Tempeh Reuben
A delicious plant-based twist on the classic deli sandwich. Savory marinated tempeh, tangy sauerkraut, creamy Russian dressing, and melted vegan Swiss-style cheese all grilled to perfection on rye bread. A hearty and satisfying vegan meal.
For 4 servings
5 steps. 20 minutes total.
- 1
Prepare and marinate the tempeh
- a.Place the blocks of tempeh in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 10 minutes to remove bitterness. Drain well. Once cool enough to handle, slice each tempeh block into 8 thin strips. In a shallow dish, whisk together vegetable broth, soy sauce, apple cider vinegar, maple syrup, smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, and caraway seeds. Place the sliced tempeh in the marinade, ensuring all pieces are coated. Let it marinate for at least 30 minutes, or up to 4 hours in the fridge.
- 2
Make the Russian dressing
- a.While the tempeh marinates, combine the vegan mayonnaise, ketchup, dill pickle relish, horseradish, vegan Worcestershire sauce, 0.25 tsp onion powder, and salt in a small bowl. Mix well until everything is evenly combined. Set aside.
- 3
Cook the tempeh
- a.Heat vegetable oil in a large skillet or pan over medium-high heat. Remove tempeh from the marinade, letting excess drip off. Place slices in the hot skillet in a single layer (work in batches if needed). Pan-fry for 3-4 minutes per side, until browned and slightly crispy. Set aside on a plate.
- 4
Assemble the sandwiches
- a.Lay out all 8 slices of rye bread. Spread a thin layer of softened vegan butter on one side of each slice. Flip 4 slices over (buttered side down). Spread a generous layer of Russian dressing on the unbuttered side. Layer with the cooked tempeh slices, followed by a scoop of well-drained sauerkraut, and finally a slice of vegan Swiss-style cheese. Top with the remaining 4 slices of bread, buttered side facing up.
- 5
Grill the sandwiches
- a.Wipe out the skillet and place it over medium heat. Carefully place the assembled sandwiches in the hot skillet. Cook for 3-5 minutes per side, until the bread is golden brown and toasted, and the cheese is melted. Press down gently with a spatula as they cook for an even crust. Slice in half and serve immediately.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Steaming the tempeh first is a key step to remove any bitter aftertaste it might have.
- 2Squeeze the sauerkraut thoroughly to remove as much liquid as possible. This prevents the sandwich from becoming soggy.
- 3For a classic deli-style melt, place a lid on the skillet for a minute while grilling to help the cheese melt completely.
- 4The Russian dressing can be made up to 3 days in advance and stored in an airtight container in the refrigerator.
- 5Don't overcrowd the pan when frying the tempeh. Give it space to brown properly for the best texture.
Adapt it for your goals.
Vegan
This recipe is almost vegan. To make it fully vegan, ensure you use certified vegan Swiss-style cheese slices and vegan butter for grilling.
gluten freeGluten free
Use a certified gluten-free tempeh brand, tamari instead of soy sauce in the marinade, and your favorite gluten-free bread.
quickQuick
If you're short on time, skip the steaming and marinating steps. Slice the tempeh, season it directly with salt, pepper, and smoked paprika, then pan-fry until golden.
spicySpicy
Add 1/2 teaspoon of red chili flakes to the marinade and a few dashes of hot sauce to the Russian dressing for a spicy kick.