If you’re craving a hearty, satisfying sandwich that’s packed with plant-based protein, this vegan Reuben sandwich with tempeh is a must-try! Tempeh’s rich, nutty flavor pairs perfectly with tangy sauerkraut, creamy vegan dressing, and melty dairy-free cheese, all tucked between slices of toasted rye bread. Lightly pan-frying the tempeh gives it a crispy edge, making every bite a delicious mix of textures and flavors.

TEMPEH REUBEN SANDWICH (VEGAN REUBEN SANDWICH)

Cook Time: 15 minutes
Prep Time: 30 minutes
Total Time: 45 mintues
Serving Size: 4 sandwiches
Total Servings: 4

Ingredients:

For the tempeh marinade:
8 oz block tempeh
1/4 cup soy sauce
1 tbsp apple cider vinegar
1 tbsp maple syrup
1 tsp Dijon mustard
1 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp black pepper
2 tbsp extra virgin olive oil

For the Russian dressing:*
1/2 cup vegan mayonnaise
2 tbsp ketchup
1 tsp horseradish (or Dijon mustard)
1 tsp vegan Worcestershire (can omit)
1 tbsp pickle relish (or chopped pickles)
1/4 tsp garlic powder
salt and pepper to taste

For the sandwich:
8 slices rye bread
3/4 cup sauerkraut (drained)
8 slices vegan Swiss cheese (or a white vegan cheese)
4 tablespoon vegan butter

*Read directions to make an alternative to the Russian dressing, which is equally good.

Directions:

1. Bring a pot of water to a boil, add tempeh, then remove from heat. Let sit for 10 minutes to reduce bitterness.
2. Meanwhile, prepare the marinade and Russian dressing. (For an alternative to the Russian dressing, you can make Thousand Island dressing. Omit horseradish, Worcestershire sauce, and 1 tbsp ketchup.)
3. Cut tempeh into 18 strips: first into two blocks, then halve each piece until you have 18 strips.
4. Marinate tempeh for at least 10 minutes or overnight.
5. Heat 2 tbsp oil in a pan and cook tempeh for 3-4 minutes per side until golden. Remove from heat.
6. Butter the bread with about 1 tablespoon per 2 slices.
7. On 4 slices of bread, layer: 2 tbsp Russian dressing, 1 slice vegan cheese, 3 tbsp sauerkraut, 4 tempeh strips, and another slice of cheese.
8. Toast on one side the remaining 4 slices of buttered bread in a pan over medium heat. Remove from heat.
9. Cook assembled sandwiches in a pan. Add 2 tsp water around (not on) the sandwich, cover, and steam for 3-4 minutes until cheese melts.
10. Top with toasted bread and serve.