Veggie Reuben Sandwiches (Vegan, Gluten Free)
PinServings: 4
These Veggie Reuben Sandwiches are made with cashew cheese, sauerkraut and crisp veggies, all layered on pumpernickel bread. Nothing beats a good reuben!
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Ingredients
Cashew Cheese:
- 1/2 cup raw - unsalted cashews
- 1 tablespoon nutritional yeast
- 1/4 teaspoon garlic powder
- 2 teaspoons tahini
- 1 tablespoon dijon mustard
- 2 tablespoons lemon juice
- 1/4 cup water
Toppings:
- 10 ounces sauerkraut - drained
- basil leaves
- spinach leaves
- tomato slices
- 8 slices pumpernickel bread - or gluten free bread if desired
Instructions
- To make the cashew cheese- To a high powered blender or food processor, add the cashews, nutritional yeast, and garlic powder. Process until blended into a fine powder. Add the tahini, dijon mustard, lemon juice, and water; blend until smooth.
- Place a skillet over medium heat and let heat for 5 minutes. Spread a little vegan butter on 2 pieces of pumpernickel bread.
- In the pan, add 1 piece of bread (butter side down), then spread 1-2 tablespoons of the cashew cheese on the bread.
- Add a few pieces of spinach, 1-2 tablespoons of sauerkraut, a slice of tomato and a couple leaves of basil. Top with remaining piece of bread (butter side up) and carefully flatten with a large spatula.
- Cover and heat for about 4 minutes, then flip and cook another 4 minutes, or until bread is crispy on each side and sandwich is warm. Cut in half and serve.
Notes
Tip: Use less cashew cheese on each sandwich to reduce calories, fat and sodium.
Nutrition
Serving: 1sandwich | Calories: 344kcal | Carbohydrates: 42.9g | Protein: 6g | Fat: 15g | Cholesterol: 7.6mg | Sodium: 900mg | Sugar: 6.3g
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