Who says vegans can't celebrate on a day known for its corned beef and cabbage? The tempeh Reuben is a popular item at many vegan restaurants, and with this recipe, you'll be able to create a gourmet sandwich at home! Though marinating the Tempeh does take some time, once that's finished, the sandwich comes together in minutes. Feel free to marinate the tempeh the night before if that works best for your schedule. And be warned: these sandwiches are seriously addictive!
YIELDS
up to 4 sandwiches
PREP TIME
COOK TIME
TOTAL TIME
- 2 slices Rye bread
- 1 teaspoon vegan butter
- 2 slices vegan cheese
- 2 tablespoons sauerkraut
- For Tempeh Corned Beef:
- 1 14oz package tempeh
- 1/4 cup soy sauce
- 1 tablespoon vegan worcestershire sauce
- 1.5 tablespoon whole grain mustard
- 1 teaspoon whole peppercorns
- 1 teaspoon whole allspice
- 1 teaspoon whole coriander
- pinch cayenne pepper
- For Thousand Island Dressing:
- 2 tablespoon veganaise
- 1 tablespoon ketchup
- 1 tablespoon pickled relish
- 1 teaspoon sriracha
Directions
1. Chop your tempeh into short, thin strips.
2. Combine all other "corned beef" ingredients in a shallow dish and marinate the tempeh for at least 2 hours or overnight.
3. Combine veganaise, ketchup, relish, and sriracha in a small bowl until you have a beautiful, creamy thousand island sauce.
4. Heat olive oil in a pan and allow marinated tempeh to cook and brown on both sides. This should take about 7 minutes total.
5. Butter your bread. Spread a thin layer of thousand island on both sides. Add the cheese and cook open-faced on a skillet, until the cheese begins to melt. Remove from heat.
6. Lastly, add the cooked tempeh and top with sauerkraut to assemble sandwich.
7. Grab a few extra napkins, your favorite Irish ale, and enjoy!
Also by Christina: Vegan Southwestern Chili
Related: Vegan Irish Vegetable Boxty
Guide to a Perfect Vegan St. Patrick's Day
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Photos: Christina Ramirez
