Make Chicago Diner’s famous vegan reuben sandwich at home. No roadtrip necessary! Loaded with corned beef-style seitan, sauerkraut, and creamy vegan Thousand Island dressing, this seitan reuben is jam-packed with flavor.
My first stop in Chicago is always the same place - Chicago Diner. With a 40+ year history, it is a mainstay of the Windy City.
Their menu is loaded with cozy comfort foods, hearty breakfasts, and their world-famous vegan reuben sandwiches. (They’re the highlight of any food tour of the vegan options in Chicago!)
Loaded with chewy corned beef-style seitan, crisp sauerkraut, and creamy Thousand Island dressing, their Radical Reuben ticks all of my must haves for that diner classic.
Sometimes, though, Chicago is just too far away to reach by dinnertime. That’s why I’m so excited to share the official Radical Reuben recipe from The Chicago Diner Cookbook, reprinted with permission.
This mouthwatering vegan reuben recipe rivals the ones I've had in their restaurant many times. And you don't even have to find parking!
The seitan has addictive, toothsome texture. It’s marinated in a corned “beef” marinade with pickle juice and beet juice, which brings the sandwich to life.
Plus, the vibrant beet juice provides a hot pink color that makes you do a double-take.
In this post:
Why readers love this recipe
“The reuben from Chicago Diner is one of my boyfriend's favorite foods, so it was so fun trying to recreate it! It tasted so delicious. 🙂 Thank you for the wonderful recipe!” – Tara
Chicago Diner cookbook
The New Chicago Diner Cookbook by Jo A. Kaucher with Kat Barry celebrates so much of what makes the Chicago Diner great.
There are recipes for vegan proteins and fillings, brunch, salads, dressings, and condiments, soups and sandwiches, entrees, vegetables and side dishes, and desserts.
There’s biscuits and white sage gravy, big and gooey cinnamon rolls, vegan cheesecakes, milkshakes, and of course, their world renowned Radical Reuben!
Ingredients for vegan reuben
Here are the ingredients you will need to make this recipe.
For the corned “beef” marinated seitan:
Pickle juice: Use the brine from a jar of dill pickles.
Beet juice: Juice beets in a juicer, or use the brine from a jar of pickled beets.
Spices: Garlic powder, onion powder, caraway seed, dried dill weed, fennel seed, ground mustard, and black pepper.
Seitan: I like to use a full loaf of seitan chicken or a half loaf of vegan turkey roast.
Time-saving tip: For an even easier option, instead of making seitan, use 3 packages (about one pound) of Tofurky plant-based deli slices or other vegan deli meat. For best absorption, pull them apart into individual slices before marinating.
For the Thousand Island sauce:
Vegan mayonnaise: Vegenaise is my preferred option.
Ketchup: For the best flavor, choose a natural version that isn’t overly sweetened.
Dill pickles: Finely chop for best coverage.
For the vegan reuben sandwiches:
Oil: Avocado oil is my go-to, but any neutral-flavored cooking oil will work.
Yellow onion: Yellow onion offers subtle sweetness.
Bell pepper: For a mix of sweet and vegetal, use both red and green varieties.
Sauerkraut: For the best crunch, choose refrigerated sauerkraut, not the shelf stable kind in jars or cans.
Marble rye: Look for marbled rye at your favorite bakery, or pick up rye and pumpernickel deli swirl from Pepperidge Farm, available in many grocery stores and big box stores.
Seitan corned beef: Made from marinating seitan in pickle juice/beet juice/seasonings for a day or two.
Vegan mozzarella: Chicago Diner uses Daiya for this sandwich. Follow Your Heart and Violife are also a good options.
Step by step instructions
This section shows how to make this recipe at a glance with process photos of the steps. For complete ingredient amounts & instructions, keep scrolling to the recipe card below.
