Tempeh Reuben Sandwich

    15 minutes

    This is my vegetarian version of the traditional reuben sandwich which uses tempeh instead of corned beef.

    71 people made this

    Serves: 1 

    • 1 slice tempeh
    • 1/4 cup sauerkraut
    • 1 slice Swiss cheese
    • 1 tablespoon Thousand Island salad dressing
    • 2 slices rye bread
    • 1/2 tablespoon butter

    Preparation:5min  ›  Cook:10min  ›  Ready in:15min 

    1. Heat a frypan over medium heat. Spread butter over one side of one slice of bread. Place bread butter-side-down into frypan and top with tempeh, Swiss cheese and then sauerkraut. Spread butter on the remaining slice of bread and place on top of sauerkraut. Cook until toasted on one side, flip and continue cooking until cheese melts.

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    Reviews in English (53)


    I LOVE reubens, but this recipe left me unfulfilled. Try this next time -- it was a hit with my family: In large fry pan add 1 cup vegetable broth, 1 Tbsp. minced garlic, 1 tsp. liquid smoke and 1 cup water. Bring to a low boil. Then, cut tempeh at a diagonal for wider slices and simmer them in broth for 20 minutes, turning occasionally as liquid reduces. Remove from heat and place on a slice of lightly toasted rye, top with sauerkraut and swiss, put under a broiler for a minute so that the cheese melts, add your top slice of rye and serve with thousand island dressing. Even my finicky 8 year old loved this one!  -  07 Jan 2008  (Review from Allrecipes USA and Canada)


    I work in a Vegetarian Kitchen. After 5 years of eating the same food day after day, this is the one sandwich that still sends me into culinary heaven every time I bite into it. We use earth balance and marble rye bread.  -  18 Jun 2007  (Review from Allrecipes USA and Canada)


    Thank you! Thank you! Thank you! There are very few things I miss from the land of meat-eating, but reubens are one of them. I rushed home to make this after I found this recipe and was not disappointed. If anything, I found these sandwiches even tastier than the orignal!  -  16 Dec 2007  (Review from Allrecipes USA and Canada)