Friday recipe: tempeh reubens

June 10, 2011 —

Are you a vegetarian, a vegan, a pescetarian or a flexitarian? Not sure? Vegetarian Times has your answer: The self-proclaimed “world’s largest collection of vegetarian recipes” provides these definitions of dietary categories.

  • Vegetarians eat no meat, fish or fowl
  • Vegans eschew all animal products, including meat, fish, fowl, eggs, dairy products, and (this last one is still debated) honey
  • Pescetarians eat no meat or fowl
  • Flexitarians, or transitional vegetarians, are vegetarian-inclined, but haven’t gone full-fledged veg

I’m not in any of these categories – count me among the omni-carnivores – but I do like healthy meat alternatives like beans, lentils and quinoa. And now I’m going to try something new: tempeh, a high-protein, high-calcium soybean product with a textured, nutty flavor (unlike its so-blah sister, tofu). I’m a sucker for sauerkraut, so this Vegetarian Times recipe is right up my alley.

Photo: Vegetarian Times

Tempeh Reubens

Seasoned tempeh:

  • ¼ C Bragg Liquid Aminos
  • 1 small onion, quartered
  • 2 cloves garlic, peeled
  • 1 bay leaf
  • 1 8-oz. pkg. tempeh, sliced


  • ¼ C mayonnaise
  • 3 Tbsp relish
  • 2 Tbsp ketchup


  • 16 slices rye bread
  • 5 oz. vegan Monterey Jack cheese, sliced
  • 2 C sauerkraut

To prepare tempeh, combine liquid aminos, onion, garlic, bay leaf and 2 cups water in saucepan over medium heat. Add tempeh slices, and bring to a simmer. Reduce heat to medium low, and simmer 20 minutes. Cover, and let tempeh cool in broth.

To make dressing, stir together mayonnaise, relish and ketchup in small bowl.

Toast 8 slices bread. Set aside. Drain tempeh, and discard liquid, onion, garlic and bay leaf. Place 3 slices tempeh on each slice of remaining bread. Top with cheese slices. Toast or broil 3 to 5 minutes, or until cheese has melted. Top each sandwich with 1/4 cup sauerkraut. Spread toasted bread slices with dressing. Place tops on sandwiches, and slice in half.

Endlessly curious and easily entertained, Barb Dietrich Boose loves being a member of the friendly, fascinating DMU community and its creative communications team. The University's publications director and DMU Magazine editor, Barb is always on the hunt for story ideas, good books and new recipes to try out on her family, such as her surprisingly tasty pork-and-bean bars.


  • Sasiadm

    what is liquid amino?

  • Mike

    Interesting post!  I’ve never heard the term pescetarian before,  but hey,  you learn something new everyday.  My favorite alternative to animal protein is quinoa,  it is not a grain (which I like)  but it cooks up just like rice. :)   Loaded with nutrients also.