1. In a baking dish, combine marinade ingredients:
- Pickle juice
- Beet juice
- Garlic powder
- Onion powder
- Caraway seed
- Dried dill weed
- Fennel seed
- Dry ground mustard
- Pepper
2. Add thinly sliced seitan, cover, and marinate for 1 to 2 days in the fridge.
3. Make vegan Thousand Island by combining the following in a bowl:
- Vegan mayo
- Ketchup
- Finely chopped dill pickles
4. Sauté sliced onions and peppers in a skillet, then set aside.
5. Warm sauerkraut in a skillet, then set aside.
6. Lightly brown seitan corned “beef” in a skillet, then set aside.
7. Toast the bread until golden brown, and compile sandwiches with:
- Seitan corned “beef”
- Sauerkraut
- Pepper onion mix
- Vegan mozzarella cheese
- Thousand Island sauce
If you’d like to melt the cheese on the sandwich, toast the bread in a skillet instead of toaster. (I like to lightly butter the exterior of the bread with non-dairy butter, but an oiled skillet also works.)
Add vegan cheese to the bread slices and/or onto the toppings, turn down the heat, cover with a lid, and allow the cheese to melt.
8. Serve immediately.
Make it your own
You can make this vegan sandwich recipe your own by varying the ingredients or fillings.
- For more veggies, add sliced mushrooms to the peppers and onions
- To simplify the veggies, choose just one color of bell pepper
- For a whole foods option, replace vegan mozzarella with sliced avocado
- For more probiotics and crunch, keep the sauerkraut cold
- For a complex and spicy sandwich, replace sauerkraut with vegan kimchi (like my bulgogi kimchi reuben)
- For jackfruit lovers, replace corned beef seitan with corned jackfruit
- To save time making seitan from scratch, use vegan deli slices (like Tofurky), pull apart to separate, and then marinate
- To save time making Thousand Island from scratch, use store-bought vegan dressing
Serving suggestions
Serve this filling and indulgent vegan reuben with any of the following side dishes, worthy of a diner:
Storage instructions
If you have any leftovers, store the components separately in the fridge in airtight containers for up to 4 days.
Most of the sandwich components also freeze well. I like to freeze the seitan, marble rye, and shredded vegan cheese separately.
I even drain off the marinade, and freeze to reuse once later. (Since it is a vegan marinade that doesn’t touch raw meat, it doesn’t have the same safety concerns non-vegan marinade recipes have.)
Marble rye also freezes well. So you can just pull out the amount of sliced bread you need, butter it (with non-dairy butter) or put it onto an oiled skillet to toast straight from frozen.
For easy sandwich making later, freeze the seitan in small stacks of 4 or 5 slices, divided by parchment paper between each grouping, and then put all of it into a freezer bag.
Then when you want to make a sandwich or two, just pull out the amount you need to thaw in the fridge or microwave.
While I usually make the sautéed peppers and onions fresh, you can also freeze them, if necessary. Let them cool completely, portion them into freezer bags, and remove as much air as possible before freezing.
I don’t recommend freezing the Thousand Island dressing, because the mayonnaise won’t keep its emulsion once frozen, resulting in a watery dressing.
FAQ
No, the Chicago Diner Cookbook released in 2002 was completely different.
Yes. While the Chicago Diner is a vegetarian restaurant that serves eggs and dairy, all of the recipes in the New Chicago Diner Cookbook are vegan.
Yes! I am the only reuben lover in our house. So after I eat a couple of sandwiches, I freeze the rest of the marinated seitan in a freezer bag in individual portions (divided by parchment paper between groupings).
The marbled rye bread and vegan mozzarella shreds also freeze well.
Then whenever I need a reuben, I quickly thaw the seitan in the microwave using the defrost function. Then I pull out my favorite sauerkraut, sauté the seitan, peppers, and onions, toast the bread, and melt on shredded vegan cheese.
I can be noshing on a reuben in about 15 minutes, which is a beautiful thing.
If you try this recipe and love it, let me know! Leave a comment and ⭐⭐⭐⭐⭐ rating in the comment section below. It truly makes my day and is such a help!
