Tempeh Reuben

Craving a sandwich that really stacks up? Meet into our vegan tempeh reuben, where crispy tempeh bacon meets zesty sauerkraut and creamy sriracha mayo, all nestled between hearty rye—it’s a twist your tastebuds didn’t see coming!

Looking for a standout sandwich that’s easy enough to whip up on a weekday but special enough to feel like a weekend treat? Meet this vegan tempeh Reuben. It’s got all the yum of the classic version, with a plant-based twist. Crispy, savory tempeh bacon, that just-right tang of sauerkraut, and a swoosh of creamy, spicy vegan mayo is nestled into hearty rye that’s up for the job.

How does this sandwich stack up against others? It holds its own, and then some. Create a deli-caliber Reuben from the comfort of your kitchen without breaking a sweat. Let’s get ready to turn that kitchen counter of yours into the best new sandwich joint in town.

Why You’ll Love This Recipe

Ready to turn the humble sandwich into a showstopper? This vegan tempeh Reuben isn’t just a twist on a classic—it’s a flavor bomb with a lot to offer. Here are some reasons why this just might become your new go-to sandwich:

• Effortlessly Delicious: With crispy tempeh bacon and hearty rye bread that toasts to perfection, this sandwich comes together without creating a circus in your kitchen.
• Balanced Flavor Profile: Smoky tempeh bacon is the star here, bringing an umami-packed punch with just the right amount of crispiness. The creamy sriracha mayo adds a spicy kick that pairs perfectly with the tang of sauerkraut, cutting through the richness and creating a satisfying balance of heat, tang, and savory goodness.
• Indulgent Yet Nourishing: Dive into richness without the weight of the usual suspects. Packed with plant-based protein and fermented goodness, this easy tempeh Reuben offers a nourishing meal that’s indulgent in all the best ways.
• Twist It Your Way: Flexible and forgiving, this recipe invites you to adjust the flavors to your liking. Add a dash of heat with extra spicy mayo, or choose your favorite vegan cheese—your sandwich, your rules. This Reuben loves a good remix.
• A Smart Choice for Busy Days: Quick to prepare and easy to love, this tempeh Reuben is ideal for anyone looking for a satisfying vegan meal without spending hours in the kitchen.

Key Ingredients

Ever wonder what magic lies behind a truly great sandwich? It’s all in the ingredients. Each element in our vegan tempeh Reuben brings a hint of sweet, salty, sour, bitter, and umami—creating a full-flavored experience in sandwich form. Curious about what makes it a superstar in its own right? Let’s dive into the ingredients!

• Plain Tempeh: This isn’t just filler; it’s the heart of the sandwich. With its unique texture and ability to absorb flavors, tempeh transforms into the main event with the right marinade.
• Dark Soy Sauce: Think of this as the depth charger. It’s richer, thicker, and more intense than its lighter counterpart, adding a color and umami punch that’s hard to replicate. Can’t find dark soy sauce? Regular will do in a pinch.
• Maple Syrup: Here’s our secret weapon for balance. The natural sweetness of maple syrup cuts through the savory, smoothing out edges and adding a hint of warmth.
• Toasted Sesame Oil: Just a dash transforms the marinade. Its nutty, toasty essence is the subtle note that adds just the right amount of oomph.
• Liquid Smoke: For that just-off-the-grill charade. A few drops infuse our tempeh with a smoky flavor that tricks your palate into thinking this dish has been smoked.
• Apple Cider Vinegar: The zing factor. It brightens the tempeh’s marinade, providing a tangy contrast that makes all the other flavors pop.
• Rye or Marbled Rye Bread: The sturdy bookends of our sandwich. They bring their own rye spice to the party, which complements the filling beautifully. Can’t find rye? Sourdough, pumpernickel, or even a multigrain bread will do!
• Vegan Swiss Cheese: Creamy, melty, and utterly comforting. Any mild white vegan cheese will do, but it’s the meltiness that brings the gooey joy to each bite.
• Vegan Mayo and Sriracha: This duo is where creamy meets dreamy. The mayo binds, the sriracha excites, and together, they’re the dressing that coaxes out the richness of the tempeh.
• Sauerkraut: Not just for tang, but for crunch and fermentation benefits, rounding out our Reuben with probiotic goodness that’s as good for your gut as it is for your taste buds. Want to make your own? Check out my fermentation guide!

