Traditionally, a Reuben sandwich is made with meat; however this vegetarian version removes the meat and uses tempeh instead. Similar to tofu, tempeh's made from soybeans. In this recipe the tempeh is cooked in a mixture of apple cider vinegar, soy sauce, black peppercorns, and caraway seeds. Then it's placed on a piece of bread and topped with the classic Reuben fixings: Russian dressing and sauerkraut. To check out the recipe,


Tempeh Reubens With Caramelized Onions

Tempeh Reubens With Caramelized Onions


Russian Dressing:
4 Tbs. eggless mayonnaise
1 Tbs. tomato paste
1/4 cup minced dill pickle
2 Tbs. minced red onion
1 tsp. Dijon mustard
Tempeh Reubens
1 8-oz. pkg. tempeh
1/4 cup apple cider vinegar
2 Tbs. tamari or low-sodium soy sauce
1 Tbs. black peppercorns, coarsely crushed
1 Tbs. caraway seeds
2 1/2 Tbs. extra virgin olive oil
4 cups thinly sliced onions
Salt to taste
1 1/2 cups sauerkraut, drained and rinsed
4 to 6 slices hearty whole grain bread
1 bunch arugula, stemmed, rinsed and dried


  1. To make Russian Dressing: mix all ingredients in bowl until thoroughly combined. Cover, and refrigerate until ready to use.
  2. To make Tempeh Reubens: using sharp knife, cut tempeh crosswise at 45-degree angle into 1/4-inch-thick slices. Combine 1 1/2 cups water, vinegar, tamari, peppercorns and caraway seeds in large saucepan. Add tempeh, spooning mixture over it. Bring to a boil, reduce heat to low, cover and cook 15 minutes. Remove pan from heat.
  3. Meanwhile, heat 1 1/2 Tbs. oil in skillet over medium heat. Add onions and salt, and cook, stirring often, over medium-low heat about 10 minutes, or until juicy.
  4. Increase heat to medium, and cook 5 minutes more, stirring often, until well browned. Remove pan from heat.
  5. Heat remaining 1 Tbs. oil in nonstick skillet over medium-high heat. Reduce heat to medium, and add tempeh slices, in batches if necessary. Cook until golden brown, 3 to 4 minutes per side.
  6. Warm sauerkraut in saucepan over medium-low heat.
  7. To assemble sandwiches, spread each bread slice with 1 heaping Tbs. of Russian dressing. Layer bread with arugula, tempeh, sauerkraut and onions. Serve warm, either open-faced or topped with another slice of bread.

Serves 6.

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