I don’t know if it’s just my ignorance here in Australia, but I hadn’t heard of a Reuben sandwich until we did some travel through the US. And it wasn’t that we even came across the traditional one with the corned beef, Swiss cheese, and the lot. It was the vegan version in pretty much every cafe we sat down in.
I had it in a couple of different places and loved the combination of the tempeh with the sauerkraut and the sauce. I mean, how can you go wrong?
I love those flavour combinations, and after studying other recipes, what I had tasted during my travels, and what I generally like, I’ve created a vegan tempeh Reuben sandwich that I’m sure others will also love!
Filled with crunchy gherkins that is mixed in with a mayonnaise and ketchup dressing, adds a lot of flavour to this vegan tempeh Reuben.
What tempeh to use for Reuben
The tempeh that you use for this recipe should ideally already be marinated. If it’s not, there are plenty of marinating recipes you can find online.
If you can only find plain tempeh use some garlic powder, onion powder, tamari and let that marinate for about 10-15 minutes before frying.
It’s such a simple recipe to make, and I have deliberately adjusted the recipe using ingredients that you’re more likely to have in your kitchen as a vegan than others that I saw with specialty ingredients. If you don’t have some of these, they would be fairly accessible at your local supermarket.
As I’m writing this up and looking at the photos I’m very close to drooling. Without further ado, here is the recipe!