Tempeh Reuben

The tempeh reuben is a beloved retro vegan sandwich with sauerkraut and Russian dressing.

I first became acquainted with the tempeh reuben sandwich when I was working at Natural Gourmet Institute, the renowned plant-based culinary school in New York City. The reuben was part of the brunch curriculum, and we, the staff, were often the beneficiaries of the class’s results. (Talk about job perks!)

NGI’s tempeh reuben was a no-frills vegan version of the diner classic. In place of corned beef, it held slices of soy-braised tempeh. The sandwich was assembled on freshly-baked pillowy white bread, which really let the pungent sauerkraut shine.

To my knowledge, the sandwich was made at the school for decades, which explains its somewhat retro personality. When the time came for us to select recipes for The Complete Vegan Cookbook for the school’s 40th anniversary, we made sure the beloved reuben made the cut. The recipe below is slightly adapted from the book. 

The Recipe at a Glance

A classic reuben sandwich consists of corned beef, Swiss cheese, sauerkraut, and Russian dressing.

This healthified version has tempeh instead of beef, and I forgo the cheese entirely, as most vegan cheeses are highly processed and don’t even taste that great. So basically this isn’t really a reuben at all, except for the sauerkraut and Russian dressing. To prep the tempeh for the sandwich, it is first braised in a soy sauce broth, then quickly pan-fried.

Key Ingredients + Substitutions

• Tempeh: This soy-based ingredient is sold in most supermarkets these days. Look for it in the refrigerated section near items like tofu and kimchi. Lightlife is the most common brand, and Trader Joe’s and Wegmans both have their own brands.
• Soy Sauce: Makes the tempeh salty and savory. If avoiding gluten, substitute with tamari.
• Garlic: Can be substituted with a teaspoon of garlic powder.
• Sauerkraut: Gives a reuben its signature personality.
• Avocado: While definitely not traditional for a reuben, it adds richness and healthy fats to this sandwich.
• Russian Dressing: Mainly a mix of mayonnaise, ketchup, and horseradish. The sweetness of the ketchup really ties all the sandwich elements together. 
• Bread: Use a good-quality sandwich bread from the bakery section of the store. (Avoid anything that remotely resembles Wonderbread and its cousins.) Sourdough and Ezekiel bread are great options too.

How to Make a Tempeh Reuben

Find complete instructions with ingredient amounts in the recipe card below.

Step 1: Simmer the Tempeh

Combine soy sauce, smashed garlic cloves, a bay leaf, and water in a pot, and add sliced tempeh. Bring to a boil, then simmer for about 30 minutes. (The liquid will reduce by about half.) This step seasons the tempeh and eliminates its bitterness.

Step 2: Pan-Fry the Tempeh

Drain the tempeh in a colander and let it stand for a few minutes so the steam dries out any remaining moisture.

Heat some oil in a large non-stick skillet and arrange the tempeh inside in a single layer. Cook for a few minutes, until it is golden brown on the bottom, then flip and brown the other side.

Step 3: Assemble the Sandwich

Toast 2 pieces of bread. Smash half of an avocado into one side and spread some Russian dressing on the other. Pile tempeh on the avocado and top it with sauerkraut. Close the sandwich and serve immediately.

Serving Suggestions

A tempeh reuben is best served right away – while the tempeh is still warm and the bread crispy. This sandwich doesn’t travel particularly well because over time, both the Russian dressing and the sauerkraut make it pretty soggy. (If you’re looking for a more make ahead-able option, try this tofu sandwich instead.)

Notes on Leftovers

Leftover tempeh can be stored in an airtight container in the fridge for up to 4 days. Reheat leftovers lightly – in the microwave or in a skillet – before assembling the sandwich.

More Plant-Based Sandwiches…

• Marinated Tofu Sandwich
• Tempeh Banh Mí
• Sweet Potato Black Bean Burgers
• Roasted Eggplant Sandwich

Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag your creation with @thenewbaguette on Instagram.