Description
A delicious twist on the classic Reuben sandwich, packed with flavor and plant-based protein.
Ingredients
Scale
- 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
Instructions
- Slice the tempeh in half, then cut widthwise into four thin pieces.
- Place 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 mayo, ketchup, paprika, lemon juice, salt, and pepper. Add garlic or horseradish for more flavor if desired.
- Heat olive oil in the same pan 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 slices of rye bread in a toaster or in the same pan with olive oil.
- Spread Reuben sauce or mustard on all bread slices. Layer tempeh, sauerkraut, and remaining slice of bread. Cut in half if desired.
Notes
Store sandwich components separately in the fridge for leftovers. Reheat tempeh and toast the bread when ready to eat again.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Searing
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 30mg
Keywords: Tempeh, Reuben, Sandwich, Vegetarian, Comfort Food