Tempeh Reuben Sandwiches with Caramelized Onions and Mushrooms

Two words: Tempeh Reubens. Have you ever had a reuben sandwich? Traditionally, this sandwich is composed of corned beef, Swiss cheese, sauerkraut, and Russian dressing, sandwiched between rye bread. My plant-powered version combines tempeh bacon, sauerkraut, pickles, caramelized onion and mushrooms, Swiss cheese, dijon mustard, and sourdough bread, served with a healthy Russian dressing on the side. Some vegetarian and vegan Reubens that I’ve seen are made with seitan, a vital wheat gluten-based meat substitute. I’ve opted to use tempeh bacon so that gluten-free folks can still enjoy this sandwich (on gluten-free bread, of course!).  I know that bacon isn’t a traditional filling for a reuben, but tempeh “bacon” isn’t anything like the real thing, and I think it makes a great corned beef substitute. 🙂 

I originally created this recipe in 2018, shortly after enjoying a similar sandwich at Fresh Restaurant in Toronto. I recently revisited the recipe and altered it slightly. I increased the ingredient amounts so that this recipe serves 4 instead of 2, as it originally did. I also took out the avocado that was an ingredient and replaced it with a creamy Russian dressing for dipping. 

These sandwiches make a fabulous and filling lunch on their own, and pair beautifully with soup or kale salad for dinner. Everybody loves them: I have served them to the omnivores in my household with rave reviews. I have a feeling that even a meat-eating teenaged boy would enjoy them! 

INGREDIENTS YOU’LL NEED

• For the tempeh bacon: Tempeh, tamari, apple cider vinegar, maple syrup, olive oil, smoked paprika, and pepper. 
• For the sandwiches: One batch of the tempeh bacon, plus Swiss cheese (vegan, if desired), sauerkraut, pickles, dijon mustard, onion, mushrooms, sourdough bread, and butter (vegan, if desired). 
• For the Russian dressing: Mayonnaise, tomato, ketchup, Dijon mustard, green onions, apple cider vinegar, salt, and pepper. 

STEP BY STEP INSTRUCTIONS

1. Make the tempeh bacon: Steam the tempeh for a couple of minutes and then slice into 12-16 strips. Place in a baking dish. Whisk together the tamari, apple cider vinegar, maple syrup, olive oil, smoked paprika, and pepper in a small dish and pour over the tempeh. Turn to coat each strip evenly in the marinade and set aside for 30 minutes to allow the tempeh to absorb the flavours. Bake at 350 degrees F for 20 minutes. 
2. Make the Russian dressing: Place mayonnaise, tomato, ketchup, dijon mustard, green onion, apple cider vinegar, salt, and pepper in a blender or food processor and blend until smooth. 
3. Make the caramelized onions and mushrooms: Warm the olive oil in a skillet over medium heat. Add the sliced onions and cook over medium heat until they are fragrant and browning nicely. Turn down heat slightly and continue cooking, stirring occasionally, until the onions are quite soft, browned, and fragrant, about 20 minutes. Transfer to a separate dish and use the same skillet to dry sauté the mushrooms until the liquid has evaporated out of them and their volume has reduced significantly. 
4. Assemble the remaining ingredients: Grate the cheese, slice the pickles, and squeeze the liquid out of the sauerkraut. 
5. Assemble the sandwiches: Spread butter on the outsides of each sandwich. Spread dijon mustard on the inside slice of bread, followed by 3-4 slices of tempeh bacon, onions and mushrooms, sauerkraut, and cheese. Top with the second slice of bread and repeat with the remaining bread and fillings. 
6. Cook the sandwiches in a cast iron skillet or on a griddle for 2-3 minutes per side, until browned and crispy and the cheese has melted. Carefully add the sliced pickles to the sandwiches. Slice each sandwich in half and serve Russian dressing on the side. 

ALLERGY SUBSTITUTIONS

• For soy allergies, make this carrot bacon instead- just swap out the tamari for coconut aminos.
• For gluten allergies, use gluten-free bread of choice. 
• For dairy allergies, use vegan cheese and butter, such as Daiya Swiss Cheese-Style Slices and Miyokos Vegan Butter. 

I hope you love these tempeh reuben sandwiches! If you make them, leave a comment and rating below, and if you share a photo to Instagram, tag @upbeet.kitchen and #upbeetkitchen!

