Are you missing the crunchy, tangy taste of a Reuben sandwich? Today’s 10-Minute Tuesday features the delicious Tempeh Reuben, a great vegetarian alternative to a classic East Coast favorite! This fast and easy entree is courtesy of The Fresh Food Chef, Suzanne Landry.


Tempeh is a soybean cake that originated in Indonesia where the soybean is traditionally fermented in banana leaves. It’s very high in protein and because it is fermented, is an easily digested protein.


Sauerkraut is a wonderful addition to any meal, as it supplies necessary probiotics to the gut and boosts immunity. Buy organic whenever possible!




Organic, non-GMO tempeh, 8 oz.

2 Tbs Bragg’s Liquid Aminos or soy sauce

1/4 cup water

4 tbs. olive oil

1 sliced onion


8 pieces rye or pumpernickel bread, or dark gluten-free bread

4 slices soy cheese, or 4 tbs. Bragg’s Nutritional Yeast flakes

1/4 cup sauerkraut, drained and pressed dry

3 tomatoes, sliced

1/3 cup Russian dressing


  1. Slice tempeh in half about the size of a slice of bread. Simmer in Bragg’s Liquid Aminos or soy sauce and water in a shallow pan for 5 min and drain.


  1. Sauté onion 4-5 min. in olive oil


  1. Toast bread, and place cheese or yeast flakes on bread, and broil or bake 3 min. Assemble sandwich with tempeh, sauerkraut, sliced tomatoes, onion and dressing. Serve with a fresh green salad. Yum!

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