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You are here: Home / Recipes / Main Dishes / Sandwiches / Vegetarian Reuben Sandwich

Vegetarian Reuben Sandwich

4.9 stars (from 16 ratings)
By Traci York — Updated March 10, 2023 — 25 Comments / Jump to Recipe
This post may contain affiliate links. Please read my affiliate policy.

An easy to make, over the top flavorful sauerkraut sandwich with roasted beets! This Vegetarian Reuben Sandwich features roasted beets, a tangy Russian dressing slathered over rye bread topped with Swiss cheese and kraut! For a vegan version, try my Roasted Beet and Sauerkraut Sandwich.  This veggie reuben is vegetarian, easily vegan and gluten free when made with gluten free bread.

Ready to eat Vegetarian Reuben Sandwich setting on a board.

Table of Contents

  • A Vegetarian Reuben Sandwich Obsession
  • Veggie Reuben Sandwich Sauce
  •   
  • Ingredients for this Vegetarian Reuben Sandwich
  • A Few Recipe Notes
  • More Vegetarian Sandwiches to Love
  • Vegetarian Reuben Sandwich Recipe

A Vegetarian Reuben Sandwich Obsession

I’m completely smitten with this sauerkraut sandwich. I mean, shall I say, obsessed?  

It was at The Greenbank Pantry, Whidbey Island where I discovered the holy grail of a Vegetarian Reuben Sandwich on a cold rainy day on the way down to the Farmers Market. It’s like remembering your first kiss, or first car. This sauerkraut sandwich is everything I want it to be! A triumph. 

This Veggie Reuben Is: 

  • Super simple to Whip Up
  • Hearty and Satisfying
  • Meal Prep Ready
  • Tangy, Saucy and Flavorful

Russian Sauce Ingredients: dijon, Sriracha, mayo, black pepper, ketchup, pickles, and vegan Worcestershire.

Veggie Reuben Sandwich Sauce

Similar to a Russian sauce, somewhat like Thousand Island but different because it’s a bit spicy. Now, another Russian dressing sauce I’ve tried incorporated horseradish, but I like the flavor of Sriracha more-so for this recipe. Best of all, it’s made pretty much with pantry staples. 

In a small bowl, whisk all the ingredients together. It lasts a long time in the fridge, so you can have it on the ready when your sandwich cravings call. Here’s what you’ll need: 

  • Dijon Mustard
  • Sriracha
  • Mayo – for a Vegan Russian Dressing use vegan mayo – I like Follow Your Heart
  • Black Pepper
  • Ketchup
  • Dill Pickles
  • Worcestershire Sauce – vegetarian and vegan

Vegan Russian Dressing Ingredients in a bowl and a whisk.   Vegan Russian Dressing in a jar.

Ingredients for this Vegetarian Reuben Sandwich

With just a few simple ingredients, veggie reuben nirvana is right here. Here’s what you’ll need to whip em’ up (see recipe card for details):

  • Really good bread. Go for a sturdy sourdough Rye or a seedy sourdough. 
  • Roasted Beets, sliced thin. I have a super simple beet roasting method if needed. 
  • Sauerkraut. I like homemade, Pickled Planet or Bubbies 
  • Swiss Cheese

How to Make The Vegetarian Reuben Sandwich

Meal prep the sauce and beets to make this sandwich in under 15 minutes! Grill it in a cast iron skillet or broil it in a toaster oven. Either way, enjoy this veggie reuben toasty warm with or without the Swiss. Here’s how to make em’ (see recipe card for details):

  • First, brush the skillet with olive oil. Lay both pieces of bread in the skillet and schmear both sides with sauce. 
  • Second, lay a slice of cheese on each side of the bread, over the sauce.
  • Third, top one side with sliced beets. Stack em’ high or keep em’ low.
  • Next, top with drained kraut. 
  • Last, turn the heat on and toast with the lid on for 4-5 minutes or until the cheese is melted, then put the sandwich together. 