📖 Recipe
Chicago Diner's vegan reuben sandwich (Radical Reuben recipe)
Ingredients
For the corned "beef" marinade:
- 1 cup pickle juice
- ¾ cup beet juice Juice from a jar of pickled beets works fine
- 1 ½ teaspoons garlic powder
- 1 ½ teaspoons onion powder
- ½ teaspoon caraway seed
- ½ teaspoon dried dill weed
- ¼ teaspoon fennel seed
- Dash of dry ground mustard
- Black pepper freshly ground, to taste
- 1 pound seitan
For the Thousand Island sauce:
- ¼ cup vegan mayonnaise Vegenaise
- 3 Tablespoons ketchup organic
- 2 Tablespoons finely chopped dill pickles
For the reubens:
- 1 teaspoon vegetable oil or avocado oil
- ½ cup sliced yellow onion
- ¼ cup sliced red bell pepper
- ¼ cup sliced green bell pepper
- 1 ⅓ cups sauerkraut
- 8 slices marble rye bread
- 1 pound seitan corned "beef" See marinade recipe above
- 1 cup shredded vegan mozzarella cheese Chicago Diner uses Daiya brand for this sandwich
Instructions
To make the marinade:
- In a baking dish, combine pickle juice, beet juice, garlic powder, onion powder, caraway seed, dried dill weed, fennel seed, dry ground mustard, and black pepper.
- Slice 1 pound of seitan thinly. Place it in the baking dish, cover, and marinate in the refrigerator for 1 to 2 days.
To make the sauce:
- In a small mixing bowl, whisk together vegan mayonnaise, ketchup, and finely chopped dill pickles. Set aside (or refrigerate until ready to use).
To make the reubens:
- In a large skillet over medium-high heat, warm the oil. Add the onion and peppers and sauté for 7 to 9 minutes, until the onion is translucent. Remove from the heat and transfer the onion and peppers to a medium covered bowl. Set aside.
- Place the sauerkraut in the skillet and return it to the heat. Warm it in the skillet for 5 minutes, until it is warmed through. Remove from the heat and transfer the sauerkraut to a medium bowl. Cover the bowl and set aside.
- Place the seitan corned "beef" in the skillet and return it to the heat. Warm it in the skillet for 5 to 7 minutes, until it is warmed through and a little brown on the edges. Remove from the heat and set aside.
- Toast the bread.*
- Place 4 of the toasted bread slices on a serving platter. Divide the seitan corned "beef" evenly among the 4 slices.
- Atop each pile of seitan corned "beef," layer ¼ of the sauerkraut, the pepper-onion mix, the vegan mozzarella cheese, and the Thousand Island sauce. Top each sandwich half with the remaining 4 slices of bread.
- Slice each sandwich in half and serve immediately.
Notes
Notes from Cadry:
Regarding the serving size: The cookbook says this recipe is for four people with ¼ pound of seitan per sandwich, a very generous amount. However, when I make the reubens, I use about half that, and it’s still very filling. I would say it’s enough seitan for 6 to 8 people. Regarding the seitan: Before marinating, I like to start with a full loaf of my chicken seitan, or a half loaf of turkey seitan. As a timesaver, you can replace the seitan with 3 packages (about one pound) of Tofurky plant-based deli slices or other vegan deli slices. It marinates and cooks up beautifully. If you have a copy of The New Chicago Diner Cookbook, there’s a recipe for Diner Seitan you can use as the base. To save time, use more than one pan: If you want the cooking part of the recipe to go faster, you can use two or more pans when sauteing the peppers and onions, warming the sauerkraut, browning the seitan, and toasting the bread. Melting the cheese: Although it’s not called for in the recipe, I prefer to melt the cheese on my sandwich. To do this, lightly butter one side of the bread slices with non-dairy butter, and toast in a skillet butter side down. (Or simply place the bread in an oiled skillet.) Then add the vegan cheese directly onto the bread, and/or add it to the toppings once the sandwiches are mostly compiled. Lower the heat, and cover with a lid until melted. About the sodium amount listed: The sodium amount listed below looks incredibly high, because all of the pickle juice in the marinade is included in the nutrition info. However, most of the marinade is left behind and drained off, and won’t actually be absorbed into the seitan. Storage tips: Store the sandwich components separately in the refrigerator in airtight containers for up to 4 days. Most of the sandwich elements also freeze well, but do not freeze the dressing. See the blog post for more information.Nutrition
Disclosure: I received this cookbook for review from Agate Publishing. The thoughts and opinions are totally my own.
Content and photographs updated January 19, 2026. Originally published August 6, 2014.
Tara
The Reuben from Chicago diner is one of my boyfriend’s favorite foods so it was so fun trying to recreate it :)! It tasted so delicious 🙂 thank you for the wonderful recipe !
Cadry Nelson
I’m so glad to hear that! Thanks for letting me know, Tara!
