There’s nothing quite like the savory, tangy, and utterly satisfying experience of a classic deli Reuben. This vegetarian version captures all that iconic flavor, swapping out corned beef for thinly sliced tempeh simmered in a rich, umami-packed broth. Layered with melted vegan Swiss, zesty sauerkraut, and a creamy homemade Thousand Island dressing, all grilled between two slices of hearty rye bread, this sandwich is a game-changer for your lunch routine. It’s proof that you don’t need meat to create a truly spectacular deli-style masterpiece.
Ingredients
• Seasoned Tempeh
• ¼ cup / 60 ml (2 fl oz) Bragg Liquid Aminos or soy sauce
• 1 small onion, quartered
• 2 cloves garlic, peeled and smashed
• 1 bay leaf
• 1 8-ounce / 227 g (8 oz) package tempeh, thinly sliced
• Thousand Island Dressing
• ¼ cup / 60 g (2.12 oz) vegan mayonnaise
• 3 tablespoons / 45 g (1.59 oz) sweet pickle relish
• 2 tablespoons / 30 ml (1 fl oz) ketchup
• For the Sandwiches
• 16 slices rye bread
• 5 ounces / 140 g (4.9 oz) vegan Monterey Jack or Swiss-style cheese, sliced
• 2 cups / 280 g (9.9 oz) sauerkraut, drained well
Instructions
1. Prepare the Seasoned Tempeh: In a medium saucepan, combine the liquid aminos, onion, garlic, bay leaf, and 2 cups (480 ml) of water. Add the sliced tempeh and bring the mixture to a simmer over medium heat. Reduce the heat to medium-low and let it gently simmer for 20 minutes. Remove from heat, cover, and allow the tempeh to cool completely in the flavorful broth.
2. Make the Thousand Island Dressing: While the tempeh simmers, whisk together the vegan mayonnaise, relish, and ketchup in a small bowl until well combined. Set aside.
3. Build the Sandwiches: Toast 8 slices of rye bread and set them aside for the tops. Drain the cooled tempeh, discarding the broth and aromatics. Arrange the tempeh slices evenly on the 8 remaining, untoasted slices of bread. Top with slices of vegan cheese.
4. Melt and Serve: Place the open-faced sandwiches on a baking sheet and toast or broil for 3 to 5 minutes, until the cheese is fully melted and bubbly. Top each sandwich with ¼ cup of sauerkraut. Spread the Thousand Island dressing on the toasted bread slices and place them on top to complete the sandwiches. Slice diagonally and serve warm.
Nutritional Information
• Nutrition Information
• Calories: 276
• Protein: 14 g
• Total Fat: 9 g
• Saturated Fat: 1 g
• Carbohydrates: 33 g
• Cholesterol: 0 mg
• Sodium: 971 mg
• Fiber: 6 g
• Sugar: 5 g
Pro Tips
• For a classic deli-style grilled Reuben, butter the outside of the bread slices and grill the assembled sandwiches in a skillet over medium heat for 3-4 minutes per side, until golden brown and the cheese is melted.
• Squeeze the sauerkraut thoroughly in a clean kitchen towel or paper towels to remove excess moisture. This is the key to preventing a soggy sandwich.
• To reduce the natural bitterness of tempeh, steam the entire block for 10 minutes before slicing and simmering it in the broth. This creates a milder flavor and a more tender texture.
• The seasoned tempeh and Thousand Island dressing can be made up to 3 days in advance and stored in the refrigerator for quick and easy sandwich assembly.
FAQ
Q: Is this vegetarian Reuben a good source of protein
A: Absolutely. The star of this sandwich, tempeh, is a fantastic source of plant-based protein. A single serving of this recipe provides approximately 14 grams (0.49 oz / 13.9 g) of protein, making it a satisfying and nutritious meal.
Q: Can I make this Reuben without tempeh
A: Yes, while tempeh provides a great meaty texture, you can substitute it. Try using firm, pressed tofu slices, seitan, or even thick-cut portobello mushrooms. You would simmer them in the same flavorful broth to infuse them with that classic deli taste.
Q: How can I meal prep this tempeh Reuben
A: This recipe is perfect for meal prep. You can prepare the seasoned tempeh and the homemade Thousand Island dressing up to 3 days in advance, as noted in the pro tips. Store them in separate airtight containers in the refrigerator. When you’re ready to eat, just assemble and grill your sandwich for a quick and delicious lunch.
Q: My tempeh sometimes tastes bitter, how can I fix that
A: To reduce the natural bitterness often found in tempeh, you can steam the entire block for 10 minutes before slicing it. This simple step, mentioned in the pro tips, creates a milder flavor and a more tender texture for your sandwich.
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Vegetarian Tempeh Reuben Sandwich
Ingredients
Method
- Prepare the Seasoned Tempeh: In a medium saucepan, combine the liquid aminos, onion, garlic, bay leaf, and 2 cups (480 ml) of water.
- Add the sliced tempeh and bring the mixture to a simmer over medium heat.
- Reduce the heat to medium-low and let it gently simmer for 20 minutes.
- Remove from heat, cover, and allow the tempeh to cool completely in the flavorful broth.
- Make the Thousand Island Dressing: While the tempeh simmers, whisk together the vegan mayonnaise, relish, and ketchup in a small bowl until well combined.
- Set aside.
- Build the Sandwiches: Toast 8 slices of rye bread and set them aside for the tops.
- Drain the cooled tempeh, discarding the broth and aromatics.
- Arrange the tempeh slices evenly on the 8 remaining, untoasted slices of bread.
- Top with slices of vegan cheese.
- Melt and Serve: Place the open-faced sandwiches on a baking sheet and toast or broil for 3 to 5 minutes, until the cheese is fully melted and bubbly.
- Top each sandwich with ¼ cup of sauerkraut.
- Spread the Thousand Island dressing on the toasted bread slices and place them on top to complete the sandwiches.
- Slice diagonally and serve warm.
- Squeeze the sauerkraut thoroughly in a clean kitchen towel or paper towels to remove excess moisture. This is the key to preventing a soggy sandwich.
