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    Home » Sandwiches & wraps

    Vegan reuben jackfruit sandwich

    Updated: Jun 11, 2025 · Published: Feb 7, 2019 by Cadry Nelson · This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. · 60 Comments

    Jump to recipe
    Text overlay: cadryskitchen.com, jackfruit reuben. Hands holding vegan reuben with sauerkraut.

    You’re going to love this vegan reuben jackfruit sandwich. It is packed with corned jackfruit, crunchy sauerkraut, and tangy Thousand Island dressing on toasted marbled rye. It’s a flavor-packed lunch or dinner that truly delivers.

    Hands holding vegan reuben sandwich with jackfruit.

    When it comes to vegan reubens, I’m like a Pokémon trainer. I want to catch ‘em all.

    (Come here, little reuben. I want to get a Picachu!)

    If I’m at a restaurant with a vegan reuben, I know what I’ll be ordering. And I’ve been known to concoct road trips just because there’s vegan reuben at the end of it.

    One of my favorite “road trip reubens” was from the now shuttered restaurant, FÜD in Kansas City.

    Once upon a time, my husband and I would come up with any excuse to make the multi hour trek to Kansas City, mostly so that we could eat at FÜD, where they specialized in jackfruit & raw dishes.

    Once they closed their doors, making a FÜD-style jackfruit sandwich moved to the top of my to do list. I’m so excited to finally share my recipe with you today!

    A vegan reuben sandwich needs four things:

    • A briny, toothsome filling
    • Sauerkraut
    • Thousand Island-style dressing
    • Rye bread (Preferably marbled)

    In this post:

    Jump to:
    • Why readers love this recipe
    • Corned jackfruit
    • Sauerkraut
    • Vegan Thousand Island dressing
    • What about the cheese?
    • Step by step instructions
    • 📖 Recipe

    Why readers love this recipe

    5 stars

    “I could eat this every day for every meals. I wanted to cry it’s so good. Corned beef/reubens were one of my favorite foods before going vegan. Thank you for this recipe!!” – Kelsey

    Corned jackfruit

    The “corned jackfruit” filling is what makes this reuben such a standout.

    This bright pink jackfruit sandwich gets its color from beets. I’m not usually a beet fan at all. However, you can’t taste them in the sandwich. They’re really just there for color, like when I make quick pickled turnips.

    The hot pink jackfruit is reminiscent of the corned beef that’s on non-vegan reuben sandwiches.

    Also adding to the corned beef quality is mouth puckering pickle juice, umami-rich bouillon & tamari, dill, and granulated onion.

    Sauerkraut

    For the sauerkraut, I always recommend using refrigerated sauerkraut, as opposed to the shelf stable kind sold in the middle grocery aisles. Those jars sold at room temperature just don’t have the crunch and vibrancy that you need in a reuben.

    Remember to drain your sauerkraut completely. (You could even wring it in a towel if necessary.) You don’t want to end up with a soggy sandwich.

    Vegan Thousand Island dressing

    The sandwich is drizzled with a quick Thousand Island dressing made with vegan mayonnaise, lemon juice, ketchup, and diced pickles.

    Finally, it’s topped onto rye bread that’s been toasted in a skillet.

    The crunch of the bread & cold sauerkraut, plus briny corned jackfruit and tangy Thousand Island dressing makes for a truly unforgettable sandwich.

    (Plan on making a double batch of the dressing, and use the rest on a cheeseburger pizza or Rachel sandwich!)

    What about the cheese?

    Non-vegan reubens usually come with Swiss cheese. Swiss is very mild, and I don’t think it adds a lot in terms of flavor. So I didn’t include non-dairy cheese in today’s sandwich recipe.

    However, if you’d like, feel free to include a slice of non-dairy cheese. (Just add it to the bread in the skillet as it’s toasting, so that it can get a little melty.)

    Non-dairy provolone or smoked gouda would be good here. Or you could add slices of avocado.

    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.

    4-panel collage showing how to rinse jackfruit, squeeze dry, pulse in food processor, and cook in brining liquid.

    1. Drain and rinse canned jackfruit in a colander.

    2. Move it to a clean kitchen towel, and fully wring it dry to remove any excess brine from the can.

    3. Transfer it to a food processor, and give it a few pulses, breaking it up in small, even pieces.

    4. Brown the shredded jackfruit in a lightly oiled skillet. Don’t move it too often, so that it can get nice and brown on both sides.

    5. Put cooked beets into a blender with water, no beef style Better Than Bouillon, pickle juice, and tamari. Blend until smooth.

