Vegan Tempeh Reuben
This vegan take on the classic Reuben sandwich uses tempeh in place of corned beef, with a tangy sauce and sauerkraut for that traditional Reuben flavor.
Ingredients - Serves 4
- Vegan cheese slices - 4
- Rye bread - 8 slices
- Sauerkraut - 1 cup, drained
- Pickle relish - 1 tablespoon
- Ketchup - 2 tablespoons
- Vegan mayonnaise - 1/4 cup
- Garlic powder - 1/2 teaspoon
- Smoked paprika - 1 teaspoon
- Apple cider vinegar - 1 tablespoon
- Soy sauce - 2 tablespoons
- Tempeh - 8 ounces
Let's Get Started
- Slice the tempeh and marinate it in a mixture of soy sauce, apple cider vinegar, smoked paprika, and garlic powder for at least 15 minutes.
- While the tempeh is marinating, mix together the vegan mayonnaise, ketchup, and pickle relish to make the sauce.
- Heat a pan over medium heat and cook the tempeh until it is browned on both sides, about 5 minutes per side.
- Spread the sauce on one side of each slice of bread. On four of the slices, layer the tempeh, sauerkraut, and a slice of vegan cheese.
- Top with the remaining slices of bread, sauce side down.
- Cook the sandwiches in the same pan over medium heat 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: 400
- Fat: 15g
- Carbs: 45g
- Protein: 20g
- Sodium: 800mg
- Sugar: 5g
