Tempeh Reubens

Tempeh Reubens (SERVES 8)

Thinly sliced tempeh simmered in a flavorful broth makes a great sandwich “meat” in this deli classic.

Seasoned Tempeh:

¼ cup Bragg Liquid Aminos

1 small onion, quartered

2 cloves garlic, peeled

1 bay leaf

1 8-oz. package tempeh, sliced


16 slices rye bread

5 oz. vegan Monterey jack

 cheese, sliced

2 cups sauerkraut

Thousand Island Dressing:

¼ cup vegan mayonnaise

3 Tbs. relish

2 Tbs. ketchup

To prepare Seasoned Tempeh: Combine liquid aminos, onion, garlic, bay leaf, and 2 cups water in saucepan over medium heat. Add tempeh slices, and bring to a simmer. Reduce heat to medium low, and simmer 20 minutes. Cover, and let tempeh cool in broth.

To make Thousand Island Dressing: Stir together mayonnaise, relish, and ketchup in small bowl.

To make Sandwiches: Toast 8 slices bread. Set aside. Drain tempeh, and discard liquid, onion, garlic, and bay leaf. Place 3 slices tempeh on each slice of remaining bread. Top with cheese slices. Toast or broil 3 to 5 minutes, or until cheese has melted.

Top each sandwich with ¼ cup sauerkraut. Spread toasted bread slices with Thousand Island Dressing. Place tops on sandwiches, and slice in half.

Tempeh Reubens


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