Tempeh Reuben

Have you ever craved a classic Reuben sandwich but wanted to keep things plant-based? I’ve got you covered with my delicious Tempeh Reuben recipe! This savory, tangy sandwich has all the flavors you love but with a vegan twist that’s sure to satisfy. Whether you’re a seasoned vegan or just looking to add more plant-based meals to your diet, this Tempeh Reuben will hit the spot. Let's get cooking and transform this classic into a new favorite!

1 package tempeh

Marinade:

½ cup vegetable broth

1 tablespoon balsamic vinegar

1 tablespoon vegan Worcestershire sauce

1 teaspoon liquid smoke

1 teaspoon onion powder

1 teaspoon smoked paprika

½ teaspoon garlic powder

4 slices Rye Seed Bread

½ cup Sauerkraut

vegan swiss cheese (optional)

¼ cup vegan Russian Dressing

Russian dressing:

1/2 cup vegan mayonnaise

1 1/2 tablespoons white onion, minced

1/2 tablespoon prepared horseradish

1 teaspoon Sriracha sauce

1/2 teaspoon vegan Worcestershire sauce

1/2 teaspoon apple cider vinegar

salt and pepper, to taste

Boil tempeh slices for 10 minutes. Whisk all the marinade ingredients. Place boiled tempeh in marinade for 20-30 minutes. Whisk all of the Russian dressing ingredients, and set it aside. Toast rye bread and add vegan cheese. Cook marinaded tempeh on skillet until both sides are a little crispy. Place on toasted bread. Add sauerkraut and Russian dressing. And enjoy!

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