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.
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
Instructions
to make the tempeh bacon
- 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.
- 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.
- Place the tempeh slices into the marinade, flipping the pieces to ensure every part is coated.
- Cover with plastic wrap or lid and refrigerate overnight, flipping again in the morning to ensure even coating.
to make the tempeh reuben sandwiches
- Preheat oven to 300°F.
- Line a baking sheet with parchment paper and lightly drizzle with olive oil.
- Remove the tempeh slices from the marinade and arrange them in a single layer on the prepared baking sheet.
- Bake for 15 minutes.
- Flip the tempeh slices, drizzle with the reserved marinade, and bake for 15 minutes until mostly deeply golden. Set aside.
- Preheat a large skillet over medium heat. Melt the butter.
- Place the slices of bread in the skillet, and distribute the cheese evenly over two of the bread slices.
- Cover and allow to toast for a few minutes. It’s important to cover so the cheese will melt evenly.
- While the bread is toasting, combine the vegan mayo and sriracha or ketchup in a small bowl.
- Once the cheese is melted, remove the bread slices from the skillet.
- Assemble the sandwiches by placing a generous amount of tempeh bacon, sauerkraut, and creamy dressing on the cheesy bread slices.
- 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