Tempeh Benefits and Tips

Let’s talk about tempeh. If you’ve ever eyed that beige block in the grocery store and thought, What am I supposed to do with this? you’re not alone. But here’s the secret: tempeh is a plant-based sponge, ready to soak up flavors and add a hearty bite to your meals. Packed with protein, fiber, and probiotics, this fermented food is a delicious and hearty way to boost your meals.

Before you know it, you’ll be reaching for tempeh as your go-to plant-based protein. Here are some tips to help you get the most out of this versatile ingredient:

• Slice It Thin: Thinly slicing tempeh is key when you’re looking for that crispy texture, especially when making tempeh bacon. Thinner slices absorb marinades better and crisp up nicely when baked or pan-fried.
• Marinate Overnight for Maximum Flavor: Tempeh loves a good soak! To maximize its flavor, marinate it for at least an hour, but overnight is best. The longer it marinates, the more flavor it soaks up, making each bite extra tasty.
• Bake for the Perfect Texture: Baking tempeh is a hands-off way to get a perfect balance of crispy edges and tender insides. This method works great for bacon-style strips, which makes it ideal for sandwiches like this easy tempeh Reuben.
• Fermentation Benefits: Tempeh isn’t just tasty—it’s good for you! Because it’s fermented, tempeh contains probiotics that are great for gut health. Plus, it’s rich in plant-based protein, making it a great option for vegans and vegetarians looking to up their protein intake.
• Don’t Fret About Dark Spots: See some dark spots on your tempeh? No need to worry! These spots are part of the natural fermentation process and are a sign of healthy, good-to-eat tempeh, formed by Rhizopus oligosporus, the beneficial mold that binds the soybeans together. It’s totally safe to eat and kind of like the crust on bread—just another layer of flavor and character.
• Get Creative: Tempeh is a blank canvas—don’t limit it to just slices! Crumble it into chili, cube it for skewers, or even grate it into sauces. Its firm texture holds up well in all kinds of dishes, making it one of the most versatile plant-based proteins out there.

How To Make

Think crafting this epic sandwich is a tall order? Not this time. Here’s what you’ll do. For the full recipe, scroll to the end of this post!

Step One: Prep the Tempeh – Slice your tempeh into thin strips. You’re aiming to get 36 slices from an 8-ounce block. We slice the block into 4 squares, then focus on slicing each square into 9 thin pieces.

Step Two: Make the Marinade – Whisk together the olive oil, dark soy sauce, maple syrup, toasted sesame oil, liquid smoke, and apple cider vinegar. This is what makes the magic!

Step Three: Soak the tempeh slices in this mixture overnight in the fridge.

Step Four: Bake Until Crispy – Preheat your oven to 300°F. Place the marinated tempeh slices on a lightly oiled, parchment-lined baking sheet. Bake for 15 minutes, flip them over, drizzle with the leftover marinade, and bake for another 15 minutes until they’re beautifully golden and crispy and your kitchen smells amazing.

Step Five: Toast the Bread and Melt the Cheese – Heat a skillet over medium heat and melt some plant-based butter. Lay your rye bread slices in the skillet. Add vegan cheese to two of the slices. Cover the skillet to help the cheese melt while the bread gets perfectly toasted.

Step Six: Mix the Spicy Mayo – In a small bowl, stir together vegan mayo and sriracha (or ketchup if you prefer it mild). This creamy spread is the special sauce that holds the whole sandwich together.

Step Seven: Assemble Your Masterpiece – Spread the spicy mayo on the toasted bread slices without cheese. Layer the crispy tempeh bacon and a generous heap of sauerkraut onto the cheesy slices. Close up your sandwiches, bringing the mayo and cheese sides together.

Step Eight: Serve and Enjoy – Cut your masterpiece, serve with sides of fries and pickles, and watch it disappear.

FAQs

More Sandwich Recipes To Love!

• Vegan Reuben Sandwich
• Vegan Pulled Pork Sandwich
• Vegan Banh Mi
• Crispy Vegan Fish Sandwich

I hope you enjoy this tempeh Reuben! If you make it, I’d love it if you left a review and star rating below to help others find and fall in love with it too. Your support means a lot!