An alternative to the stove top and for a no oil added sammie, place assembled veggie Reuben sandwiches, open faced, in a toaster oven and switch on the broil setting. They come out perfect every time! Share toasty warm with a side salad or simple soup. 

Slicing beets on a cutting board.     Making a Sauerkraut Sandwich in a Cast Iron SkilletReady made Veggie Reuben setting on a cutting board.

A Few Recipe Notes

  • Make it Gluten Free: Find your favorite gluten free bread and whip this up in no time! 
  • Make a Vegan Reuben Sandwich: simply leave the Swiss cheese off and be sure to use vegan mayo. I like Follow Your Heart – Vegenaise. 
  • Meal Prep? Yes please! Make the sauce and roast the beets ahead. It takes about an hour to roast and peel beets, but they can be done up to three days in advance. The sauce can last for weeks in the fridge.
  • How to Roast Beets? I have an easy DIY method here. 

More Vegetarian Sandwiches to Love

  • Mushroom and Goat Cheese Veggie Panini
  • Pulled Portobello BBQ Sandwiches
  • Italian Pressed Sandwich with Olive Tapenade 
  • Almond-Sage Pesto Grilled Cheese Sandwich
  • Cheese-less Smashed Pimento Chickpea Sandwich
A vegetarian beet reubin sandwich cut in half on a plate.
Print Recipe

Vegetarian Reuben Sandwich Recipe

Prep Time:15 minutes minutes
Cook Time:5 minutes minutes
Total Time:20 minutes minutes
Servings:1 Sandwich
Calories:312kcal
Author:Traci York
An easy to make, over the top flavorful sauerkraut sandwich with roasted beets! This Vegetarian Reuben Sandwich features roasted beets with a tangy Russian dressing slathered over rye or sourdough bread, topped with Swiss cheese and kraut! It's meal prep ready too! This recipe is vegetarian, easily vegan and gluten free when made with gluten free bread. *Time below does not include time to roast beets, about one hour.

Ingredients

For the Russian Dressing (makes about 1/2 C - enough for about three sandwiches):

  • 4 Tbs Mayo I like Vegenaise
  • 2 1/2 tsp Ketchup
  • 1 tsp Sriracha add an extra 1/2 tsp for more spicy
  • 1/2 tsp Dijon Mustard
  • 1/2 tsp Vegan Worcestershire Sauce I like Wizards or Annies
  • 1/8 tsp Ground Black Pepper
  • 2 Tbs Dill Pickles chopped fine

For the Sandwich:

  • 2 Slices of Sourdough Bread Rye or Seeded Sourdough
  • Russian Dressing recipe above
  • 1 Slice Swiss Cheese cut to fit the bread (optional)
  • 1 - 2 Medium Roasted Beets peeled and sliced thin
  • 3-4 Tbs Sauerkraut drained

Instructions

For the Russian Dressing (sauce):

  • In a small lidded container add the mayo, ketchup, Sriracha, dijon, Worcestershire, pepper and dill pickles. Whisk to evenly distribute the ingredients. Lid and store in the refrigerator for up to two weeks.

For the Sandwich:

  • Make it in a skillet or broil the sammie in the oven (no oil required).
    A. In a Skillet: Lightly brush a cast iron skillet with olive oil. Place two pieces of bread in the pan and slather each side with the sauce. Over the sauce on each side of the bread, add a slice of Swiss cheese if using. Top one side with beet slices, pile them high if desired, then top the beets with sauerkraut.
    Turn the heat onto medium and lid the pan. Toast for 4-5 minutes until the cheese is melted and/or the beets are warm. Remove from heat and put the sandwich together. Share right away.
    OR
    B. In the Oven: Slather each side of bread with the sauce. On each side of the bread, add a slice of Swiss cheese if using. Top one side with beet slices, pile them high if desired, then top the beets with sauerkraut.
    Place both sides in the oven (I use a toaster oven) under the broiler and broil for 4-5 minutes OR until the cheese is melted and/or the sandwich is warmed through. Remove from oven and put the sandwich together. Share right away.

