Chef Kerri Rush
Fresh Cafe and Market
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
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
- For tempeh, in small glass bowl, combine first 11 ingredients; whisk to blend. Add tempeh; marinate at least 1 hour.
- Meanwhile, prepare Russian dressing: In medium bowl, combine mayonnaise and remaining ingredients; stir to blend. Refrigerate until ready to use.
- 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.
- 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.
- 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