The Radical Reuben is our most popular dish. It took home the Vegetarian Times Magazine Readers' Choice Award for Best Recipe in the Midwest in June 2008 and was also featured on TLC's "Best Food Ever: Darn Good Diners" show. Basically, this sandwich rocks, and now you can make it right in your own kitchen!
Recipe by Jo A. Kaucher on January 19, 2026
Prep time: PT15M
Cook time: PT25M
Total time: PT1480M
5 stars (3 reviews)
chicago diner, comfort food, vegan reuben
- 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.
- In a small mixing bowl, whisk together vegan mayonnaise, ketchup, and finely chopped dill pickles. Set aside (or refrigerate until ready to use).
- 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 1/4 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.