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A vegan Reuben sandwich with homemade corned beef and Russian dressing stacked on a wood board

Vegan Corned Beef Reuben Sandwich with Russian Dressing

Our vegan corned beef is made with vital wheat gluten and lots of warm spices. It’s the perfect alternative to meat and makes an amazing Reuben sandwich with our homemade Russian dressing.
Course Entree, Main Course
Cuisine American, Irish
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8 Servings
Calories 212 kcal
Author Linda Meyer


  • 2 cups vital wheat gluten
  • 1 tbsp onion powder
  • 2 tsp coriander
  • 1 tsp dry mustard
  • ½ tsp ginger
  • 1 tsp allspice
  • 1/2 tsp cloves
  • ½ tsp cinnamon
  • ¾ tsp sea salt
  • ½ tsp black pepper
  • 1 cup water
  • ½ inch slice of a beet
  • 2 tbsp vegan Worcestershire sauce
  • 1 tbsp tomato paste
  • 1 tbsp tamari

Russian Dressing

  • ½ cup vegan mayo just mayo
  • 1 tbsp ketchup
  • 1 tbsp plus 2 tsp horseradish sauce
  • 1 tsp vegan Worcestershire
  • Salt and pepper to taste

For the Sandwich

  • Vegan butter
  • Rye bread
  • Sauerkraut
  • Vegan swiss cheese or a white cheese


  1. Preheat the oven to 350°F (176°C)
  2. In a small pan on medium heat, toast the spices (excluding the mustard and salt and pepper) until they release their oils and become fragrant. Approximately 2 to 3 minutes.
  3. In a medium mixing bowl, ad the vital wheat gluten and the spices, mustard, and salt and pepper, whisk until well combined.
  4. In a blender, blend the beet and water until it turns to juice. Add the Worcestershire sauce, tomato paste and tamari and blend until combined.
  5. Pour the beet mixture into the dry ingredients and stir until well combined and it turns into a stretchy ball. Knead the seitan for 2 minutes and roll it into a 8 to 10 inch (20-25 cm) log and wrap in a piece of parchment paper and then roll it up tight in aluminum foil. Bake on the middle rack for 50 minutes. Remove from the oven and let it sit for 15 minutes. Unwrap it and when it’s cool enough to work with, thinly slice it with a mandoline or the large part of a box grater. If you don’t have either one of those, shred with a chef’s knife.


  1. In a small bowl, stir all of the ingredient together until well combined. Add more of any one ingredient to suit your taste.


  1. Cover the bottom piece of bread with as much corned beef as you like. Put the slice of cheese over the corned beef, then the sauerkraut (as much as you like) on top of the cheese, and finally, dress the top piece of bread with as much Russian dressing as you like and put it on top of the sandwich.
  2. In a large skillet, melt a few pats of butter on medium heat. When the butter is melted, carefully set the sandwiches in the pan and cover with a lid. Cook for approximately 2 minutes, or until the bread is nicely browned. Carefully flip the sandwiches and cover and cook for another 2 minutes, or until the cheese is melty (See Note) and the bread is nicely browned. Add more butter to the pan if necessary.

Recipe Notes

The brand of cheese you use can vary in melting times. If the cheese doesn’t melt the way you want it too, place the sandwich on a baking pan and in a 350°F (176°C) oven for a few minutes until it melts.

The Nutrition Facts are an estimate only.

Nutrition Facts
Vegan Corned Beef Reuben Sandwich with Russian Dressing
Amount Per Serving
Calories 212 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Sodium 526mg23%
Potassium 106mg3%
Carbohydrates 7g2%
Sugar 1g1%
Protein 22g44%
Vitamin A 40IU1%
Vitamin C 1.9mg2%
Calcium 49mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.