Open-Faced Tempeh Reuben

A clever vegetarian adaptation of a classic, carnivorous sandwich. You can find pre-marinated tempeh in grocery stores if you prefer to skip the homemade marinade.

Open Faced Tempeh Reuben

Makes three sandwiches


  • 1 tbs. Bragg Liquid Aminos or tamari
  • 1/8 tsp. dried basil
  • 1 tsp. balsamic vinegar
  • 1 clove garlic, minced
  • 1/2 tsp. freshly ground black pepper
  • 1 tbs. extra-virgin olive oil, divided
  • 8 ounces tempeh, cut into 6 thin slices
  • 1/3 cup sauerkraut
  • 1 tsp. caraway seeds
  • 1 tbs. Dijon mustard
  • 3 tbs. good-quality mayonnaise
  • 1/2 tsp. smoked Spanish paprika
  • 1 tbs. minced roasted red peppers
  • 3 thin slices of whole-grain rye bread, toasted
  • 3 slices Swiss cheese

Preheat the broiler.

Mix the Bragg Aminos, basil, balsamic, garlic, pepper and 1 teaspoon olive oil in a medium bowl. Marinate the tempeh slices for about five minutes.

Heat the remaining olive oil in a nonstick skillet and sauté the tempeh over low heat, turning to crisp each side; set the tempeh aside.

Warm the sauerkraut and the caraway seeds in the skillet.

In a separate bowl, mix together the mustard, mayonnaise, paprika and roasted red peppers.

Arrange the slices of bread on a sheet tray, spread with mustard mixture, and top with tempeh and sauerkraut.

Add a slice of cheese to the top of each sandwich, and place the sandwiches under the broiler until the cheese is melted.

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