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