Vegan Reuben Sandwich

This recipe turns tempeh into corned beef to easily create a classic Reuben sandwich – but vegan!

In my pre-vegan life, I was never a fan of rye bread until I tried a Reuben sandwich. There is something about corned beef, sauerkraut, swiss cheese, and thousand island dressing that altogether makes rye bread much more appealing to me! Of course, 3/4 of the things I just listed are not normally vegan. It took me a while to even consider vegan Reuben sandwiches as something I could make at home, but when I marinaded tempeh for a different recipe, I thought it couldn’t be that hard to make it taste like corned beef. I was right! Plus, vegan cheese slices and thousand island dressings are easy to find these days, so vegan Reuben sandwiches are not only possible, but they’re simple and delicious! This is my go-to recipe.

Marinade Ingredients:

• 8 oz tempeh
• 1/2 cup low sodium vegetable broth
• 1 tbsp red wine vinegar
• 1 tbsp low sodium soy sauce
• 1 clove garlic, minced
• 1 tsp paprika
• 1 tsp dried mustard
• 1 tsp dried cilantro
• 1/2 tsp red pepper flakes
• 1/2 tsp fine sea salt
• 1/4 tsp ground allspice

Other:

• 1 tbsp olive oil, for frying
• 4 slices rye bread
• 4 vegan cheese slices
• 1 cup sauerkraut
• 2 tbsp vegan thousand island dressing
• vegan butter or mayonnaise

Method:

• Cut the tempeh into thin, long slices.
• Add all of the marinade ingredients to a mixing bowl and stir to combine.
• Add the tempeh and the marinade mixture to a shallow dish or a plastic bag.
• Let refrigerate for 1 hour, flipping halfway through.

• Heat the oil in a large saucepan. Remove the tempeh from the marinade and cook for 3-4 minutes on each side or until done to your liking.
• Coat the outside of the rye bread slices with butter or mayo when assembling your sandwiches. Cook on a saucepan over medium-low heat for a few minutes on each side or until the bread has browned to your liking and the cheese has melted.
• Enjoy & share!

Vegan Reuben Sandwich

This marinade easily turns tempeh into corned beef to make a delicious vegan Reuben sandwich!

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Marinating time 1 hour hr

Total Time 1 hour hr 25 minutes mins

Course Main Course

Servings 2

Calories 528 kcal

Ingredients

  

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Marinade

• 8 oz tempeh
• 1/2 cup low sodium vegetable broth
• 1 tbsp red wine vinegar
• 1 tbsp low sodium soy sauce
• 1 clove garlic minced
• 1 tsp paprika
• 1 tsp dried mustard
• 1 tsp dried cilantro
• 1/2 tsp red pepper flakes
• 1/2 tsp fine sea salt
• 1/4 tsp ground allspice

Other

• 1 tbsp olive oil for frying
• 4 slices rye bread
• 4 sliced vegan cheese
• 1 cup sauerkraut
• 2 tbsp vegan thousand island dressing
• vegan butter or mayo

Instructions

 

• Cut the tempeh into thin, long slices.
• Add all of the marinade ingredients to a mixing bowl and stir to combine.
• Add the tempeh and the marinade mixture to a shallow dish or a plastic bag.
• Let refrigerate for 1 hour, flipping halfway through.
• Heat the oil in a large saucepan. Remove the tempeh from the marinade and cook for 3-4 minutes on each side or until done to your liking.
• Coat the outside of the rye bread slices with butter or mayo when assembling your sandwiches. Cook on a saucepan over medium-low heat for a few minutes on each side or until the bread has browned to your liking and the cheese has melted.

Nutrition

Calories: 528kcalCarbohydrates: 50gProtein: 29gFat: 26gSaturated Fat: 4gPolyunsaturated Fat: 7gMonounsaturated Fat: 12gSodium: 1870mgPotassium: 776mgFiber: 7gSugar: 5gVitamin A: 663IUVitamin C: 12mgCalcium: 210mgIron: 7mg

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