Tempeh Reubens Recipe

Name: Tempeh Reubens
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup 2% reduced-fat Greek yogurt; 1 1/2 tablespoons ketchup; 3/4 cup plus 2 tablespoons refrigerated sauerkraut (such as Bubbies), drained and divided; 1 teaspoon Dijon mustard; 8 ounces tempeh; 1 tablespoon olive oil; 1 cup chopped onion; 2 garlic cloves, thinly sliced; 1 tablespoon cider vinegar; 1 tablespoon lower-sodium soy sauce; 1/2 teaspoon dried dill; 1/2 teaspoon caraway seeds; 1 1/4 cups water; 8 (1-ounce) slices whole-grain rye bread, toasted; 2 ounces Swiss cheese, shredded (about 1/2 cup)

Servings: persons

1/3 cup 2% reduced-fat Greek yogurt
1 1/2 tablespoons ketchup
3/4 cup plus 2 tablespoons refrigerated sauerkraut (such as Bubbies), drained and divided
1 teaspoon Dijon mustard
8 ounces tempeh
1 tablespoon olive oil
1 cup chopped onion
2 garlic cloves, thinly sliced
1 tablespoon cider vinegar
1 tablespoon lower-sodium soy sauce
1/2 teaspoon dried dill
1/2 teaspoon caraway seeds
1 1/4 cups water
8 (1-ounce) slices whole-grain rye bread, toasted
2 ounces Swiss cheese, shredded (about 1/2 cup)

1
Place Greek yogurt, ketchup, 2 tablespoons sauerkraut, and mustard in a mini food processor; process until smooth.
2
Cut tempeh in half horizontally; cut each half into 4 slices, forming 8 pieces. Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add onion; cook 5 minutes or until tender. Add garlic; cook 1 minute, stirring constantly. Add vinegar, soy sauce, dill, and caraway, stirring constantly. Add tempeh; cook 1 minute on each side. Add 1 1/4 cups water; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes or until water evaporates, turning tempeh occasionally.
3
Preheat broiler to high. Place 4 bread slices in a single layer on a heavy baking sheet. Divide cheese evenly among bread slices. Broil 1 minute or until cheese melts. Top cheese with about 1 tablespoon yogurt mixture, 1 1/2 tablespoons onion mixture, 2 pieces tempeh, and about 3 tablespoons sauerkraut. Spread remaining yogurt mixture evenly over 1 side of remaining 4 bread slices. Place bread, yogurt side down, on top of sauerkraut.

217

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/3 cup 2% reduced-fat Greek yogurt, 1 1/2 tablespoons ketchup, 3/4 cup plus 2 tablespoons refrigerated sauerkraut (such as Bubbies), drained and divided, 1 teaspoon Dijon mustard, and more.

Yes, Tempeh Reubens falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tempeh Reubens

How did you like this recipe?

Frequently Asked Questions