Tempeh Reuben
This vegan take on the classic Reuben sandwich uses tempeh in place of corned beef, with all the traditional flavors of rye bread, sauerkraut, and Russian dressing.
Ingredients - Serves 4
- Vegan russian dressing - 1/2 cup
- Vegan swiss cheese - 4 slices
- Sauerkraut - 1 cup, drained
- Rye bread - 8 slices
- Olive oil - 2 tablespoons
- Tempeh - 8 ounces, sliced
Let's Get Started
- Heat the olive oil in a skillet over medium heat.
- Add the tempeh slices and cook until browned on both sides, about 5 minutes per side.
- Spread the Russian dressing on one side of each slice of bread.
- Place a slice of cheese on four of the bread slices.
- Top the cheese with the cooked tempeh and sauerkraut.
- Top with the remaining bread slices, dressing-side down.
- Return the sandwiches to the skillet and cook until the bread is toasted and the cheese is melted, about 5 minutes per side.
Dietary Info
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Calories: 450
- Fat: 15g
- Carbs: 50g
- Protein: 25g
- Sodium: 1500mg
- Sugar: 10g
