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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 34 votes
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Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Servings: 2
Calories: 574kcal
Author: Sarah McMinn


Marinated Tempeh

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


  • 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.



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.


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