Vegetarian Reubens

Vegetarian Reubens

mindy 0

"A meat-free - but not flavor free - alternative to this classic sandwich."

Ingredients 25 m {{adjustedServings}} servings 710 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 710 kcal
  • 35%
  • Fat:
  • 48.2 g
  • 74%
  • Carbs:
  • 46.6g
  • 15%
  • Protein:
  • 25.4 g
  • 51%
  • Cholesterol:
  • 104 mg
  • 35%
  • Sodium:
  • 1903 mg
  • 76%

Based on a 2,000 calorie diet

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  1. In a large mixing bowl, stir together the cheese and sauerkraut. Add enough dressing to coat, and mix thoroughly.
  2. Butter each slice of bread on one side. Spread a thick layer of the cheese mixture onto unbuttered side of half of the bread slices. Top with sliced tomato and another slice of bread.
  3. Heat a large skillet to medium-high heat. Fry sandwiches on both sides until the outside is toasted and the cheese is melted.
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Reviews 45

  1. 52 Ratings


i make my veggie ruebans with sliced tofu (pressed/drained) browned in soy butter & a few tbs of garlic powder. I layer the tofu over rye bread, 1000 island dressing, warmed sauerkraut & swiss cheese... it tastes awesome and satisfies my meat eating bf :)


I thought these were okay but nothing I would make again. A classic reuben calls for Swiss cheese, not smoked cheddar. I followed the recipe exactly but think it would have been better with the Swiss. Also, I question why the cheese is shredded and mixed with the sauerkraut and dressing--seems like a lot of extra work. Even though this recipe omits the meat, the procedure for making the sandwich could still be followed--put the dressing on the inside of the bread and then layer the cheese, sauerkraut and tomato. I may try it that way, using Swiss cheese.


So yummy! What a great idea. I did use swiss and layered the ingredients instead of mixing them for ease.