Tempeh Reuben

This is one of my favorite recipes from our brunch class, at the Natural Gourmet Institute. Enjoy the bold flavors of this classic American sandwich with a meatless twist, using tempeh.  No need to crave meat after eating this.  I added a side of roasted asparagus and a baked potato for an easy, tasty, vegan meal. This is a great meatless alternative for any bbq, picnic or party. Even your meat eater friends will enjoy!


  1. 2 cups filtered water
  2. ¼ cup shoyu
  3. 2 cloves garlic, peeled
  4. 1 bay leaf
  5. 8 oz. tempeh, sliced on diagonal into 6-8 pieces
  6. 3-4 tablespoons coconut oil for frying


1. In 2 ½ quart saucepan, combine marinade ingredients. Cover pan, bring to boil.

2. Add tempeh slices, lower heat, and simmer uncovered 30-40 minutes.

3. Drain tempeh and pat dry.

4. In 12-inch sauté pan, heat oil. Brown tempeh slices on both sides. Drain on paper towel.

5. Let the creativity begin!


  • Rye Bread
  • Sliced tomato
  • Avocado spread or Nayonaise
  • Mustard
  • Ketchup
  • Sauerkraut

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One Response to Tempeh Reuben

  1. Megan says:

    Never made Tempeh before – but this looks like a good way to start 😀


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