Tempeh reuben with homemade thousand island dressing

Name: Tempeh reuben with homemade thousand island dressing
Prep time: 35 minutes
Yield: 2
Ingredients: 1 (8-ounce) package tempeh; 3 tablespoons tamari or soy sauce; 2 tablespoons dill pickle juice, from the jar; 1 tablespoon apple cider vinegar; 1 tablespoon maple syrup; 1 teaspoon Dijon mustard; 1 teaspoon smoked paprika; 0.5 teaspoon garlic powder; 0.5 teaspoon caraway seeds; 0.25 teaspoon black pepper; 2 tablespoons water; 1 tablespoon olive oil; 2 teaspoons vegan butter; 0.5 cup vegan mayonnaise; 2 tablespoons ketchup; 2 tablespoons finely chopped dill pickles; 1 tablespoon finely chopped red onion; 1 teaspoon dill pickle juice, from the jar; 1 pinch of smoked paprika; 1 pinch of salt; 1 pinch of black pepper; 0.25 teaspoon Dijon mustard; 2 teaspoons vegan butter; 4 slices vegan marble rye bread; 4 slices vegan provolone; 1 cup refrigerated sauerkraut, well drained; 1 Whole dill pickles, for serving (optional)

This Tempeh Reuben with Homemade Thousand Island Dressing is the perfect place to start if you’ve never cooked with tempeh. A quick marinade makes it smoky, tangy, and savory, so it takes the place of corned beef in this deli classic. Tucked between slices of toasted marble rye with melty vegan provolone, tangy sauerkraut, and creamy thousand island, it makes one seriously satisfying sandwich.

It’s easy, too. The marinade uses pantry staples, the dressing comes together in a couple of minutes, and everything cooks in one pan. Add a dill pickle and some chips on the side for a deli-style lunch or dinner at home.

Preparation Time: 35 minutes

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Ingredients

SERVINGS:

Marinated tempeh

1 (8-ounce) package tempeh
3 tablespoons tamari or soy sauce
2 tablespoons dill pickle juice, from the jar
1 tablespoon apple cider vinegar
1 tablespoon maple syrup
1 teaspoon Dijon mustard
1 teaspoon smoked paprika
0.5 teaspoon garlic powder
0.5 teaspoon caraway seeds
0.25 teaspoon black pepper
2 tablespoons water
1 tablespoon olive oil
2 teaspoons vegan butter

Thousand Island dressing

0.5 cup vegan mayonnaise
2 tablespoons ketchup
2 tablespoons finely chopped dill pickles
1 tablespoon finely chopped red onion
1 teaspoon dill pickle juice, from the jar
1 pinch of smoked paprika
1 pinch of salt
1 pinch of black pepper
0.25 teaspoon Dijon mustard

Sandwiches

2 teaspoons vegan butter
4 slices vegan marble rye bread
4 slices vegan provolone
1 cup refrigerated sauerkraut, well drained
1 Whole dill pickles, for serving (optional)

Preparation

Cut and steam the tempeh: Cut the tempeh in half crosswise to make two squares. If you have time, steam them for 10 minutes. Steaming softens the tempeh’s slightly bitter edge and helps it soak up the marinade.
Marinate the tempeh: In a shallow dish, whisk together the tamari, dill pickle juice, apple cider vinegar, maple syrup, Dijon mustard, smoked paprika, garlic powder, caraway seeds, black pepper, and water. Add the tempeh and turn to coat. Marinate for 15 minutes, flipping halfway through.
Make the dressing: While the tempeh marinates, stir together the vegan mayonnaise, ketchup, chopped dill pickles, red onion, dill pickle juice, smoked paprika, salt, and pepper. Add the Dijon mustard if you like a bolder flavor. Taste, adjust, and refrigerate until ready to use.
Slice the tempeh: Remove the tempeh from the marinade and carefully slice each square in half horizontally to make 4 thin slabs.
Cook the tempeh: Heat the olive oil in a grill pan or large skillet over medium heat. Add the tempeh and cook for about 4 minutes per side, until browned. Top each slab with ½ teaspoon of vegan butter and let it melt over the tempeh.
Melt the cheese: Top each tempeh slab with 1 slice of vegan provolone. Cover the pan with a lid and cook for 1 to 2 minutes, until the cheese melts. Transfer to a plate.
Toast the bread: In the same pan, melt 1 teaspoon of vegan butter and add 2 slices of bread. Toast for about 2 minutes per side, until golden and crisp. Repeat with the remaining butter and bread.
Assemble: Spread the dressing generously over one side of each slice of toast. Layer 2 tempeh slabs with melted cheese on half of the slices, top each with ½ cup of sauerkraut, and close with the remaining slices. Cut in half and serve warm with dill pickles on the side.

Close-up of a Tempeh Reuben cut in half, showing melted dairy-free provolone, thousand island dressing, and sauerkraut between slices of grilled rye bread.

Tips

Steam the tempeh first: Steaming takes away tempeh’s slightly bitter edge and helps it absorb more marinade. If you’re short on time, skip it and marinate a little longer.

Drain the sauerkraut well: Press it in a strainer or squeeze it with your hands before adding it to the sandwich, since extra liquid makes the bread soggy.

Keep the heat at medium: The maple syrup in the marinade can burn on high heat, so medium heat gives you browned tempeh without scorching.

Cover the pan to melt the cheese: Vegan cheese melts more slowly, and a lid traps the steam it needs. One or two minutes is usually enough.

No vegan rye? No problem: Use sourdough or a seeded sandwich bread, and add a pinch of extra caraway seeds to the dressing for that classic rye flavor.

Make ahead: The tempeh can marinate in the refrigerator overnight, and the dressing can be made up to 3 days ahead. Cook the tempeh, toast the bread, and assemble right before serving.

Storage: Store cooked tempeh, dressing, and sauerkraut separately in covered containers in the refrigerator for up to 3 to 4 days.

Reheating: Reheat the tempeh in a skillet over medium heat, toast fresh bread, and assemble.