Recipes|Featured Main
Tempeh Reuben
Difficulty Level: Intermediate
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Prep Time:10 Minutes
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Cook Time:PT15M5 Minutes
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Yield:4 servings
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.