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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.
4.92 from 45 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. Georgette says

    January 18, 2022 at 12:52 pm

    5 stars
    This is the best marinade and Russian dressing recipe ever! I substitute wheat roast for the tempeh and it's delicious!

    Reply
  2. Stephanie says

    June 12, 2021 at 6:01 pm

    5 stars
    I followed directions except for using regular Worcester sauce, vegan smoked provolone (couldn’t find Swiss), and onion powder instead of minced onion in the Russian Dressing. Also fir bread used German Farm bread as my store didn’t have the Alvarado rye. Wow! This was so delicious and overall flavor profile very Ruebenesque. This recipe is a keeper- also really liked the “Russian” dressing.

    Reply
  3. Emily R says

    June 02, 2021 at 6:17 pm

    These are AMAZING!!! Just made them for the first time tonight, will definitely be on the dinner menu regularly!?

    Reply
  4. Krystal says

    May 01, 2021 at 5:42 am

    5 stars
    These have become one of our favorites! Easy and filling and sooooo flipping tasty!

    Reply
  5. kate cofrancesco says

    April 03, 2021 at 2:37 pm

    5 stars
    This recipe exceeded by expectations. I will definitely make again. The only thing would do differently, is make half of the dressing called for in the recipe, otherwise, no changes!

    Reply
  6. Rachel Quinn says

    March 30, 2021 at 8:53 pm

    Amazing. Such a simple recipe, I never expected to be so blown away. I used Daiya provolone slices (because I couldn't find swiss) and I used a regular pan instead of a cast iron, it still was perfect. Sitting here staring at my empty plate in disbelief. 12/10 would make a million times over.

    Reply
  7. Beth says

    March 28, 2021 at 2:45 pm

    5 stars
    These are SO delish! Even my meat loving 17 year old son is happy when I make these sandwiches. We have been eating them regularly since first trying the recipe. So nice to have a vegan meal my whole family enjoys! Thank you!!

    Reply
  8. Rachel E Jones says

    March 19, 2021 at 10:11 am

    Wow!! This recipe is so good we have eaten it 3 days in a row! I live in western Michigan and now I'm wondering what restaurant you worked at so I can eat there ?

    Reply
    • Suzanne Smalligan says

      April 25, 2021 at 7:53 am

      5 stars
      Was it Bartertown? Oh how I miss that place.

      Reply
  9. Maddie says

    March 06, 2021 at 8:27 pm

    5 stars
    Really tasty! Loved the tempeh!

    Reply
  10. Terry K says

    February 24, 2021 at 1:32 pm

    5 stars
    This recipe is so yummy!! The vegan alternative for a "corned beef special" from the Jewish deli. I am enjoying many of your recipes as well.

    Reply
  11. Laurie says

    January 04, 2021 at 9:58 am

    5 stars
    I’ve been plant based eating just over a year. This recipe was one of the first that excited me and encouraged me to continue. Fantastic sandwich, and one I use to impress any of my non-vegan friends or family. Delicious!

    Reply
  12. Marjorie Ford says

    November 16, 2020 at 5:03 pm

    5 stars
    I made this and it was fantastic! I wouldn't change a thing, thank so much for sharing.

    Reply
  13. Amanda says

    October 02, 2020 at 1:20 pm

    5 stars
    This one of my favorite ways to make tempeh BY FAR. Absolutely amazing!

    Reply
  14. Linda says

    September 17, 2020 at 9:54 am

    5 stars
    I finally made this after having the recipe forever. It was so delicious! I did not have all the ingredients for the russian dressing but it still came out so good. I have 2 pieces of the cooked tempeh left so I can't wait to make another sandwich in a couple of days. This recipe is just what I needed!

    Reply
  15. Beth says

    September 11, 2020 at 7:46 am

    5 stars
    One of the only vegan dishes my 17 year old son will eat and actually has admitted he likes! Hard to find recipes to please us all (vegans and big meat eaters in my family) and this is a rare find! We all love this sandwich and I've made it now countless times. Thanks so much for the great recipe!

    Reply
  16. Alyssa says

    August 24, 2020 at 9:22 am

    5 stars
    I love this recipe, I have made it a couple more times since I first tried it. My omnivore husband really enjoys them too. I usually try to dry toast the bread (not with vegan butter in a pan) and use only a part of a vegan cheese slice to bring the fat down further. I may try making the Russian dressing with a tofu mayo some time.

    Reply
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