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Vegan Vegetable Reuben Sandwich

This vegan veggie Reuben will become your favorite winter sandwich. Purple cabbage, Portobellos, spinach, and a balsamic reduction on marbled rye bread. It doesn’t get any better than this.
5 from 1 vote
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Course: Entree
Cuisine: American
Diet: Vegan
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 2 servings
Calories: 170kcal
Author: Linda & Alex
Cost: $6


  • 1 sharp knife
  • 1 skillet
  • 1 stove


  • 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.


Best if eaten immediately after preparing. 
Nutrition Disclaimer


Serving: 250g | Calories: 170kcal | Carbohydrates: 10g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Sodium: 45mg | Potassium: 459mg | Fiber: 2g | Sugar: 6g | Vitamin A: 3310IU | Vitamin C: 34mg | Calcium: 58mg | Iron: 1mg
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