This Vegan Reuben is saucy, smoky, and the real deal! Marinated tempeh is grilled to perfection, then layered on toasted rye bread slices with tangy sauerkraut, homemade vegan Russian dressing, and melted vegan Swiss cheese. A must-try classic reuben with a plant-based twist.
If you want to try more easy tempeh recipes, make sure to check out this Easy BBQ Tempeh, High Protein Tempeh Tacos and this mouth watering Nashville Hot Tempeh Sandwich next.
Jump to:
❤️ Why you'll love this sandwich
- All your classic, favorite reuben flavors without any animal products.
- The perfect balance of tangy and salty.
- Simple ingredients that can be bought in your local grocery store.
- Tempeh is high in protein and healthier than corned beef.
🧂 Ingredients and substitutions
Tempeh - an amazing meat alternative that can usually be found next to the tofu in most grocery stores. Tempeh is high in protein and has zero cholesterol since it's made from soy beans, but is less processed than tofu.
Tempeh marinade - made with soy sauce, balsamic vinegar, smoked paprika and liquid smoke (to add a meaty flavor), garlic powder, onion powder and vegan Worcestershire sauce (one made without anchovies). Then a little maple syrup is added to balance it all out.
Homemade Russian dressing - made with a base of vegan mayonnaise, ketchup, garlic and onion powder, horseradish mustard and sweet dill relish. Vegan thousand island dressing also works.
Rye bread - used in a traditional reuben. Sourdough bread is also delicious, but feel free to use whatever is your favorite bread.
Sauerkraut - I use store bought, fresh sauerkraut to save time.
Vegan Swiss cheese - Daiya makes a version of this. If you can't find this, use Chao - original flavor. It melts perfectly and tastes amazing. Vegan provolone also tastes great on this.
Vegan butter - we use this to butter the rye bread before toasting in the skillet. You can also use vegan mayo if you don't have this on hand.
👩🍳 Recipe tips
Steam - Steam or simmer the tempeh before marinating to help get rid of its slightly bitter flavor.
Marinate - Marinating over night will make the tempeh taste the best, but marinate for at least 30 minutes if you're short on time.
Add on - Add dill pickles or caramelized onions if you want even more flavor.
🔪 Directions
Make sure to scroll to the recipe card for full step-by-step instructions.
Step one: Simmer the tempeh for 15 minutes to help get rid of its bitter taste.
Step two: Place tempeh strips in a shallow dish with the tempeh marinade. Cover and marinate overnight in the fridge for best results or 30 minutes if you're short on time.
Step three: Heat up a large skillet or frying pan on medium heat and add oil. Sauté the marinated tempeh until crispy. When the tempeh is almost done, add a slice of cheese on top until the cheese melts.
Step four: Butter the slices of rye bread and fry in the skillet with the butter side down. Mix together the tangy Russian dressing ingredients in a small bowl and smear it on the toasted bread. Layer on the tempeh, melted cheese and sauerkraut.
🥣 Serving suggestions
This vegan reuben goes amazingly well with some crunchy potato chips, french fries or a side of Vegan Broccoli Cheddar Soup, Vegan Minestrone Soup or a Kale and Tahini Salad, if you'd like to balance this out with some fresh greens.
Top with some hot sauce if you love spice.
❓ Recipe FAQs
Yes! If you don't want to use tempeh, use extra-firm tofu or homemade seitan slices instead!
If you want to prepare the tempeh to eat for later, it will last in an airtight container in the fridge for up to five days.
Try these recipes next
If you loved this recipe, leave a 5 ⭐️ rating on the recipe card and comment below!
📖 Recipe
Easy Vegan Reuben (Tempeh Reuben)
Ingredients
- 8 ounce package of tempeh
- Sauerkraut
- 4 slices Rye bread
- 2 slices Vegan Swiss cheese slices
Tempeh Marinade
- ¼ cup soy sauce
- 1 teaspoon liquid smoke (or smoked paprika)
- 1 teaspoon garlic powder
- 2 tablespoons balsamic vinegar
- 1 tablespoon maple syrup (or one teaspoon sugar)
- 1 tablespoon vegan worcestershire sauce
Easy Russian Dressing
- ½ cup vegan mayo
- 2 tablespoons ketchup
- 1 tablespoon sweet relish
- 1 teaspoon horseradish mustard (optional)
- ½ teaspoon garlic powder
Instructions
Steam & Marinate tempeh
- Cut the tempeh in half, then simmer it in a cup or two of vegetable broth or water, on the stove, for 15 minutes.
- Mix the ingredients for tempeh marinade together and marinate the tempeh in an airtight container in the fridge overnight. Add the lid and shake it around a little bit to make sure each side gets the marinade. If you're short on time, marinate for 30 minutes.8 ounce package of tempeh, ¼ cup soy sauce, 1 teaspoon liquid smoke, 1 teaspoon garlic powder, 2 tablespoons balsamic vinegar, 1 tablespoon maple syrup, 1 tablespoon vegan worcestershire sauce
Pan fry
- Heat up a pan with 1 tablespoon of oil. Cut the marinated tempeh into slices. Sauté the tempeh until it's crispy and slightly golden brown on each side. When the tempeh has one minute left, add the vegan cheese slices on top of the tempeh to help them melt. Take out the tempeh when the cheese has started to melt.
Mix the dressing
- Mix together the Russian dressing ingredients in a small bowl while the tempeh is pan frying.½ cup vegan mayo, 2 tablespoons ketchup, 1 tablespoon sweet relish, 1 teaspoon horseradish mustard, ½ teaspoon garlic powder
Put it together
- Take the tempeh and melted cheese out of the frying pan but keep the heat on. Butter the rye bread slices, then add them to the frying pan until the bread turns crispy and golden brown. Flip and fry on the other side for one minute.4 slices Rye bread, 2 slices Vegan Swiss cheese slices
- Slather french dressing on the toasted bread, then add the sauerkraut, tempeh and melted cheese.Sauerkraut
Video
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
June
Lots of flavor.
Jennifer Zaft
Yes, great vegan corned beef spice without tons of spices. Other recipes would take another shopping trip because I didn’t have the pickling spices. This is the satisfaction I can get now! Well 30 minutes of marinade. Thanks