Reuben Sandwiches


Marinated Tempeh

  1. ALTERNATIVE - buy smoky bacon flavored tempeh and Nutrition Network and save time (no marinade needed)

  2. 8 ounces 1 package tempeh

  3. 1/2 cup vegetable broth

  4. 1 tablespoon balsamic vinegar

  5. 1 tablespoon vegan Worcestershire sauce

  6. 1 teaspoon liquid smoke

  7. 1 teaspoon onion powder

  8. 1 teaspoon smoked paprika

  9. 1/2 teaspoon garlic powder

Russian Dressing (just mix it all up):

  1. 1 cup vegan mayonnaise

  2. 1/4 cup ketchup

  3. 3 tablespoons white onion, minced

  4. 1 tablespoon prepared horseradish

  5. 2 teaspoons Sriracha sauce

  6. 1 teaspoon vegan Worcestershire sauce

  7. 1 teaspoon apple cider vinegar

  8. salt and pepper, to taste

Everything Else

  1. 4 slices Alvarado’s Sprouted Rye Seed Bread

  2. 1/2 heaping cup Sauerkraut

  3. 1/4 cup vegan Russian Dressing (see above)

  4. Vegan swiss cheese (I like chao brand)

  5. 2 tablespoons oil

  6. 1 tablespoon vegan butter


Marinade Tempeh if Needed:

  1. Cut tempeh in half lengthwise and then cut it through the middle for 4 thin slices.

  2. Combine the ingredients for the tempeh marinade in a shallow dish. Add tempeh and marinate for at least 30 minutes.

Remaining instructions

  1. Heat a large cast-iron skillet over medium heat with 2 tablespoons oil. Add tempeh and cook for about 5 minutes per side, until dark brown. Once both sides are browned, add reserved marinade and let it cook-off in the skillet. This allows the flavors to seep into the tempeh deeper.

  2. Butter 4 slices of Sprouted Rye Seed Bread. Place on the skillet and cook for 3-4 minutes, until lightly brown. Flip bread. On the cooked side, add Russian dressing to all slices of bread. Divide the sauerkraut between two slices, top with 2 pieces cooked tempeh, each, and a slice of vegan swiss, if using. Add the second slice of bread and cook on each side for about 5 minutes, until bread is browned and everything is cooked all the way through.

  3. Remove from heat and serve immediately.