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Tempeh Reuben Sandwich with Russian Dressing

Tempeh Reuben Sandwich with Russian Dressing

Co-owners of Spork Foods Heather Bell and Jenny Engel are preparing delicious deli sandwiches with a vegan twist.
Ingredients for Tempeh
  • 1 (8-ounce) package tempeh, cut into ¼-inch-thick strips (Lightlife preferred – Original Soy variety)
  • ½ red beet, peeled and grated 
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon stone-ground mustard 
  • 1 tablespoon brown rice syrup (Lundberg preferred)
  • ¼ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon red pepper flakes
  • ½ teaspoon caraway seeds
  • 2 teaspoons neutral-tasting oil
Ingredients for the Dressing
  • 3 tablespoons vegan mayonnaise (Vegenaise preferred)
  • 2 tablespoons ketchup
  • 1 teaspoon brown rice syrup 
  • 1 tablespoon fresh chives, finely chopped
  • ¼ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
Ingredients for the Sandwiches
  • 2 teaspoons neutral-tasting oil 
  • 8 slices rye bread
  • 4 slices vegan mozzarella or provolone cheese
  • ⅓ cup sauerkraut


Directions for Tempeh

1. Fill a pot with about 1 inch of water and place a steamer basket in pot. Bring to a simmer with a lid on. Steam tempeh for 5 to 7 minutes. Set aside to cool slightly.

2. In a large bowl, combine tempeh, beet, lemon juice, mustard, brown rice syrup, sea salt, black pepper, red pepper flakes, and caraway seeds. Stir to combine. Heat a medium sauté pan over medium heat and add oil. Sauté tempeh mixture for 5 to 7 minutes, or until slightly golden. Set aside.

Directions for Dressing

In a small bowl, whisk all dressing ingredients until uniform. Set aside.

Direcitons for Sandwiches

Heat a griddle and add oil. Add 4 slices bread to griddle. Top with 2 teaspoons dressing, 2 slices tempeh and beet mixture, 1 slice cheese, and 1 tablespoon sauerkraut. Top with remaining bread slices, flip, and cook on second side until golden, about 2 to 3 minutes. Serve warm.
Tip: If you don’t have time to cook your own tempeh, try this recipe with vegan deli meat. We prefer smoked Tofurky slices for this sandwich.

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