One World Reuben Vegan Sandwich
Prep time
Cook time
Total time
This recipe is from Tami's book, Vegan Sandwiches Save the Day. Reprinted with permissions.
Serves: 4
For the spread:
  • 4 ounces (113 g) firm tofu, drained
  • 1 tablespoon (10 g) minced onion
  • 1 tablespoon (15 ml) dill pickle juice
  • 2 teaspoons ume plum vinegar
  • 2 teaspoons ketchup
  • 1 teaspoon prepared mustard
  • 1 teaspoon harissa paste, or more to taste
  • 1 tablespoon (15 g) sweet pickle relish
For the vegan corned beef seitan:
  • 1 pound (454 g) seitan, thinly sliced
  • 1½ teaspoons onion powder
  • ¾ teaspoon dried mustard
  • ¾ teaspoon garlic powder
  • ¾ teaspoon garam masala
  • ¼ teaspoon black pepper
  • ¼ teaspoon salt
For putting it all together:
  • 1 tablespoon canola oil
  • 8 slices rye or swirl bread
  • ¼ cup (56 g) dairy-free buttery spread
  • 3 cups (426 g) sauerkraut, drained and heated, with a pinch of black pepper
  • 1 tomato, thinly sliced
To make the spread
  1. Combine all the ingredients except the relish in a blender. Blend until smooth. Stir in the relish. Let sit at least 30 minutes to meld. Store covered airtight in the refrigerator until using.
To make the seitan
  1. Combine all the ingredients in a 9 x 13-inch (23 x 33 cm) pan. Toss to coat. To cook, heat the oil in a large skillet over medium-high heat. Transfer the seitan to the skillet and cook 4 to 5 minutes, stirring occasionally, until lightly browned.
To make the sandwich
  1. Preheat a panini press fitted with the smooth plates to high. Butter the outsides of the bread. Spread the inside of each piece of bread with a tablespoon (14 g) of spread. Divide the seitan evenly among the four sandwiches. Top with the sauerkraut and tomato slices. Put the tops on the sandwiches and grill with the press open 4 to 5 minutes, or until golden. Carefully turn over to cook the second side, 3 to 4 minutes.
Recipe by Go Dairy Free at