    Not into the hot pink color of the sandwich? Simply leave the beets out.

    Jackfruit in skillet after liquid has been absorbed.

    6. Add the beet liquid from the blender plus seasonings to the browned jackfruit. Allow the jackfruit to fully soak up the liquid.

    Once the skillet is pretty much dry, turn off the heat. Add a spoonful of tahini to the mixture.

    Tahini makes the jackfruit sticky enough to hold together on the sandwich. It also evens out the flavors, and mutes any remaining brine flavor from the can.

    Jackfruit reuben on marbled rye with cornichon.

    7. Put the jackfruit filling onto toasted marbled rye with a generous drizzle of homemade vegan Thousand Island dressing.

    Jackfruit reuben on napkin, speared with cornichon pickle.

    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

    Vegan jackfruit reuben with sauerkraut on marbled rye.

    Vegan reuben jackfruit sandwich with Thousand Island

    Author: Cadry Nelson
    5 from 23 votes
    This jackfruit sandwich was inspired by a reuben I used to get at the now defunct FUD restaurant in Kansas City. Filled with tangy jackfruit, crunchy sauerkraut, and a drizzling of vegan Thousand Island, it’s the kind of flavor-packed sandwich that doesn’t hold back. 
    Print Pin Rate
    Prep Time: 5 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 4 people
    Course: Sandwich
    Cuisine: American, Vegan
    Keyword: comfort food, dairy free, dressing

    Ingredients

    Vegan Thousand Island dressing

    • 2 Tablespoons vegan mayonnaise I use Vegenaise
    • 1 Tablespoon ketchup
    • ½ teaspoon lemon juice
    • 1 Tablespoon finely chopped dill pickles

    Corned jackfruit

    • 2 Tablespoons cooked beets*
    • 1 cup water
    • 1 teaspoon tamari
    • 1 teaspoon Better Than Bouillon no beef base
    • 2 Tablespoons dill pickle juice
    • 20 ounces young green jackfruit canned in water or brine, not syrup, drained and rinsed
    • 1 teaspoon avocado oil or other neutral-flavored, high heat oil
    • ½ teaspoon granulated onion
    • ½ teaspoon dried dill
    • 1 Tablespoon tahini

    Vegan reuben jackfruit sandwich

    • 8 slices marbled rye bread
    • non-dairy butter for toasting bread (optional)
    • 1 cup sauerkraut drained

    Instructions

    To make vegan Thousand Island dressing

    • In a small bowl, combine vegan mayonnaise, ketchup, lemon juice, and dill pickles. Set aside.

    To make the corned jackfruit

    • In a blender, combined cooked beets, water, tamari, Better Than Bouillon no beef base, and dill pickle juice. Blend until the beets are completely broken up and smooth. Set aside.
    • Thoroughly rinse the jackfruit in a colander. The jackfruit will still hold a lot of brine flavor from the can. So rinse it well. Then blot it on a towel. (If it's too wet, it won't brown as well.)
    • Put the jackfruit into a food processor. Pulse it 5 or 6 times, stopping to scrape down the sides if necessary. It should be broken up into even, smaller pieces.
    • Bring oil to a medium high heat in a large non-stick skillet. Evenly lay the shredded jackfruit across the skillet. Brown it really well on one side. You want it to get a some nice color and to dry out. (If you move it too often, it won't brown as well.) Once it has nicely browned on one side, flip the jackfruit with a spatula and brown the other side.
    • Once it is nicely browned, it's time to infuse it with flavor. Add the liquid from the blender, as well as granulated onion & dried dill. Fully combine it with the jackfruit. You want the liquid to be at a simmer, so adjust your heat accordingly. Allow it to simmer in the liquid for ten to twelve minutes, until all of the liquid has cooked off.
    • Once the liquid has cooked off, turn off the heat. Add tahini to the jackfruit mixture, and thoroughly combine. It will make the jackfruit sticky enough to stay on the sandwich, and it evens out the flavor.

    To make vegan reuben jackfruit sandwich

    • Bring a large, non-stick skillet to a medium heat. If desired, lightly butter one side of the bread on all 8 slices of rye. Lay the slices buttered side down onto the skillet. (If you’d rather not butter the bread, you can skip that step. It just won’t brown quite as nicely.) Allow the bread to toast for about 4 minutes, until it gets nutty brown on one side. Then turn off the heat, and remove the slices from the skillet.
    • Now it's time to make the sandwiches. Put a few spoonfuls of jackfruit mixture onto four of the bread slices. Then top with sauerkraut (about ¼ cup of sauerkraut for each sandwich). Then drizzle Thousand Island on top of the sauerkraut (about a Tablespoon of dressing per sandwich). Top the sandwiches with the remaining slices of toasted bread and serve right away.

