Smoky Vegan Tempeh Reuben Sandwich Recipe

I’ll be completely honest with you – when I first heard about putting tempeh in a Reuben, I was skeptical. How could anything replace that classic corned beef experience? But here’s the thing: this smoky vegan version doesn’t try to be an exact replica. Instead, it creates something entirely new, something that stands on its own with layers of umami-rich tempeh, tangy sauerkraut, and that perfect creamy Russian dressing. Trust me, once you taste how these flavors come together, you’ll understand why this sandwich deserves a spot in your regular rotation.

Why You’ll Love this Smoky Vegan Tempeh Reuben Sandwich

When it comes to satisfying your craving for that classic deli sandwich without any animal products, this smoky vegan tempeh Reuben delivers all the bold, tangy flavors you’re missing.

I’m talking about that perfect balance of savory tempeh, tangy sauerkraut, and creamy Russian dressing that’ll make you forget about the original.

The tempeh gets seriously crispy on the outside while staying tender inside. Plus, you can prep everything ahead of time, which means you’re not scrambling around the kitchen when hunger strikes.

It’s comfort food that actually makes you feel good afterward.

What Ingredients are in Smoky Vegan Tempeh Reuben Sandwich?

Getting your hands on the right ingredients is half the battle when you’re making this smoky tempeh Reuben, and honestly, most of what you need is probably sitting in your pantry right now. The beauty of this sandwich lies in its simplicity – we’re talking about humble ingredients that transform into something way more impressive than the sum of their parts.

The star of the show is obviously the tempeh, which might sound intimidating if you’ve never worked with it before, but trust me, it’s basically fermented soybeans that are begging to be turned into something delicious. You’ll want to grab a standard 8-ounce block, which is what most stores carry anyway.

For the Tempeh:

• 8 oz tempeh block
• 1 tsp onion powder
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp cumin
• 1 tbsp apple cider vinegar
• Oil for cooking (avocado or neutral oil)

For the Sandwich Assembly:

• 4 slices rye bread
• 2-3 tbsp sauerkraut
• Vegan Swiss cheese (optional)
• Vegan butter for toasting

For the Russian Dressing:

• Vegan mayo
• Ketchup
• Horseradish
• Vegan Worcestershire sauce
• Apple cider vinegar
• Hot sauce

For Simmering the Tempeh:

• Soy sauce
• Smoked paprika
• Salt

Now, let’s talk about where you might hit some speed bumps. The vegan Swiss cheese is totally optional, but if you’re going for that full Reuben experience, it’s worth tracking down – most grocery stores carry at least one brand these days, usually hiding in the natural foods section.

The Russian dressing is where you get to play around a bit. I didn’t give you exact measurements because, honestly, it’s one of those things where you taste as you go. Start with mostly vegan mayo, add a good squirt of ketchup, then build up the horseradish and hot sauce until it makes your eyes water just a tiny bit.

For the tempeh simmering liquid, you’re just looking to create a flavorful bath that’ll mellow out any bitter notes. A splash of soy sauce, a pinch of smoked paprika, and some salt in water will do the trick perfectly.

How to Make this Smoky Vegan Tempeh Reuben Sandwich

Making this smoky tempeh Reuben is honestly way easier than it sounds, and I promise you won’t need any fancy chef skills to pull it off. The whole process is basically about building layers of flavor, starting with the tempeh and working your way up to that perfect sandwich moment.

First things first, we need to deal with tempeh’s one little quirk – it can be slightly bitter straight out of the package. No big deal though, because we’re going to simmer that 8 oz tempeh block in seasoned water for about 10 minutes. Just slice your tempeh into 4 pieces, then drop them into a pot of water seasoned with soy sauce, smoked paprika, and salt. This little spa treatment mellows everything out perfectly.

While the tempeh is taking its flavor bath, you can whip up your Russian dressing. Mix together vegan mayo, ketchup, horseradish, vegan Worcestershire sauce, apple cider vinegar, and hot sauce. Start conservative with the horseradish and hot sauce – you can always add more, but you can’t take it back once it’s in there.

Once your tempeh timer goes off, drain those pieces and pat them completely dry. This is where we start building that smoky magic. Toss the drained tempeh with 1 tsp onion powder, 1 tsp smoked paprika, ½ tsp garlic powder, ½ tsp cumin, and 1 tbsp apple cider vinegar. Let it marinate for a few minutes while you heat up some oil in a skillet.

Now comes the fun part – getting that tempeh golden and crispy. Sear those marinated pieces in your hot oil until they’re beautifully browned and have that satisfying crispy exterior. If you’re using vegan Swiss cheese, this is when you melt it right on top of the tempeh while it’s still in the pan.

For the bread situation, you want to toast those 4 slices of rye bread in vegan butter until they’re golden and smell absolutely incredible. There’s something about buttered rye bread that just screams comfort food, and honestly, half the sandwich’s success depends on getting this right.

Assembly time is where everything comes together. Spread that Russian dressing generously on both slices of bread – don’t be stingy here, because this is what ties all the flavors together. Layer on your crispy, smoky tempeh, add 2-3 tbsp of sauerkraut for that classic tangy crunch, then close it up and serve immediately while everything’s still warm and perfect.

The key to nailing this sandwich is really in the timing. You want that tempeh still hot and crispy, the bread freshly toasted, and everything assembled quickly so nothing gets soggy or sad-looking.

