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Tempeh Reuben Sandwich

A plant-based spin on the classic deli sandwich featuring marinated and grilled tempeh, tangy sauerkraut, homemade Russian dressing, and melted Swiss cheese on toasted rye bread. This hearty sandwich delivers all the traditional Reuben flavors in a vegetarian format.

30 minEasyServes 4420 cal/serving

AmericanLunchStovetopVegetarianPork-FreeCorn-Free

Ingredients

  • 8 oz tempeh, sliced
  • 2 tbsp tamari or soy sauce
  • 1 tbsp apple cider vinegar
  • 1 tbsp maple syrup
  • 1/2 tsp liquid smoke
  • 1/2 tsp caraway seeds
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 8 slices rye bread slices
  • 4 slices Swiss cheese slices
  • 1 cup sauerkraut, drained
  • 1/4 cup vegan mayonnaise (for dressing)
  • 1 tbsp ketchup (for dressing)
  • 1 tbsp sweet pickle relish (for dressing)
  • 1/2 tsp prepared horseradish (for dressing)
  • 1/2 tsp vegan Worcestershire sauce (for dressing)
  • 1/4 tsp onion powder (for dressing)
  • 2 tbsp olive oil
  • 2 tbsp vegan butter
  • to taste salt
  • to taste black pepper

Instructions

  1. 1

    Prepare the tempeh marinade by combining 2 tbsp tamari or soy sauce, 1 tbsp apple cider vinegar, 1 tbsp maple syrup, 1/2 tsp liquid smoke, 1/2 tsp caraway seeds, 1/2 tsp smoked paprika, and 1/2 tsp garlic powder in a shallow dish. Whisk until well mixed.

  2. 2

    Slice the 8 oz tempeh into 1/4-inch thick slices and place in the marinade. Let sit for at least 10 minutes, flipping halfway through to ensure even coverage.

  3. 3

    While the tempeh marinates, make the Russian dressing by combining 1/4 cup vegan mayonnaise (for dressing), 1 tbsp ketchup (for dressing), 1 tbsp sweet pickle relish (for dressing), 1/2 tsp prepared horseradish (for dressing), 1/2 tsp vegan Worcestershire sauce (for dressing), and 1/4 tsp onion powder (for dressing) in a small bowl. Mix well and set aside.

  4. 4

    Heat 2 tbsp olive oil in a skillet over medium heat. Add the marinated tempeh slices and cook for 3-4 minutes on each side until golden brown and slightly crispy. Remove from heat and set aside.

  5. 5

    Drain the 1 cup sauerkraut well, pressing out any excess liquid with paper towels.

  6. 6

    Spread 2 tbsp vegan butter on one side of each slice of 8 slices rye bread slices. These will be the outer sides of the sandwich.

  7. 7

    To assemble each sandwich: Spread Russian dressing on the inside of two slices of bread. On one slice, layer cooked tempeh, drained sauerkraut, and a slice of Swiss cheese slices. Top with the second slice of bread, with the buttered side facing out.

  8. 8

    Heat a clean skillet over medium heat. Place the assembled sandwich in the skillet, buttered side down. Cook for 3-4 minutes until golden brown.

  9. 9

    Flip the sandwich carefully and cook for another 2-3 minutes until the cheese is melted and the second side is golden brown.

  10. 10

    Remove from heat, cut in half diagonally, and serve immediately.

Questions

Can I make Tempeh Reuben Sandwich dairy-free?

Yes. The dairy in this entry is 4 slices Swiss cheese slices. Swap the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

Can I make Tempeh Reuben Sandwich gluten-free?

Yes. The gluten in this entry is 8 slices rye bread slices, 1/2 tsp vegan Worcestershire sauce (for dressing). Swap the bread or crumbs for a gluten-free loaf or gluten-free panko; the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Tempeh Reuben Sandwich keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Tempeh Reuben Sandwich?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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