Vegan Reuben Sandwich with Tomato Soup
The Reuben sandwich is a deli classic traditionally made with corned beef, Swiss cheese, sauerkraut, and Thousand Island dressing, all grilled between slices of rye bread. While its exact origins are debated, the Reuben has become a staple of American comfort food, known for its savory, tangy, and rich flavor profile.
We took the initiative to create a vegan and gluten-free Reuben sandwich, paired with a comforting homemade tomato soup on the side. By using plant-based ingredients and gluten-free bread, we were able to recreate a classic comfort meal in a way that is inclusive without sacrificing flavor.
Watch the video and cook along but just in case, I wrote step-by-step instructions below!
Ingredients
Vegan Reuben Sandwich
-Simple Kneads Pumpkinickel Bread
-Mushrooms
-Plant-based vegan Swiss cheese
-Sauerkraut
-Vegan butter
-Thousand Island dressing
Tomato Soup
-1 large can crushed tomatoes
-1 large can tomato sauce
-1 container vegetable stock
-1 cup cashews
-2 onions, sliced and grilled
-Vegan butter
Tomato Soup Instructions
1. Slice two onions and sauté them in vegan butter over medium heat until they become soft and translucent.
2. In a large pot, combine the crushed tomatoes, tomato sauce, vegetable stock, and grilled onions. Allow the mixture to simmer for about 10 minutes.
3.Carefully transfer the soup mixture to a blender, add the cashews, and blend until smooth and creamy.
Vegan Reuben Sandwich Instructions
1. Sauté the mushrooms in vegan butter over medium heat until they turn dark brown and release their moisture. Drain them in a colander.
2. To make the Thousand Island dressing, mix equal parts ketchup and vegan mayonnaise.
3. Assemble the sandwich by buttering the outside of each bread slice. Spread Thousand Island dressing on the inside, then layer sauerkraut, vegan cheese, and grilled mushrooms.
4. Grill the sandwich on both sides until golden brown and toasted to your liking. Serve warm and enjoy.
