Tempeh Reuben


Marinade for Tempeh:

1/2 cup white cooking wine

2 T balsamic vinegar

2 T tamari

2 T lemon juice

2 cloves garlic, minced

1 pound tempeh*

Russian Dressing:

1/3 cup vegan mayo

2 T ketchup

2 T lemon juice

1 T capers

2 T dill pickle relish

Pumpernickel bread

Sauerkraut, drained & rinsed


Combine all ingredients for marinade. Lay slices of tempeh in a 9x13 pan and pour marinade over tempeh and marinate for at least one hour. (I prefer marinating longer.)  Turn the tempeh at least once.

Cook the marinated tempeh on a grill pan or cast iron pan until browned, about 3-4 minutes per side.

Lightly toast or grill the pumpernickel.


2-3 pieces of cooked tempeh, russian dressing and sauerkraut. 


*I cut my tempeh in 4 rectangles, and then slice those through the middle so you end up with 8 thinner rectangles from each package of tempeh. 

This is my son's absolute favorite vegan meal!


Modified from Vegan with a Vengeance by Isa Chandra Moskowitz