Vegetarian Reuben Sandwich Recipes
VEGETARIAN REUBEN SANDWICHES
Dinner ready in just 20 minutes - These rye bread sandwiches are made easily in a skillet using veggies and cheese.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Spray 12-inch skillet with cooking spray; heat over medium-high heat. Add onion; cook 3 to 5 minutes, stirring frequently, until softened. Remove onion from skillet.
- Spread 4 bread slices with dressing. Top each slice with one-fourth of the onion, 2 strips bell pepper, 2 tablespoons sauerkraut and 1 cheese slice. Top with remaining bread slices.
- Heat same skillet over medium-low heat. Spray outsides of sandwiches with cooking spray; place sandwiches in skillet. Cook 4 to 5 minutes, turning after 2 minutes, until cheese is melted and bread is toasted.
Nutrition Facts : Calories 230, Carbohydrate 36 g, Cholesterol 5 mg, Fiber 4 g, Protein 11 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 750 mg, Sugar 9 g, TransFat 0 g
VEGAN REUBEN SANDWICHES
This was one of my favorite things that my dad made growing up. This vegan version is pretty darn close to how tasty his were.
Provided by tendollarwine
Categories Lunch/Snacks
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- To make vegan thousand island dressing, mix 1/2 c ketchup with 1/2 c vegan mayonnaise and 1 tbsp sweet pickle relish and chill.
- Heat 1 tbsp of the oil in a large pan. Add garlic and a few pepper corns to the oil. Sauté for a minute or two, then lay slices of the seitan on top. Cook on each side for 3-5 minutes, or until brown. Keep warm in the oven.
- Once the seitan is cooked, add the other tbsp of oil to the pan along with the rest of the pepper corns and sauerkraut. Sauté until the kraut is softened and fragrant. Turn the heat off.
- In another large pan, melt 1/2 tbsp of margarine over medium-low heat. Add two slices of rye bread to the pan. On each slice, lay down a couple pieces of seitan, pile on some sauerkraut, pour on some thousand island, and top with the soy cheese.
- Butter another piece of rye bread and lay it on top, buttered side up. When the bottom bread is toasted, carefully flip the sandwiches over and toast the other side. Keep warm in the oven while you make the other 2 batches.
Nutrition Facts : Calories 442.3, Fat 25.6, SaturatedFat 3.9, Cholesterol 10.8, Sodium 990.2, Carbohydrate 49.2, Fiber 9.1, Sugar 9.3, Protein 8
VEGETARIAN REUBEN SANDWICH
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 20
Steps:
- For the sauerkraut: Heat the olive oil in a medium saucepan over medium heat. Add the onion and garlic and cook until golden brown, about 15 minutes. Add the sauerkraut, apple, and allspice, season with salt and a generous grinding of pepper. Cook until sauerkraut is tender, lightly browned and all the liquid has evaporated, about 15 minutes more.
- For the Russian dressing: Mix all the dressing ingredients together, cover and refrigerate until ready to use.
- For the Sandwich: Preheat broiler to low.
- If using the tempeh: Heat the vegetable oil in a large skillet over medium-high heat, and cook the tempeh, in batches as needed, until crispy golden brown, about 3 minutes. Transfer to paper towels.
- Spread some butter on 1 side of each slice of bread. Place 4 pieces, buttered side down, on a foil-lined baking sheet. Spread some of the Russian dressing on the sides facing up. Evenly lay the pickles, tempeh if using, sauerkraut, and then cheese on top. Place the open faced sandwiched under the broiler and cook until the cheese melts, about 2 minutes. Remove the baking sheet from the broiler. Spread the rest of the dressing on the uncovered side of the 4 remaining bread slices, place on top melted cheese, buttered side up to finish the sandwiches. Return to the broiler and toast sandwich, turning once so both sides get nice and golden brown, about 2 minutes total, serve hot.
VEGETARIAN REUBEN SANDWICH(VIRGIN REUBEN)
I have another recipe from Moosewood that's called a Portabella Reuben, but this is from the Food Network Kitchens and I think you will enjoy this one too!You can leave out the tempeh bacon and/or use veggie bacon, toful bacon, wham(vegetarian ham), or even roasted mushrooms.
Provided by Sharon123
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- Heat the olive oil in a medium saucepan on medium heat.
- Add the onion and garlic; cook until golden brown, about 15 minutes.
- Add the sauerkraut, apple(if using), and allspice, season with salt and a generous grinding of black pepper.
- Cook until sauerkraut is tender, lightly browned and all the liquid has evaporated, about 15 minutes more(you want all the liquid gone).
- For the Russian dressing:.
- Mix all the dressing ingredients together, cover and chill until ready to use.
- For the Sandwich:.
- Heat a grill pan on medium low heat.
- If using the tempeh: Heat the vegetable oil in a large skillet over medium-high heat, and cook the tempeh, in batches as needed, until crispy golden brown, about 3 minutes. Transfer to paper towels. If using other options, cook as directed.
- Spread some butter on 1 side of each slice of bread. Place 4 pieces, buttered side down, on a work surface. Spread some of the Russian dressing on. Evenly lay the pickles, tempeh(or other options) if using, sauerkraut, and then cheese on top. Top with second slice of bread, to make 4 sandwiches.
- Place the sandwiches on the grill and cook about 2-3 minutes on each side, turning once so both sides get nice and golden brown, about 4-6 minutes total.
- Serve hot. Enjoy!
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- Prepare Russian dressing by combining yogurt, 3 Tbsp. of the kraut, ketchup, mustard, and paprika in a mini food processor or blender; blend until mostly smooth.
- Preheat broiler to HIGH. Place 4 bread slices in a single layer on a baking sheet; top each with 1 slice of cheese. Broil 1 minute or until cheese melts. Top each slice with about 1 Tbsp. Russian dressing, followed by one cooked veggie burger, and 3 Tbsp. kraut. Spread remaining Russian dressing evenly on remaining 4 bread slices. Place bread, yogurt side down, on top of kraut, and serve.
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- Preheat the oven to 350°. Brush the beet with olive oil and season with kosher salt and pepper. Wrap the beet in foil and roast for about 1 hour and 15 minutes, until tender; let cool slightly. Peel the beet and slice crosswise 1/4 inch thick. Transfer the slices to a plate and drizzle with the 1 tablespoon of olive oil, then sprinkle with the coriander and smoked salt.
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Step 4. If using the tempeh: Heat the vegetable oil in a large skillet over medium-high heat, and cook the tempeh, in batches as needed, until crispy golden brown, about 3 minutes. Transfer to paper towels. Step 5. Spread some butter on 1 side of each slice of bread. Place 4 pieces, buttered side down, on a foil-lined baking sheet.
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