I adore Reubens, any kind. The picture shows the California Reuben from Chicago Diner, but the first Reuben I ever tasted was the Radical Reuben a few years ago. There isn’t really a tradition of Reubens in this country, even meat versions, so I don’t blame myself for wasting 36 years of my life without this amazing discovery.
I’ve made a fair few versions of Reubens too. The first one I made was the version from Vegan with a Vengeance, a classic using tempeh. Isa’s got a new healthy version in her upcoming book “Appetite for Reduction” too, made with mushrooms –
You’ll definitely need a knife and fork for the version in American Vegan Kitchen which uses seitan and is fabulous. In testing there was a great fresh kraut to go with it which didn’t make the book, but Tami’s put it on her blog for you. There’s even a hidden version in the appetizer section called Deli Reubenettes, which have all the flavours of Reubens but are wrapped in pastry.
I’ve definitely got my eye on this version recently posted by Isa, too. Have you got any other great Reubens for me to try?
Cooking the Vegan Books 
I’m with you on this one. In fact, anything with saurkraut is okay in my book. My favourite is frying it on my cast iron skillet with onions for 5 minutes before putting the sandwich together.
As I live with a Reuben Lover, we have tried many. We have yet to find one that we like better than VWaV.
Now I totally want a reuben. If only I could find some vegan marbled rye.