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Home » Recipes » Vegan Tempeh Reuben

Vegan Tempeh Reuben

by Sarah McMinn / Posted: May 19, 2017 / Updated: August 1, 2020 / Disclosure: This post may contain affiliate links. Jump to Recipe Print Recipe Total Time: 40 mins

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A vegan tempeh reuben made with marinated tempeh, creamy Russian dressing, and sauerkraut sandwiched between two pieces of seedy rye bread #vegan #tempeh #veganrecipes #vegansandwiches
You're going to love this Vegan Tempeh Reuben! It is made with marinated and grilled tempeh, homemade Russian Dressing, and seeded rye bread for a saucy and delicious classic vegan sandwich.
You're going to love this Vegan Tempeh Reuben! It is made with marinated and grilled tempeh, homemade Russian Dressing, and seeded rye bread for a saucy and delicious classic vegan sandwich.
You're going to love this Vegan Tempeh Reuben! It is made with marinated and grilled tempeh, homemade Russian Dressing, and seeded rye bread for a saucy and delicious classic vegan sandwich.
You're going to love this Vegan Tempeh Reuben! It is made with marinated and grilled tempeh, homemade Russian Dressing, and seeded rye bread for a saucy and delicious classic vegan sandwich.
You're going to love this Vegan Tempeh Reuben! It is made with marinated and grilled tempeh, homemade Russian Dressing, and seeded rye bread for a saucy and delicious classic vegan sandwich.

You're going to love this Vegan Tempeh Reuben! It is made with marinated and grilled tempeh, homemade Russian Dressing, and seeded rye bread for a saucy and delicious classic vegan sandwich.

Finished sandwich on a wooden board with a steak knife

Many years ago, a lifetime really, I worked as a server at a popular family-run restaurant in western Michigan. This was the early 2000s, in a small town, in the midwest. Eating vegan at that time was not quite the same it is now, 15 years later, in Portland, Oregon.

In the early 2000s, however, this restaurant was a vegan/vegetarian hub because it was one of the only places in town that, no matter your dietary preferences, had you covered. From breakfast to desserts, and everything in between, they made a great effort in offering incredible vegan options. I worked at this restaurant for many years, eating everything off the vegan menu many times over. Hands down, my favorite AND the best sandwich I'd ever had was the vegan tofu Reuben. When I left Michigan to come to Oregon, leaving that incredible restaurant behind, I put "remake the vegan Reuben" on the top of my to-do list.

And folks, I did just that.

Vegan Tempeh Reuben on a wooden platter

Disclosure: This post may contain affiliate links.


Table of Contents show
How to Make Tempeh Reuben [Video]
Recommended Ingredients & Equipment
How to Make Vegan Rueben Sandwich
Serving and Storing
More Vegan Sandwich Recipes
Tempeh Reuben
Marinated Tempeh
Everything Else

How to Make Tempeh Reuben [Video]


Recommended Ingredients & Equipment

This vegan sandwich is a combination of smoky tempeh, homemade vegan Russian dressing, and zesty sauerkraut. It's a family and fan favorite and if you haven't tried it yet, I think you should!

Here is everything you need.

Ingredients & Substitutions

  • Tempeh - Tempeh is my favorite meat substitute for a vegan Reuben. It’s thick, chewy, with a delightful nutty texture. If you don’t like tempeh, try swapping it out for tofu or grilled eggplant for other variations of this delicious vegan sandwich.
  • Vegetable Broth
  • Balsamic Vinegar
  • Vegan Worcestershire Sauce - Not all Worcestershire sauce is vegan. Most varieties use anchovies. Look for one marked vegan.
  • Liquid Smoke - This gives the tempeh a delicious smokiness. Find liquid smoke in the condiment aisle of most well-stocked grocery stores. If you can’t find it, it can be omitted.
  • Spices - You will need a blend of onion powder, garlic powder, and smoked paprika.
  • Rye Bread - My bread of choice is Sprouted Rye Bread from Alvarado St. Bakery
  • Sauerkraut
  • Vegan Russian Dressing - This dressing is key to making the perfect tempeh Reuben sandwich. You will need vegan mayonnaise, ketchup, white onion, prepared horseradish, hot sauce, vegan Worcestershire sauce, apple cider vinegar, salt, and pepper.
  • Vegan Swiss Cheese (optional) - If you want to add Swiss Cheese you can either make your own or look for a store bought variety. Daiya carries a swiss cheese that I recommend.
  • Oil - Any neutral flavored high heat oil will do. I recommend avocado or coconut.
  • Vegan Butter - Use any non-hydrogenated vegan butter or margarine.

