Vegan Classic Corned Beef Sandwich
Indulge in the nostalgic comfort of a deli favorite with this Vegan Classic Corned Beef Sandwich—a plant-based twist that doesn't skimp on flavor. Built around hearty, marinated seitan infused with a tangy-sweet blend of beet juice, apple cider vinegar, and traditional spices, this recipe perfectly replicates the savory depth of classic corned beef. Layered on rustic rye bread with creamy vegan Russian dressing, tangy sauerkraut, melty vegan Swiss cheese, and grilled to crispy, golden perfection, this sandwich is a satisfying bite for vegans and omnivores alike. Ideal for a quick lunch or dinner, this recipe delivers a bold, comforting taste of home while being entirely cruelty-free. Easy to prepare in under 30 minutes, it’s destined to become your new go-to sandwich recipe.
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Recipe Information
Ingredients
- 250 grams Seitan
- 125 milliliters Beet juice
- 2 tablespoons Apple cider vinegar
- 2 tablespoons Soy sauce
- 1 tablespoon Maple syrup
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Ground coriander
- 8 slices Sandwich rye bread
- 100 milliliters Vegan Russian dressing
- 200 grams Sauerkraut
- 4 slices Vegan Swiss cheese slices
- 2 tablespoons Vegan butter
Instructions
In a medium mixing bowl, combine beet juice, apple cider vinegar, soy sauce, maple syrup, garlic powder, onion powder, black pepper, and ground coriander to create the marinade.
Slice the seitan into thin, deli-style strips.
Place the seitan strips in the marinade, ensuring they are evenly coated. Marinate for at least 30 minutes in the refrigerator.
Preheat a skillet over medium heat. Once hot, add the marinated seitan slices and cook for about 5 minutes, or until they are slightly caramelized and heated through. Set aside.
Butter one side of each slice of rye bread with vegan butter.
To assemble the sandwich, lay a slice of bread, butter side down, on a skillet over medium heat. Spread 1 tablespoon of vegan Russian dressing on the unbuttered side of the bread.
Add an even layer of cooked seitan on top, followed by a layer of sauerkraut, and then a slice of vegan Swiss cheese.
Top with another slice of rye bread, butter side up.
Grill the sandwich until the bread is golden and crispy, and the cheese is melted, about 3-4 minutes per side. Press slightly with a spatula to ensure even grilling.
Remove from the skillet and repeat for each sandwich. Slice the sandwiches in half and serve immediately.
Nutrition Facts
Calories |
1842 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.7 g | 101% | |
| Saturated Fat | 26.9 g | 134% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6410 mg | 279% | |
| Total Carbohydrate | 186.2 g | 68% | |
| Dietary Fiber | 28.3 g | 101% | |
| Total Sugars | 43.9 g | ||
| Protein | 94.7 g | 189% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 987 mg | 76% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 1588 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