Notes

The sauce doubles with ease. It'll store for weeks in the fridge. 
This sandwich is a riff on my original Beet Sauerkraut Sandwich. and inspired by The Greenbank Pantry.
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Calories: 312kcal | Carbohydrates: 25g | Protein: 11g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 34mg | Sodium: 766mg | Potassium: 628mg | Fiber: 6g | Sugar: 18g | Vitamin A: 356IU | Vitamin C: 15mg | Calcium: 262mg | Iron: 2mg
Made It? Leave a comment below! The most helpful comment may include recipe rating, feedback, any modifications and/or helping other commenters. On Instagram? Take a snap of your make and share, tagging @VanillaAndBean #VanillaAndBean!
Pinterest pin for the vegetarian reuben two pictures: 1. A sandwich cut in half on a cutting board. 2. A sandwich cut in half on a cutting board.

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Reader Interactions

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  1. Avatar for Mary AnnMary Ann

    April 21, 2023 at 10:30 am

    I have a question. Would canned beets work well for this?

    Looks really good.

    Reply
    • Avatar for Traci YorkTraci York

      April 21, 2023 at 6:00 pm

      Hi Mary Ann, thank youuu! As long as the beets are cooked, peeled and tender, they’ll be fine. I hope you enjoy the sandwich!

      Reply
  2. Avatar for michelemichele

    April 1, 2023 at 9:55 am

    5 stars
    Yes~Genius! What a satisfying, beautiful, healthy, revelation of a sandwich! Thank you so much.

    Reply
    • Avatar for Traci YorkTraci York

      April 1, 2023 at 10:31 am

      Hooray!! So happy you’re enjoying the sammie Michele! 🙌🏻 Thank you for your note and review.

      Reply
  3. Avatar for Kim LKim L

    March 4, 2023 at 6:18 pm

    5 stars
    Absolutely delicious and quick and easy!

    Reply
    • Avatar for TraciTraci

      March 8, 2023 at 3:10 pm

      Thank you for your note and star rating, Kim! Day made!!

      Reply
  4. Avatar for CarolynCarolyn

    March 4, 2023 at 6:49 am

    5 stars
    This is a favorite. I use beets but also have marinated tempeh and air fried it for a change of pace. I had cheddar which worked out well as a substitute. Still using jar sauerkraut but am inspired to make my own next time.

    Reply
    • Avatar for TraciTraci

      March 8, 2023 at 3:10 pm

      Hi Carolyn! Thank you for your note and sharing your tips about marinated tempeh – air fried sounds delish! We started making homemade sauerkraut about three years ago using a water mote system and it’s a total sauerkraut game changer. It’s super easy to do, too!

      Reply
      • Avatar for michelemichele

        April 1, 2023 at 9:57 am

        What is “water mote” system?

        Reply
        • Avatar for Traci YorkTraci York

          April 1, 2023 at 10:30 am

          Hi Michele… it’s a ceramic crock with a lid that sets in a mote of water, which you keep filled while fermenting to form an airtight seal. The gasses can escape through the water.

          Reply
  5. Avatar for KarenKaren

    January 31, 2021 at 11:58 pm

    5 stars
    This was great!
    We get a package of Zingerman’s Ruben sandwiches to make every year from my in laws. They are so good, but I’m trying to eat vegetarian and so could hardly wait to try this recipe.
    The whole family loved your version of the Rueben, and this is going into the collection of recipes to make for friends when they are finally able to come over again.

    Reply
    • Avatar for TraciTraci

      February 1, 2021 at 11:42 am

      Hi Karen! So happy to hear and a win-win for the fam! Thank you for coming back and leaving a note. Here’s to more veggie Reubens!

      Reply
  6. Avatar for NicoleNicole

    October 5, 2020 at 1:29 pm

    4 stars
    I made this sandwich with sweet potato instead of beets, and it was delicious! I definitely be making it again when I’ve got beets !

