reuben recipe

If you’re in the mood for a cheesy, delicious comfort food dish, look no further than this Reuben crescent bake recipe. This recipe is easy to follow and will make your kitchen smell amazing.

Reuben Crescent Bake

Can refrigerated crescent rolls

C. Sauerkraut drained

¼ C. Thousand island dressing

½ lb. Shaved corned beef deli meat

Slices Swiss cheese

Place the crescent roll dough out onto a lightly floured surface and separate it in half.

Pinch together the perforated edges of the dough.

Roll half of the dough out until it is a rectangle about 12 inches long.

Place the dough onto a parchment or silicone mat lined baking sheet and bake for 10 minutes.

Remove the crust from the oven and top with four slices of the swiss cheese.

Mix together the sauerkraut and the thousand island dressing in a bowl.

Place the corned beef in a layer on top of the swiss cheese, and spread the sauerkraut mixture over it.

Top with another four slices of swiss cheese.

Roll out the other half of the dough, and spread it over the mixture, pinching the edges closed around the bottom.

Bake for 20 minutes longer until browned.

Skip the bread and make a Reuben bowl full of tempeh corn beef, sauerkraut, grains, greens, and raw veggies, and top with a tangy vegan thousand island dressing.

Reuben Bowl

tempeh

pickle juice

beet juice

brown rice

quinoa (or any grain of choice)

sauerkraut (drained and squeezed to remove an excess fluid.)

onion

kale

grape tomatoes (halved)

dill pickles

onions

Vegan Thousand Island Salad Dressing

Remove tempeh from the packaging and cut it into equal-sized cubes.

Place in a small saucepan and cover with water.

Boil for 10 minutes.

Drain tempeh in a colander.

In a safe refrigerator container, whisk together pickle juice and beet juice.

Place tempeh in the base of the container with the marinade.

Place marinated tempeh in the refrigerator overnight.

When ready to cook the tempeh, pour off the excess marinade before cooking.

Tempeh Vegan Corned Beef

Preheat the air-fryer to 370 degrees.

Put tempeh pieces onto the air-fryer basket.

Air-fry for 7-10 minutes until browned.

Air-Frying Tempeh Corn Beef

Cut tempeh into equal-sized cubes.

Once the tempeh is marinated overnight, preheat the oven to 350 degrees

Place tempeh on a baking pan lined with parchment paper or a silicone baking mat, or use my favorite Copper Chef Crisper Pan.

Bake for 30 minutes.

Baking

While the tempeh cooks, heat the drained sauerkraut and red onions in a skillet.

Heat on medium-low until the onions become translucent and the sauerkraut heats through.

Cook the brown rice and quinoa separately, according to the package directions.

Once cooked, combine the brown rice and quinoa by stirring together.

Usually, I meal prep by cooking grains in advance to heat up quickly whenever I want to make a bowl recipe. 

Sauerkraut/Onions/Rice/Quinoa

Combine all the ingredients except for the diced pickles.

Blend until smooth.

Fold in diced pickles.

Refrigerate until ready to serve.

Vegan Thousand Island Dressing

Divide the ingredients into four separate bowls.

Place the dressing in the center of the bowl.

On one side of the bowl, add the warm grains and sauerkraut and onion mixture. 

Then, add the chopped kale, pickles, and tomatoes to the opposite side of the bowl.

Add pieces of tempeh corn beef around the bowl.

Garnish with chopped green onions. 

How to make a Reuben bowl

Kathy’s vegan recipes are always so good! I’m toadily going to try this one!

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Reuben Crescent Bake

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Top 2 reuben recipe recipes from across the web

The most viewed reuben recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Reuben Crescent Bake

Reuben Bowl

The most viewed reuben recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine