Tempeh Reuben Sandwich Vegan

This Tempeh Reuben Sandwich is my go-to when I want a hearty twist on a deli classic without meat. It delivers all the tangy sauerkraut flavor and melty cheese goodness you love in a Reuben but swaps the corned beef for savory, seasoned tempeh. It is so satisfying and makes for a quick lunch or cozy dinner that even meat lovers crave.

I first whipped this up for my husband when we were snowed in and missing our favorite takeout sandwiches. He declared it better than the original and now asks for it every time we get fresh rye bread.

Ingredients

• Tempeh eight ounces: This is full of protein and soaks up savory flavors Look for organic or non GMO brands for the best texture
• Soy sauce or tamari one tablespoon: Adds umami depth You can use gluten free versions if needed
• Smoked paprika one teaspoon: Gives the tempeh a gentle smoky bite Use Spanish paprika if possible for extra flavor
• Salt half teaspoon: Balances out the other flavors Use sea salt or kosher salt
• Olive oil one tablespoon: Allows for golden crispy edges Choose extra virgin for a richer taste
• Sourdough rye bread four slices: The classic base for a Reuben Denser breads hold up best to saucy fillings
• Reuben sauce or whole grain mustard one to two tablespoons: Adds creaminess and punch You can mix up a quick homemade sauce with mayo ketchup and paprika
• Swiss cheese or smoked mozzarella or provolone or melty vegan cheese Two slices: Melts beautifully and brings that gooey texture Choose a cheese that melts well
• Sauerkraut half to three quarter cup: Provides tangy crunch Use fresh or local kraut for the brightest taste

For Quick Reuben Sauce

• Mayonnaise or vegan mayo quarter cup: Makes the sauce creamy and rich
• Ketchup or tomato paste one tablespoon: Brings sweetness and tang Ketchup keeps it classic
• Paprika half teaspoon: Adds color and warmth
• Lemon juice or vinegar one teaspoon: Brightens and balances the sauce Use lemon for a fresh twist
• Salt and pepper to taste: Just a pinch for full flavor
• Optional Finely minced garlic or garlic powder or horseradish or a splash of Worcestershire: for a little kick

For the best sandwich

look for fresh naturally fermented sauerkraut and high quality bread from your local bakery

Step-by-Step Instructions

Prep the Tempeh:

Slice the tempeh in half lengthwise then cut each piece in half again crosswise so you have four thin rectangles. Place them in a saucepan and cover with water. Add soy sauce salt and smoked paprika. Cover and simmer for ten minutes. This removes bitterness and loads the tempeh with flavor. Drain and gently pat dry with a towel.

Make the Reuben Sauce:

While the tempeh simmers whisk together mayo ketchup paprika lemon juice salt and pepper in a small bowl. Add garlic or horseradish if desired. Taste and adjust if you like more tang or spice.

Sear and Melt:

Heat olive oil in a saute pan over medium high. Place the simmered tempeh pieces in the hot pan and sear each side for two to three minutes until they are crisp and golden. Turn down the heat and lay a slice of cheese over each piece of tempeh. Cover the pan until the cheese melts and the slices look glossy.

Toast the Bread:

While the cheese melts you can toast the bread either in a toaster or wipe out the pan and toast in olive oil for more golden crunchy edges.

Assemble the Sandwich:

Spread Reuben sauce or mustard on all slices of toasted rye. Layer sauerkraut evenly over the bottom bread slices. Add the cheesy seared tempeh. Cap with remaining bread sauce side down. Slice in half for easier eating if you like.

Pin

I never get tired of the smoky aroma from the paprika whenever I make this The first time my son tried this sandwich he asked for seconds and now it is a weekend lunch tradition

Storage Tips

Keep leftover sandwiches assembled and wrapped in wax paper or foil in the fridge They taste great cold but to reheat simply grill or press in a hot pan for two to three minutes on each side To store extra tempeh or Reuben sauce separately pack in airtight containers where they will keep for up to four days

Ingredient Substitutions

Tempeh can be swapped with firm pressed tofu or your favorite vegan deli slices Try a sharp aged cheddar or a dairy free alternative if you cannot find Swiss Do not be afraid to pile on extra kraut or use a spicy whole grain mustard in place of sauce

Serving Suggestions

Serve your Reuben with classic deli sides such as pickles potato chips or a handful of crisp apple slices For a dinner plate pair with tomato soup or a simple green salad This sandwich is hearty enough to stand alone but you can also cut it into quarters for party sliders

Pin

Cultural and Historical Context

The Reuben sandwich has deep roots in twentieth century American delis especially in New York and Omaha This tempeh version honors that tradition while making it accessible to vegetarians and vegans Few things are as comforting as the first warm bite of kraut and cheese melting together

Recipe FAQs

→ How do you ensure the tempeh has great flavor?

Simmering tempeh in water with soy sauce and smoked paprika removes bitterness and boosts flavor. Searing adds a crisp texture.

→ Can this sandwich be made vegan?

Absolutely! Simply choose a melty vegan cheese and vegan mayo for the sauce to keep everything plant-based.

→ What is a good substitute for Reuben sauce?

Whole grain mustard or a mixture of mayo, ketchup, and spices can easily substitute for classic Reuben sauce.

→ What's the best bread choice for this sandwich?

Sourdough rye bread offers a classic, tangy bite that complements the savory fillings. Toasting adds extra crunch.

→ How do you prevent the sandwich from becoming soggy?

Spread sauce lightly, allow sauerkraut to drain, and assemble just before serving to keep bread crisp and delicious.