Vegan Reuben Sandwich | Lunch

These flavours bring back fond memories of my childhood in upstate New York. I was never a fan of the corned beef, so making a vegan version was easy: I simply replaced the meat with spinach, mushrooms, and tempeh. It’s the sauerkraut and dressing that make this a unique sandwich.


6 ounces Lightlife Organic Smoky Tempeh Strips

⅓ cup Russian Dressing

1 cup sauerkraut

1 red onion, thinly sliced

½ red bell pepper, seeded and sliced

6 ounces white button mushrooms, sliced

2 cups fresh spinach

1 teaspoon black pepper

8 slices rye bread


1. Preheat oven to 425°F. Line a baking sheet with parchment


2. Layout the smoky tempeh strips on the prepared baking sheet and bake for

10–15 minutes or until edges become dry to the touch.

3. In a small mixing bowl, combine the Russian dressing and sauerkraut.

4. Using a very small amount of water, sauté the onion, bell pepper, and

mushrooms in a skillet over medium-high heat until the mushrooms are softened.

Add the spinach and heat until wilted. Season this mixture with black pepper.

5. Cover 4 slices of the bread with smoky tempeh strips and then top with the

spinach mixture. On the remaining 4 slices, smear the Russian dressing mixture

and place on top of the sandwiches.

6. Grill in a nonstick panini press or griddle until the desired grill marks are


34 views0 comments

Recent Posts

See All