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Vegan Tempeh Reubens

Thinly sliced tempeh simmered in a flavorful broth makes a great sandwich "meat" in this deli classic. Look for Follow Your Heart vegan cheese, which melts better than other brands.


Ingredient Set Name: 

Seasoned Tempeh


Ingredient Line: 
¼ cup Bragg Liquid Aminos
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1 small onion, quartered
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2 cloves garlic, peeled
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1 bay leaf
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1 8-oz. pkg. tempeh, sliced

Ingredient Set Name: 

Thousand Island Dressing


Ingredient Line: 
¼ cup vegan mayonnaise
Ingredient Line: 
3 Tbs. relish
Ingredient Line: 
2 Tbs. ketchup

Ingredient Set Name: 



Ingredient Line: 
16 slices rye bread
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5 oz. vegan Monterey Jack cheese, sliced
Ingredient Line: 
2 cups sauerkraut


  1. To prepare Seasoned Tempeh: Combine liquid aminos, onion, garlic, bay leaf, and 2 cups water in saucepan over medium heat. Add tempeh slices, and bring to a simmer. Reduce heat to medium-low, and simmer 20 minutes. Cover, and let tempeh cool in broth.
  2. To make Thousand Island Dressing: Stir together mayonnaise, relish, and ketchup in small bowl.
  3. To make Sandwiches: Toast 8 slices bread. Set aside. Drain tempeh, and discard liquid, onion, garlic, and bay leaf. Place 3 slices tempeh on each slice of remaining bread. Top with cheese slices. Toast or broil 3 to 5 minutes, or until cheese has melted.
  4. Top each sandwich with 1/4 cup sauerkraut. Spread toasted bread slices with Thousand Island Dressing. Place tops on sandwiches, and slice in half.

Nutrition Information: 

14 g
Total Fat: 
9 g
Saturated Fat: 
1 g
33 g
0 mg
971 mg
6 g
5 g
Serves 8

Comments on this Recipe

I'm looking for the recipe that you printed years (15?) ago. I've lost it, but remember that it used either soy or tamari, and had dill in the marinade. Is there any way to get that recipe again?

These were so good that I made them three times in one week. We didn't get eight sandwiches though. Four to six is more like it. They are very easy to make.

This was the first time I've ever had a reuben sandwich, and it is my husband's favorite sandwich. It turned out wonderful, and he said it was outstanding, too! Very simple. Will definitely make often.

These were really good. Used bottled thousand island and regular swiss. Tempeh was a little salty, but covered with the sauerkraut and dressing it wasn't so noticeable. Gave a nice heft to the sandwich.

I have tried vege ruben sandwiches before-usually using vege meats. This is by far the best one. We aren't vegan so I went with Alpine Lace Swiss Cheese (it is low fat swiss) and made it in a panini press. I added the sauerkraut and thousand island after I pressed it. Yummy!

JessicaSeptember 8, 2010 7:47 pmSorry to hear that the tempeh sdciwanh and cheesecake disappointed. The pictures of the restaurant online look great though. Maybe the cook had a bad day?Your salad does look quite delicious though. Now I'm getting hungry!

This was excellent. I wouldn't change a thing. I tried this with the new Diya cheese wedges, very tasty.

this is a great idea as i now know what to eat as im a vegan xx very tasty

I love rueben sandwiches and have compromised my vegan standard by ordering them out with just the cheese, sauerkraut and thousand island dressing. So when I saw this recipe, I just had to try it. I've got to say, it was delish! The only thing that I will do next time is have the tempeh plain. I've eaten a very low sodium diet for a few years, and for me, the saltiness of the tempeh was somewhat overwhelming. However, I would not hesitate to have this again, maybe even tomorrow! Thanks for sharing.

have to say my wife has had a "ToFeuben Sandwich" in her cooking arsenal for years!! very similar recipe only sliced Tofu rather than Tempeh... This may be the answer for the "too salty complaint". We have never 'brothed' the Tofu and will have to try that trick!! We use the Daiya brand cheese which melts just as well. In fact they make a sliced Vegan Swiss now which is perfect for the Reuben Style. Couple tidbits… We fry the sauerkraut to cook of some moisture. This makes the sandwich less soggy. We also we pan fry the bread/sandwich like you would a standard grill cheese. Thanks Vegetarian Times!! this has given us some new twists to try!!

while totally delicious it was too salty and I love salt. Thin the "broth" with some water and it will make a huge difference.

It would be nice if these recipes were prepared for ONE person. It can be very difficult to try to make a recipe for 8 people (why 8 people?!?!) into a recipe for 1 and too often, trying to adjust the amounts only messes up the meal. JUST MAKE THE RECIPES FOR 1 OR 2 PEOPLE!!!

Whole family loved this one! It made four hefty sandwiches for us. Definitely a keeper.

Excellent! Thanks.

Very delicious. I substituted habanero cheese and added a bit of my favorite hot sauce to give it a little bite. Amazing! Thanks for the recipe!

Love this recipe - salt did not bother me like it did others. We are making it for the third time in three weeks now! Daiya jalapeno havarti style cheese is a perfect match!!

Found this online and it worked great. I love the saltiness of the tempe and didn't have vegan mayo so I made my own. I also didn't have any relish and think the sandwich would be better with that flavor as well. Next time. This is a keeper.