Paul loves a great Reuben sandwich, so I made a vegan Reuben with seitan instead of tempeh. Since he loves my Vegan Tempeh Reuben, I figured I should give it a shot with seitan this time. It's all about variety at my house, and the more I can convince the people in my house to eat plant-based, the healthier we will all be.
And, the true beauty of a vegan Reuben is the combination of the Vegan Thousand Island Dressing, the sauerkraut, the crunchy toasted bread, and of course, the seitan.
What is seitan?
Wheat gluten is a food made from gluten, the main protein of wheat. It is made by washing wheat flour dough with water until all the starch granules have been removed, leaving the sticky insoluble gluten as an elastic mass, cooked before being eaten.
Seitan has a mild flavor on its own but can take on many more flavors from different recipes. So, for this vegan Reuben, the marinade gives the seitan its district corn beef flavor.
But be advised, seitan contains gluten, so if you are gluten-free, this recipe is not for you.
How to make seitan into corn beef for a vegan Reuben
As with most food, it's all about the marinade. And, you won't believe the crazy combination of ingredients that makes the perfect marinade for corn beef.
Once the seitan recipe is made, slice it thin, and then it soaks in a special marinade for 1-2 days. Yes, I said 1-2 days; the longer it marinates, the more it absorbs the maximum flavor's flavors.
What's in the marinade?
- Dill Pickle Juice
- Beet Juice
- Garlic Powder
- Dry Mustard
- Onion Powder
- Black Pepper
The Vegan Thousand Island Dressing...the best sauce ever!
- Raw cashews (soaked overnight but not necessary) or white beans if nut-free
- Organic ketchup
- Apple cider vinegar
- Agave (you can sub maple syrup)
- Diced pickles(do not blend with other ingredients; set aside.
- DO NOT blend pickles when you make the dressing.
Alternative Dressing Options:
- Dijon Mustard
- Vegan French Dressing
Making, Stacking, and Cooking a Vegan Reuben
Once the seitan is marinated, it is reheated in the oven or a skillet. Either process is simple and fairly quick. Then, add the Vegan Thousand Island Dressing and sauerkraut.
Next, the Reuben is grilled on a medium-low skillet until the bread is crunchy. The oil-free bread does not need any oil or butter. Instead, cook it in the skillet until crispy and browned without any added butter or oils.
And the finished product takes mere minutes to serve. I cut my sandwich in half while my husband likes his Reuben whole.
Any way you slice it, you will love this vegan Reuben sandwich. So, give seitan a try for a cleaner alternative to fake meat.
How do you store leftover vegan Reuben sandwiches?
Store your leftover vegan Reuben sandwich in an airtight container and place it in the fridge for up to 3 days.
What does vegan seitan taste like?
Vegan seitan has a neutral taste, making it a great canvass for different recipes, including this vegan Reuben sandwich.
If you love sandwiches vegan style, give these sandwiches a try!
- Portobello Mushroom Sandwich
- Vegan Tempeh Reuben
- Italian Sandwiches
- Pulled Pork Sweet Potato Sandwich
- Vegetable Sandwich
- Hummus and Veggie Spiral Sandwiches
- Vegan Muffuletta Sandwich
- Vegan BLT
- Veg Wrap
- Vegan Chicken Salad
- Eggplant Panini Wrap
Vegan Thousand Island Dressing
- 1 recipe vegan thousand island dressing
- ½ recipe seitan, cut thin slices 1 pound
Seitan (Corn Beef Marinade)
- 1 cup dill pickle juice
- 1 cup beet juice
- 2 teaspoons garlic powder
- 1 teaspoon dry mustard
- 2 teaspoon onion powder
- 1 Tablespoon fresh dill
- 1 tablespoon parsley
- 2 teaspoons black pepper
- 12 slices of oil-free bread of choice
- 4 cups sauerkraut squeezed dry
Seitan (Corn Beef)
- Prepare seitan according to instructions; 1 pound or ½ the recipe makes 6 large sandwiches.
- Combine marinade ingredients in a refrigerator-safe container with a lid.
- Whisk ingredients together and add thin slices of seitan.
- Cover ad refrigerates for 1-2 days; the longer, the better.
- Once marinated, remove the slices of seitan from the marinade and cook in the oven or stovetop.
- If cooking in the oven, preheat the oven to 350 degrees and prepare a baking sheet with parchment paper or a silicone baking mat.
- Place slices on the baking sheet in a single layer and cook for 20 minutes.
- If cooking in a skillet, heat a skillet into medium-low.
- Add the seitan in a single layer and cook ten minutes on each side in batches until it is heated through.
Thousand Island Dressing
- Follow the directions for Vegan Thousand Island Dressing.
- 1 recipe makes twice the dressing amount needed for 6 sandwiches, but the dressing is great as a dip or salad dressing. Or cut the recipe in half.
- Be sure not to blend the pickles, as they should be chopped and added after blending.
Preparing the sandwich
- Using your hands, squeeze all the juice from the sauerkraut and set it aside. This to avoid having a soggy sandwich.
- Place bread on a flat surface.
- Using a knife, spread both sides of the bread with the vegan Thousand Salad Dressing.
- Then, add a generous portion of seitan corn beef.
- Next, add the sauerkraut and the other slice of bread on top.
- In a skillet, over medium-low heat, place each sandwich in the base of the skillet.
- Cook for 5 minutes on each side, checking to make sure it is toasted to your preferences.
- Remove sandwiches and cut them in half.
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂
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