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LightLife

Smoky Tempeh Reuben

Devanshi Shah

@THISISDEESKITCHEN

Smoky Tempeh Reuben

Devanshi Shah

@THISISDEESKITCHEN
The origins of the Reuben sandwich spark lively debate, with some crediting its creation to a New York deli and others to a poker game in Omaha, Nebraska. In both cases, the sandwich consists of five key components: bread, protein, dressing, cheese, and cabbage. In my twist on this North American classic, Iʼve tempehfied it with LightLife® Smoky Bacon Tempeh Strips, adding a delightful smoky flavor that complements the tartness and saltiness of the other ingredients. Itʼs a must-try adaptation of a beloved and timeless sandwich!
Serves: 2
Prep and Cook Time: 50 minutes

Ingredients:

Sandwich
1 (6 oz) package LightLife® Smoky Bacon Tempeh Strips
2 tbsp Olive Oil
4 slices Vegan Swiss cheese
2 tbsp Vegan Butter
4 thick Slices of Rye Bread
1 cup Sauerkraut
2 Cornichons, to serve
Dressing
1⁄2 cup Vegan Mayonnaise
1⁄4 cup Tomato Ketchup
1 tsp Vegan Worcestershire Sauce
1 tsp Horseradish
1 tsp Hot Sauce
1⁄4 Small Yellow Onion, finely diced
1⁄4 tsp Paprika
4 Cornichons (or Gherkins), finely diced
1⁄4 tsp Salt
Instructions:
1. To make the dressing, in a bowl, mix together the vegan mayonnaise, tomato ketchup, Worcestershire sauce, horseradish, hot sauce, yellow onion, cornichons, paprika, and salt.

2. Make each sandwich one at a time: In a medium-sized pan, heat 1 tbsp olive oil on medium heat. Place 4 tempeh strips next to each other in the pan and cook for 2 minutes. Flip the strips and cook for another 2 minutes.

3. Place 2 slices of vegan Swiss cheese on top of the tempeh strips, cover with a lid, and cook for another 2 minutes.

4. Using a spatula, transfer the tempeh strips to a cutting board and cut in half (so you’re left with shorter strips).

5. Carefully wipe the excess oil off the pan, then add 1 tbsp vegan butter and let it melt.

6. Place 2 slices of rye bread in the pan and toast for 3-4 minutes, or until lightly toasted. Then, flip the bread over.

7. Spread half the prepared dressing on both slices of bread. Top 1 slice with the cooked tempeh strips, layering it as needed so the tempeh isn’t falling out or sticking out.

8. Add 1⁄2 cup of sauerkraut to that slice of bread. Cover with the second slice of bread and press down on the sandwich with a spatula.

9. Carefully flip the sandwich, press down with a spatula, and cook until both sides are evenly toasted.

10. Cut the sandwich in half and serve with 1 (or more) cornichons.

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