Tempeh Reubens with Vegan Thousand Island Dressing
Savor the classic comfort of a deli-inspired sandwich with a plant-based twist! These Tempeh Reubens with Vegan Thousand Island Dressing are a hearty, flavor-packed option for vegans and non-vegans alike. Infused with a smoky, tangy marinade, the tempeh slices are cooked until golden and crispy, then layered with zesty sauerkraut, melty vegan cheese, and homemade thousand island dressing, all tucked between slices of toasted rye bread. The rich, creamy dressing—made with vegan mayo, ketchup, and sweet pickle relish—is an irresistible complement to the sandwich's bold flavors. Perfect for a quick lunch or satisfying dinner, these vegan Reubens are ready to impress in just 35 minutes!
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Recipe Information
Ingredients
- 8 ounces Tempeh
- 3 tablespoons Soy sauce or tamari
- 2 tablespoons Apple cider vinegar
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Garlic powder
- 2 tablespoons Olive oil
- 8 slices Rye bread slices
- 1 cup Sauerkraut
- 4 slices Vegan cheese slices
- 0.5 cup Vegan mayonnaise
- 2 tablespoons Ketchup
- 2 tablespoons Sweet pickle relish
- 1 teaspoon Fresh lemon juice
- 0.5 teaspoon Dill (optional)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Cut the tempeh into thin slices, approximately 1/4 inch thick.
In a shallow dish, combine soy sauce, apple cider vinegar, smoked paprika, garlic powder, and 1 tablespoon of olive oil. Whisk to combine.
Marinate the tempeh slices in the mixture for 15 minutes, flipping halfway through to ensure both sides are coated.
While the tempeh marinates, prepare the vegan thousand island dressing by combining vegan mayonnaise, ketchup, sweet pickle relish, lemon juice, dill (if using), salt, and black pepper in a small bowl. Mix well and set aside.
Heat a large skillet over medium heat and add the remaining tablespoon of olive oil.
Cook the marinated tempeh slices in the skillet for 3-4 minutes per side, until golden brown and slightly crispy. Remove from heat and set aside.
Heat another skillet or griddle over medium heat for the sandwiches. Spread a thin layer of vegan thousand island dressing on one side of each rye bread slice.
Assemble the sandwiches: on 4 of the bread slices, layer cooked tempeh slices, a spoonful of sauerkraut, a slice of vegan cheese, and an optional additional spoonful of dressing. Top with the remaining slices of bread, dressing side down.
Toast the sandwiches in the skillet or griddle for 3-4 minutes per side, pressing gently with a spatula, until the bread is golden brown and crispy, and the cheese is melted.
Cut each sandwich in half and serve warm with extra dressing on the side if desired.
Nutrition Facts
Calories |
497 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.2 g | 32% | |
| Saturated Fat | 7.5 g | 37% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 2070 mg | 90% | |
| Total Carbohydrate | 48.6 g | 18% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 8.2 g | ||
| Protein | 19.3 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 273 mg | 21% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 551 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
