Tempeh Reuben Sandwich

Michelle Davis

Marinated and pan-seared tempeh stands in for the corned beef in this plant-based take on the classic deli Reuben. Tangy sauerkraut, toasted rye bread, and a homemade vegan Russian dressing round out the sandwich with the same bold, briny flavors the original is known for. The whole build takes around 30 minutes.

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Prep Time 25

Cook Time 20

Total Time 45

Course Main Course

Cuisine American

Servings sandwiches

Calories 436 kcal

Equipment

1 Skillet
1 Small mixing bowl
1 Tongs or spatula
1 Whisk

Ingredients

Tempeh Marinade

1 block organic tempeh (8 oz) slice into 1/4-inch thick strips
2 tablespoons tamari or soy sauce use low-sodium if preferred
1 tablespoon apple cider vinegar
1 teaspoon maple syrup adds balance to the marinade
1 teaspoon smoked paprika
1 teaspoon garlic powder

Vegan Russian Dressing

¼ cup vegan mayonnaise look for soy-free or cashew-based for allergy concerns
1 tablespoon ketchup
2 teaspoons prepared horseradish
½ teaspoon dijon mustard

To Assemble Sandwiches

4 slices rye bread choose seeded rye for extra flavor
1 cup sauerkraut drain well before use
2 teaspoons vegan butter or olive oil for grilling bread

Instructions

Marinate the Tempeh: In a shallow dish, whisk together tamari, apple cider vinegar, maple syrup, smoked paprika, and garlic powder. Add tempeh strips, making sure they're fully coated. Marinate for at least 15–20 minutes while preparing other components.
Make the Russian Dressing: In a small bowl, whisk together vegan mayo, ketchup, horseradish, and Dijon mustard until smooth. Set aside.
Cook the Tempeh: In a skillet over medium heat (about 350°F / 175°C), add a drizzle of oil. Add marinated tempeh in an even layer. Cook 3–4 minutes per side, or until golden brown with crisp edges. Remove from heat and set aside.
Assemble the Sandwich: Spread a generous layer of vegan Russian dressing on one side of each bread slice. Top two of the slices with cooked tempeh, followed by a scoop of sauerkraut. Close the sandwich with the remaining bread slices, dressing side down.
Grill the Sandwich: Heat a skillet with vegan butter or oil over medium heat. Add sandwiches and press gently with a spatula. Grill 2–3 minutes per side until bread is toasted and golden.

Notes

Try adding thinly sliced vegan cheese for extra depth. Smoked gouda or provolone-style vegan cheese melts beautifully here.
Tempeh can be steamed before marinating to soften its flavor and texture. Steam for 10 minutes if preferred.

Nutrition

Calories: 436kcalCarbohydrates: 44gProtein: 9gFat: 25gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gSodium: 2158mgPotassium: 357mgFiber: 7gSugar: 8gVitamin A: 549IUVitamin C: 12mgCalcium: 85mgIron: 4mg

Keyword plant-based lunch, Tempeh Reuben Sandwich, Vegan Sandwich

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