Vegan Tempeh Reuben Sandwich

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Vegan Tempeh Reuben

Jill Dalton
I have always had a special place in my heart for a Reuben sandwich and was inspired to make this healthy plant-based Reuben version after having a vegan sandwich in a local cafe. I've gone all out with the homemade elements layering my recipes for gluten-free buckwheat bread, sauerkraut, and thousand island dressing with the smokey salted goodness of the tempeh and creamy cheese sauce. This sandwich brings the flavors you crave and makes for a truly healthy Reuben!
5 from 2 votes
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 4
Calories 218 kcal



Cheese Spread



  • Preheat oven to 350°F.
  • Slice the tempeh into thin slices lengthwise.
  • Stir together tempeh sauce ingredients in a bowl and then pour into a small baking dish just big enough for the tempeh pieces to all lay flat in the sauce.
  • Lay tempeh slices in the bottom of the baking dish with the sauce.
  • Bake for 10 minutes, flip, and bake 10 more minutes.

Cheese Spread

  • Add all cheese spread ingredients to a blender and blend until smooth.


  • Assemble sandwich by layering cheese spread, tempeh, sauerkraut and thousand island dressing between 2 slices of the buckwheat bread that has been lightly grilled on both sides.


If using my Buckwheat Bread recipe: I altered the recipe to taste like rye bread by adding 1 tablespoon molasses and 1 1/2 tablespoons of caraway seeds to the batter.
Nutrition information doesn’t include the thousand island dressing, buckwheat bread or sauerkraut.


Calories: 218kcalCarbohydrates: 13gProtein: 15gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 11mgPotassium: 437mgFiber: 2gSugar: 1gVitamin A: 251IUVitamin C: 2mgCalcium: 78mgIron: 3mg

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