A reuben is a wonderful, classic sandwich – but also one that is piled with heavy meat, cheese and creamy dressing. Luckily, like many things, it can easily be made without meat or dairy (and become a bit healthier in the process) while still retaining some of the essence of a traditional reuben – namely tangy sauerkraut and creamy thousand island dressing. I prefer tempeh as the “meat” of the sandwich because I simply love tempeh and think it works great with just about anything, though seitan is another alternative (but not if you’re gluten free or prefer staying away from wheat).
Have at it!
Recipe: Vegan Reuben Sandwich
What you need:
- Sliced bread (I think rye or pumpernickle is best, multi/whole grain comes next, or gluten free if you need)
- tempeh (try the original or smoky variety by LightLife)
- thousand island dressing (try the vegan version by Follow Your Heart or make your own)
- optional: vegan swiss if you want (Daiya is the best I’ve come across so far)
What you do:
- Cook tempeh strips in a pan on the stove.
- Warm sauerkraut on the stovetop as well.
- Toast or warm in oven bread slices with one piece of cheese on one piece, if using; remove once very lightly browned and cheese softens.
- Spread some thousand island on the other piece of bread, then layer on tempeh, pile on some sauerkraut – and your sandwich is complete.