Vegan Tempeh Reuben Sandwich
A vegan version of a Reuben Sandwich
Servings 4
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!