    Notes

    *The cooked beets are added for color alone. So if you don’t want/don’t care if your corned jackfruit is pink, feel free to leave them out. If you do leave them out, then you don’t need to get the blender involved. Simply add the water, tamari, bouillon, pickle juice, and spices to the pan with the jackfruit after it has been browned. 
    For the cooked beets, I like to use frozen beets that are sold peeled & in chunks. Just grab about 3 of them, and pop them into the microwave for about 30 seconds. Then add them to the blender. (If you have a high speed blender, you don’t even have to thaw the frozen beets before blending.) Or you could use peeled & steamed beet pieces, or even just an equal amount of beet juice. (Again, if you’re just using beet juice, you won’t need to use the blender to blend the liquid corned jackfruit ingredients.)
    If you are making a gluten free version of this sandwich with gluten free bread, you’ll want to be cognizant of the bouillon you use with the jackfruit too. Be sure to use a gluten free bouillon or broth that works for your needs.
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    Nutrition

    Calories: 287kcal | Carbohydrates: 41g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Sodium: 1216mg | Potassium: 287mg | Fiber: 8g | Sugar: 4g | Vitamin A: 20IU | Vitamin C: 6.1mg | Calcium: 73mg | Iron: 2.8mg

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    About Cadry Nelson

    Cadry Nelson is the writer, recipe creator, and photographer behind Cadry’s Kitchen, and the author of Living Vegan For Dummies, 2nd Edition. Since launching her blog in 2009, Cadry has been making plant-based cooking approachable, and reimagining classic comfort foods. Her work has been featured in NBC News, Buzzfeed, Yahoo, Parade, VegNews, and more. She regularly appears on local TV shows, demonstrating to a broad audience how easy vegan cooking can be.

    Reader Interactions

    Comments

      5 from 23 votes (3 ratings without comment)

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    1. Lee K

      March 02, 2024 at 7:53 pm

      Hi. Do you remove the seeds and the core piece from the jackfruit? Or is that necessary as it’s going into the food processor?

      Reply
      • Cadry Nelson

        March 02, 2024 at 7:55 pm

        No, you don’t need to remove the seeds or core piece. It’s all edible. Just break it up in the food processor, and you won’t even notice it there.

        Reply
    2. Libby

      February 07, 2024 at 9:50 pm

      5 stars
      Definitely making again. I used pickled beets because I love them. So I used the beet juice instead of pickle juice. The flavor of the jackfruit was very good.

      Reply
      • Cadry Nelson

        February 11, 2024 at 11:45 am

        That’s so nice to hear, Libby! Thanks for the great feedback!

        Reply
    3. Layla

      January 07, 2024 at 12:59 am

      5 stars
      This rating is only for the jackfruit. As a life-long vegetarian, I’ve never tried corned beef but always was curious of the general flavor profile but I wanted a recipe that used jackfruit. This was a “trust the process” recipe for me and it did not disappoint. I get the great reviews. I followed another comment and only used 2 tsp of tahini because I think it does overpower after that for me. I only had fresh dill and I think I may have put a little too much in but it was still amazing! I did add Swiss cheese and raw red onions when cooking and served on rye. It was a hit and will def make again.

      Reply
      • Cadry Nelson

        January 10, 2024 at 11:49 am

        I’m so glad you enjoyed the jackfruit, Layla! Thanks for the feedback. I appreciate you taking the time to share your thoughts!

        Reply
    4. Lise

      March 14, 2023 at 11:05 am

      5 stars
      This is PHENOMENAL!!! Tried it last week for the first time, and it’s on the menu again this week!

      Reply
      • Cadry Nelson

        March 15, 2023 at 9:43 am

        That is so nice to hear. I’m thrilled you’re enjoying the recipe!

        Reply
    5. Jeanne

      May 25, 2022 at 6:19 pm

      5 stars
      Oh my goodness!!!!! Unbelievable!!! I honestly think this has been THE best Pinterest recipe I have tried!!! And I’ve tried many!!!! Kudos to Cadryskitchen!!!! Stellar recipe!!!!

      Reply
      • Cadry Nelson

        May 26, 2022 at 10:07 am

        Thank you for the glowing feedback, Jeanne! I’m over the moon that you enjoyed it.

