A retro vegan sandwich for any time of day
It's the tempeh reuben 🥪
I first became acquainted with the tempeh reuben sandwich when I was working at Natural Gourmet Institute, the renowned plant-based culinary school in New York City. The reuben was part of the brunch curriculum, and we, the staff, were often the beneficiaries of the class’s results. (Talk about job perks!)
NGI’s tempeh reuben was a no-frills vegan version of the diner classic. In place of corned beef, it held slices of soy-braised tempeh. The sandwich was assembled on freshly-baked pillowy white bread, which really let the pungent sauerkraut shine.
To my knowledge, the sandwich was made at the school for decades, which explains its somewhat retro personality. When the time came for us to select recipes for The Complete Vegan Cookbook for the school’s 40th anniversary, we made sure the beloved reuben made the cut. My take on it is slightly adapted from the book…
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