Save a cow and an artery and kick the corned beef to the curb. This is sooooo much better than the classic Reuben!
Winter sammies need to be hot, don’t you agree? Grilled cheese is what generally comes to mind when you think of a hot, toasty sandwich, but let’s be real, a pile of hot, melted cheese – vegan or otherwise – is not the healthiest thing in the world. That’s why I made this.
This vegan veggie Reuben was inspired by a sandwich that Alex and I adore, made at one of our favorite Chicago micro-breweries, Dry Hop. If you’re ever in the area you have to try it out. I’m not a beer drinker but I’ve been told that their beer is pretty damn good. As is this amazing sandwich that I’ve recreated almost to a T, it’s seriously rockin!
Just look at this buttery grilled rye bread, stuffed with chopped purple cabbage, sliced Portobello mushrooms, and fresh green baby spinach with a punch of balsamic vinegar. This is a flavor explosion of healthy, antioxidant rich foods that taste like something that you should feel guilty for eating. Happily, you can enjoy without any hesitation because the only thing that isn’t good for you is the light layer of vegan butter, and there really isn’t enough on the bread to worry about, so take a bite and enjoy it.
The veggie Reuben at Dry Hop comes with cheese, but we order it without, and it still tastes amazing. My at home version can be made with vegan mozzarella, but I wanted to keep it light and healthy so I sprinkled a bit of vegan parmesan on the top, just for a taste, and it was just enough.
Now that the holidays are in full gear, it’s nice to have a quick, easy, and healthy sandwich that can keep you energized and happy. This is the one that will do just that. Serve it with a bowl of our vegan French onion soup, or our spinach, carrot, and lentil soup, for a hearty dinner.
This vegan vegetable Rueben is so good that I’m having it twice in one day, because I’m making more for dinner tonight. Yum!
This grill pan is great for making this type of sandwich.
Or make it a panini.
- Four pieces of marbled rye bread
- 1 tablespoon of vegan butter
- 1 tablespoon of avocado oil
- 1 cup of thinly chopped purple cabbage
- 1 cup of thinly sliced Portobello mushrooms
- 2 cups of fresh baby spinach – whole leaves
- 3 tablespoons of balsamic vinegar
- Salt and pepper to taste
- A sprinkle of vegan parmesan cheese (optional)
- Heat the oil in a large skillet on medium-high heat. When the oil is hot add the cabbage and mushrooms. Cook for 4 minutes or until the mushrooms lose their water and begin to brown. Add the spinach, vinegar, and salt and pepper and cook until the vinegar is reduced to a thick glaze. Approximately 3 minutes. Remove from heat.
- Spread a layer of butter on one side of each slice of bread and place butter side down in a hot pan (medium-high heat so they don't burn). Spoon the cabbage mixture on top of two of the slices of bread, divide equally. Sprinkle the vegan cheese on top (optional) and place the second piece of bread on top of the sandwich. They are done when the buttered sides are slightly brown and crispy.