Vegan Tempeh Reuben Sandwich with smoky tempeh, tangy sauerkraut and a homemade vegan thousand island sauce.
I love tempeh, and I cannot understand all the tempeh haters. In my opinion, it’s the best vegan protein source! I’ll be honest with you I’ve never actually had a real rueben sandwich. I stopped eating meat when I was around 11 years old and back then neither corned beef or sauerkraut sounded appetizing to me. Fast forward give me all the sauerkraut and switch corned beef for tempeh and I’m in! This vegan tempeh reuben is my favorite sandwich to make for a day at the beach
How to make a vegan tempeh reuben
What you will need
Full recipe with measurements in recipe card below
- Tempeh
- Sauerkraut
- Bread
- Olive oil
- Vegan butter
- Vegan cheese (optional but recommended)
- Vegan mayo
- Ketchup
- Pickled jalapeño brine
- Diced pickled jalapeño
- Onion powder
- Garlic powder
- Black pepper
- Salt
- Vegan worcestershire
- Reduced sodium soy sauce
- Liquid smoke
- Smoked paprika
- Maple syrup
How to make it
- Add all jalapeño thousand island ingredients to a bowl. Once thoroughly mixed, put the bowl in the refrigerator until you’re ready to assemble your sandwich.
- Combine all marinade ingredients in a small bowl.
- Cut the tempeh once down the middle, then cut those 2 pieces down the center creating 4 thin slabs about ¼ inch thick.
- Add 2 tbsp of olive oil to a pan and lay all 4 pieces of tempeh comfortably. Cook on low/medium. Using a basting/pastry brush coat the marinade on the tempeh. After 2 minutes flip the tempeh and brush the other side. Continue flipping and brushing until the tempeh is cooked and the marinade has been used up or almost used up.
- Add thousand island to both slices of bread then add the vegan cheese, tempeh slices and sauerkraut. Once the pan has cooled off wipe it out with a paper towel and add 1 tbsp of vegan butter. Fry in a pan like you would a grilled cheese.
- Enjoy!
If you are looking for more lunch recipes I think you will also love this Copycat TTLA Sandwich, this Pulled BBQ Jackfruit and Coleslaw Quesadilla, and this Spicy Peanut Soup.
Vegan Tempeh Reuben Sandwich
Ingredients
Ingredients
- Jalapeño thousand island (recipe below)
- Tempeh marinade (recipe below)
- 8 oz Package of tempeh
- Sauerkraut
- 8 slices bread to make 4 single layer tempeh sandwiches, or 4 slices of bread to make 2 double layer tempeh sandwiches.
- 1-2 tbsp olive oil
- 1-2 tbsp vegan butter
- Vegan cheese (optional but recommended)
Jalapeño thousand island
- 1/2 cup vegan mayo
- 1 tbsp ketchup
- 1 tbsp pickled jalapeño brine
- 1 tbsp diced pickled jalapeño
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 1/4 tsp salt
Tempeh marinade
- 1 tbsp vegan worcestershire
- 3 tbsp reduced sodium soy sauce
- 1 tsp liquid smoke
- 3/4 tsp smoked paprika
- 3/4 tsp onion powder
- 3/4 tsp garlic powder
- 1 tsp maple syrup
Instructions
- Add all jalapeño thousand island ingredients to a bowl. Once thoroughly mixed, put the bowl in the refrigerator until you're ready to assemble your sandwich.
- Combine all marinade ingredients in a small bowl.
- Cut the tempeh once down the middle, then cut those 2 pieces down the center creating 4 thin slabs about ¼ inch thick.
- Add 2 tbsp of olive oil to a pan and lay all 4 pieces of tempeh comfortably. Cook on low/medium. Using a basting/pastry brush coat the marinade on the tempeh. After 2 minutes flip the tempeh and brush the other side. Continue flipping and brushing until the tempeh is cooked and the marinade has been used up or almost used up.
- Add thousand island to both slices of bread then add the vegan cheese, tempeh slices and sauerkraut. Once the pan has cooled off wipe it out with a paper towel and add 1 tbsp of vegan butter. Fry in a pan like you would a grilled cheese. Enjoy!
If you love this vegan Tempeh Reuben
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