Ingredients
Scale
- 1 package tempeh
- 1/4 cup dill pickle juice
- 1/8 cup soy sauce or tamari
- 1/2 red onion, cut into half-moons
- 8 slices sandwich bread, or 4 wraps, your choice
Sauce
- 1/4 cup egg-free mayonnaise, like Just Mayo
- 2 tablespoons ketchup
- 2 tablespoons pickle relish Topping
- Sauerkraut, to taste
- Dairy-free cheese, optional
Instructions
- Make the marinade: combine the pickle juice and soy sauce or tamari. Slice the tempeh lengthwise and place into a shallow container. Pour marinade over and allow to soak for 30 minutes to an hour. The longer the better.
- Meanwhile, make the sauce: combine the mayonnaise, ketchup, and relish in a small bowl and stir until fully combined.
- Make the tempeh: After your tempeh has sufficiently marinated, add water to a pan to cover the bottom. Steam fry the onion in the water until translucent. Add the tempeh and the marinade and cook for ten minutes, flipping occasionally and adding small amount to ensure it doesn’t stick.
- Assemble the reubens: Spread 1/4 of the spread on 4 slices of bread sandwich or wrap, add cheese, if using, and sauerkraut then the tempeh. Toast in a 350 degree oven for 10 minutes.
Notes
*Needs 90 minutes to marinate
*Pro-tip: If you’re short on time or just don’t like cooking, skip the tempeh and the marinade (pickle juice, tamari, and onions) and pile a sandwich high with your favorite plant-based deli slices, i.e. Tofurky or Field Roast. You can enjoy this delicious classic sandwich in a fraction of the time.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
Nutrition
- Serving Size: 1