Nitrate & Nitrite Free Vegan Tempeh Reuben
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the tempeh
- 8 oz tempeh, sliced into ¼-inch planks
- 3 tbsp tamari
- 1 tbsp apple cider vinegar
- 1 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
For the dressing
- ½ cup vegan mayonnaise
- 3 tbsp ketchup
- 2 tbsp sweet pickle relish
- 1 tsp apple cider vinegar
- ¼ tsp salt
For the sandwiches
- 8 slices rye bread
- 4 slices vegan cheese
- 1 cup sauerkraut, drained and squeezed dry
- 1 tbsp olive oil
Instructions
- 1
In a small bowl, whisk together the tamari, apple cider vinegar, olive oil, smoked paprika, garlic powder, and onion powder. Add the tempeh planks and turn to coat. Let marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator.
- 2
While the tempeh marinates, stir together the vegan mayonnaise, ketchup, sweet pickle relish, apple cider vinegar, and salt in a small bowl until smooth. Refrigerate until ready to use.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!