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Mushroom Reuben with Carrot Fries & Horseradish Mayo
2 or 4 Serving Dinner

Mushroom Reuben

with Carrot Fries & Horseradish Mayo

Tags: <600 Calories, Nut-Free, Chef's Choice
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
580
FAT
32g
CARBOHYDRATES
65g
PROTEIN
10g

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INGREDIENTS

  1. 3 carrots, peeled and cut into 3-inch sticks
  2. 4 oz cremini mushrooms, trimmed and thinly sliced
  3. 2 garlic cloves, peeled and minced
  4. ⅓ cup vegan mayo (divided)
  5. 1 tsp Dijon mustard
  6. 2 tbsp horseradish
  7. 2 tsp caraway seeds
  8. 4 slices sourdough bread
  9. 2 oz vegan mozzarella cheese
  10. 3 oz sauerkraut
  11. 2 tbsp + 2 tsp vegetable oil*
  12. Salt and pepper*
  13. *Not included
  14. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  15. For full ingredient list, see Nutrition.
Allergens: wheat
Tools: Large nonstick skillet, Baking sheet
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
580
FAT
32g
CARBOHYDRATES
65g
PROTEIN
10g

View Full Nutrition Label


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INSTRUCTIONS

1
Roast the carrot fries

Preheat the oven to 425°F. Add carrots, 2 tsp vegetable oil, and a pinch of salt and pepper to a baking sheet, and toss. Roast until carrots are tender and golden brown, 20 to 25 minutes. (4-serving meal: use 4 tsp vegetable oil)

2
Cook the mushrooms

Heat 1 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add mushrooms and cook, undisturbed, until they start to brown, 2 to 3 minutes. Add garlic and cook until fragrant, 1 to 2 minutes. (4-serving meal: use 2 tbsp vegetable oil) TIPS: You will use this skillet in a later step. Remember to wipe mushrooms clean with a damp kitchen towel.

3
Make the horseradish mayo

Add 2 tbsp mayo to a small bowl and set aside. In a separate small bowl, combine remaining mayo, Dijon mustard, horseradish, and a pinch of salt and pepper and stir the horseradish mayo. (4-serving meal: use 4 tbsp mayo)

4
Build the sandwiches

Add caraway seeds to the reserved mayo and stir the caraway mayo. Spread caraway mayo on the sourdough bread. Flip bread over and spread 2 tsp horseradish mayo on each slice. Add cheese, mushrooms, and sauerkraut to 2 bread slices, and close sandwiches with the remaining slices (with the caraway mayo facing up).

5
Toast the sandwiches

Wipe the large nonstick skillet clean and return it to medium-high heat with 1 tbsp vegetable oil. Add mushroom reubens to the skillet and cook until the cheese is melted and bread is golden brown, 5 to 6 minutes per side. (4-serving meal: use 2 tbsp vegetable oil) TIP: You can use a spatula to press gently on the sandwiches as they cook.

6
Serve

Slice the mushroom reubens in half and place on plates. Add carrot fries and a dollop of horseradish mayo. Tuck in!

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