Tempeh Reuben With Thousand Island Recipe
A vegan twist on the classic Reuben with crispy tempeh and homemade Thousand Island dressing.
If you’re craving a hearty sandwich with a tangy punch, this Tempeh Reuben is calling your name. Imagine biting into perfectly crisped tempeh, slathered in a homemade Thousand Island dressing, with the soft crunch of sauerkraut in every bite — comforting, yet zesty! This sandwich takes a well-loved classic and gives it a plant-based spin that doesn’t compromise on flavor. The Reuben sandwich has humble roots in the bustling delis of early 20th century America, traditionally a meat-heavy delicacy. For years, I've been tinkering with ways to honor its bold flavors while staying true to my plant-based lifestyle. The secret to making this recipe shine lies in the marinade for the tempeh. A little soy sauce, smoked paprika, and garlic powder transform it into something special. It’s like the tempeh puts on its evening wear! This beauty is perfect for a casual lunch or a comforting dinner, paired with a crisp dill pickle and perhaps a heap of kettle chips. Trust me, every bite will have you savoring a bit of the past, made fresh and new.
Step-by-Step
- 01Step 1 / 6
In a shallow dish, mix soy sauce, smoked paprika, and garlic powder.
Add tempeh strips, ensuring they’re well-coated.
Let them marinate for at least 15 minutes.
- 02Step 2 / 6
While tempeh marinates, whisk together vegan mayonnaise, ketchup, relish, and lemon juice in a small bowl to make the Thousand Island dressing.
- 03Step 3 / 6
Heat a non-stick skillet over medium heat.
Cook the tempeh strips for about 3-4 minutes on each side until golden and slightly crispy.
- 04Step 4 / 6
Butter one side of each rye bread slice.
Place two slices, butter-side down, on the skillet.
Layer each with a slice of vegan cheese, sauerkraut, and cooked tempeh.
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- 05Step 5 / 6
Top with remaining bread slices, butter-side up.
Cook until the bread is golden brown and the cheese melts, about 3-4 minutes per side.
- 06Step 6 / 6
Remove from heat, carefully open each sandwich, and spread about a tablespoon of Thousand Island dressing inside before closing them back up.
Chef Tips
- •Slice the tempeh thinly to ensure it becomes crispy during cooking.
- •Drain the sauerkraut well to prevent your sandwich from becoming soggy.
- •Let the Thousand Island dressing sit for 10 minutes to develop flavors.
- •For an extra smoky flavor, add a dash of liquid smoke to the tempeh marinade.
- •Use a lid while cooking the sandwich to help the cheese melt quicker.
Nutrition (per serving)
Estimates only. Actual values depend on brands and portions.
Frequently Asked
Can I make this ahead?+
You can marinate the tempeh and prepare the dressing up to a day in advance. Assemble and cook the sandwiches just before serving for best results.
What can I substitute?+
Feel free to use any rye or whole grain bread. You can also swap vegan cheese with nutritional yeast for a different cheesy flavor.
How do I store leftovers?+
Store leftover tempeh and dressing separately in airtight containers in the fridge for up to 3 days. Reheat tempeh in a skillet before assembling a fresh sandwich.
