New York-Style Vegan Reuben

Jackie Sobon

New York-Style Vegan Reuben

Bring the Big Apple to your own kitchen with this iconic deli sandwich.

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Serves: 1
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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:

  1. 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.
  2. In a nonstick medium skillet over medium-high heat, sear tempeh strips 2 minutes on each side.
  3. Layer tempeh and tomato on bread with dressing, followed by avocado and sauerkraut. Top with cheesy slice of bread, cut in half, and serve.
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