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Tempeh Reuben Sandwich
[Vegan, Gluten-Free]

RP By: Rhea Parsons

Author Bio

When Rhea became vegan, there were no places in her Bronx neighborhood to eat, so... Read More

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Tempeh

Tempeh Reuben Sandwich [Vegan, Gluten-Free]

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Dairy Free

This is one of those recipes that I veganized without ever having had it in its original form. If you asked me what a non-vegan Reuben sandwich contains, I couldn't tell you one specific ingredient other than sauerkraut. I never did like cold cuts (and WOW, how that term, "cold... Read More

Ingredients You Need for Tempeh Reuben Sandwich [Vegan, Gluten-Free]

For the Marinade:

2 Tbs. extra-virgin olive oil
2 Tbs. balsamic vinegar
2 Tbs. low-sodium, gluten-free tamari
1 Tbs. gluten-free, vegan Worcestershire sauce
2 Tbs. raw apple cider vinegar
2 Tbs. water
1 tsp. liquid smoke
2 cloves garlic, minced
1 tsp. onion powder
1 tsp. dried mustard
1 tsp. dried coriander
1 tsp. smoked paprika
1 bay leaf, crumbled

For the Russian Dressing:

1/3 cup vegan mayonnaise
2 Tbs. ketchup
1 Tbs. prepared horseradish
1 tsp. gluten-free, vegan Worcestershire sauce
1/8 tsp. hot sauce or Sriracha (optional)
Kosher salt and black pepper to taste

For the Tempeh Reubens:

1 block gluten-free tempeh, cut into 8 pieces
1 Tbs. canola oil
1-2 Tbs. vegan butter
4 slices gluten-free bread
1 cup sauerkraut
Russian dressing

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How to Prepare Tempeh Reuben Sandwich [Vegan, Gluten-Free]

Prepare the marinade by combining all the ingredients in a bowl or container. Cut the tempeh into 8 pieces. I do this by cutting the rectangular block in half so I have 2 squares. Then I slice each square like a bagel so that it’s turned into 4 thin squares. Then cut each square in half so you have 8 thin rectangular pieces. Add the tempeh to the marinade, cover and let sit for at least one hour. Meanwhile, prepare the Russian dressing and refrigerate until ready to use.
Heat a grill pan over medium-high heat. Add the oil and grill the tempeh on both sides until browned and softened, about 4 minutes per side. Remove from the grill pan and set aside.
Heat a griddle or skillet over medium-high heat. Coat one side of each slice of bread with vegan butter. Cook the bread, buttered side down, on the griddle until golden brown. Remove from the griddle but leave the griddle on the heat. Butter the uncooked side of the bread.
On the cooked side of one slice of bread, slather some of the Russian dressing. Add 4 pieces of tempeh and a good amount of sauerkraut. Slather the cooked side of a second piece of bread with Russian dressing and top the sandwich.
Put the sandwich onto the hot griddle, buttered side down. Press on the sandwich gently with a spatula and cook until the bottom is browned, about 2 minutes. Carefully flip the sandwich over and brown the other buttered side. Repeat with the second sandwich. Serve while hot.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.