Recipe: Tempeh Reubens
Tempeh Reubens
Makes 2 sandwiches.
Easily doubled (or more), and actually quite good for repurposed leftovers the next day (this tempeh makes a nice side with rice and vegetables, too).
For the tempeh:
1 8oz. package of your favorite tempeh
1/4 c olive oil
1 T toasted sesame oil
1 T tamari
1/4 t paprika
1 dash chili flake
1/4 t thyme (fresh or dried)
1 medium garlic clove, crushed or minced
you'll also need sauerkraut and cheese to complete this sandwich, and exactly how much of each depends upon both your appetite and your personal favorites. I like about 1/3-1/2 c sauerkraut and 1-2 slices swiss cheese for each sandwich.
For the dressing:
1/3 c mayo (ok to sub vegan mayo)
1 T ketchup
1/2 T Annie's Goddess Dressing (optional)
Heat 1 T olive oil in your favorite skillet. Whisk together the olive oil, sesame oil, tamari, spices, herbs, and garlic. Cut tempeh into pieces about the size of a pack of playing cards, and then split them so they are about 1/4 inch thick. Dip the slices into the marinade (just turning to coat them--don't let them sit or they turn crumbly), then place into hot oiled pan and cook on medium high heat for 3-4 minutes on each side.
When tempeh slices are golden, whisk 1 T water to your leftover marinade, and pour the mixture into your skillet. Lower the heat. Cover and cook for 1-2 minutes more, then remove the lid and allow the tempeh to crisp up for just another minute. Set it aside and make the dressing.
To make dressing, stir together the mayo, ketchup and Goddess Dressing, if using. These sandwiches also taste fine with good mustard and mayo, but the dressing really makes it feel like an event.
Now assemble the sandwich: Heat skillet (a clean one) on medium heat. Take 2 pieces of your favorite sandwich bread, and butter one slice. Slather about 1 T dressing on the inside of each piece of bread. Top the unbuttered bread with 2 pieces of tempeh. On top of that, spread out your desired amount of sauerkraut and top with your preferred amount and type of cheese. Place the buttered bread on top of your sandwich filling and drop about a small pat of butter into your warm skillet. Place the sandwich on the melting butter, unbuttered bread side down, of course, and cook, uncovered, for about 2 minutes. Using a spatula and some courage, flip the sandwich and allow the other side to brown.
Serve sliced in half with a little extra dressing.
Thanks Megan, and good luck! Readers, give Megan a thumbs up if you like this recipe!
© 2009 Apartment Therapy
I've gotten really into vegan reuben's from a cafe in Baltimore called Liquid Earth. They use veganrella cheese, which has a gooey texture that's more realistic than most vegan cheeses. I could eat them every day. Thanks for sharing your recipe!
view MidwifeMegan's profile
Can't wait to make this! Power to the vegans!!
view spookiefish's profile
wow, this is SUPER yummy!!!
view amiefdot's profile
thanks! i haven't ever made them w/ vegan cheese, because i've never found one i liked (and i'm a cheesemonger, so the milk-based stuff is ok for me) but they're good w/o cheese in a pinch.
glad y'all like them!
~megan
view glittercore's profile
Yum yum! Looks FANTASTIC!
view Cislocative's profile
Sounds awesome.
view pbelardo's profile
I'll try it! ;)
view itsmargaret's profile
so talented! sounds yummy!
view yogamama's profile
Yum! Looks awesome!
view nouraalsalem's profile
Looks delicious, soooooo gonna try and make these to impress my chef husband :)
view neece777's profile
I am pregnant and I want to make this right now. How did Megan know exactly what I wanted at this moment?
view molperry's profile
yum!!!
view stubbert's profile
This looks amazing. I can't wait to try this new twist to an old sandwich and much healthier (and this is coming from a 1/4 polish gal that loves a traditional ruben)!
view Teajay's profile
I know for a fact this is delicious, because luckily Megan makes it for me every other week or so. Yeah!
view amberson's profile
Yummy looking! Hoping Megan makes these for the family next time she visits.
view faeriemommy76's profile
Wonderful looking sandwich, but I prefer corned beef please.
view olemeangirl's profile
These look awesome. Can't wait to make them
view Carll's profile
I love reubens!
view wickshmick's profile
Doh! I missed the voting window! Sorry!
I love tempeh reubens, and I'm glad that you're furthering public knowledge of this awesome dish!
I hope you win!
view monrovia's profile
Would have voted for you if I'd found this earlier! Looks amazing; we have been looking for new sandwiches to try and will definitely make this one soon.
view mjdicker's profile
I came back to see if you won, I really hope you do!! You are seriously going to have to make this when you come home in January. We can make some corned beef for anyone who doesn't want to try the tempeh.
view faeriemommy76's profile
It's too late to give this a thumbs up, so I'll just comment here on how amazingly delicious this sandwich was! Thanks, Megan!
view CCheyne77's profile
Oh my gosh, I'm so excited to try this! Sorry I'm too late to give it a thumbs-up. While I'm not vegan, I have been transitioning over to eating only humanely-raised meat and dairy products lately, and haven't yet found a source for corned beef - something I crave every once in a while - so no Reubens for me in recent months. But this looks like a wonderful substitute!
view tequilastrapple's profile
Always looking for tempeh recipes this looks great!
view LoriSF's profile
I made a version of these - YUMMY! Got a thumbs up from my meat and potatoes man too! Pics: http://randomteaspoon.blogspot.com/2009/10/tempeh-reubens.html
view culinaryclueless's profile
Just made these today - good stuff!!!
view pbelardo's profile
I always pack in a little avocado onto a good vegan tempeh rub sandwich and there's no need to add fake cheese.
Also capers are a natural on all things reuben!
And a good shortcut for the dressing is Nasoya Thousand Island dressing...it's perfect.
view beelzabean's profile