Vegetarian Reuben Sandwich recipe halthe Food

We've been dying to make this vegetarian Reuben. Very quick, easy to make, and was a great dinner. The sandwiches were so good, we decided to make it again for lunch the next day! It was a hit with our omnivore friends, too. Instead of corned beef,



we use sauteed mushrooms and sun-dried tomatoes. The sandwich is just bursting with flavor and the tomatoes really complement the tangy sauerkraut and Russian dressing. We actually used this vegan Russian dressing recipe. We cut the amount of oil in half to make the dressing lighter and it turned out very well. Make sure to use a vegetarian Worcestershire sauce.




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.


f 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.