Vegan Reuben Sandwich
Craving a classic Reuben? This easy vegan Reuben recipe has tangy sauerkraut, melty cheese, and flavorful tempeh for the perfect sandwich!
Ingredients
For the Sandwich:
- 4 slices rye bread
- 1 cup sauerkraut drained
- 2 slices vegan Swiss cheese or preferred vegan cheese
- 2 tablespoons vegan butter for grilling
For the Protein:
- 8 oz tempeh or tofu/seitan, sliced
- 3 tablespoons soy sauce or tamari
- 1 tablespoon apple cider vinegar
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 clove garlic minced
- Black pepper to taste
For the Vegan Russian Dressing:
- 1/4 cup vegan mayo
- 2 tablespoons ketchup
- 1 tablespoon sweet pickle relish
- 1 teaspoon apple cider vinegar or lemon juice
- Salt and pepper to taste
Instructions
- In a bowl, mix soy sauce, apple cider vinegar, olive oil, smoked paprika, minced garlic, and black pepper.
- Place the tempeh slices in the marinade and let them soak for at least 30 minutes.
- Heat a skillet over medium heat, add some oil, and sauté the tempeh slices for 3-4 minutes per side until golden and crispy.
- In a bowl, combine vegan mayo, ketchup, relish, apple cider vinegar, salt, and pepper, then whisk until smooth.
- In a pan, heat sauerkraut over low heat for 2-3 minutes.
- Toast the rye bread lightly.
- Spread Russian dressing on both slices of bread.
- Arrange the sautéed tempeh, heated sauerkraut, and vegan cheese in layers.
- Butter the outside of the bread slices. Grill on a skillet over medium heat for 3-4 minutes on each side until the bread is golden brown and the cheese melts.
- Slice in half and serve hot with pickles or chips.
Notes
- Protein Options: Swap tempeh with tofu, seitan, or sautéed mushrooms.
- Bread: For a gluten-free option, use gluten-free bread.
- Sauerkraut: Ensure it’s well-drained to avoid sogginess.