Vegan Reuben

This Vegan Reuben sandwich offers a delightful twist on the classic, featuring savory marinated tempeh, tangy sauerkraut, and a creamy dairy-free dressing. Perfect for a hearty lunch, this dish combines bold flavors and satisfying textures for a delicious plant-based meal.

Ingredients

• tempeh - 200 grams
• soy sauce - 2 tablespoons
• smoked paprika - 1 teaspoon
• caraway seeds - 1 teaspoon
• sourdough bread - 4 slices
• sauerkraut - 100 grams
• vegan mayonnaise - 3 tablespoons
• Dijon mustard - 1 tablespoon
• pickles - 50 grams, sliced
• olive oil - 2 tablespoons
• fresh parsley - 1 tablespoon, chopped (for garnish)

Steps

1. Slice the tempeh into thin strips and marinate it in a mixture of soy sauce, smoked paprika, and caraway seeds for at least 10 minutes.
2. Heat 1 tablespoon of olive oil in a skillet over medium heat and cook the marinated tempeh for about 4-5 minutes on each side until golden brown.
3. In a small bowl, mix the vegan mayonnaise and Dijon mustard to create the dressing.
4. Toast the sourdough bread slices in a toaster or on a skillet until golden and crispy.
5. Spread the dressing on one side of each slice of toasted bread.
6. Layer the cooked tempeh, sauerkraut, and pickles on two slices of bread, then top with the remaining slices to form sandwiches.
7. Heat the remaining olive oil in the skillet and grill the sandwiches for 3-4 minutes on each side until crispy and golden brown.
8. Serve hot, garnished with fresh parsley.

Nutrition

• Calories: 450
• Protein: 20 g
• Carbs: 45 g
• Fiber: 8 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 20 g
• Saturated Fat: 2 g
• Unsaturated Fat: 18 g
• Water: 0.3 L

Health Benefits

• Tempeh is a great source of plant-based protein and probiotics, promoting gut health.
• Sauerkraut is rich in vitamins C and K, and supports digestion.

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