Vegetarian Reubens

Vegetarian Reubens

42 Reviews 8 Pics
  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
Recipe by  mindy

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

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Adjust Servings

Original recipe yields 6 servings



  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 (42)

Rate This Recipe


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.

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Amount Per Serving (6 total)

  • Calories
  • 710 cal
  • 35%
  • Fat
  • 48.2 g
  • 74%
  • Carbs
  • 46.6 g
  • 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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Vegetarian Four Cheese Lasagna


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Vegetarian Chickpea Sandwich Filling