    Reply
    • Avatar for TraciTraci

      October 5, 2020 at 1:38 pm

      Hi Nicole! Oh my! Sweet potatoes?! That sounds amazing! I’ve gotta give it a go. Thank you for sharing your tip. I hope you enjoy it too with the beets (I just made a few of these this weekend!).

      Reply
  7. Avatar for JoeJoe

    August 7, 2020 at 4:04 pm

    5 stars
    Wow, what a fantastic sandwich! Reubens are one of the last remaining meat-based foods that I eat but I decided to look for a vegetarian version (all the while feeling pretty skeptical). My wife and I both loved it, thanks!

    Glad I found your site, there are so many more recipes that sound appealing.

    Reply
    • Avatar for TraciTraci

      August 7, 2020 at 4:30 pm

      Hi Joe! Thank you for your note and giving the recipe a go! SO happy to hear you’re enjoying the recipe and that you found a veggie reuben to love! Who knew beets on a sammie could be so satisfying! :D

      Reply
  8. Avatar for Colleen R.Colleen R.

    June 27, 2020 at 5:29 am

    Used this recipe but substituted fresh avocado slices for the beets. We were trying to duplicate an avocado Reuben we ate at a deli once. It was delicious with the avocado. Sauce used here is wonderful.

    Reply
  9. Avatar for SarahSarah

    February 8, 2020 at 12:37 pm

    5 stars
    I actually didn’t discover sauerkraut until I was a teenager but I love it now! Although I did just buy some the other day that smelled like farts, haha! I think the idea of a beet reuben is absolutely genius and it sure makes for gorgeous photos. Only if you take them, of course. ;)

    Reply
  10. Avatar for annie@ciaochowbambinaannie@ciaochowbambina

    January 30, 2020 at 1:58 pm

    I am completely smitten, too! I love beets – and frankly, everything in this sandwich is making my mouth water! This needs to happen, stat!

    Reply
  11. Avatar for Chad SChad S

    January 29, 2020 at 4:29 am

    5 stars
    We enjoyed this wonderful creation and will certainly make again. Thank you!

    Reply
    • Avatar for TraciTraci

      January 29, 2020 at 10:06 am

      SO happy to hear, Chad! Thank you for coming back and leaving a note.

      Reply
  12. Avatar for Geraldine | Green Valley KitchenGeraldine | Green Valley Kitchen

    January 20, 2020 at 1:06 pm

    5 stars
    This looks absolutely delicious, Traci! I love a good sandwich, especially something a little out of the ordinary – and this one is hitting all the right buttons. I am a big beet fan – but never had them in a sandwich – so I can’t wait to try this. I love trying to recreate a meal that I had somewhere – and how generous was it of the restaurant owner to share the sauce recipe. Pinning to share!

    Reply
  13. Avatar for Mary Ann | The Beach House KitchenMary Ann | The Beach House Kitchen

    January 18, 2020 at 2:24 pm

    5 stars
    Genius Traci! I grew up eating sauerkraut, so I’ve always been a fan. I’m so glad you decided to share this after you sampled it somewhere. I get some of my best recipe ideas from places where Tom and I have eaten. I love how you compared it to your first kiss/car! Hilarious! Beets ate something that I grew into. My Gram would eat them when I was young, and I thought she was crazy for liking them! Things change. I’ll be adding this sammie to my list. Can’t wait to give it a go!

    Reply
  14. Avatar for JeanJean

    January 18, 2020 at 5:57 am

    There is something so satisfying about a grilled sandwich on really good bread. You had me at roasted beets with this one and the sauce sounds like it could easily become a favorite in my house. So nice of The Greenbank Pantry to share the ingredients with you!

    Reply
  15. Avatar for Liz @ Floating KitchenLiz @ Floating Kitchen

    January 18, 2020 at 4:52 am

    I just love beets in sandwiches! And that dressing sounds super good, too! What a great find! Thanks for sharing, Traci!

    Reply

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