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This is my perfected reuben.  It takes time, but it is worth every minute.



2 packages tempeh, sliced thin on an angle

2 cups veggie broth

1/2 cup apple cider vinegar

1/4 tamari

2 Tbsp. caraway seeds

4 large red onions, sliced into half moons

1 jar sauerkraut


Rye Bread



Mix together

1 cup vegan mayo (See Recipe)

1/4 cup sweet relish

2 Tbsp. Dijon mustard

2 Tbsp. ketchup


Mix all of the ingredients together.


In a saute pan, over medium heat, add 2 Tbsp. of water and all of the onions.  Add a pinch of salt and allow to cook until carmelized- stirring occasionally for about 30 minutes.


In a pot, combine the broth, cider, tamari and caraway seeds.  add in tempeh and bring to a simmer for 15 minutes.

Drain the tempeh out, pat dry and bake the slices for 15 minutes at 350 degrees.


To assemble: Take two slices of rye, spread about 2 Tbsp of dressing on the slices.  Layer the bread with a few pieces of tempeh, then top with onions, sauerkraut and arugula. 

Top with a piece of rye and slice in half to enjoy.

Keep making sandwiches until you run out of ingredients.

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