        Reply
    6. Earlene

      September 13, 2021 at 11:11 am

      Hi Cadry, just wondering if you think soy curls would work in this recipe (once rehydrated). I have 3 bags of curls on my counter and I have not been brave enough to try them yet!

      Reply
      • Cadry Nelson

        September 13, 2021 at 11:31 am

        Hi, Earlene! I’ve never tried it, but I think that would work great.

        I’d start with the blender liquid with beets, water, tamari, Better Than Bouillon no beef, and pickle juice. Then I’d use that to rehydrate some of the Soy Curls for about ten minutes. Squeeze the liquid out from the Soy Curls, but keep the liquid. Then brown the Soy Curls in some oil in a skillet. (They won’t brown nicely if they’re too wet.) Once they are browned, add some of the reserved liquid to taste to get more of that flavor. Then let any excess cook off.

        Here are some more ideas for your Soy Curls: meatless chili, Buffalo Soy Curls sandwich, BBQ sandwich, and vegan pulled pork.

        Let me know how it goes!

        Reply
    7. Holly

      March 26, 2021 at 1:57 pm

      5 stars
      This recipe was a fabulous find. I made it exactly as written. It was easy and only took half an hour and we had the leftover beets with it. I’ve been slowly weaning my husband off meat and he loved this sandwich. Thanks so much!

      Reply
      • Cadry

        April 22, 2021 at 11:01 am

        That’s wonderful to hear, Holly! Thank you for letting me know!

        Reply
    8. Ann

      March 07, 2021 at 3:47 pm

      5 stars
      Tasty and very filling!
      Finding cans of jackfruit if the hardest think about this recipe. It’s super easy and quick! I made the jackfruit filling a day in advance but next time I would make it the same day, it was definitely best fresh off the pan! I also wish there was a picture of the browning jackfruit because I probably should have browned it a little more but it was still great! Thousand island dressing would good also and I made that a day in advance which I would do again to let the flavors combine. One note on the beet flavor, I tasted a slight beet aftertaste but the others who tried it did not so maybe I was just sensitive to it because I knew they were in there but it tasted good! Final note my husband (meat eater) said it was a great corned substitute deff not beefy but good and needed more salt so next time I’ll add a little more but overall great recipe!! Have already recommended it to friends and I will make it next year for patty’s day for sure!

      Reply
      • Cadry

        April 22, 2021 at 11:00 am

        Thank you for the great feedback, Ann! I’m so glad you enjoyed the sandwich.

        Reply
    9. Ann

      February 26, 2021 at 8:36 am

      Hi! I just got all of my ingredients but how long would this last in the fridge? Can I make it a day or two ahead? Thanks!

      Reply
      • Cadry

        February 26, 2021 at 8:44 am

        Hi, Ann! You can definitely make the separate components a few days ahead of time. Both the jackfruit filling and Thousand Island dressing will last at least four days in the refrigerator. By the way, you can also freeze the jackfruit filling and thaw for later use. Let me know how you enjoy it!

        Reply
    10. Luke

      February 15, 2021 at 3:57 pm

      This is a very interesting recipe. I’ll likely give it a try someday.

      I’ve made about 5 iterations of seitan corned beef, none of which quite hit the mark, but once you add sauerkraut and rye bread and thousand island dressing, it’s pretty good. Now I’m wondering if pickle juice and tahini might be the ticket to make the seitan corned beef just right.

      Reply
      • Cadry

        February 16, 2021 at 7:32 am

        Have you tried the Chicago Diner reuben recipe? It is made with seitan & uses pickle juice in the marinade. It adds a lot. The tahini is mostly to add some protein and body to the jackfruit, as well as mute any leftover brine flavor. But you could certainly give it a shot!

        Reply
    11. Otilija Todd

      February 13, 2021 at 8:06 pm

      For the canned jackfruit, do you remove the seeds that are often in them? Or do you just leave them in there? This sounds like a great recipe. I miss reubens.

      Reply
      • Cadry

        February 13, 2021 at 8:09 pm

        You can leave the seeds. If you give them a squeeze, they’re pretty soft. Once you pulse the jackfruit in the food processor, you won’t even notice them. I hope you get a chance to make it!

        Reply
    12. Stephanie

      January 26, 2021 at 9:07 pm

      5 stars
      Reubens were my mom and I’s favorite sandwich. She is no longer with us so I love to enjoy Reubens and remember her. Since going vegan 2 years ago I haven’t had one. I stumbled across this recipe and omg! I agree with a previous comment I almost cried! It was so wonderful and I got to think of my mommy. Thank you so much for a fabulous recipe!! And this is the first review I have ever left on a recipe it was so good I had to comment. Thank you again. I left out the beets because I didn’t have any on hand and it wasn’t pink but it was wonderful!

