Monday, March 17, 2014

Recipe: Mayim's Vegan Reuben Sandwiches

When I woke up on this lovely St. Patrick's Day, I had no idea that I was going to be in for such a treat! This is probably THE best sandwich I have ever had. When I took my first bite, I thought I was going to cry tears of joy. It must be the pregnancy hormones. Kudos to Mayim Bialik for putting this in her new cookbook (Mayim's Vegan Table... order it, seriously). I think it may have changed my life.

Vegan Reuben Sandwiches
Recipe Source: Mayim’s Vegan Table
Makes 4 Sandwiches


Thousand Island Dressing
1/3 cup vegan mayonnaise (I used Follow Your Heart Original Vegenaise)
2 Tbsp.  ketchup
3 Tbsp. dill pickles, diced (I used Kosher Dill Pickles)

Sautéed Onions
3 Tbsp. vegetable oil
1 large onion, thinly sliced
1 tsp. garlic, minced
2 bay leaves
1 ½ tsp. paprika
¾ tsp. caraway seeds (I omitted this because I didn’t have it, and the recipe was still delicious)
¾ tsp. dried dill
1 tsp. sea salt
2 Tbsp. apple cider vinegar
1 Tbsp. tamari (similar to soy sauce but more concentrated… can be found in the same aisle at the grocery store as the soy sauce)
¼ tsp. ground black pepper

8 slices vegan rye bread (I used vegan whole wheat Jewish rye)
8 slices vegan bacon (I fried up an entire package of Lightlife Smart Bacon)
2 Tbsp. vegan margarine (I used Earth Balance Organic Buttery Spread, and I didn’t measure it out… just spread it on the rye bread)
1 cup sauerkraut, drained



  1. To make the dressing, combine all the ingredients in a small bowl. (My dressing turned out a bit runny, so next time I will probably get more liquid out of the dill pickles before I add them to the mayonnaise and ketchup.)
  2. To make the onions, heat the vegetable oil in a large skillet over medium heat. Add the onion and cook for 5 minutes, stirring occasionally. Stir in the garlic, bay leaves, paprika, caraway seeds (again, I omitted this), dill, salt, vinegar, tamari, and pepper. Add the water (this was left out of the ingredient list in her cookbook, but I guessed about ¼ cup would work and it did!) and simmer uncovered for 10 minutes, or until the liquid has evaporated. Remove the bay leaves.
  3. Heat a large skillet over medium-high heat. Spread two slices of the bread with margarine. Grill in a small skillet, margarine side down, for 3 minutes on one side only. Repeat with the remaining slices of bread. (I did this step completely different… I spread the margarine on both sides of the bread and popped it in my toaster oven for about 4 minutes.)
  4. To assemble each sandwich, spread the dressing on the ungrilled sides of two slices of toast. Add the sauerkraut, two pieces of vegan bacon, and the sautéed onions. (I also did this differently… I spread the dressing on, added 3 slices of vegan bacon, the sautéed onions, the sauerkraut, then a little bit more dressing.)
This recipe was so easy to prepare. I don't have a lot of time that I can spend in the kitchen (I have a 4 year old and 2 year old in constant need of my attention). I felt like I ordered a restaurant quality sandwich, and I still can't believe it came out of my very own kitchen. Not to say I don't make delicious food at home, because to me I do. But this is definitely in the top 5 of my list of favorite vegan meals. This will also be my lunch for tomorrow, and maybe the next day. I almost had one for dinner tonight.
Happy St. Patrick's Day!!


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