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Vegetarian Tempeh Reuben Sandwich – vegetarian recipe
Stav Kogan

Vegetarian Tempeh Reuben Sandwich

This vegetarian Reuben captures all the iconic flavor of the classic deli sandwich, swapping 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
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 sandwiche
Calories: 276
Ingredients Method Nutrition

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
  • 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.
  • 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.

Method
 

  1. Prepare the Seasoned Tempeh: In a medium saucepan, combine the liquid aminos, onion, garlic, bay leaf, and 2 cups (480 ml) of water.
  2. Add the sliced tempeh and bring the mixture to a simmer over medium heat.
  3. Reduce the heat to medium-low and let it gently simmer for 20 minutes.
  4. Remove from heat, cover, and allow the tempeh to cool completely in the flavorful broth.
  5. Make the Thousand Island Dressing: While the tempeh simmers, whisk together the vegan mayonnaise, relish, and ketchup in a small bowl until well combined.
  6. Set aside.
  7. Build the Sandwiches: Toast 8 slices of rye bread and set them aside for the tops.
  8. Drain the cooled tempeh, discarding the broth and aromatics.
  9. Arrange the tempeh slices evenly on the 8 remaining, untoasted slices of bread.
  10. Top with slices of vegan cheese.
  11. 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.
  12. Top each sandwich with ¼ cup of sauerkraut.
  13. Spread the Thousand Island dressing on the toasted bread slices and place them on top to complete the sandwiches.
  14. Slice diagonally and serve warm.
  15. 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.

Nutrition

Calories: 276kcalCarbohydrates: 33gProtein: 14gFat: 9g

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