Rubens are my favorite type of sandwich. The combination of rye bread with sauerkraut is absolutely scrumptious. If you haven’t noticed, I especially love tangy, vinegary flavors. At first I wasn’t sure how to make a Ruben vegan, and then I discovered the wonderful world of tempeh!
You see, this meal is especially unique because it has several fermented ingredients. The tempeh, the sauerkraut, and you can even use a sourdough rye bread as well. Your gut will love you!
This tempeh ruben has become a favorite of my families and it brings joy to my heart seeing my 3 year old chow down on sauerkraut and telling me how tasty it is. Let it become a favorite in your family too!
| Prep Time | 15 minutes |
| Cook Time | 5 minutes |
| Passive Time | 20 minutes |
| Servings |
people
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Ingredients
Tempeh Marinade:
- 3 tbs balsamic vinegar
- 3 tbs apple cider vinegar
- 2 tbs water
- 1 tbs Worcestershire
- 2 Cloves minced
- 1 tsp dried mustard
- 1 tsp coriander
Thousand Island Dressing:
- 3/4 cup just mayo
- 1/4 cup ketchup
- 1 tbs sweet pickle relish
- 1 tsp yellow mustard
Ingredients
Tempeh Marinade:
Thousand Island Dressing:
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Instructions
- Mix marinade in a shallow dish. Cut tempeh block in half and then cut each piece into 2 thin pieces (like cutting a bagel). Soak the tempeh in the marinade for at least 20 minutes.
- While the tempeh is marinating, mix all the dressing ingredients together and set aside.
- Heat a pan on medium heat. Use either non-stick, or spray the pan with a small amount of olive oil. Cook tempeh patties on each side for about 3 to 4 minutes, until browned and not burnt. After flipping, sprinkle some vegan cheese shreds on top of each patty.
- While the tempeh is cooking, toast your sandwich bread in the toaster, or with some oil or butter in a different pan. (I prefer the toaster for less oil use).
- When everything is done cooking, spread the thousand island dressing on the toasted bread, add your tempeh patties and cheese (or cheese crisp), top with a hearty amount of sauerkraut and serve! This goes well with a small salad on the side with the left over thousand island dressing.
- **If you are feeling adventurous**, and trust the non stick ability of your pan, instead of cooking the cheese on top of the tempeh, wait until the tempeh is done, set aside, and grill the cheese right on the pan for just a couple of seconds until it becomes a melty cheese crisp.
