Vegan Reuben Stack with Braised Tempeh Pastrami

The classic Reuben gets a patient, plant-based makeover. Thin-sliced tempeh is rubbed with a cracked pepper and coriander spice crust, then slow-braised in a smoky broth built from liquid smoke, tamari, and beet juice until it turns deeply savory, tender, and almost brisket-like in texture. That low-and-slow braise is the secret: it coaxes out tempeh's nutty backbone while infusing it with the peppery, smoky flavor that makes a pastrami sandwich sing. Once the tempeh has soaked up all that flavor, it's piled high on buttered, griddled rye alongside tangy sauerkraut, a quick cashew-based Russian dressing, and a simple melty cashew swiss sauce that gets poured on and broiled until bubbly. Every component can be made ahead, making this an ideal weeknight-friendly project if you braise the tempeh over the weekend. This sandwich delivers all the comfort of a classic deli Reuben — smoky, tangy, rich, and satisfying — without any meat, dairy, or eggs. It's proof that with a little patience and the right spices, plant-based cooking can hit every craveable note of an old-school favorite.</long_description> <parameter name="meta_description">Smoky braised tempeh pastrami, sauerkraut, Russian dressing & melty cashew swiss on rye — a vegan Reuben deli classic, reinvented.

Ingredients

• 2 blocks (8 oz each)Tempeh, sliced very thin, against the grain
• 2 tbspblack peppercorns, coarsely cracked
• 1 tbspCoriander seeds, coarsely cracked
• 2 tspsmoked paprika
• 1 tspgarlic powder
• 3 cupsvegetable broth
• 0.25 cupTamari
• 1.5 tspLiquid smoke
• 0.25 cupBeet juice, for color and earthy sweetness
• 1 tbspmaple syrup
• 2 tbspolive oil, divided
• 1 cupraw cashews, soaked in hot water 1 hour, divided for dressing and cheese sauce
• 0.5 cupVegan mayonnaise
• 2 tbspKetchup
• 1 tbspRelish, dill or sweet, vegan
• 1 tspPrepared horseradish
• 0.5 tspsmoked paprika, for Russian dressing
• 3 tbspnutritional yeast
• 2 tbsplemon juice, divided
• 1 tbspWhite miso paste
• 0.5 cupUnsweetened plant milk
• 1 tbspTapioca starch, for stretchy cheese sauce
• 8 slicesRye bread
• 4 tbspVegan butter, for grilling bread
• 1.5 cupsSauerkraut, drained well
• 1 tspsalt, to taste

Method

1. In a small bowl, combine the cracked black peppercorns, cracked coriander seeds, smoked paprika, and garlic powder to make the spice crust.
2. Rub the thin-sliced tempeh all over with the spice mixture, pressing to adhere.
3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat and sear the spice-crusted tempeh slices for 1-2 minutes per side until lightly browned.
4. Transfer seared tempeh to a Dutch oven. Add vegetable broth, tamari, liquid smoke, beet juice, and maple syrup; stir to combine.
5. Bring to a gentle simmer, then cover and braise over low heat, turning occasionally, until the tempeh is very tender and deeply infused with flavor. 120:00
6. Uncover the pot and simmer until most of the braising liquid has reduced to a thick glaze coating the tempeh. 15:00
7. While the tempeh braises, make the Russian dressing: drain half the soaked cashews and blend with vegan mayonnaise, ketchup, relish, horseradish, smoked paprika, and 1 tablespoon lemon juice until smooth.
8. Refrigerate the Russian dressing until ready to assemble sandwiches.
9. Make the cashew swiss sauce: blend the remaining soaked cashews with nutritional yeast, remaining lemon juice, miso paste, plant milk, tapioca starch, and a pinch of salt until completely smooth.
10. Pour the cashew mixture into a small saucepan and cook over medium-low heat, whisking constantly, until thick, glossy, and stretchy like melted cheese. 5:00
11. Butter one side of each slice of rye bread with vegan butter.
12. Heat the large skillet over medium heat and griddle the bread slices, buttered side down, until golden and crisp, about 2-3 minutes per side. 4:00
13. Arrange 4 slices of toasted rye on a baking sheet. Pile each with braised tempeh pastrami, then top with drained sauerkraut.
14. Spoon the warm cashew swiss sauce generously over the sauerkraut on each stack.
15. Broil the open-faced stacks until the cashew swiss sauce is bubbling and lightly browned, 2-3 minutes, watching closely. 2:30
16. Spread the remaining rye slices generously with Russian dressing and top each stack to close the sandwiches. Slice in half and serve immediately.