Plant Based Tempeh Reuben

This is by far my favorite sandwich I have ever tasted or created. Years ago when I had a vegan restaurant I also had a separate vegan food cart that served a variety of sandwiches, soups and salads. This reuben sandwich became so popular I seriously considered offering only it and calling the cart “The Vegan Reuben” or something similar!

1 Tbsp vegetable oil

4 oz tempeh, sliced thin lengthwise into 2 pieces (per sandwich)

1 Tbsp Bragg’s Liquid Aminos

1 Tbsp water

1/2 cup sauerkraut

Your choice of bread

Sauce (this makes enough sauce for 2 sandwiches)

3 Tbsp vegenaise (or other vegan mayonnaise)

1 Tbsp tahini

1 tsp lemon juice

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp dried oregano

salt to taste

Start with making the sauce. In a small bowl, combine vegenaise, tahini, lemon juice, garlic powder, onion powder, and oregano. Mix well and salt to taste (since this is a sauce that will be spread fairly thin, a little over salted is fine).

Next, heat vegetable oil in skillet over medium heat. Add sliced tempeh and cook for a few minutes until the first side is lightly browned. In a small cup, combine 1 Tbsp Bragg’s with 1 Tbsp water and mix well. Flip the tempeh and immediately add the Bragg’s/water mixture to the skillet.

While the second side of the tempeh is cooking, in either the same or a different heated skillet add the sauerkraut and cook for a few minutes, stirring frequently until heated.

I like toasted bread on this sandwich so at this time get your slices in the toaster.

When the liquid in the tempeh skillet is gone and the tempeh is browned on the second side, turn the heat off and it’s time to assemble this mouth watering creation.

Spread a generous layer of the reuben sauce on each slice of toasted bread. Next, place your cooked tempeh slices on one side of the bread, layered on top of one another. Top with the sauerkraut and the other slice of bread.