Name: Tempeh Reuben Sandwich
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 8 ounces tempeh; 1 tablespoon soy sauce, tamari, or GF liquid aminos; 1 teaspoon smoked paprika; ½ teaspoon salt; 1 tablespoon olive oil; 4 slices sourdough rye bread; 1-2 tablespoons Reuben sauce or whole grain mustard; 2 slices Swiss cheese, smoked mozzarella, provolone, or melty vegan cheese; ½-¾ cup sauerkraut; ¼ cup mayo or vegan mayo; 1 tablespoon ketchup or tomato paste; ½ teaspoon paprika; 1 teaspoon lemon juice or vinegar; Good pinch of salt and pepper; Optional: finely minced garlic clove or garlic powder, prepared horseradish, splash of Worcestershire sauce or soy sauce

Why Make This Recipe

Tempeh Reuben Sandwich offers a delicious twist on the classic Reuben. It’s a great option for anyone looking for a filling vegetarian meal that’s full of flavor. Plus, it’s easy to make and can be enjoyed for lunch or dinner. By using tempeh, you add a boost of protein and a nutty flavor that complements the other ingredients beautifully.

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How to Make Tempeh Reuben Sandwich

Ingredients

8 ounces tempeh
1 tablespoon soy sauce, tamari, or GF liquid aminos
1 teaspoon smoked paprika
½ 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
½-¾ cup sauerkraut (homemade or store-bought)
¼ cup mayo or vegan mayo
1 tablespoon ketchup or tomato paste (or skip it and add more paprika)
½ teaspoon paprika
1 teaspoon lemon juice or vinegar
Good pinch of salt and pepper
Optional: finely minced garlic clove (or use garlic powder), prepared horseradish
Splash of Worcestershire sauce (or soy sauce)

Directions

Slice the tempeh in half, and then cut widthwise to make four thin pieces.
Place the tempeh in a saucepan with water, soy sauce, salt, and smoked paprika. Simmer covered for 10 minutes. Drain and pat dry.
In a small bowl, whisk together the mayo, ketchup, paprika, lemon juice, salt, and pepper. If you want more flavor, add garlic or horseradish.
Wipe out the pan where you cooked the tempeh. Heat olive oil over medium-high heat and sear each side of the tempeh until golden and crispy. Reduce heat, add cheese on top, and cover until melted. Set aside.
Toast the slices of rye bread using a toaster or in the same pan with a little olive oil.
Spread Reuben sauce or mustard on all bread slices. Layer the tempeh, sauerkraut, and the remaining slice of bread. Cut in half if you like!

How to Serve Tempeh Reuben Sandwich

Serve the Tempeh Reuben Sandwich warm with a side of pickles or chips. It goes great with a simple salad or a warm bowl of soup. Enjoy every bite!

How to Store Tempeh Reuben Sandwich

If you have leftovers, store the sandwich components separately in the fridge. Keep the tempeh and the sauce in airtight containers. The bread can be kept in a bread bag or wrapped in foil. When you’re ready to eat it again, reheat the tempeh and toast the bread for the best taste.

Tips to Make Tempeh Reuben Sandwich

To make it extra crispy, sear the tempeh for a bit longer.
Feel free to adjust the amount of sauerkraut based on your taste preferences.
Add more spices if you like your sandwiches with a kick.

Variation

You can switch up the type of cheese used or even make it vegan by using vegan mayo and cheese. You might also experiment with different kinds of bread, such as whole wheat or gluten-free options.

FAQs

1. Can I use tofu instead of tempeh?
Yes, you can use tofu, but the texture and flavor will be different. Make sure to press the tofu to remove excess water before cooking.

2. Is this recipe gluten-free?
To make a gluten-free Tempeh Reuben Sandwich, use gluten-free bread and ensure your soy sauce or tamari is labeled gluten-free.

3. How can I make the tempeh more flavorful?
You can marinate the tempeh before cooking or add spices to the cooking water. Garlic powder and smoked paprika provide a nice flavor boost.