Vegan Reuben
One thing that always stands the test of time in the food world is an iconic sandwich, like the Reuben. And I love adapting them to be more accessible to vegans. With layers of marinated tempeh, sauerkraut, and creamy Russian dressing on slices of rye bread, this is a deliciously vegan take on a deli classic.
Servings: 4
Calories: 611kcal
Ingredients
For The Sandwich
- 8 slices rye bread
- 3 tbsp vegan butter
- ¾ cup sauerkraut
- 4 slices vegan cheese
Marinated Tempeh
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- ½ cup vegetable broth
- 1 tbsp vegan Worcestershire sauce
- 2 tbsp soy sauce
- 8 oz tempeh
- 1 tbsp olive oil
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.
Notes
- My #1 Secret Tip for this vegan Reuben recipe is to simmer the tempeh in the marinade before browning it. This allows the slices to fully absorb flavor and prevents a bland center.
- Slice thin pieces: I make sure to use a sharp knife for the thinnest slices of tempeh. This way it cooks quickly, and layers well.
- Drain sauerkraut well: Even after draining the sauerkraut, I squeeze out any excess liquid, so the bread stays crisp when toasting.
- Use medium heat: A medium heat allows my cheese to melt, without burning the bread.
- Serve immediately: I like to serve this immediately, for the best textures.
- Give the dressing time: After mixing the dressing, I like to give it time in the fridge to fully emulsify.
Nutrition
Serving: 1sandwich | Calories: 611kcal | Carbohydrates: 50g | Protein: 18g | Fat: 37g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Sodium: 1764mg | Potassium: 508mg | Fiber: 6g | Sugar: 6g | Vitamin A: 885IU | Vitamin C: 6mg | Calcium: 146mg | Iron: 5mg