Name: Vegan Tempeh Reuben
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: Vegan bread of choice or Vegan Wraps (I used whole food (Indian Life Vegan Spinach Wrap); 8-ounce package of tempeh (I use Life-Like Organic Tempeh); 2 cups sauerkraut, drained and squeezed dry; 1/2 cup pickle juice (from a jar of dill pickles); 1/2 cup beet juice (from a can of beets; if you don't have canned beet juice, blend 1 large beet with pickle juice); 1/2 cup raw cashews (soaked overnight but not necessary); 1/2 cup organic ketchup; 1/4 cup apple cider vinegar; 2 Tablespoons agave (you can sub maple syrup); 1 teaspoon salt; 1 teaspoon pepper; 1/2 cup water; 1/2 cup of diced pickles(do not blend with other ingredients; set aside.; DO NOT blend pickles when you make dressing; stir them in after blending; Substitute 1/2 cup Vegenasie for nuts and reduce water to 1/4 cup or; Substitute 1/2 cup silken tofu for nuts and use 1/2 cup water

When I am craving a Vegan Reuben sandwich, I’m really craving the sauerkraut and Skinny Vegan Thousand Island Dressing! Although I love sauerkraut, why not add a little tempeh love? In order to make tempeh into “corned beef,” I simply transform tempeh to tastes just like corned beef. In order to make the perfect Vegan Tempeh Reuben recipe, all you need is a quick and easy two-ingredient marinade!

In order to make the perfect vegan sandwich, it’s all about the combination of ingredients and how the sandwich is put together. So, let’s make a vegan Reuben make your taste buds dance.

HOW TO TRANSFORM TEMPEH INTO VEGAN CORNED BEEF FOR VEGAN REUBEN

One of the most common mistakes people make when preparing tempeh is skipping an essential step, boiling the tempeh. As a matter of fact, tempeh has a naturally bitter taste, but when boiled the bitter taste vanishes. Not only does boiling tempeh make it taste better, but it also prepares it to soak up any marinade you decide to use.

BOIL THE TEMPEH FOR 10 MINUTES, THEN DRAIN AND COOL BEFORE HANDLING

THE MAGIC MARINADE FOR THE VEGAN TEMPEH REUBEN RECIPE

First, you need to master the taste of corned beef flavors to make the tempeh perfect. For example, the brining process, as well as the salty, spiced, sour, taste, is the magic to the vegan tempeh Reuben.

Next, you simply have to find a vegan version of that brining process; I use a combination of pickle juice and beet juice. For the best results, I suggest marinating the tempeh overnight. Although pickle juice and beet juice may sound a little odd, it is the perfect combination to create a sweet and sour marinade.

Then, it’s just a matter of grilling the tempeh to make the perfect vegan tempeh “corned beef” for the vegan tempeh Reuben.

HOW TO GRILL REUBEN TEMPEH FOR THE PERFECT VEGAN TEMPEH REUBEN

Preheat the grill to 350 degrees
Wait until the grill is hot
Remove tempeh from the marinade; throw away marinade; you won’t need it again.
Place the pieces of tempeh directly on the grill
Cook for 20 minutes, flipping every 5 minutes to achieve grill marks
Remove the tempeh from the grill
Slice the tempeh into thin strips

WHAT’S IN THE SECRET SAUCE FOR VEGAN TEMPEH REUBEN?

As with most great sandwiches, it’s the secret sauce that makes a great sandwich. For this vegan tempeh recipe, I made a Skinny Vegan Thousand Island Dressing!

Actually, my Vegan French Dressing recipe transforms into Skinny Vegan Thousand Island Dressing with the addition of pickles!

WHAT’S IN SKINNY VEGAN THOUSAND ISLAND DRESSING?

1/2 cup raw cashews (soaked overnight but not necessary)
1/2 cup organic ketchup
1/4 cup apple cider vinegar
2 Tablespoons agave (you can sub maple syrup)
1 teaspoon salt
1 teaspoon pepper
1/2 cup water
1/2 cup of diced pickles(do not blend with other ingredients; set aside.
DO NOT blend pickles when you make dressing; stir them in after blending

VARIATION 1 AND 2: (IF YOU ARE ALLERGIC TO NUTS)

Substitute 1/2 cup Vegenasie for nuts and reduce water to 1/4 cup or
Substitute 1/2 cup silken tofu for nuts and use 1/2 cup water

INSTRUCTIONS

Blend all ingredients except the pickles
Dice the pickles and stir into the blended dressing
Refrigerate until cool.

MAKING THE PERFECT TEMPEH REUBEN SANDWICH RECIPE IS EASY!

Once the tempeh is grilled, the secret sauce is made, and the sauerkraut is squeezed and drained, you are ready to build your sandwich.

Toast the bread (of choice)
Spread the Skinny Vegan Thousand Island Dressing on the base of the toasted bread
Add slices of grilled Reuben tempeh
Top with a generous amount of sauerkraut
Drizzle with more Skinny Vegan Thousand Island Dressing
Top with the second piece of toasted bread

OTHER OPTIONS:

Another suggestion is to make a grilled wrap tempeh Reuben sandwich, or you can serve the sandwich open-faced using only one piece of bread.

If you are avoiding bread, just turn your vegan tempeh Reuben wrap into a salad full of fresh vegetables, tempeh, and use the Skinny Vegan Thousand Island Dressing. Instead, use lettuce as your bread and create a lettuce wrap. Or, make a salad with the ingredients and skip the bread altogether. Either way, you will love the combination of flavors.

SANDWICH LOVER RECIPES YOU DON’T WANT TO MISS…

4 servings