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This Skinny Vegetable Reuben is loaded with sautéed mushrooms, onions and spinach, topped with lacto-fermented sauerkraut and sauced with home-made skinny Russian dressing. It is ready in less than 30 minutes for an awesome vegetarian meal the whole family will love!

This Skinny Vegetable Reuben is loaded with sautéed mushrooms, onions and spinach, topped with lacto-fermented sauerkraut and sauced with home-made skinny Russian dressing. It is ready in less than 30 minutes for an awesome vegetarian meal the whole family will love! | Healthy Seasonal Recipes | Katie Webster

You know when you get a hankering for a dish at a local restaurant, and you just can’t wait to have it? That happened to me recently. I was craving the Vegetable Reuben at Penny Cluse Café recently, and I just couldn’t stop thinking about it.

So my daughter and I went into Burlington to have lunch at Penny Cluse only to find out that there was a 45 minute wait to be seated! I had to be back at work so I couldn’t justify waiting. We had tacos at another restaurant instead, and they were awesome. But I still wanted that Vegetable Reuben.

This Skinny Vegetable Reuben is loaded with sautéed mushrooms, onions and spinach, topped with lacto-fermented sauerkraut and sauced with home-made skinny Russian dressing. It is ready in less than 30 minutes for an awesome vegetarian meal the whole family will love! | Healthy Seasonal Recipes | Katie Webster

This Reuben is really worthy of craving and seeking out. It is chock full of sautéed veggies, sauerkraut and what they call their Rushing Highways dressing. It is totally satisfying- no corned beef required! It is unctuous and melty and messy and utterly divine once in a while. {Read it’s rich- but totally worth the splurge too!}

It was after this failed attempt at getting my Reuben fix when I decided I could recreate it here on the blog. And figure out a way to lighten it up a bit- maybe revamp the Rushing Highway dressing with a Greek Yogurt twist. Maybe scale down the oil to sauté the veggies- I thought just 1 teaspoon would do it. And I bet only 1 teaspoon of butter per serving is needed.

This Skinny Vegetable Reuben is loaded with sautéed mushrooms, onions and spinach, topped with lacto-fermented sauerkraut and sauced with home-made skinny Russian dressing. It is ready in less than 30 minutes for an awesome vegetarian meal the whole family will love! | Healthy Seasonal Recipes | Katie Webster

It came out great even with these slimmed down changes! Plus then there is the whole serving size thing. I used giant pieces of Rye bread from O-Bread Bakery, and decided that really one slice per person would be plenty for a serving. I mean I could have used two per person, but then I would need a nap. And that’s not good for the whole getting back to work thing.

I used some locally fermented sauerkraut- Hey friends, I want to mention to make sure you buy the kind that is refrigerated and doesn’t have any preservatives or vinegar- that’s how you know its lacto-fermented and has all the good probiotics in it! If the lid pops when you open it, that’s good! This summer I have been crushing on the one I got at the Burlington Farmers’ Market made by Sobremesa – it has leeks and horseradish in it! Incredible! For this sandwich though, I used the Flack’s Family Farm sauerkraut. It was also awesome.

This Skinny Vegetable Reuben is loaded with sautéed mushrooms, onions and spinach, topped with lacto-fermented sauerkraut and sauced with home-made skinny Russian dressing. It is ready in less than 30 minutes for an awesome vegetarian meal the whole family will love! | Healthy Seasonal Recipes | Katie Webster

QUESTIONS
Is there a certain dish you crave from a local restaurant? What is it?
Do you buy fermented foods like sauerkraut?

skinny vegetable reuben
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Prep Time: 25 minutes

Total Time: 25 minutes

Yield: 4 servings

Serving Size: 2 large sandwiches

Calories per serving: 229

Fat per serving: 12 g

Saturated fat per serving: 7 g

Carbs per serving: 20 g

Protein per serving: 9 g

Fiber per serving: 3 g

Sugar per serving: 2 g

Sodium per serving: 543 mg

Trans fat per serving: 0 g

Cholesterol per serving: 24 mg

skinny vegetable reuben

This Skinny Vegetable Reuben is loaded with veggies, topped with lacto-fermented sauerkraut and sauced with home-made skinny Russian dressing. It is ready in less than 30 minutes for an awesome vegetarian meal the whole family will love!

Ingredients

  • 1 teaspoon avocado oil or organic canola oil
  • 1 cup sliced mushrooms
  • ½ cup sliced red onion
  • 1 cup packed baby spinach
  • 2 tablespoons plain Greek yogurt
  • 2 teaspoons mayonnaise
  • 2 teaspoons ketchup
  • 1 teaspoon relish
  • pinch celery salt
  • 4 large slices rye bread
  • 4 teaspoons unsalted butter, softened
  • ¾ cup sauerkraut, drained
  • 3 slices Swiss cheese, about 2 ounces

Instructions

  1. Heat oil in a medium skillet over medium-high heat. Add mushrooms and onion and cook, stirring often until the mushrooms and onions are softened and browned, 4 to 6 minutes. Add spinach, and stir until wilted. Remove from the heat.
  2. Meanwhile, stir Greek yogurt, mayonnaise, ketchup, relish and celery salt in a small dish. Lay bread on work surface. Butter bread, dividing evenly. Flip bread, butter side down. Spread the yogurt mixture over the other side of bread, dividing evenly among the four slices.
  3. Divide vegetable mixture between two slices of bread. Top with sauerkraut. Top with cheese, cutting one piece in half to divide between the sandwiches. Close sandwiches.
  4. Lay sandwiches in a large dry skillet and set over medium heat. Cook until browned and the cheese is melted, 3 to 4 minutes per side. Cut in half to serve.
https://www.healthyseasonalrecipes.com/skinny-vegetable-reuben/

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