Randi @ Laughfrodisiac
How did I miss this?!!!! CANNOT WAIT TO MAKE.
Cadry
Yay! I hope you post pics on Instagram. Such a good sandwich!
Meg
I already had some leftover seitan so I made your marinade and the Thousand Island Dressing. And it was outSTANDING. So delicious! We made Reubens a few nights ago, and even my carnivore dad loved these sandwiches (we used homemade fresh mozzarella — yum yum). A few days later I snacked on some of the leftover slices and its even better — so garlicky and flavorful, and honestly what I remember actual corned beef tasting like. We’re going to experiment making corned veef (that’s what we call it — veef!) hash some time this week. Thanks for the *perfect* vegan reuben marinade!
Cadry
That’s great, Meg! I’m so glad it was a hit. I hope you enjoyed your hash too! Thanks for the great feedback!
Leslie
I’m experimenting today with this recipe tweaked slightly using Native Forest Organic Jackfruit in brine. If it works out, this could be a gluten free, soy free, alternative for those who cannot have Tempeh or Seitan like one of my daughters. I’ll try to remember to get back with you as to how it turns out. I totally agree with everyone that loves Chicago Diner’s Reuben. I cannot go to Chicago without stopping at one of their locations and even though other items look and sound good, I haven’t been able to resist getting the reuben every time. Last time my husband (non-vegan) tried it but with regular dairy cheese and couldn’t believe he wasn’t eating meat.
Cadry
That’s a great idea, Leslie! The marinade is so delicious, and it seems like it would be well-matched with jackfruit. Let me know how it goes!
Ceara @ Ceara's Kitchen
I am seriously drooling at this reuben!! What a classic!!!
Cadry
Thanks, Ceara! It’s one heck of a sandwich!
Dianne
A trip to Chicago is not currently in my future, so I need this cookbook.
Cadry
Maybe we can meet up there someday! 😀
Trinity Bourne
My mouth is really watering! This all looks out of this world…. yum!
Cadry
In terms of deliciousness, a seitan reuben is hard to beat!
Becky Striepe
Ooh I bet the beet juice makes the marinade nice and sweet without any added sugar.
Cadry
Exactly, and it gives it that vibrant color! Even though I’m not generally a beet fan, it works well here.
Jenn
Would you believe I have never been to the Chicago Diner?! I know….so crazy! I MUST get their soon. It’s just that drive into the city can be so brutal sometimes. But, this sandwich looks amazing! My hubs would love it…he’s a huge reuben fan!
Cadry
Oh, my gosh, Jenn! You need to get there. And the drive is no excuse! I’ve driven 3 1/2 hours to get there MANY TIMES. Make it happen ASAP. Your husband is going to go nuts for it. 😀
Christine
I live in london Ontario and have no clue where to purchase Seitan. Do you have any ideas?
Thanks
Cadry
I make seitan from scratch using a flour called Vital Wheat Gluten. It’s sold in natural food stores or online. If you’d rather buy prepared seitan, look for a kind that comes in slices like Field Roast deli slices. Those would be in the refrigerated section of your natural grocery store.
Mae
This is fantastic! As I mentioned before, I have jars of homemade sauerkraut and pickled beets that I’ve been picking my brain for ways to use..I also just bought The Cheesy Vegan, and have been hoping to make something from it soon! There is a mozzarella cheese recipe that can be sliced and shredded. This reuben recipe has it all! Thanks so much for sharing! I’ll probably be making this tonight or tomorrow. I’ll let you know how it comes out!
Cadry
Yes, definitely let me know! I’m wagering that you’ll love it!
Bianca
I LOVE this recipe! I made it awhile back, and that marinade is fantastic! I also had lots of seitan leftover but I froze mine too. I ordered the reuben when I was at Chicago Diner last August. But Paul ordered the chicken fried steak, and OMG, I think that was my fave! Also, love the poutine!
Cadry
I had the chicken fried steak at a brunch there a year or so ago, and I remember being full for hours and hours afterwards. It was definitely delicious and very hearty! I still haven’t tried the poutine, but I need to go with another diner who’s into gravy. David is not into gravy at all, and so it would be nice to have someone with whom to share!
acookinthemaking
OMG Cadry!! I am going to Chicago in two weeks for the first time and I already couldn’t wait to go to the Chicago Diner, but now I’m more excited than ever! I definitely plan to order the legendary Radical Reuben when I’m there. Now I can also look forward to recreating it when I get back!
Cadry
Oh, how fun for you! You’re going to have a great time. There are all kinds of wonderful places to eat in Chicago. I hope you’ll have the time to check a few of them out!
An Unrefined Vegan
Another must-visit restaurant – but in the meantime, how cool to be able to make their recipes at home! Especially that incredible, mile-high reuben!
Cadry
Yes, I make it to Chicago a few times a year, but it’s nice to have the option of having a seitan reuben anytime! I so wish that a restaurant in our area would offer a seitan reuben. We have two that sell tempeh reubens, but it’s just not the same.
Shell
I’m a reuben fan, too! Your homemade creation looks delicious!
Cadry
Thanks, Shell! As I was working on this post yesterday, I had to pull out the fixings from my freezer and refrigerator and make another. One of the risks of writing about food is that you want to eat it all over again! 😀
Becky
Oh man, I want this book! That reuben looks delicious. I love a non-tempeh reuben!
Cadry
Me too! I’m all about seitan when it comes to the reuben.
Lauren
My husband had the opportunity to go to the Chicago Diner when he was there on a business trip – he isn’t vegan but went there anyway so he could tell me all about it. 🙂 I definitely hope one day we make the trip out there together to try it!! The reuben looks delicious – but the mozzarella sticks would be fabulous to try.
Cadry
That’s so sweet that your husband visited Chicago Diner just so that he could tell you about it. Oftentimes my husband takes pictures of his meals for me on business trips because he knows that I like seeing that kind of thing.
I tried mozzarella sticks at their restaurant the first time I ever went during the brief period that Teese was selling them frozen. However, I haven’t seen them since that first visit. I don’t think they sell them anymore, unfortunately.
Kate
I have dreams about this sandwich, you made my day by sharing this recipe. Is your go-to seitan recipe already cooked with spices? My standby is the one from the “Linda’s Ginger Chicken” recipe from How It All Vegan, which uses plenty of poultry spice. Since it’s going to marinate in the corned beef sauce maybe I should cut down or eliminate the cooking broth and just cook it in something basic like veggie stock? CANNOT wait to try this out.
Cadry
That’s a great question, Kate! I looked at the seitan recipe in the Chicago Diner cookbook that is specifically for this recipe, and they use lots of spices in it. They call for onion powder, dried mixed herbs of your choice, celery salt, garlic powder, and pepper. Then they boil the seitan with vegetables one would typically use in making stock. So I think you could definitely still use poultry spice and cooking broth when you’re making the seitan, and it wouldn’t overpower the subsequent corned beef marinade.
In the recipe from Viva Vegan that I use, it calls for thyme, paprika, and cumin. I didn’t feel like those flavors competed with the marinade. They just added some background flavor.
Mary Ellen@Health.Balance.Happpiness
I’ve only been to Chicago once but I was fortunate enough to make it to the Chicago Diner. I still dream of the poutine (French fry, gravy, and cheese dish) and the vegan Ruben. Thanks so much for the review and recipe. I’ve never made my own seitan before but I might try it for my husband’s birthday. I think I’ll be keeping the whole cookbook soon!
Cadry
I haven’t had the poutine yet, but everyone raves about it! Good luck with the seitan. I was intimidated the first time I made it, but it’s really not difficult. I make it fairly regularly now. It’s basically just dough. I find steaming recipes (instead of boiling or baking) to be the easiest and most fool-proof.
Kris
Love the Chicago Diner! Now please tell me how to make the Thai Chili Wings and my life will be perfect!
Cadry
I’ve never had the Thai Chili Wings. I’ll have to remedy that the next time I’m in Chicago!
thepeacepatch
That pesto is just captivating…I want to rip off chunks of fresh Italian bread and dip it all up! I’ve got to check this book out…I’ve heard it has a Buddha’s Karma Burger that’s superdelicious and their milkshake too!
Thanks for sharing the reuben recipe…that’s one giant stack of yum! 🙂
Cadry
That’s good to know about Buddha’s Karma Burger. I’ll have to check that recipe out!