A vegan twist on the classic Reuben sandwich, featuring smoky tempeh slices, tangy sauerkraut, creamy vegan Russian dressing, and melty vegan cheese all layered between hearty slices of rye bread. Perfect for a flavorful and satisfying meal!
Ingredients
- 8 slices rye bread
- 8 ounces smoked tempeh thinly sliced
- 1 cup sauerkraut drained
- 8 slices vegan cheese Swiss or cheddar style
- 2 tbsp vegan butter or margarine
For Vegan Russian Dressing:
- 1/2 cup vegan mayo
- 2 tbsp ketchup
- 1 tbsp dill pickle relish
- 1 tsp lemon juice
- 1/2 tsp onion powder
- Salt and pepper to taste
Instructions
- Prepare the vegan Russian dressing: In a small bowl, whisk together the vegan mayo, ketchup, dill pickle relish, lemon juice, onion powder, salt, and pepper until well combined. Set aside.
- Cook the tempeh: Heat a large skillet over medium heat. Add a small amount of oil if needed. Add the smoked tempeh slices and cook for 2-3 minutes on each side, until heated through and slightly crispy. Remove from heat and set aside.
- Assemble the sandwiches: Spread a generous layer of vegan Russian dressing on one side of each slice of rye bread.
- On four slices of bread, layer the cooked tempeh slices, followed by sauerkraut, and then the vegan cheese slices.
- Top each with the remaining slices of bread, dressing side down, to form sandwiches.
- Grill the sandwiches: Heat a large skillet or griddle over medium heat. Spread a thin layer of vegan butter or margarine on the outside of each sandwich. Place the sandwiches in the skillet and cook for 3-4 minutes on each side, pressing down gently with a spatula, until the bread is golden brown and crispy and the cheese is melted.
- Serve: Remove the sandwiches from the skillet, slice in half if desired, and serve immediately.
Notes
Serve your Smoked Tempeh Reuben with a side of potato salad or pickles for a complete meal. Enjoy your delicious and hearty Smoked Tempeh Reuben sandwiches!
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