Vegan Reuben Sandwich with Marinated Tempeh
Plant-based take on the classic deli sandwich featuring tempeh marinated in a savory blend of balsamic vinegar, tamari, liquid smoke, and warm spices. Sliced thin and pan-fried until crispy, then layered with tangy sauerkraut and vegan Russian dressing on rye bread for a hearty, satisfying meal.
Ingredients
- 8 ounces tempehtofu1:1soy
firm tofu pressed and sliced
- ½ cup vegetable broth
- 1 tbsp balsamic vinegar
- 2 tsp tamari
- 1 tsp lemon juice
- 1 tsp liquid smoke
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp Dijon mustard
- ½ tsp coriander powder
- 2 tbsp nutritional yeast
- anise powder(optional)
- allspice(optional)
- ¼ tsp white pepper
- cinnamon
- ¼ tsp ginger powder
- 4 slices rye breadpumpernickel1:1graingluten-freeFull guide →
- ½ heaping cup sauerkrautkimchi1:1fermented
adds spice
- ¼ cup vegan Russian dressingvegan thousand island1:1condiment
Instructions
- 1
Mix vegetable broth, balsamic vinegar, tamari, lemon juice, liquid smoke, onion powder, smoked paprika, garlic powder, Dijon mustard, coriander powder, nutritional yeast, white pepper, ginger powder, and optional anise and allspice in a bowl to form marinade.
- 2
Halve or third the tempeh block, then cut into very thin slices using a knife or bread slicer.
- 3
Place tempeh slices in marinade and mix until fully coated.
- 4
Refrigerate for at least 1 hour, preferably overnight.
- 5
Heat a coated pan over medium-high heat and fry marinated tempeh slices well on both sides, adding extra marinade if too dry.
- 6
Place two slices of bread in a pan over medium heat.
- 7
Layer several tempeh slices on one slice of bread.
- 8
Top with sauerkraut and pour vegan Russian dressing over it.
- 9
Cover with second bread slice and press lightly.
- 10
Repeat with remaining bread and fillings.
Tips
Marinate tempeh overnight for maximum flavor absorption.
Use a bread slicer for uniform, wafer-thin tempeh slices.
Toast bread slices lightly in the pan for added texture and flavor.
Good to Know
Marinated tempeh keeps refrigerated up to 3 days. Assemble sandwiches to order for best texture.
Marinate tempeh overnight. Prepare vegan Russian dressing in advance.
Serve immediately while bread is warm and tempeh is crispy.
Common Mistakes
Cut tempeh into thin slices to avoid chewy texture and ensure marinade penetration.
Don't skip the marinade resting period to avoid bland tempeh.
Don't overstuff the sandwich to avoid it falling apart when pressed.
Substitutions
Gluten-Free Swaps
General Alternatives
adds spice