Tempeh Reuben

Name: Tempeh Reuben
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 1/2 cup raw cashews; 1 cup water; 1/3 cup dry white wine (optional); 2 tbsp lemon juice; 2 tbsp white miso paste; 1/4 tsp salt; 4 tbsp tapioca starch; 1/3 cup vegetable oil; 1 large sweet onion, finely diced (about 3 cups); 5 clove garlic, minced; 1/4 cup low sodium soy sauce; 2 tsp smoked paprika; 1/2 cup vegan mayo; 1/4 cup ketchup; 2 tbsp vegan horseradish (I used Annie's); 1 tsp vegan Worcestershire sauce; 1 tbsp sweet pickle relish; 1/2 tsp paprika; salt + black pepper, to taste; 1 1/2 cup sauerkraut, warmed; 8 slice rye bread; vegan butter, for toasting bread; (2) 8-ounce packages tempeh, chopped into 1/2 inch pieces

By Nora · Nora CooksPublic

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Homemade Russian dressing, sautéed tempeh, and vegan Swiss cheese are sandwiched between slices of rye bread to make this Vegan Tempeh Reuben. It’s comforting, smoky, and delicious!

Prep: 15 min
Cook: 30 min
Total: 45 min
Servings: 4

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Ingredients

For 4 people

Cooking for

0.5 cupraw cashews
1 cupwater
0.33 cupdry white wine (optional)
2 tbsplemon juice
2 tbspwhite miso paste
0.25 tspsalt
4 tbsptapioca starch
0.33 cupvegetable oil
1large sweet onion, finely diced (about 3 cups)
5 clovegarlic, minced
0.25 cuplow sodium soy sauce
2 tspsmoked paprika
0.5 cupvegan mayo
0.25 cupketchup
2 tbspvegan horseradish (I used Annie's)
1 tspvegan Worcestershire sauce
1 tbspsweet pickle relish
0.5 tsppaprika
—salt + black pepper, to taste
1.5 cupsauerkraut, warmed
8 slicerye bread
—vegan butter, for toasting bread
—(2) 8-ounce packages tempeh, chopped into 1/2 inch pieces

Steps

1
Boil 2 cups of water and soak the cashews in it for at least 5 minutes. Discard the soaking water and add the cashews to a high powered blender along with 1 cup fresh water, wine, lemon juice, miso paste, salt and tapioca starch. Blend until very smooth.
2
Pour the mixture into a saucepan and heat over medium-high heat, stirring constantly until it starts to clump. Keep stirring until suddenly it becomes one melty mass of cheese. Remove from heat immediately and cover until ready to assemble the sandwiches.
3
In a large pan over medium-high heat, warm the oil then add the onions and garlic and sauté for 3-4 minutes, stirring frequently.
4
Add the tempeh pieces and continue to cook on medium heat for 15 minutes, stirring frequently, until browned. Now add the soy sauce and paprika and stir to coat. Remove from heat.
5
Whisk all dressing ingredients in a bowl until well combined. Set aside.
6
Lightly butter one side of each piece of bread and toast for 1-2 minutes in a pan, until lightly golden brown.
7
Using the toasted bread, assemble each sandwich. Spread on some Russian dressing, top with tempeh mixture, then cheese and sauerkraut. Place another piece of bread on top, toasted side up. Serve immediately and enjoy.

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Per portion

Calories: ~342.2 kcal
Protein: ~5 g
Fat: ~26.3 g
Carbs: ~21.1 g
Fiber: ~1.2 g
Sodium: ~860.5 mg

5 ingredients still need USDA food links. white miso paste, vegan mayo, vegan horseradish (I used Annie's), sweet pickle relish, paprika, rye bread, (2) 8-ounce packages tempeh, chopped into 1/2 inch pieces are linked but not in weighable units yet. Any figures below include only weighable linked amounts. Shown for one portion of a 4-portion recipe.

Nutrition needs links

Some ingredients don't have a linked USDA food yet. Link them below for nutrition. Links are saved for you; owners update the recipe (and allergens) for everyone.

Milk
Tree nuts
Wheat
Soy

Partial · 18/23 ingredients linked