This healthier Tempeh Reuben recipe offers all the classic, comforting flavors of the traditional sandwich but with a plant-based twist. Utilizing tempeh instead of corned beef, this version is not only lighter but also packed with satisfying texture and deliciousness. It’s perfect for a quick weeknight dinner or a hearty lunch that doesn’t compromise on taste. The combination of crispy pan-fried tempeh, tangy sauerkraut, melty Swiss cheese, and a secretly delicious creamy tahini-based dressing makes this tempeh reuben a standout meal. It proves that healthier eating can be incredibly flavorful and satisfying.

⏱ Time: 45 min
👥 Servings: 2
📊 Level: Medium
🥗 10 ingredients
Tempeh Reuben: Healthier & Tastier! Discover the ultimate Tempeh Reuben sandwich! Healthier, packed with flavor, and incredibly delicious. Quick to make with a

Tempeh Reuben: Healthier & Tastier!

This healthier Tempeh Reuben recipe offers all the classic, comforting flavors of the traditional sandwich but with a plant-based twist. Utilizing tempeh instead of corned beef, this version is not only lighter but also packed with satisfying texture and deliciousness. It’s perfect for a quick weeknight dinner or a hearty lunch that doesn’t compromise on taste. The combination of crispy pan-fried tempeh, tangy sauerkraut, melty Swiss cheese, and a secretly delicious creamy tahini-based dressing
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 2
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 8 ounces brown rice tempeh
  • 1/4 cup low sodium soy sauce or tamari
  • 1/4 teaspoon black pepper
  • 1 tablespoon mustard seeds
  • 4 slices rye bread
  • 2 tablespoons organic butter
  • 1/4 cup cashew cheese (optional)
  • 1 cup sauerkraut
  • 2 slices swiss cheese
  • 3/4 cup tahini

Method
 

  1. Slice the tempeh in half lengthwise, then slice each piece in half to create 4 small, thin pieces.
  2. In a zip-top bag, combine tempeh, soy sauce, black pepper, and mustard seeds. Seal and toss to coat. Marinate for 30 minutes, flipping halfway.
  3. Preheat oven to 425°F (220°C). Heat olive oil in a large skillet over medium-high heat. Cook tempeh in batches until golden crisp, about 3-5 minutes per side.
  4. Spread butter on each slice of rye bread. Toast on a baking sheet in the oven for 3-5 minutes.
  5. Spread cashew cheese (if using) on the bottom bread slices. Layer with cooked tempeh, sauerkraut, and Swiss cheese. Return to oven for 5 minutes to melt cheese.
  6. Meanwhile, make the dressing: whisk tahini, lemon juice, chopped pickles, and pickle juice in a small bowl. Add water, 1 tbsp at a time, until smooth. Season with salt and pepper.
  7. Spread dressing on the inside of the remaining bread slices. Remove sandwiches from the oven, add the top bread slice (dressing-side down). Slice in half and serve immediately.

Notes

– For extra crispy tempeh, ensure your skillet is well-heated before adding the pieces.
– Don’t skip marinating the tempeh; it infuses it with deep flavor.
– Adjust the dressing’s consistency with water until it reaches your desired pourable texture.
– If you don’t have cashew cheese, a slice of vegan Swiss or Provolone works well.
Allergens: Soybeans, Wheat, Milk, Sesame.

Pro tips

  • For extra crispy tempeh, ensure your skillet is well-heated before adding the pieces.
  • Don’t skip marinating the tempeh; it infuses it with deep flavor.
  • Adjust the dressing’s consistency with water until it reaches your desired pourable texture.
  • If you don’t have cashew cheese, a slice of vegan Swiss or Provolone works well.

Enjoy this sensational Tempeh Reuben guilt-free! It’s a satisfying and flavorful way to enjoy a classic sandwich. Share your creations!

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