Beet Reuben Sandwich

One of the things I’ve really missed since going vegan is a good reuben sandwich. Well, those days are over! The combination of beets, sauerkraut, homemade vegan thousand island dressing, vegan cheese, pickles, and rye bread makes this sandwich everything I’ve missed! 

Meatless Mondays - Beet Reuben Sandwich, The Aloha Files

Makes 2 Sandwiches


Beet Reuben Sandwich Ingredients
  • 1 beet, peeled & thinly sliced
  • 4 tbsp sauerkraut
  • 2 slices Follow Your Heart Provolone Slices
  • 2 pickles, sliced thinly
  • 4 slices rye bread
  • 2 tsp brown mustard

  • Thousand Island Dressing Ingredients
  • 2 tbsp Vegenaise
  • 1 tbsp ketchup
  • 1/2 lemon, juiced
  • 1 tsp sweet pickle relish
  • 1 pinch garlic powder

  • Slice & Bake the Beet

    Peel the skin off a raw beet and slice into 1/8” slices (or as thin as you can get them).

    Preheat your oven to 350 degrees and lay the beets flat on a silicon baking mat. Bake for 20 minutes.

    Make the Thousand Island Dressing

    In a small bowl, combine the Vegenaise, ketchup, lemon juice, sweet pickle relish, and garlic powder and mix until thoroughly combine. Put back in your refrigerator while the beets continue to bake.

    Assemble the Sandwiches

    You can make your sandwiches 2 different ways: If you have a panini press, assemble the sandwiches this way:

    Layer a slice of bread with 1 slice of provolone cheese, thousand island dressing, 2 tbsp of sauerkraut, half of the beets, 1 pickle, and brown mustard and top with the other piece of bread. Place in your panini press and heat until the bread is toasted. 

    If you don’t have a panini press, toast the bread separately then assemble the same as above. 

    Meatless Mondays - Beet Reuben, The Aloha Files