New York-Style Vegan Reuben

Jackie Sobon

New York-Style Vegan Reuben

Bring the Big Apple to your own kitchen with this iconic deli sandwich.

529 Likes
Serves: 1
Print

With this twist on a classic American sandwich from NYC Vegan, Michael Suchman and Ethan Ciment serve up a tantalizing, plant-based taste of New York City’s delicatessens. Creamy vegan mayo and sauerkraut perfectly complement smoky tempeh sandwiched between two slices of toasted, tangy rye bread.

What you need:

1 tablespoon ketchup
1 tablespoon vegan mayonnaise
2 slices rye bread, lightly toasted
1 slice vegan Swiss cheese
4 strips tempeh bacon
2 slices beefsteak tomato
½ large ripe Hass avocado, cut into ⅛-inch thick slices
3 tablespoons sauerkraut

What you do:

  1. In a small bowl, whisk together ketchup and mayonnaise. Spread mixture on bread. Place cheese on other slice of toasted bread and allow to melt.
  2. In a nonstick medium skillet over medium-high heat, sear tempeh strips for 2 minutes on each side.
  3. Layer tempeh and tomato on bread with dressing, followed by avocado and sauerkraut. Top with cheesy slice of bread, cut in half, and serve.
For more plant-based recipes like this, read:

Here at VegNews, we live and breathe the plant-based lifestyle, and only recommend products we feel make our lives amazing. Occasionally, articles may include shopping links where we might earn a small commission, but in no way does this effect the editorial integrity of VegNews.

Share this

Become a VegNews VIP for product deals, freebies, and perks galore!

JOIN NOW