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Tempeh Reuben

Tempeh Reuben

Tempeh Reuben Photo
Difficulty Level: Intermediate
  • Prep Time:
    10 Minutes
  • Cook Time:
    PT15M
    5 Minutes
  • Yield:
    4 servings
Make Meatless Mondays fun and still flavorful with the Reuben, one of life’s simple pleasures.
Ingredients
  • 8 ounces tempeh, plain or flavored
  • 1 tablespoon olive oil
  • 8 slices rye bread
  • 1 cup sauerkraut
  • 4 large slices Swiss cheese
  • Mustard and mayonnaise, or thousand island or Russian dressing
  • Marinade:
  • 2 tablespoons tamari or soy sauce
  • ⅓ cup red wine vinegar
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • ¼ teaspoon black pepper
  • ½ teaspoon caraway seeds (optional)
  • 1 teaspoon pickling spice
  • ¼ teaspoon dried dill
  • 1 teaspoon onion powder
  • ½ teaspoon smoked paprika
  • 226.8g tempeh, plain or flavored
  • 12.78g olive oil
  • 8 slices rye bread
  • 236.59ml sauerkraut
  • 4 large slices Swiss cheese
  • Mustard and mayonnaise, or thousand island or Russian dressing
  • Marinade:
  • 25.56g tamari or soy sauce
  • 78.86ml red wine vinegar
  • 25.56g olive oil
  • 2 garlic cloves, minced
  • 1.07g black pepper
  • 2.13g caraway seeds (optional)
  • 4.26g pickling spice
  • 1.07g dried dill
  • 4.26g onion powder
  • 2.13g smoked paprika

Make Meatless Mondays fun and still flavorful with the Reuben, one of life’s simple pleasures.

Preparation
STEP 1

Slice tempeh brick in half, then slice in half lengthwise to create 4 large, thin sheets.

STEP 2

In a shallow baking dish, combine marinade ingredients and stir well to combine. Add tempeh and turn to coat. Cover and marinate for 1 hour or overnight.

STEP 3

Fry tempeh in a non-stick skillet, with additional olive oil if necessary, until crisp and warmed through. Remove and set aside.

STEP 4

Brush 1 side of bread with olive oil. Place oil side down in skillet over medium-low heat. Top bread with tempeh, cheese and sauerkraut. Spread mustard and mayo or dressing on 1 side of another piece of bread and place, dressing side down, on top of sandwich. Brush top with olive oil. Cook sandwich until toasted on 1 side. Flip and cook until the other side is toasted and cheese has melted. Serve with additional dressing.

Options

*Requires 1-12 hours of marinating for best results. For added color and crunch, mix a little shaved red cabbage into your sauerkraut.

Tags: Sandwiches, Snacks, Vegetarian, Plant-Based, Healthy and Bright

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