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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Tempeh Reuben Sandwich

2.0

8 ounces tempeh

1 tablespoon soy sauce, tamari, or GF liquid aminos

1 teaspoon smoked paprika

½ teaspoon salt

1 tablespoon olive oil

4 slices sourdough rye bread

2 tablespoons “Reuben sauce” or whole grain mustard- see notes.

2 slices Swiss cheese, smoked mozzarella cheese, provolone, or melty vegan cheese.

½-¾ cup sauerkraut ( homemade or store-bought)

¼ cup mayo or vegan mayo

1 tablespoon ketchup or tomato paste (or skip it, and add more paprika)

½ teaspoon paprika

1 teaspoon lemon juice or vinegar

Good pinch salt and pepper

Optional: finely minced garlic clove ( or use garlic powder), or prepared horseradish

Splash Worcestershire sauce (or soy sauce)

Slice the tempeh into half, then cut widthwise (see photo) so you have four thin pieces. Place in a saucepan covered with water; add soy sauce, salt, and smoked paprika, and simmer covered for 10 minutes. Drain and pat dry.
If using- whisk everything together in a small bowl.
Wipe out the pan with the tempeh, heat olive oil over medium high heat and sear each side of the tempeh, until golden and crispy. Lower heat, place the cheese over the top, and cover until melty. Set aside.
Either in a toaster or in the same pan with a little olive oil.
Lather all the bread slices with Reuben sauce or mustard. Layer tempeh, kraut and the top layer of bread. Cut in half if you like!

Course🍽️Main Course

Diets🥕Vegetarian...

Category🥪Sandwich

Cuisine🇺🇸American

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 20m

Created 91 weeks ago

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