• Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Olives for Dinner

Vegan Recipes for Those Who Love to Cook and Eat

  • Recipes
  • Work with Us
  • About
  • Subscribe
  • Contact
Home ยป Entrees ยป The Best Tempeh Reuben

April 18, 2011

The Best Tempeh Reuben

Jump to Recipe
Tempeh Reuben with Sriracha-Vegenaise Dressing

During a visit to Seattle a couple of years ago, my husband and I stopped in for a bite at the Wayward Vegan Cafe. I don’t remember what I ordered, but my husband got their tempeh reuben and it was the greasiest, clumsiest sandwich I’ve ever seen. It was also one of the most delicious sandwiches I’ve ever tried. I’ve attempted to recreate it here, and added a touch of sriracha to the vegenaise spread, which complimented the sweet smokiness of the tempeh, the brininess of the sauerkraut and the gooeyness of the daiya mozzarella. After the first bite, this instantly became our favorite weekend lunch.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Tempeh Reuben with Sriracha-Vegenaise Dressing

TEMPEH REUBEN WITH SRIRACHA-VEGENAISE DRESSING


  • Author: olivesfordinner.com
  • Yield: 4 sandwiches
Print Recipe
Pin Recipe

Ingredients

  • 1 tsp cumin seeds
  • 1 package of tempeh, preferably pre-sliced
  • a few dashes of liquid smoke
  • a few dashes of soy sauce
  • 1 TB dark brown sugar
  • dark rye bread, sliced
  • Earth Balance spread
  • Daiya or Vegan Gourmet vegan cheese, mozzarella style
  • prepared raw sauerkraut
  • 4 TB Vegenaise
  • 1 tsp sriracha, plus more to taste
  • olive oil

Instructions

  1. In a dry skillet, lightly toast the cumin seeds over medium heat for about 2 minutes. Set aside.
  2. Add about a tablespoon of olive oil to the pan. Add the slices of tempeh and saute until nicely browned, about 5 minutes for each side. Before removing the tempeh to cool, sprinkle with a few dashes of liquid smoke and soy sauce. Toss in the brown sugar and flip the tempeh until well coated. Remove the tempeh to cool, and wipe out any brown sugar that may remain in the skillet.
  3. Butter the bread with plenty of earth balance. Place in the skillet and sprinkle with a thin layer of vegan cheese over the top. While you are waiting for the bread to crisp, make the sandwich dressing by mixing together the Vegenaise and desired amount of sriracha. Set aside.
  4. Once the bread is nicely browned and the cheese is slightly melted, remove from the skillet.
  5. To assemble the sandwiches, place some raw sauerkraut on top of the cheese, sprinkling it with some of the toasted cumin seeds. Layer the tempeh over that, and then spread the sriracha-vegenaise dressing over that. Serve warm.

Did You Make This Recipe?

Tag @olivesfordinner on Instagram ... we'd love to see it!

Tempeh Reuben with Sriracha-Vegenaise Dressing

You may also like:

Spicy Vegan Buffalo Wings
Ginger Scallion Ramen Noodles
Creamy Pasta with Vegan Scallops
Cauliflower Rice with Pressed Mushrooms

Filed Under: Entrees, Sandwiches and Wraps Tagged With: bread, sriracha

We hope you enjoy this content!

We'd love for you to leave a comment below. For recipes, we would also love it if you gave it a rating. Thanks so much!

Reader Interactions

Comments

  1. Franklin from Dine Delish says

    April 18, 2011 at 6:05 pm

    No pastrami? ๐Ÿ™ I know you are vegan. Sadly, I am not, but still, this looks mouthwatering! Amazing!

    Reply
  2. vegan, today! says

    April 18, 2011 at 6:52 pm

    That looks great! I made tempeh reubens for the first time this weekend and it's has also become one of my favorite weekend lunches.

    Reply
  3. jessy says

    April 18, 2011 at 7:21 pm

    i can't believe i never thought to add sriracha to vegenaise before. i add it to ketcup ALL the time and love it the mostest! man, i haven't had a reuben in a bahbillion years and now i have a craving for one thanks to your crazy delicious looking reuben, Erin. think i know what i'll be enjoying later this week, and i'm super stoked 'cause i have a tiny bit of raw sauerkraut leftover in the frdige. w00t!

    Reply
  4. Anonymous says

    April 13, 2013 at 5:18 am

    I just made this tonight, and it was outstanding!!! Yum yum yum!!

    Reply
    • erinwyso says

      April 13, 2013 at 11:31 am

      Glad you liked! It's one of my favorites : )

      Reply
  5. Dingus says

    April 8, 2015 at 4:51 am

    So good! My first food fan letter/comment. The brown sugar burned in the pan, but still, so good!

    Reply
  6. genkikitty says

    May 29, 2015 at 1:30 pm

    We made this a few weeks ago and loved it! I actually wrapped everything to take on a little picnic around a lake with some homemade baked fries. Perfect! I wrote about your recipe on my blog and linked your site (with recipe) to my review. Thank you for the suggestion for dinner.

    Reply
    • erinwyso says

      May 31, 2015 at 11:36 am

      So happy you liked … your reuben looks amazing, thanks for sharing!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

Hi! I’m Erin Wysocarski. Glad you’re here.

I create vegan recipes for those who love to cook and eat. My husband Jeff photographs them. We live in Boston with our rescue dog, Harper. More about Erin โ†’

Follow Me!

  • Bloglovin
  • Email
  • Instagram
  • LinkedIn
  • Pinterest

As Seen On

Popular Recipes

Pasta, artistically draped around a fork on a table.

Pasta with White Wine Sauce

Two hands holding a glass mason jar of coffee sugar scrub

Homemade Coffee Sugar Scrub

Two hands framing a plate of curry on a dark background.

Cauliflower and Mushroom Curry

A whole head of firecracker cauliflower, basted with sauce in a cast iron pan against a dark background.

Firecracker Cauliflower

A top-down shot of sweet potato tempura and avocado vegan sushi rolls with pickled ginger against a dark background.

Sweet Potato Tempura and Avocado Rolls

Vegan Shrimp

Vegan Shrimp

Two hands holding a bowl of bang bang cauliflow

Vegan Bang Bang Cauliflower

A bagel loaded with carrot lox, red onion, capers and vegan cream cheese on a wooden board.

Carrot Lox

Footer

About

Olives for Dinner is a vegan food blog for those who love to cook and eat. You'll find fresh, creative and delicious recipes here, all made with plants!

Search for recipes

VIEW ALL RECIPES

Interviews

Lan Pham Wilson of the morestomach blog
Heather Poire of Sunday Morning Banana Pancakes
Jackie Sobon of Vegan Yack Attack

Sign up to get new recipes via email.

  • Bloglovin
  • Email
  • Instagram
  • LinkedIn
  • Pinterest
HOME โˆ™ ABOUT โˆ™ CONTACT โˆ™ PRIVACY

Copyright© 2023 · Brunch Pro Theme by Shay Bocks