Vegan Reuben Sandwich

Ingredients

• 14 oz Extra-Firm Tofu (pressed and crumbled)
• 1 cup Vital Wheat Gluten (high‑protein flour for seitan)
• 2 tsp Beef-Flavored Vegetable Bouillon Powder (provides savory depth)
• 1 tbsp Ground Pickling Spices (mix of mustard seed, coriander, peppercorn, bay leaf)
• 2 tbsp Soy Sauce (adds umami)
• 1 tsp Smoked Paprika (smoky flavor)
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 0.5 cup Vegan Mayonnaise (store‑bought)
• 2 tbsp Ketchup
• 1 tsp Prepared Horseradish
• 1 tsp Vegan Worcestershire Sauce
• 0.25 cup Small Onion (finely diced, for dressing)
• 8 slice Rye Bread (preferably seeded)
• 4 slice Vegan Cheese Slices (cheddar style)
• 1 cup Sauerkraut (drained)
• 2 tbsp Vegan Butter (softened)
• 1 tbsp Olive Oil (high smoke point for pan‑frying)
• to taste tsp Salt
• to taste tsp Black Pepper

Instructions

1. Press and Crumble Tofu

   Wrap the tofu block in a clean kitchen towel, place a heavy pan on top and press for 10 minutes. Then crumble it into a food‑processor‑safe bowl.

   Time: PT10M

2. Blend Seitan Mixture

   Add the crumbled tofu, vital wheat gluten, bouillon, pickling spices, soy sauce, smoked paprika, garlic powder, and onion powder to the food processor. Pulse until a sticky dough forms.

   Time: PT5M

3. Shape and Wrap Seitan Log

   Turn the dough onto a piece of parchment paper, shape into a 6‑inch log, wrap tightly in parchment, then wrap the parchment log in a sheet of aluminum foil, sealing the edges.

   Time: PT5M

4. Bake Seitan

   Place the foil‑wrapped log on a baking sheet and bake in a preheated oven at 350°F for 1 hour.

   Time: PT1H

   Temperature: 350°F

5. Cool and Shave Seitan

   Remove the log from the oven, let it cool for 10‑15 minutes, then unwrap and use a sharp knife or mandoline to shave the seitan into thin slices.

   Time: PT15M

6. Prepare Russian Dressing

   In a small bowl, whisk together vegan mayo, ketchup, prepared horseradish, vegan Worcestershire sauce, and the finely diced onion. Season with salt and pepper.

   Time: PT5M

7. Slice Seitan Thinly

   If not already shaved, cut the cooled seitan log into 1/8‑inch slices.

   Time: PT5M

8. Pan‑Fry Seitan and Melt Cheese

   Heat olive oil in a skillet over medium‑high heat. Add seitan slices in a single layer and fry 3‑4 minutes per side until golden. Place a slice of vegan cheese on top of each piece during the last minute and cover to melt.

   Time: PT8M

9. Butter and Assemble Sandwiches

   Spread vegan butter on one side of each rye bread slice. On the unbuttered side, layer sauerkraut, a generous spoonful of Russian dressing, fried seitan with melted cheese, and a little extra dressing if desired.

   Time: PT5M

10. Toast the Sandwiches

    Place assembled sandwiches butter‑side‑down in the same skillet over medium heat. Press lightly and toast 2‑3 minutes per side until the bread is crisp and golden and the cheese is fully melted.

    Time: PT5M

Nutrition Facts

Calories

630

Protein

15 g

Carbohydrates

35 g

Fat

26 g

Fiber

4.5 g

Ingredient Substitutions

• Instead of Extra-Firm Tofu: Tempeh
• Instead of Vital Wheat Gluten: Soy protein isolate
• Instead of Beef-Flavored Vegetable Bouillon Powder: Mushroom bouillon
• Instead of Ground Pickling Spices: Store‑bought corned beef seasoning
• Instead of Soy Sauce: Tamari
• Instead of Vegan Mayonnaise: Homemade vegan mayo
• Instead of Rye Bread: Whole grain bread
• Instead of Vegan Cheese Slices: Nutritional yeast
• Instead of Vegan Butter: Olive oil
• Instead of Olive Oil: Canola oil

Equipment Needed

• Food Processor
• Mixing Bowl
• Baking Sheet
• Parchment Paper
• Aluminum Foil
• Sharp Knife
• Cutting Board
• Frying Pan
• Spatula
• Measuring Cups and Spoons
• Mandoline Slicer (optional)

Critical Steps — Do Not Skip

• Baking the seitan log for a full hour at 350°F ensures proper texture.
• Shaving the seitan thinly is essential for the classic Reuben bite.
• Pan‑frying the seitan until golden adds flavor and crunch.
• Toasting the assembled sandwich creates the signature crispy exterior.

Chef Tips from the Video

• Add a splash of apple cider vinegar to the seitan dough for extra tang reminiscent of corned beef.
• Use a cast‑iron skillet for the best crust on the toasted rye bread.

Troubleshooting

Storage

Refrigerator: Store sliced seitan and Russian dressing in airtight containers for up to 4 days.

Freezer: The unbaked seitan log can be wrapped tightly and frozen for up to 2 months; thaw before baking.

Room temperature: Assembled sandwiches are best served immediately; do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Bake the seitan log up to 2 days ahead; keep refrigerated and shave when ready to use.
• Russian dressing can be prepared 24 hours in advance for deeper flavor.

Frequently Asked Questions