Tempeh Reuben

Menu PartSandwich/Wrap
Cuisine TypeAmerican

Chef Kerri Rush

Fresh Cafe and Market

Clive, Iowa

The classic grilled Reuben is made with corned beef, but Chef Rush subs plant-based tempeh marinated in similar spices to mimic the flavor and mouthfeel of the meat. The sandwich retains the other traditional components of a Reuben, including Russian dressing, sauerkraut and rye bread, making it a tasty vegan option. 



2 tbsp. soybean oil

3 tbsp. balsamic vinegar  

3 tbsp. tamari  

1 tbsp. vegan Worcestershire sauce  

2 tbsp. raw apple cider vinegar  

2 tsp. liquid smoke

2 cloves garlic, minced  

1 tsp. onion powder

1 tsp. dry mustard  

1 tsp. ground coriander  

1 tsp. smoked paprika

1-8 ounce package Tempeh, cut into 8 strips

1 tbsp. soybean oil

4 tbsp. vegan butter, divided

4 slices rye bread

1 cup sauerkraut, divided

½ cup onion rings, sautéed, divided

½ cup red pepper, sliced, sauteed, divided

Russian Dressing

1/3 cup vegan mayonnaise

2 tbsp. ketchup  

1 tbsp. prepared horseradish  

1 tbsp. sweet relish  

1 tsp. vegan Worcestershire sauce  

1/8 tsp. hot sauce or Sriracha  

Pinch ground black pepper  

Pinch smoked paprika


  1. For tempeh, in small glass bowl, combine first 11 ingredients; whisk to blend. Add tempeh; marinate at least 1 hour.
  2. Meanwhile, prepare Russian dressing: In medium bowl, combine mayonnaise and remaining ingredients; stir to blend. Refrigerate until ready to use.
  3. To cook sandwiches, heat skillet or griddle over medium heat; add 1 tablespoon oil. Add tempeh; cook about 3 minutes on each side until browned. Remove from heat.
  4. Spread 1 tablespoon vegan butter on 2 slices of rye bread. Place bread on hot griddle, slather with Russian dressing and top with equal amounts of tempeh. Top each with 1/2 cup sauerkraut and 1/2 cup sautéed onions and red peppers. Spread second slices of rye with Russian dressing; place dressing side down on sandwiches.
  5. Cook until bottom slices are browned, about 2 minutes. Spread top slices of bread with remaining vegan butter. Carefully flip sandwich over to brown on other side. Serve while hot.

Photo courtesy of The Soyfoods Council

Latest Recipes

View More