17min 4 ppl
Tempeh Reuben
24 minutes
4 people
Easy≤30 min & ≤6 steps
24 min · 6 steps
Easy: ≤30 min and ≤6 steps
520 kcalper person
Protein 22g
Carbs 44g
Fats 30g
About this dish
Pan-fried tempeh, melted vegan cheese and sauerkraut griddled between slices of rye with a tangy Russian-style dressing — a plant-based take on the deli institution.
Allergy Info
Gluten, Soya
Diet Info
Vegan
Ingredients
Dairy & Eggs
- Vegan cheddar-style cheeseslices8
- Vegan buttersoftened30 g
Plant Proteins
- Tempehthinly sliced320 g
Tins & Jars
- Sauerkrautdrained200 g
Dried Goods
- Rye breadslices8
Oils & Condiments
- Vegan mayonnaise60 g
- ketchup2 tbsp
- Sweet pickle relish1 tbsp
- Vegetable Oil1 tbsp
Utensils
- Frying pan
- Griddle pan
- Chopping board
- Sharp knife
Method
1
Stir the vegan mayonnaise, ketchup and sweet pickle relish together to make the dressing.
Approx. 3 minutes
2
Heat the vegetable oil in a frying pan over medium heat and cook the tempeh slices for 3 minutes on each side until browned.
Approx. 6 minutes
3
Warm the sauerkraut in a small pan over medium heat for 3 minutes, then drain well.
Approx. 3 minutes
4
Spread the dressing on four slices of rye bread, then layer with the tempeh, vegan cheese and warmed sauerkraut, and top with the remaining bread.
Approx. 5 minutes
5
Spread the vegan butter on the outside of each sandwich and griddle over medium heat for 3 minutes per side, pressing gently, until golden and the cheese has melted.
Approx. 6 minutes
6
Cut in half and serve immediately while hot.
Approx. 1 minute
