Vegan Reuben
Serves 4
25 mins prep
20 mins cook
45 mins total
This vegan reuben sandwich recipe is a delicious, meatless twist on the classic reuben sandwich! Made with a tangy Russian dressing and flavorful corned tempeh, it tastes just like the real deal. It's also super easy to make, has minimal prep time, is healthier than the traditional version, and is packed with all of your favorite reuben flavors! Perfect for lunch or dinner, and comes with a gluten-free option too!
For The Sandwich
Marinated Tempeh
For The Russian Dressing
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Mix all of the marinade ingredients in a bowl, except the tempeh and olive oil.
Slice the tempeh in half lengthwise and then cut each half into 4, giving you 8 pieces altogether. If you’d prefer thinner pieces, slice each piece in half again.
Toss the tempeh slices through the marinade and allow it to marinate for at least 2 hours.
Meanwhile prepare the Russian dressing by mixing all dressing ingredients into a mixing bowl and whisk until smooth. Refrigerate until ready to serve.
When the tempeh has done marinating heat the olive oil in a pan over medium heat, cook the tempeh for 5 minutes or until brown on both side.
Pour the marinade over the tempeh and cook for another 4-5 minutes, turning occasionally, until the marinade has reduced completely and the tempeh is a lovely golden color. Remove and set aside.
Heat a pan over medium heat.
Spread a layer of vegan butter over 2 slices of bread.
Cook the bread, buttered side down, and spread a layer of dressing over one slice of bread.
Place vegan cheese on the other slice of bread, top with several slices of tempeh and a layer of sauerkraut.
Finally top the sandwich with the toasting bread, dressing side down.
Slice and serve immediately.
