Tempeh Reuben

Tempeh Reuben

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Credit: George Formaro, Chef, Gateway Market and Café, Des Moines, Iowa
The National Culinary Review, June 2013


8 oz. tempeh, sliced
8 oz. mushrooms, sliced
1 t. chopped garlic
1 small onion, sliced
4 T. soybean oil, divided
1 T. soy sauce
1 t. Maggi® seasoning
1 t. salt
¼ t. pepper
4 T. butter, room temperature
8 slices rye bread
8 slices Swiss cheese
4 T. Thousand Island dressing
½ cup sauerkraut, warmed


Method: In medium bowl, put tempeh, mushrooms, garlic and onion; toss. Add 2 T. soybean oil, soy sauce, Maggi seasoning, salt and pepper; blend. Heat remaining soybean oil in medium skillet over medium heat. Add tempeh mixture. Saute until tempeh and vegetables are slightly browned. Adjust seasoning. Keep warm. Butter one side of each slice of bread. Place butter side down on grill pan or skillet. Top four slices with two slices cheese each; cook until browned on bottom. Set aside four toasted slices without cheese. Add 1 T. Thousand Island dressing to bread that has cheese on it. Divide tempeh mixture and sauerkraut evenly over each slice of bread with cheese and dressing. Top with remaining slices of bread, toasted side up. Slice sandwiches in half.


4 servings


Main Dish, The National Culinary Review

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