This delicious Tempeh Reuben combines bold spices and a flavorful marinade for the tempeh, layered with vegan mayo and fresh ingredients to create a satisfying sandwich. Perfect for a plant-based meal, it’s easy to prepare and will impress anyone looking to try a vegan twist on a classic Reuben.
1: Toast coriander, all spice, caraway, mustard seed, and peppercorns in a hot pan for about 2 mins until they crackle.
2: Add toasted spices to a pot with smoked paprika, red pepper flakes, and remaining marinade ingredients, whisk together, and bring to a boil for 1 min.
3: Pour marinade over tempeh blocks in a storage container and refrigerate for at least 4 hours, preferably overnight.
4: Mix together the mayo ingredients and set aside.
5: Strain tempeh from marinade and slice thinly.
6: Heat 1 tsp paprika in a pan with 3-4 tbsp olive oil over medium-high heat for 1 min.
7: Add tempeh slices and cook until well-seared, about 5-6 mins.
8: Layer the sandwich in the order: rye bread, mayo, greens, tempeh, vegan cheese, sauerkraut, mayo, bread, mayo, tempeh, tomato, mayo, and the final piece of bread.
9: Slice in half and enjoy!