Enjoy!

Tempeh Reuben Sandwiches with Caramelized Onions and Mushrooms

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★★★★★

5 from 2 reviews

• Author: Allison
• Total Time: 56 minutes
• Yield: 4 sandwiches 1x
• Diet: Vegan

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Description

These tempeh reuben sandwiches with caramelized onions and mushrooms are healthy comfort food at its tastiest! Tempeh bacon, Swiss cheese, caramelized onion, mushrooms, pickles, sauerkraut, and dijon mustard are piled high onto sourdough bread, grilled, and served with Russian dressing. 

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Ingredients

Scale 1x2x3x

Tempeh Bacon 

• 1 (8-oz) block organic tempeh
• 2 tbsp reduced sodium tamari
• 2 tbsp apple cider vinegar
• 1 tbsp pure maple syrup
• 1 tbsp extra virgin olive oil 
• 1 tsp smoked paprika
• Freshly ground black pepper, to taste

Russian Dressing

• ½ cup mayonnaise (vegan, if desired)
• 1 small tomato, diced
• ¼ cup ketchup
• 2 tbsp minced green onion
• 1 tbsp apple cider vinegar 
• 1 tsp dijon mustard
• Pinch each fine sea salt and freshly ground black pepper

Caramelized Onion and Mushrooms

• 1 tbsp extra virgin olive oil 
• 1 large yellow onion, sliced
• 3 cups sliced crimini mushrooms (from 12–15 mushrooms)
• Sea salt and freshly ground black pepper

For the sandwiches

• 1 batch of tempeh bacon from above
• 1 batch of caramelized onion and mushrooms from above
• 8 slices sourdough bread
• 8 tsp salted butter (vegan, if desired)
• 4 tsp dijon mustard 
• 1 cup sauerkraut (with liquid squeezed out)
• 1 cup grated Swiss cheese, or 8 slices vegan Swiss cheese 
• 4 pickles, sliced 

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Instructions

1. Make the tempeh bacon: Steam the tempeh for a couple of minutes (this makes it more absorbent) and then slice into 12-16 strips. Place in a 9×13-inch baking dish. Whisk together the tamari, apple cider vinegar, maple syrup, olive oil, smoked paprika, and pepper in a small dish and pour over the tempeh. Turn to coat each strip evenly in the marinade and set aside for 30 minutes to allow the tempeh to absorb the flavours. Bake at 350 degrees F for 20 minutes. 
2. Make the Russian dressing: Place mayonnaise, tomato, ketchup, dijon mustard, green onion, apple cider vinegar, salt, and pepper in a blender or food processor and blend until smooth. 
3. Make the caramelized onions and mushrooms: Warm the olive oil in a skillet over medium heat. Add the sliced onions plus a pinch of sea salt and freshly ground black pepper and cook over medium heat until they are fragrant and browning nicely. Turn down heat slightly and continue cooking, stirring occasionally, until the onions are quite soft, browned, and fragrant, about 20 minutes. Transfer to a separate dish and use the same skillet to dry sauté the mushrooms until the liquid has evaporated out of them and their volume has reduced significantly. Combine the mushrooms with the onion and set aside. 
4. Assemble the remaining ingredients: Grate the cheese, slice the pickles, and squeeze the liquid out of the sauerkraut. 
5. Assemble the sandwiches: Spread butter on the outsides of each sandwich. Spread dijon mustard on the inside slice of bread, followed by 3-4 slices of tempeh bacon, onions and mushrooms, sauerkraut, and cheese. Top with the second slice of bread and repeat with the remaining bread and fillings. 
6. Cook the sandwiches in a cast iron skillet or on a griddle for 2-3 minutes per side, until browned and crispy and the cheese has melted. Carefully add the sliced pickles to the sandwiches. Slice each sandwich in half and serve Russian dressing on the side. 

Notes

• The Russian dressing makes twice as much as you’ll need for the sandwiches, but it keeps well in the fridge and is the most delicious sauce for veggie burgers and sweet potato fries! 

• Prep Time: 50 minutes
• Cook Time: 6 minutes
• Category: Lunch, Supper
• Cuisine: American

Keywords: vegan reuben sandwich, vegetarian reuben sandwich, tempeh reuben sandwich