Vegan Tempeh Reuben Sandwich

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.

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Course: Main Course, Snack

Cuisine: Vegetarian

Keyword: Vegan

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings:

Calories: 485kcal

Equipment

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

Fill a medium saucepan with water and add 2 tablespoons soy sauce, 1 teaspoon smoked paprika, and ½ teaspoon salt. Bring to a simmer.
Add tempeh slices to seasoned water and simmer for 10 minutes to remove bitterness. Drain and pat completely dry.
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.
Heat oil in a large skillet over medium-high heat. Sear tempeh for 2-3 minutes per side until golden and crispy.
If using vegan Swiss cheese, place slices on tempeh during last minute of cooking to melt.
Meanwhile, mix all Russian dressing ingredients in a small bowl until well combined.
Heat vegan butter in a clean skillet and toast rye bread slices until golden brown.
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

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