The key to a good Reuben is in the Thousand Island dressing in my view, anyway. A traditional Reuben is loaded with meat and cheese, but it’s really the oozy, rich dressing we love so much. In this vegan version, you’ll whip up a creamy dressing in no time from simple pantry ingredients. You’ll never … and I mean never … buy bottled dressing again.
- Yield: 2 sandwiches
- 1 cup vegan mayonnaise substitute
- ⅓ cup natural ketchup (no sugar or artificial additives)
- 3 tablespoons natural sweet pickle relish
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Generous pinch sea salt
- Avocado oil, for frying
- 8-ounce block tempeh, sliced in half and then in half widthwise, making 4 slender pieces
- 4 slices whole-grain rye bread
- 2 slices vegan Swiss cheese substitute (optional)
- 2 to 3 tablespoons natural sauerkraut
To make the Dressing
- Combine the mayonnaise, ketchup, pickle relish, garlic powder, onion powder, and salt in a bowl, adjusting the seasonings to your taste. Set aside. To make the Reuben
- Heat enough avocado oil in a skillet to cover the bottom of the pan and place over medium heat. Lay the tempeh slices in the hot oil and cook until browned, about 4 minutes. Turn and brown on the other side, about 4 minutes. Transfer to a plate. In the same skillet, lay the bread slices with the cheese on 2 of them (if using). Allow the cheese to melt as the bread toasts.
- Remove the bread from the skillet and spread with dressing. Place 2 pieces of tempeh on top of the bread without cheese. Spoon the sauerkraut on top of the tempeh. Lay the bread with melted cheese on top to close the sandwiches. Slice diagonally and serve hot.