Recommended Equipment

For this recipe you will need a large shallow dish for marinating the tempeh, a large skillet, a chef’s knife, cutting board, and basic kitchen utensils. (<<affiliate links)

Check out the full list of my recommended kitchen tools and gadgets.

Best Bread for Tempeh Reuben

My go-to bread for this sandwich comes from Alvarado St. Bakery Co-op.

For this vegan Tempeh Reuben, I used Alvarado's Sprouted Rye Seed Bread which is a vegan, flour-less bread made with sprouted organic whole wheat berries and cultured wheat and filled with all kinds of seeds for a hearty, healthy, delicious rye bread that is easier on the planet AND easier on the body.

All of Alvarado Street Bakery Co-Op's products are made from sprouted grain. What's that, you might ask. Sprouted grain is grain that is harvested before the shoots from the seed turn into full-fledged plants. By harvesting them young, you get a grain that is lower in starch, allowing for higher proportions of other, more beneficial nutrients like protein, vitamins, and minerals.

Sprouted Rye Bread in a plastic bag

How to Make Vegan Rueben Sandwich

Step One - Prepare the Tempeh

Cut tempeh in half lengthwise and then cut it through the middle for 4 thin slices. Set aside

Combine the ingredients for the tempeh marinade in a shallow dish. Add tempeh, ensuring that it is fully submerged, and marinate for at least 30 minutes. Feel free to marinate this for up to 24 hours in the refrigerator.

Once the tempeh has marinated, heat olive oil in a large skillet placed over medium heat. Add tempeh and cook for about 5 minutes per side, until dark brown. Once both sides are browned, add reserved marinade and let it cook-off in the skillet. This allows the flavors to seep into the tempeh deeper.

Marinated and grilled tempeh cut into squares

Step Two - Make the Russian Dressing

In a small bowl, whisk all the ingredients for the Russian dressing together until well combined and smooth.

Step Three - Assemble the Vegan Sandwich

Butter 4 slices of Sprouted Rye Seed Bread. Place them on a skillet and cook for 3-4 minutes, until lightly toasted.

Flip the bread and on the uncooked side, add the Russian dressing to all 4 slices. Divide the sauerkraut between two slices, top with 2 pieces cooked tempeh, each, and a slice of vegan swiss, if using. Top with the second slice of bread and cook on each side for about 5 minutes, until bread is browned and everything is cooked all the way through.

Open faced Tempeh Reuben on a cast iron skillet

Serving and Storing

Serving - Serve immediately with Creamy Tomato Soup or a large Caesar Salad.

Storing - Store leftover tempeh in an airtight container in the refrigerator for up to three days. Store leftover Russian Dressing in the refrigerator for up to 7 days.


More Vegan Sandwich Recipes

  • Classic BLT
  • Tofu Banh Mi
  • 10-Minute Vegan Sloppy Joes
  • Gourmet Vegan Grilled Cheese
  • Vegan Philly Cheesesteak
  • BBQ “Pulled Pork” Sandwich
Finished sandwich on a wooden board with a steak knife

Tempeh Reuben

This Vegan Tempeh Reuben is made with marinated and grilled tempeh, homemade Russian Dressing, and seeded rye bread for a classic sandwich.
4.91 from 44 votes
Print Pin Rate
Prep Time: 30 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 40 minutes minutes
Servings: 2
Calories: 574kcal
Author: Sarah McMinn

Ingredients

Marinated Tempeh

  • 8 ounces 1 package tempeh
  • ½ cup vegetable broth
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon vegan Worcestershire sauce
  • 1 teaspoon liquid smoke
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder

Everything Else

  • 4 slices Alvarado's Sprouted Rye Seed Bread
  • ½ heaping cup Sauerkraut
  • ¼ cup vegan Russian Dressing
  • vegan swiss cheese optional
  • 2 tablespoons oil
  • 1 tablespoon vegan butter
US Customary - Metric

Instructions

  • Cut tempeh in half lengthwise and then cut it through the middle for 4 thin slices.
  • Combine the ingredients for the tempeh marinade in a shallow dish. Add tempeh and marinate for at least 30 minutes.
  • Heat a large cast-iron skillet over medium heat with 2 tablespoons oil. Add tempeh and cook for about 5 minutes per side, until dark brown. Once both sides are browned, add reserved marinade and let it cook-off in the skillet. This allows the flavors to seep into the tempeh deeper.
  • Butter 4 slices of Sprouted Rye Seed Bread. Place on the skillet and cook for 3-4 minutes, until lightly brown. Flip bread. On the cooked side, add Russian dressing to all slices of bread. Divide the sauerkraut between two slices, top with 2 pieces cooked tempeh, each, and a slice of vegan swiss, if using. Add the second slice of bread and cook on each side for about 5 minutes, until bread is browned and everything is cooked all the way through.
  • Remove from heat and serve immediately.

