Tempeh Ruebens
January 10, 2010, 1:43 am
Filed under: Uncategorized

One of my husband’s favorite things to order in restaurants that have them, are tempeh ruebens.  They always look delicious, yet I’ve never ordered one along with him.  For a while now I’ve been thinking about trying to perfect one at home so we can have them whenever the urge strikes and tonight, I think I got it right.  They turned out absolutely delicious…warm and filling on a cold Minnesota night.  

Tempeh Ruebens

8 oz. tempeh (I used 5-grain, but plan on experimenting further with wild rice, etc.)

3 T. light miracle whip (you could use vegan mayo and make this vegan)

1 1/2 T. ketchup

1 T. sweet pickle relish

2-3 T. peanut oil

salt and pepper

1 1/2 T. butter or margarine

4 slices bread (rye or pumpernickel would make it more traditional, but I used whole grain)

1 c. sauerkraut, drained


In a medium saucepan, simmer enough water to cover tempeh.  Simmer for about 30 minutes.  Remove tempeh from water and drain on paper towels, patting dry.  Slice into as thin of slices as you can without crumbling it.

In a small bowl, combine miracle whip, ketchup and relish and set aside.

In a medium skillet, heat peanut oil over medium heat.  Add sliced tempeh and fry on all sides until golden brown.  Remove from skillet and drain on paper towels.  Salt and pepper to taste.

Wipe out skillet and set aside. 

Butter each slice of bread on one side.  Return skillet to stove over med to low heat.  Add one slice of bread, butter side down.  Spread slice of bread with dressing mixture, then top with tempeh slices and sauerkraut.  Take additional slice of bread, spreading with dressing on non-buttered side and laying slice, dressing side down, on top of sauerkraut. 

Cook sandwich until brown on bottom side, then flip carefully and brown on second side.  Remove from skillet and slice. 

Repeat all steps for second sammie and then dig in!

**For those of you not familiar with tempeh, it is a soybean product sort of like tofu, but made from the whole soybean.  It has a high content of protein, dietary fiber and vitamins, and once fried, it gets nice and crisp on the outside, while still staying soft on the inside.  The flavor is nutty and more apparent than a tofu.**


2 Comments so far
Leave a comment

there is a local coop who makes the greatest tempeh reubens. i’ll have to try making my own. thanks for sharing.

Comment by Heather Katsoulis

I am really going to have to try these this week. I have a craving for sauerkraut.

Comment by Leaner

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