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November 12, 2013

Karen's Vegetarian Reuben Sandwiches

A winner in the All Animals Meatless Monday Recipe Contest, 2013

Karen Osgood of Newman, Calif.

  • These vegetarian Reuben sandwiches had our tasters fighting over the the extras. Meredith Lee/For The HSUS

Serves 2

2 cups (450g) sauerkraut, drained well
2 ounces (60g) sliced Daiya Swiss-style or jack cheese (or similar)
1/2 package Tofurky smoky maple bacon strips (or similar)
4 slices rye bread

2 teaspoons Vegenaise mayo (or similar)
2 teaspoons ketchup
1 teaspoon dill pickle relish
Dash or two of garlic powder
1/2 teaspoons Dijon mustard
Dash of pepper

Place the drained sauerkraut on 2 slices of bread, and top with slices of the cheese.

Cut the breakfast strips in half and lightly sauté them over medium heat. Place these on top of the cheese slices. 

Combine the dressing ingredients and mix well. Then spread the dressing on the remaining 2 bread slices, and top off the sandwiches. 

Cook the assembled sandwiches on a grill, or fry them in a lightly oiled, non-stick pan over medium-high heat, until the bread is lightly browned and the cheese begins to melt. 

Serve the sandwiches with kosher dill pickles, cole slaw, chips, or—what the heck—all three.

This recipe by Karen Osgood was a winner in the All Animals Meatless Monday Recipe Contest, 2013.


All figures are per sandwich.

Calories: 405
Fat: 12g 
Carbs: 54g
Fiber: 15g
Protein: 13g
Sodium: 1976mg