Tempeh Reuben

Finished sandwich on a wooden board with a steak knife

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

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Prep Time: 30

Cook Time: 10

Total Time: 40

Servings:

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