Smoky Vegan Tempeh Reuben Sandwich Substitutions and Variations

One of the best things about this tempeh Reuben is how forgiving it’s if you need to swap things around based on what’s hanging out in your fridge.

No tempeh? Try thick slabs of marinated tofu or even jackfruit. Missing rye bread? Sourdough or pumpernickel work perfectly. I actually prefer marble rye when I can find it.

For the sauerkraut, you could use kimchi for extra spice or even pickled red cabbage. Don’t have vegan Swiss? Skip it entirely or use whatever plant-based cheese you’ve got.

The Russian dressing is pretty flexible too, just keep that tangy-creamy balance.

What to Serve with Smoky Vegan Tempeh Reuben Sandwich

A hearty sandwich like this calls for sides that won’t compete but definitely complement. I’m talking crispy kettle chips, maybe some dill pickle spears for that extra tang.

A simple coleslaw works beautifully too, especially one with a vinegar-based dressing that echoes the sauerkraut’s brightness.

Want something warm? Roasted sweet potato fries bring natural sweetness that balances all that smoky, salty goodness.

Or go classic with regular fries, because honestly, who doesn’t love fries with a sandwich?

For lighter options, I’d suggest a small green salad or even some fresh fruit to cleanse the palate between bites.

Final Thoughts

This sandwich honestly surprised me with how much it tastes like the original. The smoky tempeh gets crispy edges that mimic pastrami perfectly, and that tangy Russian dressing ties everything together beautifully.

I mean, who knew tempeh could be this convincing? The key’s really in that initial simmering step – it removes any bitter notes and lets those smoky spices shine through.

This recipe’s become my go-to for impressing skeptical friends. It’s hearty, satisfying, and frankly better than most deli versions I remember. Sometimes the plant-based option just wins.

Recipe Card

Introduction: This smoky tempeh Reuben delivers all the flavors of the classic deli sandwich in plant-based form. Crispy, seasoned tempeh mimics pastrami perfectly, while tangy Russian dressing and sauerkraut create that signature Reuben taste. It’s hearty, satisfying, and sure to impress even the most skeptical eaters.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Serves: 2

Ingredients:

*For the Tempeh:*

• 8 oz tempeh block, sliced into 4 pieces
• 1 tsp onion powder
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp cumin
• 1 tbsp apple cider vinegar
• 2 tbsp avocado or neutral oil
• Soy sauce for simmering
• Salt for simmering

For the Vegan Russian Dressing:

• 3 tbsp vegan mayo
• 1 tbsp ketchup
• 1 tsp horseradish
• ½ tsp vegan Worcestershire sauce
• ½ tsp apple cider vinegar
• 2-3 dashes hot sauce

For Assembly:

• 4 slices rye bread
• 2-3 tbsp sauerkraut
• 2-4 slices vegan Swiss cheese (optional)
• 2 tbsp vegan butter

Instructions:

1. Fill a medium saucepan with water and add 2 tablespoons soy sauce, 1 teaspoon smoked paprika, and ½ teaspoon salt. Bring to a simmer.
2. Add tempeh slices to seasoned water and simmer for 10 minutes to remove bitterness. Drain and pat completely dry.
3. In a shallow dish, combine onion powder, smoked paprika, garlic powder, cumin, and apple cider vinegar. Add tempeh and marinate for 5 minutes, turning to coat both sides.
4. Heat oil in a large skillet over medium-high heat. Sear tempeh for 2-3 minutes per side until golden and crispy.
5. If using vegan Swiss cheese, place slices on tempeh during last minute of cooking to melt.
6. Meanwhile, mix all Russian dressing ingredients in a small bowl until well combined.
7. Heat vegan butter in a clean skillet and toast rye bread slices until golden brown.
8. Spread Russian dressing on both slices of toasted bread. Layer tempeh and sauerkraut on one slice, top with second slice, and serve immediately.

Notes:

• Add liquid smoke to the marinade for extra smoky flavor if desired
• Tempeh can be marinated up to 24 hours in advance for deeper flavor
• Store leftover Russian dressing in the refrigerator for up to one week
• For extra crispy tempeh, pat completely dry after simmering and before marinating
• Substitute pumpernickel or sourdough bread if rye isn’t available
• Leftover cooked tempeh keeps in the refrigerator for 3-4 days and can be reheated in a skillet

Nutritional Information:

Frequently Asked Questions

How Long Does Marinated Tempeh Stay Fresh in the Refrigerator?

I’d recommend using marinated tempeh within three to four days when stored in your refrigerator. You’ll want to keep it in an airtight container to maintain freshness and prevent any unwanted odors.

Can I Freeze the Cooked Tempeh for Meal Prep Purposes?

Yes, I’d recommend freezing cooked tempeh for up to three months. You’ll want to cool it completely first, then store in airtight containers. Thaw overnight in your refrigerator before reheating.

What’s the Best Way to Reheat Leftover Tempeh Reuben Sandwiches?

I’d reheat leftover tempeh reuben sandwiches in a skillet over medium heat for 2-3 minutes per side. This’ll crisp the bread and warm the tempeh without making everything soggy.

How Do I Prevent the Tempeh From Becoming Too Dry During Cooking?

I’ll simmer your tempeh first to remove bitterness, then marinate it with apple cider vinegar. Don’t overcook during searing – just get it golden and crispy while keeping moisture inside.

Can I Make This Sandwich Without Simmering the Tempeh First?

You can skip simmering, but I’d recommend it since tempeh has natural bitterness. If you skip it, marinate longer and add extra seasonings to mask any bitter flavors that remain.