About this recipe
This vegan Reuben sandwich is my fresh, plant-forward twist on the classic deli favorite. Instead of corned beef and cheese, I use sautéed cabbage (red cabbage also works here) and sweet apples to build flavor and texture—no processed meat alternatives here! It’s tangy, juicy, crunchy, and comforting all at once.
Why will you love this recipe?
- Flexible: Add your favorite plant-based extras like tempeh, seitan, or sauerkraut.
- Satisfying: Every bite hits that perfect balance of tangy, crunchy, savory, and sweet.
- Wholesome: Made with real, whole-food ingredients—no fake meats or overly processed swaps.
- Easy to make: A few pantry staples and one skillet are all you need.
- Cabbage: red, green, or even thinly sliced Brussels sprouts work.
- Apples – Choose crisp and sweet varieties like Honeycrisp or Fuji.
- Apple cider vinegar
- Bread – Rye is classic, but any good rustic bread or sourdough will do.
- Dijon mustard
- Dressing, Russian or Thousand Island.
How to make the vegan Reuben sandwich
- Sauté the cabbage: Heat oil in a skillet, add the shredded cabbage and cook for 3–5 minutes.
- Add the apples: Toss in the julienned apples and cook another 2–3 minutes.
- Finish with vinegar: Pour in the apple cider vinegar, add salt and pepper, and cook until the vinegar evaporates.
- Toast the bread: On a cast iron skillet or toaster oven—get it nice and crispy!
- Assemble: Spread mustard on one slice, layer the apple-cabbage mix, drizzle with dressing, and top with the second slice of bread.
Sandwich variations
- With seitan – Add slices of seitan for extra protein.
- With tempeh, Pan-fried tempeh brings texture and a nutty flavor.
- With tofu – Marinate thin tofu slices in soy sauce, maple syrup, and liquid smoke. Grill until golden.
- With cheese, A slice of Swiss or provolone melts beautifully. Use vegan if you follow a plant-based diet.
- With mushrooms – Air-fry some mushrooms and add them to the stack.
- With sauerkraut – Add it for that briny, fermented crunch.
Apple Reuben Sandwich
Ingredients
- 1 tablespoon olive oil or other neutral tasting oil
- 2 cups shredded green cabbage
- 1 cup julienned apples
- 2 teaspoons apple cider vinegar
- 1 teaspoon sea salt
- Freshly ground black pepper to taste
- 8 slices rye bread or rustic bread
- dijon mustard
- Russian dressing or Thousand Island dressing* see notes
Instructions
- In a medium skillet add the tablespoon oil and shredded cabbage for about 3-5 minutes, until it softens. Add the apples and leave for three more minutes or until the apples begin to soften.
- Add the tablespoon of apple cider vinegar, mix well, add salt and pepper. Taste for seasoning and adjust if necessary.
- Leave 2 minutes or until the vinegar evaporates.
To assemble the vegan sandwich
- Toast the bread slices and set aside.
- To assemble the sandwiches, spread dijon mustard all the way to the edges of a slice of bread, serve the with apple-cabbage on top, drizzle some Russian dressing or Thousand Island dressing and top with the other slice of bread.
- Serve immediately.
Notes
- 1/2 cup vegan mayonnaise
- 1/4 cup ketchup
- 2 tablespoons chopped butter pickles
- 1 tablespoon apple cider vinegar
- 1 teaspoon onion, finely chopped
- Salt and pepper, to taste
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
I wrote this post in collaboration with Super Fresh Apple Growers and Autumn Glory in February 2018; the recipe, photos, and opinions are all my own.
- About the Author
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I’m Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes—some Mexican, mostly plant-based—that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I’m also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications.
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