Veggie Reuben

A plant-based twist on the classic Reuben, featuring smoky, crispy tempeh, melty cheese, tangy sauerkraut, and a creamy homemade sauce—all layered between toasted rye bread. Hearty, flavorful, and perfect for a satisfying lunch.

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Step 1

Slice tempeh in half, then widthwise into 4 thin pieces. Place in a saucepan, cover with water, and add soy sauce, salt, and smoked paprika. Simmer (covered) for 10 minutes. Drain and pat dry.

Step 2

In a small bowl, whisk together all Reuben sauce ingredients. Set aside.

Step 3

Heat olive oil in a skillet over medium-high heat. Sear tempeh on both sides until golden and crispy. Reduce heat, add cheese on top, cover, and let melt. Remove from pan.

Step 4

Toast the bread slices.

Step 5

Spread Reuben sauce on each slice. Layer tempeh, sauerkraut, and top with remaining bread. Slice and enjoy!