Tempeh Reuben is a soy-free tempeh sandwich made with fresh, fermented chickpea tempeh instead of soy. A few simple swaps keep it gluten-free, too.
2 servings · About 35 min · Soy-free · Gluten-free option
Why fermented chickpea tempeh
We start with fresh, fermented chickpea tempeh instead of soy. The live culture (Rhizopus oligosporus) breaks the chickpeas down into something firm, nutty, and high in protein, with a porous texture that takes on seasoning beautifully.
Ingredients
- Marinade: 1 block (8 oz) fresh tempeh, sliced ¼” planks
- ½ cup vegetable broth
- 1 tbsp balsamic vinegar
- 1 tbsp Worcestershire
- 1 tsp liquid smoke
- 1 tsp smoked paprika
- 1 tsp onion powder
- ½ tsp garlic powder
- Russian dressing: ¼ cup egg-free mayo
- 2 tbsp ketchup
- 1 tbsp dill pickle relish
- 1½ tsp prepared horseradish
- dash hot sauce
- 1 tsp Worcestershire
- 1 tsp apple cider vinegar
- salt + pepper
- Build: 4 slices dark seeded rye bread
- ½ cup sauerkraut, drained and pressed dry
- 4 slices dairy-free Swiss or provolone
- dairy-free butter for grilling
Instructions
- Marinate tempeh 30 min to 2 hours maximum, do not marinate overnight, the liquid smoke and acid will break down the texture.
- Cook tempeh. Cast iron skillet, medium heat. 3 min per side. Pour in remaining marinade; let it cook off and reduce into a glaze coating the tempeh.
- Russian dressing. Whisk all ingredients together. Taste and adjust seasoning.
- Press sauerkraut completely dry in a kitchen towel, excess moisture makes the sandwich soggy.
- Build. Russian dressing on one side of each bread slice. Layer: tempeh → sauerkraut → dairy-free Swiss. Butter the outsides of bread generously.
- Grill. Medium skillet, 3 to 4 min per side pressing firmly with a spatula until deeply golden brown and cheese is melted.
Chef note: Smoked paprika is doing the heavy lifting for “corned beef” flavor here. Fresh tempeh paired with live-fermented sauerkraut is a genuinely excellent combination.
Make it with
This pairs with Tempeh Pastrami. Start from a block of OG Raw Chickpea Tempeh (shop it here). Short on time? Reach for our heat-and-serve Heat-and-Serve Tempeh Reuben.
Allergen swaps
Rye bread contains WHEAT/GLUTEN → use GF sourdough (Canyon Bakehouse) or a GF rye-style bread. dairy-free Swiss/provolone is dairy-free by definition, confirm your specific brand’s label.
Frequently asked questions
Is Tempeh Reuben soy-free?
Yes. Our tempeh is fermented from chickpeas, not soybeans, so this recipe is naturally soy-free. Check any packaged sauces or condiments if soy is a strict concern.
How do I make it gluten-free?
The tempeh itself is gluten-free. Use gluten-free bread, tamari, or noodles wherever the recipe calls for the standard version, and confirm any packaged sauces are gluten-free.
Can I make this ahead?
Yes. Components keep well in the fridge for a day or two. For the best texture, sear or crisp the tempeh fresh before serving.
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