Vegan Reuben

5 from 5 votes

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. It's also super easy to make, has minimal prep time, is healthier than the traditional version, and is packed with all of your favorite reuben flavors! Perfect for lunch or dinner, and comes with a gluten-free option too!

Prep Time25

Cook Time20

Soaking Time2

Total Time2 45

Course: Main Course, mains

Cuisine: American, Vegan

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 611kcal

Author: Anjali Shah

Equipment

Ingredients

For The Sandwich

8 slices rye bread
3 tbsp vegan butter
¾ cup sauerkraut
4 slices vegan cheese

Marinated Tempeh

For The Russian Dressing

½ cup vegan mayo
2 tbsp ketchup
1 tsp horseradish
½ tsp smoked paprika
1 tsp vegan Worcestershire sauce

Instructions

Mix all of the marinade ingredients in a bowl, except the tempeh and olive oil.
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.
Toss the tempeh slices through the marinade and allow it to marinate for at least 2 hours.
Meanwhile prepare the Russian dressing by mixing all dressing ingredients into a mixing bowl and whisk until smooth. Refrigerate until ready to serve.
When the tempeh has done marinating heat the olive oil in a pan over medium heat, cook the tempeh for 5 minutes or until brown on both side.
Pour the marinade over the tempeh and cook for another 4-5 minutes, turning occasionally, until the marinade has reduced completely and the tempeh is a lovely golden color. Remove and set aside.
Heat a pan over medium heat.
Spread a layer of vegan butter over 2 slices of bread.
Cook the bread, buttered side down, and spread a layer of dressing over one slice of bread.
Place vegan cheese on the other slice of bread, top with several slices of tempeh and a layer of sauerkraut.
Finally top the sandwich with the toasting bread, dressing side down.
Slice and serve immediately.

Video

https://youtu.be/-dpyTGJbPIQ

Notes

Gluten free bread can be used instead of rye bread to make this gluten free.
Slice the tempeh thinly helps with the cooking process and also helps it to absorb more flavor from the marinade.
The tempeh and dressing can both be prepared ahead of time and stored in the fridge for up to 4 days.
Use any of your favorite vegan cheese for this delicious sandwich.
Adjust the seasoning of the dressing to taste.
It’s best to serve the sandwich immediately after cooking.
Cooking the marinade off with the tempeh helps to glaze the tempeh and give it extra flavor.
To make this sandwich quicker you can use a store bought vegan thousand Island dressing instead of making your own Russian dressing.
Buttering the bread before cooking helps to make the bread crispy and gives it extra flavor.

Nutrition