Vegan Reuben Sandwich

This Vegan Reuben Sandwich offers a delicious twist on the classic deli favorite, featuring marinated tempeh that mimics corned beef, tangy vegan cheese, and a homemade creamy dressing. It's a hearty, satisfying meal that's perfect for lunch or a light dinner.

Ingredients

• Tempeh - 200 grams
• Sauerkraut - 100 grams
• Rye bread - 4 slices
• Vegan cheese (slices) - 4 slices
• Vegan mayonnaise - 2 tablespoons
• Dijon mustard - 1 tablespoon
• Apple cider vinegar - 1 tablespoon
• Garlic powder - 1 teaspoon
• Smoked paprika - 1 teaspoon
• Olive oil - 1 tablespoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Slice the tempeh into thin strips and marinate it in a bowl with olive oil, apple cider vinegar, garlic powder, smoked paprika, salt, and black pepper for at least 10 minutes.
2. Heat a non-stick skillet over medium heat and add the marinated tempeh. Cook for about 5-7 minutes, flipping halfway through, until golden brown.
3. While the tempeh is cooking, prepare the vegan dressing by mixing vegan mayonnaise and Dijon mustard in a small bowl.
4. Toast the rye bread slices in the skillet after removing the tempeh, or using a toaster until golden brown.
5. Assemble the sandwich by spreading the dressing on two slices of toasted rye bread, layering with cooked tempeh, sauerkraut, and vegan cheese. Top with the remaining slices of bread.
6. Press down gently and return the sandwiches to the skillet. Cook on medium heat for an additional 3-4 minutes on each side, or until the cheese melts and the bread is crispy.
7. Remove from heat, slice in half, and serve warm.

Nutrition

• Calories: 450
• Protein: 20 g
• Carbs: 50 g
• Fiber: 10 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 22 g
• Saturated Fat: 3 g
• Unsaturated Fat: 19 g
• Water: 0.3 L

Health Benefits

• Rich in protein from tempeh, supporting muscle health.
• Contains probiotics from sauerkraut, promoting gut health.

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