This vegan reuben sandwich recipe is a delicious, meatless twist on the classic reuben sandwich! Made with a tangy Russian dressing and flavorful corned tempeh, it tastes just like the real deal.
Slice the tempeh in half lengthwise and then cut each half into 4, giving you 8 pieces altogether. If you’d prefer thinner pieces, slice each piece in half again.
When the tempeh is done marinating, heat the olive oil in a large skillet over medium-high heat. Cook the tempeh for 5 minutes or until brown on both sides.