How to Make Vegan Reuben Burgers (Recipe)

I was putting ketchup on some breakfast potatoes the other day when I noticed an intriguing recipe staring at me from the back of the Heinz bottle: Reuben Burgers.

Needless to say, they weren't vegan. Nor were they healthy. Nonetheless, I was inspired to veganize them, and the end result was magically delicious. So delicious, in fact, that I knew I had to share.

Don't judge till you've tasted them. Recipe after the jump.

See also: Six Vegan-Friendly Pumpkin Treats

Above is the original recipe, which serves four. I made a single sammy with some of my fave vegan products. Below is my take on this amazing creation:


  • 2 tablespoons sauerkraut
  • 2 slices of rye bread (toasted)
  • 2 slices Creamy Original Field Roast Chao Cheese (or dairy-free cheese of choice)
  • 1/3 package Trader Joe's Beefless Ground Beef (or meatless crumbles of choice)
  • 2 TBS Tofutti Sour Cream
  • 2 TBS Heinz ketchup


  • Heat up the beefless beef in a skillet over medium heat for two or three minutes. Add the Tofutti Sour Cream and the Heinz Ketchup and stir until mixed.
  • Remove from heat and spoon mixture over pre-toasted slice of rye bread.
  • Top with Chao cheese and allow to melt (you can also pop it in the microwave for a few seconds -- Chao cheese is super melty). Then, spoon sauerkraut on top.
  • Top with remaining slice of rye bread. Cut in half. Eat. NOM NOM NOM.

Moral of the story: don't overlook recipes on the back of ketchup bottles. They can yield unexpected treasures.

Follow Hannah on Twitter @hannahgetshappy.

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Hannah Sentenac covers veg food, drink, pop culture, travel, and animal advocacy issues. In addition to the Miami New Times, she's written for Live Happy magazine, Paste magazine, Thive magazine, and Hannah is also editor-in-chief of
Contact: Hannah Sentenac