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.
Key takeaways
- Steaming tempeh before marinating is crucial for texture and flavor absorption.
- Drain sauerkraut well to prevent a soggy sandwich.
- Toast bread slices with butter for a crispy exterior.
- Adjust marinade ingredients for a more robust flavor profile.
Tempeh Reuben: Healthier & Tastier!
Ingredients
Method
- Slice the tempeh in half lengthwise, then slice each piece in half to create 4 small, thin pieces.
- 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.
- 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.
- Spread butter on each slice of rye bread. Toast on a baking sheet in the oven for 3-5 minutes.
- 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.
- 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.
- 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
– 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. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
The technique that makes it
The key to an exceptional Tempeh Reuben lies in how the tempeh is prepared to mimic the texture and flavor profile of traditional corned beef. Instead of simply slicing and searing, the tempeh benefits from a two-step process: steaming and then marinating. Steaming the tempeh first softens its dense structure, making it more receptive to absorbing marinades and preventing it from becoming dry or crumbly during cooking. This also helps to mellow any slight bitterness that some people detect in raw tempeh. The marinade, a blend of soy sauce (or tamari for gluten-free), black pepper, and mustard seeds, provides the foundational savory and slightly pungent notes characteristic of a Reuben. The mustard seeds, when toasted slightly during the searing process, release their aromatic oils, adding a layer of complexity. Slicing the tempeh thinly and uniformly ensures even cooking and marination, crucial for achieving that satisfying, slightly chewy texture that stands up well to the other robust flavors of the sandwich.
Troubleshooting
- Tempeh is too dry or crumbly: Ensure the tempeh was steamed thoroughly before marinating. Overcooking or searing at too high a heat without adequate marinade can also cause dryness. Try reducing the searing time or adding a splash of water or extra marinade to the pan during searing.
- Marinade not absorbing well: The tempeh might not have been steamed long enough, or the marinade might be too thick. Ensure the tempeh is porous after steaming. If using a very thick soy sauce, consider thinning it slightly with water.
- Sandwich is too soggy: This is often due to excessive moisture from the sauerkraut or improper toasting of the bread. Ensure the sauerkraut is well-drained before adding it to the sandwich. Toasting the bread slices separately with butter until golden brown before assembling can create a better barrier against moisture.
- Flavor is too bland: The marinade might need adjustment. Consider adding a pinch of smoked paprika or a dash of liquid smoke to the marinade for a deeper, more savory profile. Ensure the mustard seeds are fresh and toasted to release their flavor.
Substitutions
- For Tempeh: Seitan or extra-firm tofu can be used. Seitan will offer a chewier, more meat-like texture. Tofu will require pressing and might benefit from a longer marinating time; it will be softer than tempeh.
- For Rye Bread: Sourdough or a hearty whole wheat bread can be substituted. The flavor profile will change, but the structural integrity of the sandwich will remain.
- For Cashew Cheese: A vegan Swiss or provolone cheese can be used if you prefer a more traditional cheese flavor. For a non-vegan option, regular Swiss or provolone cheese works perfectly.
- For Tahini Dressing: A creamy Russian or Thousand Island dressing can be used, though this will alter the flavor profile significantly and may introduce less healthy ingredients. A simple vegan mayonnaise mixed with a little ketchup and relish can also work as a quick alternative.
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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Frequently asked questions
Can I use tofu instead of tempeh for Reuben?
While tempeh offers a firmer, chewier texture that mimics traditional corned beef well, extra-firm tofu can be a substitute. Press it very well to remove excess water, then slice and marinate it similarly to the tempeh. The texture will be softer but still delicious.
How do I make Tempeh Reuben ahead of time?
You can prepare the marinated tempeh and the Thousand Island dressing a day in advance. Store them separately in airtight containers in the refrigerator. Assemble the sandwiches just before toasting or grilling to prevent the bread from becoming soggy.
What’s the best bread for a vegan Reuben?
Rye bread is traditional and works wonderfully. For a vegan version, ensure your rye bread does not contain honey or dairy. Pumpernickel or a hearty whole wheat bread are also excellent choices that hold up well to grilling.
How long does cooked Tempeh Reuben last in the fridge?
Assembled and cooked Tempeh Reubens are best enjoyed fresh. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or toaster oven to regain crispiness.
