Vegetarian Reuben Sandwich Virgin Reuben
Elevate your sandwich game with this Vegetarian Reuben Sandwich, fondly named the 'Virgin Reuben.' Packed with bold flavors and wholesome ingredients, this plant-based twist on the classic deli favorite features smoky marinated tempeh in place of corned beef. Layered on hearty rye bread, the tempeh pairs beautifully with tangy sauerkraut, melty Swiss cheese, and a zesty homemade Russian dressing. Each bite delivers a perfect balance of smoky, savory, and tangy notes. Quick to prepare in just 30 minutes, this vegetarian sandwich is pan-grilled to golden perfection and makes a satisfying lunch or dinner for two. Serve it warm with optional dill pickles on the side for that authentic deli vibe. Perfect for meatless Mondays or any day you crave a guilt-free comfort food experience!
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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
- 4 slices Rye bread
- 4 slices Swiss cheese
- 0.75 cup Sauerkraut
- 2 tablespoons Unsalted butter
- 0.25 cup Mayonnaise
- 2 tablespoons Ketchup
- 1 tablespoon Sweet pickle relish
- 1 teaspoon Worcestershire sauce (vegetarian or regular)
- optional Dill pickle slices (optional, for serving)
Instructions
Slice the tempeh into thin strips and place them in a shallow dish.
In a small bowl, whisk together the soy sauce, apple cider vinegar, smoked paprika, and garlic powder. Pour the marinade over the tempeh, ensuring all pieces are coated. Let marinate for 15 minutes.
Heat a nonstick skillet over medium heat. Add the marinated tempeh and cook for 4-5 minutes on each side, until lightly browned. Set aside.
In a small bowl, mix together mayonnaise, ketchup, sweet pickle relish, and Worcestershire sauce to make the Russian dressing. Set aside.
Butter one side of each slice of rye bread. Spread a generous amount of the Russian dressing on the unbuttered side of two slices.
Layer the cooked tempeh, sauerkraut, and Swiss cheese on top of the dressed side of two slices of bread. Top each with the remaining bread slices, buttered side facing out.
Heat a skillet or griddle over medium heat. Place the sandwiches in the skillet and cook for 3-4 minutes per side, pressing lightly with a spatula, until the bread is golden brown and crispy and the cheese has melted.
Slice the sandwiches in half and serve warm, optionally with dill pickle slices on the side.
Nutrition Facts
Calories |
1761 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.0 g | 136% | |
| Saturated Fat | 31.3 g | 156% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 164 mg | 55% | |
| Sodium | 5499 mg | 239% | |
| Total Carbohydrate | 118.4 g | 43% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 18.4 g | ||
| Protein | 96.1 g | 192% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1442 mg | 111% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 1848 mg | 39% | |
*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.
