Tempeh Reuben
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Sautéed tempeh on rye with vegan Swiss cheese, homemade Russian dressing, sauerkraut, and pickles. Smoky, comforting, and tangy. A plant-based take on the classic deli sandwich.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1/2 cup raw cashews
- 1 cup water
- 1/3 cup dry white wine (optional)
- 2 tablespoons lemon juice
- 2 tablespoons white miso paste
- 1/4 teaspoon salt
- 4 tablespoons tapioca starch
- 1/3 cup vegetable oil
- 1 large sweet onion, finely diced (about 3 cups)
- 5 cloves garlic, minced
- (2) 8-ounce packages tempeh, chopped into 1/2 inch pieces
- 1/4 cup low sodium soy sauce
- 2 teaspoons smoked paprika
- 1/2 cup vegan mayo
- 1/4 cup ketchup
- 2 tablespoons vegan horseradish (I used Annie's)
- 1 teaspoon vegan Worcestershire sauce
- 1 tablespoon sweet pickle relish
- 1/2 teaspoon paprika
- salt + black pepper, to taste
- 1 1/2 cups sauerkraut, warmed
- 8 slices rye bread
- vegan butter, for toasting bread
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 2627mg
- Total sugar
- 19g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1013mg
- Calcium
- 243mg
- Iron
- 8mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 2627MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.