      Reply
      • Cadry

        January 29, 2021 at 10:05 am

        I am so touched by your words, Stephanie. This has to be one of my favorite comments ever. I’m glad this recipe could be transportive for you & remind you of your mom. Thank you for sharing!

        Reply
    13. Laurie

      December 01, 2020 at 7:29 pm

      5 stars
      We love this recipe exactly as written. Skipped the beats. You do not need cheese with this one. Thank you Cadry for the excellent recipe!

      Reply
      • Cadry

        December 02, 2020 at 8:01 am

        Thank you, Laurie! I’m so glad to hear that you love it!

        Reply
    14. Mel

      August 06, 2020 at 1:17 pm

      5 stars
      This was a revelation! I have tried a number of jackfruit recipes and alternatives to corned beef and this is hands down the best. I substituted canned pickled beets, and used the juice instead of pickle juice. Then I just added a bit more dill and some mustard seeds to the liquid mixture. Thank you for this!

      Reply
      • Mel

        August 06, 2020 at 3:31 pm

        I also threw in a squirt of liquid smoke.

        Reply
      • Cadry

        August 07, 2020 at 7:41 am

        I’m so glad you enjoyed it, Mel! Thanks for the great feedback & notes about your substitutions.

        Reply
    15. Bliss

      June 05, 2020 at 7:22 am

      I’ve never used canned beets but would they work for this? Do they have a funny flavor?

      Reply
      • Cadry

        June 05, 2020 at 8:38 am

        I’ve never used canned beets or tasted them either. However, I think they’d work fine in this recipe. It’s just two Tablespoons of beets, and that’s entirely for color. All of the other flavorings are really strong, so you don’t even taste the beets. If you’d prefer, you can omit them. The jackfruit just won’t be pink.

        Reply
    16. Asha

      May 30, 2020 at 7:03 am

      Hi,
      How long do you think the thousand island dressing would last in the fridge after making?
      Love this recipe so much!
      Thanks

      Reply
      • Cadry

        May 30, 2020 at 7:12 am

        Hi, Asha! That’s a great question. The dressing should last for at least five days. All of the ingredients last a long time in the refrigerator separately (mayo, ketchup, lemon juice, and pickles). So it may be fine for longer, as long as it doesn’t start separating. I’m so glad you love the recipe!

        Reply
    17. Todd

      May 06, 2020 at 9:22 pm

      5 stars
      Delicious!

      Reply
      • Cadry

        May 08, 2020 at 11:30 am

        So glad you enjoyed it, Todd!

        Reply
    18. Kelsey G

      March 08, 2020 at 8:25 am

      5 stars
      I could eat this every day for every meals. I wanted to cry it’s so good. Corned Beef/Reubens were one of my favorite foods before going vegan. Thank you for this recipe!!

      Reply
      • Cadry

        March 08, 2020 at 1:17 pm

        Aw, this may be my favorite feedback ever! I’m so glad you enjoyed the reuben, Kelsey. You’ve made my day!

        Reply
    19. Angie Huffman

      November 02, 2019 at 12:10 pm

      5 stars
      Amazing…

      Reply
    20. Susan

      September 15, 2019 at 10:26 pm

      5 stars
      Kept a bit of filling and sauce leftover from my nourish bowl so I could make a sandwich as well, and it was great. I didn’t have rye bread, but I made do. And I added the avocado. Excellent!

      Reply
      • Cadry

        September 16, 2019 at 7:56 am

        Excellent! I’m so glad you enjoyed it, Susan!

        Reply
        • Earlene

          May 11, 2022 at 11:21 am

          5 stars
          I am slowly working my way through all of your jackfruit recipes. We had the Reuben’s for lunch today and Jim says they are better than the ones he orders at a local restaurant, which are tofu based. I have never eaten a real Reuben, so I can’t compare it that way, but Jim has and he enjoyed yours just as much. I used beet powder for the coloring, just adding it to the other liquids and didn’t have to dirty my blender. We had your pink onions, some whole grain mustard, pickles, and sprouts along with the usual toppings in our assemble your own lunch. Thanks for another great recipe!

