Jackie Sobon
New York-Style Vegan Reuben
Bring the Big Apple to your own kitchen with this iconic deli sandwich.
April 5, 2024
With this twist on a classic American sandwich from NYC Vegan, Michael Suchman and Ethan Ciment serve up a tantalizing, plant-based taste of New York City’s delicatessens. Creamy vegan mayo and sauerkraut perfectly complement smoky tempeh sandwiched between two slices of toasted, tangy rye bread.
What you need:
1 tablespoon ketchup
1 tablespoon vegan mayonnaise
2 slices rye bread, lightly toasted
1 slice vegan Swiss cheese
4 strips tempeh bacon
2 slices beefsteak tomato
½ large ripe Hass avocado, cut into ⅛-inch thick slices
3 tablespoons sauerkraut
What you do:
- In a small bowl, whisk together ketchup and mayonnaise. Spread mixture on bread. Place cheese on other slice of toasted bread and allow to melt.
- In a nonstick medium skillet over medium-high heat, sear tempeh strips for 2 minutes on each side.
- Layer tempeh and tomato on bread with dressing, followed by avocado and sauerkraut. Top with cheesy slice of bread, cut in half, and serve.
For more plant-based recipes like this, read:
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