LunchDinnerMain Course

Tempeh Reuben Sandwich

Name: Tempeh Reuben Sandwich
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: american
Ingredients: 225 g tempeh thinly sliced; 2 tbsp soy sauce; 1 tbsp apple cider vinegar; 1 tsp smoked paprika; 0.5 tsp garlic powder; 0.25 tsp black pepper; 0.5 cup vegan mayonnaise; 2 tbsp ketchup; 1 tbsp dill pickle relish; 0.5 tsp horseradish (optional); 4 pcs rye bread; 1 cup sauerkraut drained; 4 pcs vegan swiss cheese sliced; 1 tbsp olive oil

This vegan Reuben sandwich features pan-fried tempeh marinated in a savory sauce, layered with sauerkraut and a creamy Russian dressing on toasted rye bread. It's a flavorful and satisfying plant-based take on a classic deli favorite. Perfect for a hearty lunch or a casual dinner.

An original recipe by Forkin

Total time: 30 min
Serves: 2
Difficulty: Medium
Per serving: 1,003 kcal

Vegetarian

Allergen information: may contain gluten, milk, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

225 gtempeh, thinly sliced
4 pcsrye bread
1 cupsauerkraut, drained
4 pcsvegan swiss cheese, sliced
1 tbspolive oil

marinade

2 tbspsoy sauce
1 tbspapple cider vinegar
1 tspsmoked paprika
0.5 tspgarlic powder
0.25 tspblack pepper

dressing

0.5 cupvegan mayonnaise
2 tbspketchup
1 tbspdill pickle relish
0.5 tsphorseradish(optional)

Equipment

shallow dish · whisk · small bowl · knife · spatula · skillet

The method

Step by step

1
In a shallow dish, whisk together the soy sauce, apple cider vinegar, smoked paprika, garlic powder, and black pepper to create the marinade.
About 1 min
2
Add the sliced tempeh to the marinade, ensuring all pieces are coated. Let it marinate for at least 10 minutes, or longer if time permits.
About 10 min
Cook’s note: Marinating longer will result in a deeper flavor.
3
While the tempeh marinates, prepare the dressing. In a small bowl, combine the vegan mayonnaise, ketchup, dill pickle relish, and horseradish (if using). Stir well until smooth.
About 2 min
4
Heat the olive oil in a large skillet or non-stick pan over medium heat.
About 1 min
5
Once hot, add the marinated tempeh slices to the pan in a single layer. Cook for 3-4 minutes per side, until golden brown and slightly crispy.
About 8 min
Cook’s note: Do not overcrowd the pan; cook in batches if necessary.
6
Remove the cooked tempeh from the pan and set aside.
7
Lightly butter one side of each slice of rye bread with vegan butter (if using) or brush with a little olive oil. Place two slices, butter-side down, in the same skillet.
About 1 min
Cook’s note: You can also use a toaster for the bread for a crispier texture.
8
Layer each slice of bread with a slice of vegan swiss cheese. Cook until the cheese begins to melt and the bread is toasted.
About 2 min
Cook’s note: Covering the pan for a minute can help the cheese melt faster.
9
Spread a generous amount of the prepared dressing on the untoasted side of the remaining two bread slices.
About 1 min
10
Assemble the sandwiches: on the toasted bread with melted cheese, layer the cooked tempeh, then a pile of drained sauerkraut. Top with the bread slices spread with dressing.
About 1 min
11
Cut the sandwiches in half and serve immediately.

Per serving

Nutrition

48%Score

Calories: 1,002.6kcal
Protein: 30.8g
Carbs: 67.5g
Fat: 73.8g
Fibre: 7.3g
Sugar: 15.8g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover tempeh and dressing separately in airtight containers in the refrigerator.

Reheating

Reheat tempeh in a skillet until warm; assemble fresh sandwiches.