medium heat until the cheese melts and the bread turns golden brown underneath.
Layer the vegan corned beef over the first two slices that dont have the cheese on them. Evenly distribute the sauerkraut and onion mixture over the corned beef.
Step Five
Provolone Ranger:
Carefully place the cheese-topped bread over the assembled sandwich halves, pressing gently to bring everything together.
Step Six
The Rye's The Limit:
Slice each sandwich in half and serve with gherkins, if using.
Grab my easy-yo-use app that builds your whole week with real, chef-tested vegan dinners in 30 seconds, customized to your budget, time, and taste, with a shopping list sorted by aisle.
💡 Serving Ideas
For the full New York deli experience, start with a some vegan chopped liver or small bowl of vegan matzo ball soup. Light, herby broth + fluffy dumplings = a perfect warm-up act. On the side, a classic kasha varnishkas make a stupidly yummy side. For a more filling partner in crime, vegan schnitzel keeps things crispy and golden, and a big scoop of vegan potato kugel or vegan yapchik studded with chunks of simmered seitan and carrots is never a bad idea at alllll.
Finish strong with a sweet, buttery vegan rugelach or a gooey slice of vegan chocolate babka-because if you're gonna do a Reuben night, you might as well do it right.
Oh, and don't forget the dill pickles. Always the pickles.
👉 Top tips
- Drain That Kraut: Before adding sauerkraut to your sandwich, give it a good squeeze to remove excess liquid; this prevents sogginess and keeps your Reuben crisp.
- Warm Your 'Meat': Steam up your super-thinly sliced vegan corned beef before assembling the sandwich to ensure a warm, cohesive bite.
- Butter the Bread, Not the Pan: Spread vegan butter directly on the bread slices rather than melting it in the pan; this technique ensures an even, golden toast.
- Cover While Grilling: When grilling the sandwich, cover the frying pan to trap heat; this helps the vegan cheese melt thoroughly for that gooey, delicious finish.
🤷♀️ Recipe FAQs
Absolutely! There are some solid vegan deli slices out there-just look for smoked or peppered varieties to bring extra depth to your vegan sandwich. Using store bought slices makes this vegan recipe even faster and easier, but if you've got the time, homemade vegan corned beef is next-level amazing.
Otherwise, you can marinate thin slices of tofu with beet juice, mushroom powder and tamari and roast them off or pan fry them and use 'em in place of the vegan pastrami.
✌️You'll love these vegan Jewish recipes too:
Learn the secrets to perfect falafel in this fun cooking class with Chef Adam Sobel!
Vegan Reuben Sandwich Recipe
Equipment
Ingredients
For the Russian dressing:
- 4 teaspoons grated onion
- 1 tablespoon pickle finely minced
- ¼ cup vegan mayonnaise
- ¼ cup vegan sour cream
- 2 tablespoons ketchup
- 1 tablespoon prepared horseradish
- 1 teaspoon sriracha
For the Sandwich:
- 2 teaspoons olive oil
- ½ cup onion sliced
- ¾ cups sauerkraut drained
- 2 tablespoons vegan butter
- 4 slices rye bread seeded or marbled
- 4 slices smoked vegan provolone
- ¼ lb. vegan corned beef very thinly sliced
- 4 gherkins optional
Instructions
- In a bowl, combine the grated onion, minced pickle, vegan mayonnaise, vegan sour cream, ketchup, horseradish, and sriracha. Stir until smooth and well mixed.
- Heat the olive oil in a skillet over medium heat. Add the sliced onions and sauté for 5-7 minutes until soft and lightly golden. Add the drained sauerkraut and cook for 2-3 minutes, stirring occasionally, until heated through. Remove from heat and set aside.
- Heat a skillet over medium heat. Spread the vegan butter on one side of each slice of rye bread. Place two slices of bread, buttered side down into the hot skillet and grill for 2 minutes until grilled and golden.
- Spread half of the Russian dressing on each slice, then layer with the vegan corned beef. Divide the sauerkraut mixture evenly over the corned beef.
- Place the remaining two slices of bread in the pan, buttered side down, and spread the remaining Russian dressing on top. Place the smoked vegan provolone over the dressing. Cover the pan and cook for 2 minutes until the cheese melts and the bottom of the slices are golden brown.
- Carefully place the cheese-topped bread over the assembled halves to complete the sandwiches.
- Slice in half and serve with gherkins, if using.
Notes
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Erik Schmid says
A great sandwich, resembling a Reuben and tasting similar to it, very good, my wife gave it a 5 out of 5.
Adam Sobel says
So glad she loved it, and you made it with the homemade corned beef too!
Linda says
Such a fun find in March as someone who enjoys a vegan way to make my favorite food. This recipe did not disappoint! Fun and delicious, this sandwich tastes like the authentic original!