This rueben is a hybrid baby of two of my favorite veggie ruebens in Chicago. In addition to the traditional rueben components (savory, meaty tempeh, thousand island, sauerkraut, and toasty rye), you’ll notice sautéed veggies and a horseradish cheese. The peppers and onions come from the most amazing rueben from the famous vegetarian diner here, and they add a nice “fresh” layer. The horseradish cashew spread is inspired by a chain vegetarian restaurant near my apartment that I also love.
These flavors combined together with savory salty tempeh and layers of sauerkraut makes for one tasty rueben.
Ruebens have been a staple meal in my house since becoming a vegetarian, and they are one of those weird things that I don’t think I ever really ate before then. I love a more standard rueben too, but this is a really good switch up to keep things interesting.
I used a panini press for mine, but if you don’t have one you could also do it in a pan like you would a grilled cheese, or simply toast the bread then pile with ingredients.
Feel free to use whatever cheese/vegan cheese you like! I used my horseradish cashew cheese spread, which was spot on.
Did I mention this thousand island dressing? It’s so good that I dipped my fries in it as well. It’s kind of sweet with the ketchup and relish, but has a slight kick from the Sriracha. I am a sauce gal through and through.
If you try this recipe, let me know what you think by commenting below, or tagging me in your photos on Instagram, @groundedchow!
Diner Style Rueben
Ingredients
- 1 package tempeh cut into 1/4 inch slices
- 1 clove of garlic smashed
- 1/2 onion, cut in half
- 1/3 cup Tamari or soy sauce
- 1 Tbs bavarian seasoning*
- 1 bay leaf
- 2 Tbs apple cider vinegar
- pepper
- 1/4 cup vegan mayo
- 2 Tbs ketchup
- 1/2 Tbs Sriracha
- 1 1/2 Tbs relish
- 1 Tbs olive oil
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1/2 small red onion, thinly sliced
- salt and pepper
- 1/2 cup sauerkraut, drained
- 1/4 cup horseradish cashew spread, or other vegan cheese https://www.groundedchow.com/horseradish-cashew-cheese-spread/
- 8 slices of rye bread
Instructions
- Place tempeh strips in a saucepan on medium heat with garlic, onion quarters, tamari, bay leaf and spices. Bring to a boil, then reduce heat to low and let simmer for 20 minutes.
- While your tempeh cooks, make your dressing. In a small container combine mayo, ketchup, Sriracha and relish. Store in fridge.
- Heat olive oil in a skillet. Add sliced peppers and onion, and cook until tender, about 5 minutes. Season with a light sprinkle of salt and pepper, to taste. Remove from heat.
- When the tempeh is done cooking, use tongs or a fork to pull it from the broth, and let it drain on paper towel.
- If you’re using a panini press, preheat it. Otherwise, turn your griddle on to medium high. To assemble sandwiches, spread a generous portion of cashew cheese on a slice of bread. Place 4 -5 tempeh strips on one slice of bread, then top with peppers and onion mixture, and sauerkraut. Add thousand island to the other slice of bread. Press in panini griddle until heated through and bread is toasty, or cook on a griddle or skillet on each side for about 4 minutes, until bread is brown and toasty. Enjoy!