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Vegan Tempeh Reubens Recipe - Vegetarian Times

Vegan Tempeh Reubens

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Vegan Tempeh Reubens

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.

  • 8Servings

Ingredients

Seasoned Tempeh

  • 1/4 cup Bragg Liquid Aminos
  • 1 small onion, quartered
  • 2 cloves garlic, peeled
  • 1 bay leaf
  • 1 8-oz. pkg. tempeh, sliced

Thousand Island Dressing

  • 1/4 cup vegan mayonnaise
  • 3 Tbs. relish
  • 2 Tbs. ketchup

Sandwiches

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

Preparation

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.

To make Thousand Island Dressing:

Stir together mayonnaise, relish, and ketchup in small bowl.

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.

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

  • Calories: 276
  • Carbohydrate Content: 33 g
  • Fat Content: 9 g
  • Fiber Content: 6 g
  • Protein Content: 14 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 971 mg
  • Sugar Content: 5 g