Video

Notes

Serving and Storing - Serve immediately with Creamy Tomato Soup or a large Caesar Salad. Store leftover tempeh in an airtight container in the refrigerator for up to three days. Leftover Russian Dressing can be stored in the refrigerator for up to 7 days.

Nutrition

Calories: 574kcal | Carbohydrates: 47g | Protein: 26g | Fat: 33g | Saturated Fat: 5g | Sodium: 770mg | Potassium: 664mg | Fiber: 4g | Sugar: 5g | Vitamin A: 885IU | Vitamin C: 1.1mg | Calcium: 182mg | Iron: 5.5mg
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If you give this recipe recipe a try, snap a photo and share it on Instagram. Make sure to tag @mydarlingvegan so I can see your creations!
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Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the 4-Week Vegan Meal Plan.

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Reader Interactions

Comments

  1. Sue T says

    September 14, 2024 at 9:37 pm

    5 stars
    Wow!! I've never had a reuben sandwich in my life... nor have I ever had rye bread, tempeh, or sauerkraut. I have NO idea why....I think this is one of the most amazing sandwiches I've ever had. A huge home run. I sauteed the sauerkraut to caramelize it.

    Reply
  2. kozK says

    July 11, 2024 at 10:12 am

    5 stars
    YES Sarah YES! This is what I have been looking for: "what to make with tempeh and sauerkraut"
    Thank you so much!
    -kozy in Toronto

    Reply
  3. Emily Twanmo says

    February 27, 2024 at 6:14 pm

    5 stars
    My son never comments on his own about what I cook, yet for this recipe, he said, “Mmmmmhhhh!” I will definitely make this again.

    Reply
  4. Joan says

    July 20, 2023 at 12:00 am

    5 stars
    Really very delicious. I loved the tempeh in this recipe. We followed the recipe exactly except for the type of bread we used (we used a regular rye). That sauce just takes this to another level.

    Reply
  5. nicole jones says

    April 02, 2023 at 11:27 am

    4 stars
    It was a great tasting sandwich that proved to be quick and delicious!

    Reply
  6. Sam says

    February 23, 2023 at 6:55 am

    5 stars
    These were by far the best vegan reuben sandwiches I've had! They definitely satisfied my craving for them.

    Reply
  7. Ta’Shanne Horn says

    February 19, 2023 at 10:45 am

    5 stars
    A local vegan restaurant had a tempeh Ruben on their menu and was my absolute favorite. Can’t wait to try this out.

    Reply
  8. Stacy says

    September 17, 2022 at 9:43 am

    5 stars
    I’m so glad I came across this recipe! Really great. My husband and I kept talking about how tasty it is while we ate dinner. I love that it is simple and a different group of flavors than we usually have.

    Reply
  9. Stephanie says

    September 11, 2022 at 4:39 pm

    5 stars
    This was freaking awesome. I've been vegan for only about 3 months and have cooked a lot but most vegan recipes are meh, especially the ones that are imitating meat. But I ate these leftovers for 5 days straight and would gladly eat more if they weren't all gone. I doctored up the dressing a little and used vegan provolone as I couldn't find swiss, and it was great. I tried it with and without cheese since I don't always love the taste of it, and it is slightly better with cheese for the added decadence. Highly recommend especially if you're newly vegan- I don't feel like I'm missing out on a meaty Reuben.

    Reply
    • nicole jones says

      April 02, 2023 at 11:28 am

      I also used vegan provolone and it was a great added taste to it.

      Reply
  10. Tamara Dachinger says

    July 09, 2022 at 9:42 am

    5 stars
    Absolutely love this sandwich. Because the sauerkraut is salty, I omitted the salt in the marinade. And, this time, I used sauerkraut with jalapenos made by Wegmans and it was just enough spice. So good.

    Reply
  11. Lara Beranek says

    April 02, 2022 at 8:19 am

    5 stars
    These were an absolute hit for our vegan dinner night with our adult son and his wife. I marinated the tempeh overnight so it was very flavorful. My husband and I used Swiss cheese on ours. The kids used vegan mozzarella (the store was out of Swiss). So good!!

    Reply
  12. Rachel Recknagel says

    February 02, 2022 at 2:25 pm

    5 stars
    Yeah. That hit the spot. Really good marinade for the tempeh and i adjusted the Swiss cheese recipe but it still was great. I look forward to having this for lunch for the next few days. Maybe I could have this every day forever, it’s that good.

    Reply
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4.91 from 44 votes (4 ratings without comment)

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