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Tempeh Reuben (Easy & Epic!)

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5 from 1 review

• Author: erin wysocarski
• Total Time: 12 hours 50 minutes
• Yield: 2 sandwiches

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Description

Ready for a classic with a crunch? Meet our vegan tempeh Reuben: a stack of sizzling tempeh bacon, tangy sauerkraut, and lush vegan mayo nestled between slabs of robust rye. It’s a fuss-free sandwich that packs a flavorful punch, perfect for any day of the week.

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Ingredients

for the tempeh bacon

• 8-ounce block of plain tempeh
• 2 tablespoons olive oil
• 3 tablespoons dark soy sauce
• 2 tablespoons maple syrup
• 2 teaspoons toasted sesame oil
• 1 teaspoon liquid smoke
• 1 teaspoon apple cider vinegar
• olive oil, for the baking sheet

for the tempeh reuben sandwich

• 2 tablespoons plant-based butter (vegan cultured butter is great!)
• 4 slices rye or marbled rye
• 2–4 slices Daiya Swiss or 1 cup shredded vegan mozzarella
• 1/3 cup vegan mayo
• 1–2 tablespoons sriracha (or sub ketchup if you don’t like spicy)
• 1/3 cup sauerkraut, drained
• fries and pickles, for serving

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Instructions

to make the tempeh bacon

1. Cut the tempeh width-wise into 4 equal squares. Then, slice each square horizontally into 9 thin slices to make about 36 tempeh slices in total.
2. In a large glass baking dish, combine the olive oil, soy sauce, maple syrup, toasted sesame oil, liquid smoke, and apple cider vinegar. Whisk or stir thoroughly with a fork to combine.
3. Place the tempeh slices into the marinade, flipping the pieces to ensure every part is coated.
4. Cover with plastic wrap or lid and refrigerate overnight, flipping again in the morning to ensure even coating. 

to make the tempeh reuben sandwiches

1. Preheat oven to 300°F. 
2. Line a baking sheet with parchment paper and lightly drizzle with olive oil.
3. Remove the tempeh slices from the marinade and arrange them in a single layer on the prepared baking sheet.
4. Bake for 15 minutes.
5. Flip the tempeh slices, drizzle with the reserved marinade, and bake for 15 minutes until mostly deeply golden. Set aside.
6. Preheat a large skillet over medium heat. Melt the butter.
7. Place the slices of bread in the skillet, and distribute the cheese evenly over two of the bread slices.
8. Cover and allow to toast for a few minutes. It’s important to cover so the cheese will melt evenly.
9. While the bread is toasting, combine the vegan mayo and sriracha or ketchup in a small bowl. 
10. Once the cheese is melted, remove the bread slices from the skillet.
11. Assemble the sandwiches by placing a generous amount of tempeh bacon, sauerkraut, and creamy dressing on the cheesy bread slices.
12. Serve immediately with fries and pickles.

Notes

• Storage: To keep your tempeh Reuben fresh, wrap the sandwich components separately. Store the cooked tempeh bacon in an airtight container in the refrigerator for up to 3 days. Keep the sauerkraut and vegan mayo in their original containers, also refrigerated, ensuring they’re tightly sealed.
• Reheating: For the best results, reheat the tempeh bacon on a skillet over medium heat until it’s warmed through and slightly crispy, about 1 minute per side. Assemble the sandwich with fresh bread for optimal taste and texture. If you prefer, the bread can be toasted in a skillet with a touch of vegan butter for a warm, crispy finish.
• Marinating Magic: For a deeper flavor, consider marinating the tempeh bacon for up to 24 hours. The extra time allows the tempeh to fully absorb the smoky, savory marinade, enhancing the overall flavor profile of your sandwich.
• Control the Moisture: Drain the sauerkraut before adding it to the sandwich to control moisture and prevent the bread from becoming soggy. This small step helps maintain the integrity of the rye bread throughout the eating experience.

• Prep Time: 20 minutes
• Marinating Time: 12 hours
• Cook Time: 30 minutes
• Category: Lunch, Dinner
• Method: Baked, Toasted
• Cuisine: American