          Reply
          • Cadry Nelson

            May 12, 2022 at 1:14 pm

            Thanks for the great feedback, Earlene! I’m so glad that you and Jim enjoyed the sandwiches. That’s a great tip on using beet powder to save yourself from cleaning the blender. I love the idea of adding pickled red onions. I’ll have to do that next time I make it!

            Reply
    21. Je

      September 07, 2019 at 7:36 pm

      5 stars
      So delicious. Really simple recipe to develop amazing flavor. Honestly. I can’t even.

      Reply
      • Cadry

        September 09, 2019 at 9:04 am

        That is so nice to hear. I’m thrilled that you enjoyed it!

        Reply
    22. allison

      March 01, 2019 at 12:15 pm

      pickle juice—-sweet or dill pickle?

      Reply
      • Cadry

        March 01, 2019 at 12:47 pm

        Dill. I’ll update the recipe! Thanks for asking!

        Reply
    23. Darlene

      February 10, 2019 at 2:23 pm

      I’m so-so on jackfruit, so I’m thinking I could make this with soy curls. I don’t see how it could turn out bad if it even remotely tastes like corned beef!

      Reply
      • Cadry

        February 12, 2019 at 3:38 pm

        Maybe give it a shot with jackfruit first! I was always so-so about jackfruit too, but this new method I’ve been using over the past 6 months of processing the jackfruit, drying it in a pan, infusing it with a flavorful broth, and then finishing with tahini have really changed how I feel about it. It might do the same for you!

        But if you do try it with Soy Curls instead, let me know how it goes! I may try it with Soy Curls in the future myself.

        Reply
    24. Susan

      February 07, 2019 at 7:34 pm

      I love Reubens as well! They are not that common here in Australia, especially vegan ones. But I hve enjoyed some on my US visits, and made some myself as well. I will add this to the list.

      Reply
      • Cadry

        February 07, 2019 at 8:50 pm

        I’m excited for you to try it, Susan! I hope you enjoy it!

        Reply
    25. Becky Striepe

      February 07, 2019 at 6:33 pm

      5 stars
      Oh my goodness, I love a Reuben, and this one looks amazing! What a great idea to use beets for color!

      Reply
      • Cadry

        February 07, 2019 at 8:49 pm

        Thanks, Becky! I can’t take credit for the beets idea. Chicago Diner uses beets in their marinade too. It’s a pretty popular way to get that hot pink color. We will have to get one of their reubens this summer!!

        Reply
    26. Kris

      February 07, 2019 at 2:21 pm

      5 stars
      The original FUD was also one of my favorites. Hard to choose between that and the Chicago Diner but this looks absolutely mouth-watering delicious. I will be making this for sure to satisfy my Rueben cravings; unless of course you would deliver to Dubuque.
      Thanks Cadry

      Reply
      • Cadry

        February 07, 2019 at 3:18 pm

        Yes, I remember how sad I was when you messaged me that they were closing… And then happy when you messaged me they had re-opened. And then sad when they closed again. It’s been quite a roller coaster!

        I agree that it’s hard to choose between the Chicago Diner or FUD reuben. They’re so different! I always say that my favorite reuben is the one in front of me. 😉

        Sadly, Dubuque is juuuuuuuuuust outside of my delivery radius. But if you’re ever in my area, I’ll be happy to hook you up!

        Reply
    27. Dianne

      February 07, 2019 at 12:47 pm

      5 stars
      I’d rather have a reuben than roses, too! I make reubens every once in a while, and I usually use tempeh. I’m planning on making this one really soon!

      Reply
      • Cadry

        February 07, 2019 at 3:15 pm

        In general, tempeh isn’t my favorite. But I’ll make an exception for tempeh reubens! I’ll be excited to hear what you think of this reuben, Dianne!

        Reply
    28. Shell

      February 07, 2019 at 12:33 pm

      5 stars
      I can’t believe how much this looks like a real Reuben! My favorite use of Gold Mine sauerkraut is an individual size Rueben pizza (minus the corned beef). I think this would make a great pizza, too!

      Reply
      • Cadry

        February 07, 2019 at 3:13 pm

        Oh, what a good idea to make a reuben pizza, Shell! I have some leftover corned jackfruit. I’ll have to do that with what’s left!

        Reply
        • Laurie

          May 02, 2023 at 7:25 pm

          5 stars
          I have been making this recipe for a couple of years. I skip the beets for ease. I just want you to know how much I love this recipe. Thank you.

          Reply
          • Cadry Nelson

            May 02, 2023 at 9:04 pm

            That’s so nice to hear! I’m thrilled you’re enjoying it. Thank you for letting me know!

            Reply

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