Tempeh Reuben

This recipe presents a flavorful and hearty open-faced sandwich known as Tempeh Reuben. It holds a special place as one of the first meals the creators of the recipe made when they established their own kitchen during their vegetarian years. Over time, their cooking style evolved, but this recipe remained a cherished favorite. The Tempeh Reuben is a fusion of cultural influences, featuring tempeh from Indonesia, soy sauce from Japan, sauerkraut from Europe, and the concept of the Reuben sandwich from the United States. With its delicious combination of flavors and textures, this sandwich is sure to satisfy.

The Tempeh Reuben sandwich is a delicious fusion of flavors and cultures. The savory tempeh, tangy sauerkraut, creamy horseradish sauce, and melted Swiss cheese create a delightful harmony of tastes and textures. This open-faced sandwich is perfect for a satisfying lunch or dinner.

Whether you’re a vegetarian or simply looking to incorporate more plant-based options into your diet, this Tempeh Reuben recipe offers a delightful alternative to the traditional Reuben sandwich. Give it a try and savor the unique flavors that this fusion dish brings to your table.

Serves 6

INGREDIENTS:

• 1 (16-ounce) package soy tempeh
• ½ cup water
• ¼ cup soy sauce
• 1–2 tablespoons canola oil
• 1 medium onion, diced
• ½ cup mayonnaise
• 1 tablespoon prepared horseradish
• 6 pieces Jewish-style caraway-seeded rye bread
• 2 cups Naked Kraut  or Simple Beet Kraut
• 2 cups grated Swiss cheese

INSTRUCTIONS:

1. Preheat the broiler in your oven.
2. Thinly slice the soy tempeh. In a skillet, bring the water and soy sauce to a simmer, then add the tempeh slices. Simmer for 1 to 2 minutes on each side, allowing the tempeh to absorb the salty flavor. Remove the tempeh from the pan and set it aside. Rinse the cooking liquid from the pan.
3. Return the pan to the stove and warm the canola oil over medium heat. Add the tempeh and diced onion to the pan, sautéing until the onions are translucent and the tempeh is lightly browned. Remove the pan from the heat and set the tempeh mixture aside.
4. Prepare the sauce by mixing the mayonnaise and horseradish together. Spread this sauce onto the slices of Jewish-style caraway-seeded rye bread, ensuring even coverage.
5. Place the rye bread slices, sauce side up, on a baking sheet. Divide the tempeh mixture evenly among the 6 sandwiches, spreading it on top of the sauce. Next, top each open-faced sandwich with a generous amount of sauerkraut and grated Swiss cheese.
6. Adjust the oven rack to the middle position and broil the sandwiches until the cheese is bubbling and golden, typically around 5 minutes. Keep a close eye on them to avoid burning. Serve the Tempeh Reuben sandwiches hot.

TIPS:

• Consider marinating the tempeh slices in the soy sauce and water mixture for an extended period, such as 30 minutes or more, before sautéing. This allows the tempeh to absorb more flavor and results in a tastier outcome.
• While the recipe suggests using mayonnaise and horseradish for the sauce, feel free to experiment with other condiments. Thousand Island dressing, spicy mustard, or even a tangy barbecue sauce can add a unique twist to the sandwich.
• Accompany your Tempeh Reuben with a side of pickles, such as dill pickles or bread and butter pickles. The tanginess of the pickles complements the savory flavors of the sandwich and adds a refreshing element to each bite.