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Vegan Crispy Tempe Reuben

Vegan Crispy Tempe Reuben

Sometimes you just want a good old classic sandwich! Our regularly featured Alive Tribe member Eliza has a passion for vegan food and recipe creating (she’s also got some awesome camera skills too, check out her IG page @eliza__anne ) so when she sent us this recipe using locally produced tempe and our creamy avocados we just had to share it with you!

A vegan twist on the classic Reuben. Switching out the Thousand Island for In-Season Avocados. The crunch of the Spicy Sauerkraut and the Crispiness of the Tempe make for a delicious lunch or dinner. Pair with soup or salad. Enjoy.


Prep 3hours or overnight / 1 hour cooking time 1 or 2

250g Tempe, thinly sliced

1 Loaf Dark Rye Bread, sliced (We love this pumpkin seed bread)

Tempeh Marinade:

1/2 cup hot water


2 tbsp Apple Cider Vinegar


3 tbsp Miso Paste


3 tbsp maple, date or coconut syrup 


3 cloves garlic , minced


1 tbsp olive oil


1/4 teaspoon chili powder


1/4 teaspoon ground black pepper


1/4 teaspoon smoked paprika

Guacamole Sauce

1 Ripe Avocado, mashed

1 Tsp Cumin


1 Tsp Garlic


Juice of one Lime


Salt and Pepper to Taste

Spiced Sauerkraut

One 280g jar of Sauerkraut

2 Shallots, minced


1 inch Ginger, minced


2 Red Chilli, seeded and minced


1/2 teaspoon ground fennel seed


1/2 teaspoon curry powder


1/2 teaspoon cinnamon


1/2 teaspoon Bali sea salt


Combine all ingredients of Tempe Marinade and whisk together.

Place Sliced Tempe in the marinade mixture for 2-3 hours or overnight, covered, in the refrigerator.


While the tempe is marinating you can prepare your Guacamole and Spicy Sauerkraut.

Combine all ingredients for Guacamole. Mix well, place in jar and refrigerate.

Combine all ingredients of the spiced Sauerkraut, mix well, place in jar(s) and refrigerate.

When the tempe is finished marinating, remove from the marinade, place on baking sheet, bake for 10-20 min. Flip when necessary.  TIP: (If you don’t have an oven you can prepare the tempe in a sauté pan over medium heat. Flip every 3-4 minutes until browned).

After your tempe is nice and crispy, take 2 slices of rye bread for each sandwich and toast them. (You can do this in the toaster or sauté pan).

To prepare the sandwich, spread avocado on each slice of toast, top one side with sauerkraut, the other side with crispy tempe and marry the sides together. Et Voilà!!!

Serving suggestion:
Cut the sandwich in half and pair with a cup of Pumpkin or Tomato Soup.


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