Description
This toasty Tempeh Reuben Sandwich is so delicious! Made with melty cheese, flavorful seared tempeh, and Sauerkraut, keep it vegetarian or use vegan cheese for a vegan reuben! Makes 2 sandwiches.
Ingredients
Units
Scale
- 8 ounces tempeh
- 1 tablespoon soy sauce, tamari, or GF liquid aminos
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 4 slices sourdough rye bread
- 1–2 tablespoons “Reuben sauce” or whole grain mustard- see notes.
- 2 slices Swiss cheese, smoked mozzarella cheese, provolone, or melty vegan cheese.
- 1/2–3/4 cup sauerkraut ( homemade or store-bought)
Quick Reuben Sauce:
- 1/4 cup mayo or vegan mayo
- 1 tablespoon ketchup or tomato paste (or skip it, and add more paprika)
- 1/2 teaspoon paprika
- 1 teaspoon lemon juice or vinegar
- good pinch salt and pepper
- Optional: finely minced garlic clove ( or use garlic powder), or prepared horseradish
- Splash Worcestershire sauce (or soy sauce)
Instructions
- Prep Tempeh: Slice the tempeh into half, then cut widthwise (see photo) so you have four thin pieces. Place in a saucepan covered with water; add soy sauce, salt, and smoked paprika, and simmer covered for 10 minutes. Drain and pat dry.
- Make the Reuben sauce if using- whisk everything together in a small bowl.
- Sear and melt: Wipe out the pan with the tempeh, heat olive oil over medium high heat and sear each side of the tempeh, until golden and crispy. Lower heat, place the cheese over the top, and cover until melty. Set aside.
- Toast the bread– either in a toaster or in the same pan with a little olive oil.
- Assemble: Lather all the bread slices with Reuben sauce or mustard. Layer tempeh, kraut and the top layer of bread. Cut in half if you like!
Notes
Simmering the tempeh first will remove bitterness and add a lot of flavor.
Nutrition
- Serving Size: One large sandwich
- Calories: 513
- Sugar: 2.8 g
- Sodium: 763.9 mg
- Fat: 21.5 g
- Saturated Fat: 7.5 g
- Carbohydrates: 45.4 g
- Fiber: 13.6 g
- Protein: 34.5 g
- Cholesterol: 26 mg