Tempeh Reuben Sandwich Vegan (Printable Version)
Satisfying tempeh with sauerkraut, melty cheese, and zesty sauce on toasted rye for a hearty sandwich.
# Ingredients:
→ Main Components
01 -
227 g tempeh
02 -
15 mL soy sauce, tamari, or gluten-free liquid aminos
03 -
5 mL olive oil
04 -
2 g smoked paprika
05 -
2.5 g salt
06 -
4 slices sourdough rye bread
07 -
30–60 mL Reuben sauce or whole grain mustard
08 -
2 slices Swiss cheese, smoked mozzarella, provolone, or vegan cheese
09 -
120–180 mL sauerkraut
→ Reuben Sauce
10 -
60 mL mayonnaise or vegan mayonnaise
11 -
15 mL ketchup or tomato paste
12 -
2 g paprika
13 -
5 mL lemon juice or vinegar
14 -
Salt and black pepper to taste
15 -
Optional: 1 minced garlic clove or pinch garlic powder
16 -
Optional: Prepared horseradish
17 -
Optional: Splash of Worcestershire sauce or soy sauce
# Steps:
01 -
Slice the tempeh in half lengthwise, then cut each half crosswise to yield four thin rectangles. Place the pieces in a saucepan, add enough water to cover, soy sauce, salt, and smoked paprika. Cover and simmer for 10 minutes. Drain and pat the pieces dry.
02 -
In a small bowl, whisk together mayonnaise, ketchup, paprika, lemon juice or vinegar, salt, and pepper. For added depth, blend in garlic, horseradish, and a splash of Worcestershire or soy sauce if desired.
03 -
In the same pan, wipe dry and heat olive oil over medium-high. Sear tempeh slices on each side until deeply golden and crisp, approximately 2–3 minutes per side. Reduce heat, add cheese slices atop the tempeh, and cover until the cheese is thoroughly melted. Remove from heat.
04 -
Toast the sourdough rye slices either in a toaster or in the skillet with a touch of olive oil until golden and crisp.
05 -
Generously spread Reuben sauce or mustard on all bread slices. Layer tempeh, sauerkraut, and top with the remaining bread. Slice each sandwich in half if desired and serve warm.
# Notes:
01 -
Simmering tempeh before searing removes bitterness and infuses flavor.