Tempeh Reuben

Marinated Tempeh, Sauerkraut, Vegan Cheese, Vegan 1000 Island Dressing, Rye Bread

Restaurateur Jenny Nguyen of The Sports Bra | Portland, OR

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Adapted by StarChefs | june 2023

INGREDIENTS

Vegan 1000 Island Dressing:
Yield: 4 cups
2 cups vegan mayonnaise
⅓ cup ketchup
⅓ cup capers, drained and crushed
1 tablespoon caper brine 
Salt 
Ground black pepper

Tempeh Marinade:
Yield: 1 cup
1 cup liquid aminos 
1 tablespoon ground cumin
1 tablespoon ground black pepper

To Assemble and Serve:
Yield: 1 sandwich
6 slices tempeh, 1⁄4-inch thick
Neutral oil
2 slices rye bread
¼ cup sauerkraut
2 slices vegan cheese of your choice

METHOD

For the Vegan 1000 Island Dressing:
In a mixing bowl, whisk together all ingredients until fully combined. Transfer to an airtight container and refrigerate.

For the Tempeh Marinade:
In a mixing bowl, whisk to combine all ingredients. Set aside.

To Assemble and Serve:
Place tempeh slices into a nonreactive container. Drizzle with 2 teaspoons Tempeh Marinade and let sit 1 hour at room temperature. In a sauté pan over medium flame, heat oil. Add marinated tempeh and cook on each side until golden brown. Remove from pan and set aside. Add sauerkraut to the pan and cook until warmed through. In a separate sauté pan over medium heat, toast bread. Once toasted, place cheese on 1 slice of the bread and melt. Transfer bread to a serving plate. Place tempeh over melted cheese, then top with warmed sauerkraut. Spread 2 ounces Vegan 1000 Island Dressing on the other slice of bread, then close sandwich and serve.

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