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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.
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.
I have a list of 12 vegan reubens from across the U.S. to prove it.
My reuben list used to have one more addition, but it had to be deleted. That was the vegan reuben jackfruit sandwich from FÜD in Kansas City.
It was no fault of the sandwich, but the restaurant itself closed a while back. Once upon a time, David and I would come up with any excuse for making the 7-hour drive to Kansas City, mostly so that we could eat at FÜD. They specialized in jackfruit & raw dishes.
Even before they closed, making a FÜD-style jackfruit sandwich had been on my to-do list for a while. I’m so excited to finally share my recipe with you today!
Vegan reuben jackfruit sandwich
A vegan reuben sandwich needs four things:
- A briny, toothsome filling
- Sauerkraut
- Thousand Island-style dressing
- Rye bread (Preferably marbled)
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 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.
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 jackfruit 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.)
Vegan provolone or smoked gouda would be good here. Or you could add slices of avocado.
How to make a vegan reuben jackfruit sandwich
Start by thoroughly rinsing and drying canned jackfruit. (Look for jackfruit sold in water or brine, not syrup. To see the specific Trader Joe’s jackfruit I buy, check out this post on jackfruit carnitas.)
Give the jackfruit a few pulses in the food processor until it’s broken up into small, even pieces.
Put 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.
Beet chunks
Put cooked beets into a blender with water, no beef style Better Than Bouillon, pickle juice, and tamari. Blend until smooth.
For the cooked beets, I use frozen beets from Trader Joe’s. The bag is labeled Beet Chunks. They’re frozen beet chunks that have been peeled and cut into bite-sized pieces.
They’re very handy, because I can just use a few without having to worry they will go bad before I can use them. I throw about three pieces of beets in a bowl, and microwave them for 30 seconds. I give some other options in the notes section of the recipe card.
If you’re not into the hot pink color of the sandwich, simply leave the beets out.
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 jackfruit mixture.
Tahini makes the jackfruit sticky enough to hold together on the sandwich. It also evens out the flavors of the jackfruit, and mutes any remaining brine flavor from the can.
Put the jackfruit onto toasted marbled rye with a generous drizzle of homemade vegan Thousand Island dressing.
I am so eager for you to try this vegan reuben jackfruit sandwich. I know you’re going to love it. And best of all, you don’t even have to drive 7 hours to eat it!
Vegan reuben jackfruit sandwich with Thousand Island
Ingredients
Vegan Thousand Island dressing
- 2 Tablespoons vegan mayonnaise I use Vegenaise
- 1 Tablespoon ketchup
- 1/2 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 organic canola oil or other neutral-flavored, high heat oil
- 1/2 teaspoon granulated onion
- 1/2 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 (I like garlic sauerkraut from Gold Mine.)
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 the jackfruit pieces 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. The jackfruit should be broken up into even, smaller pieces.
- Bring canola oil to a medium high heat in a large non-stick skillet. Evenly lay the shredded jackfruit across the skillet. Brown the jackfruit really well on one side. You want the jackfruit 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 the jackfruit 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 the jackfruit 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. Top the jackfruit with sauerkraut (about 1/4 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
Nutrition
Looking for more vegan reuben options? Put this jackfruit corned beef into a jackfruit reuben nourish bowl. Also check out this seitan vegan reuben sandwich recipe from Chicago Diner, or kimchi reuben with bulgogi tofu.
Shell says
February 7, 2019 at 12:33 pmI 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!
Cadry says
February 7, 2019 at 3:13 pmOh, 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!
Dianne says
February 7, 2019 at 12:47 pmI’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!
Cadry says
February 7, 2019 at 3:15 pmIn 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 jackfruit reuben, Dianne!
Kris says
February 7, 2019 at 2:21 pmThe 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
Cadry says
February 7, 2019 at 3:18 pmYes, 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!
Becky Striepe says
February 7, 2019 at 6:33 pmOh my goodness, I love a Reuben, and this one looks amazing! What a great idea to use beets for color!
Cadry says
February 7, 2019 at 8:49 pmThanks, 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!!
Susan says
February 7, 2019 at 7:34 pmI 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.
Cadry says
February 7, 2019 at 8:50 pmI’m excited for you to try it, Susan! I hope you enjoy it!
Darlene says
February 10, 2019 at 2:23 pmI’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!
Cadry says
February 12, 2019 at 3:38 pmMaybe 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.
allison says
March 1, 2019 at 12:15 pmpickle juice—-sweet or dill pickle?
Cadry says
March 1, 2019 at 12:47 pmDill. I’ll update the recipe! Thanks for asking!