Monday Yumday: Grilled Tempeh Reubens
These are by far one of the best sandwiches I’ve ever had. Not only was this meal super easy to prepare and relatively quick to make (about 40 minutes from prep to assembly), it’s also unbelievably satisfying.
Here’s what you need to make these delicious grilled tempeh reuben sandwiches (makes 4 sandwiches):
- 3 tablespoons sunflower oil, divided
- 8 ounces tempeh, sliced into 8 large, 1/8-inch thick sheets
- 1 large yellow onion, sliced
- 1 teaspoon garlic, minced
- 2 bay leaves
- 1 1/2 teaspoons paprika
- 3/4 teaspoon caraway seeds
- 3/4 teaspoon dried dill
- 1 teaspoon salt
- 2 tablespoons apple cider vinegar
- 1 tablespoon tamari
- 1/4 teaspoon black pepper
- 3/4 cup water
- 8 slices light rye bread (I used 12 grain)
- 2 tablespoons non-hydrogenated margarine
- Thousand Island Dressing (see recipe below)
- 1 cup sauerkraut, drained
- 2 avocados, mashed (I completely forgot to mash my avocados!)
1) In a large saute pan over medium heat, heat 2 tablespoons sunflower oil and tempeh, browning tempeh on each side. Remove tempeh from the pan and set aside.
2) Add remaining oil and onion. Brown for 5 minutes, stirring occasionally. Return tempeh to the pan and stir in garlic, bay leaves, paprika, caraway, dill, salt, vinegar, tamari, and black pepper. Add water and simmer for 30 minutes or until the water has evaporated and tempeh is infused with flavor and coated with a glaze. Remove bay leaves.
While the tempeh is sauteing you will have plenty of time to prepare the Thousand Island Dressing. It’s so easy! In a small bowl combine the following ingredients: 1/3 cup vegan mayonnaise, 2 tablespoons ketchup, and 3 tablespoons dill pickles, chopped. That’s it!
3) Heat a large skillet over medium-high heat. Spread two slices of bread with margarine. Grill for 3 minutes, until browned on one side only. Repeat for the remaining slices of bread.
4) Between the ungrilled sides of two pieces of toast, layer Thousand Island Dressing, sauerkraut, 2 pieces of tempeh, onions, and avocado. Repeat with remaining ingredients. Serve with a crisp, fresh green salad with a light vinaigrette dressing and a Hefeweizen beer. (I didn’t make the salad or have the beer. But it was still delicious!)
Thank you JB!!
Looks great, but one question: Do you remove the onions before you put the tempeh back in the pan?
Actually, you keep them in! That way, they’re caramelized and yummy on your sandwich.
Thanks, Allison! I made these last night, (leaving the onions in), and even sans avocado, these were indeed right up there among the best sandwiches I have ever had. The Reuben was created in my hometown of Omaha, Nebraska at the Blackstone Hotel, so I grew up eating the original (translated as: poor dead cow) version, and this comes the closest to duplicating the taste of any other recipe I’ve tried. A great recipe for the “veganize this!” file.
Second time making these – delicious! My carnivore husband loves reubens, and he went crazy over these!
So wonderful to hear, Lynn! Thank you for sharing.