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Breakfast & brunch

Tempeh Reuben Sandwich Recipe

Freshly Picked

Breakfast & brunch
Tempeh Reuben Sandwich: A stacked Reuben sandwich with sauerkraut and plant-based meat on rye, topped with gherkins, served with crisps and extra gherkins on a blue plate.

Craving a sandwich stacked with flavour? This Tempeh Reuben delivers with oven-baked tempeh, melty vegan cheese, and plenty of tangy crunch. Serve with crisps and pickles for the full deli experience.

You will need

Serves 4

For the tempeh:

  • 600g tempeh
  • 3 tablespoons black pepper
  • 1 tablespoon coriander seeds
  • 1 teaspoon yellow mustard seeds
  • 1 tablespoon brown sugar
  • 1 teaspoon cayenne pepper
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1/2 teaspoon mustard powder
  • 1 teaspoon salt
  • 200ml water

For the dressing:

  • 1/2 cup plant-based mayonnaise
  • 1/4 cup (60ml) tomato sauce
  • 1/2 white onion, finely diced
  • 1 tablespoon horseradish
  • 2 tablespoon Worcestershire sauce
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • Salt and pepper

To serve:

  • 8 slices rye bread, lightly toasted
  • 410g sauerkraut
  • 8 slices vegan cheese
  • Cornichons
  • Potato crisp of your choice

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Directions

20 mins to prep

20 mins to cook

  1. Step 1

    Combine the spices and water in an oven-safe tray, then add the tempeh. Leave to marinate in the fridge overnight, or a minimum of 2 hours. Baste occasionally to ensure both sides are evenly coated.

  2. Step 2

    Preheat the oven to 180°C. Bake the tempeh, with the marinade, for 15 minutes. Remove from the oven and rest for 5 minutes, then thinly slice.

  3. Step 3

    For the dressing, mix all ingredients together in a bowl and set aside.

  4. Step 4

    Turn your oven grill on and place the bread on a tray to lightly toast.

  5. Step 5

    Once toasted, add the dressing to all slices of bread. Then on half of the slices, add your sauerkraut. On the remaining slices, add your sliced tempeh, and top with cheese. Place back into the grill for a minute, or until the cheese has melted. Remove from the grill and sandwich the sauerkraut slices with the cheesy tempeh slices.

  6. Step 6

    Serve on a plate with a side of potato crisps and cornichons.

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Recipe: Simon Toohey

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