Tempeh Reuben
A hearty, plant-based take on the deli classic
Why This Recipe Works
Simmering the tempeh in a savory broth ensures it is tender and flavorful through to the center. Covering the pan during the final toast is the secret to getting a deep melt on the cheese without burning the rye bread.
Instructions
Whisk the mayonnaise, ketchup, and horseradish in a small bowl until the dressing is smooth and well combined.
Combine the tempeh, broth, and soy sauce in a medium skillet over medium-high heat. Simmer until the liquid has evaporated and the tempeh is glazed, about 10 minutes, flipping once to ensure even absorption.
Butter one side of each bread slice. Flip the slices over and spread the dressing onto the unbuttered sides.
Assemble the sandwiches by layering half of the Swiss cheese, the cooked tempeh, the sauerkraut, and the remaining Swiss between the prepared bread slices.
Cook the sandwiches in a clean skillet over medium-low heat until the first side is golden brown, about 2 minutes.
Flip the sandwiches and cover the skillet. Cook until the second side is golden brown and the cheese is completely melted, about 2 minutes.
Serve immediately while the bread is hot and the cheese is gooey.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Best enjoyed immediately; leftover tempeh filling can be refrigerated for up to 3 days.
