Deli Time! Vegan Temphe Rubens

Wow! It’s been a busy, busy summer so far. The frequency of my blogging is definitely not up to where I would like it, but that’s because I’ve been working like a money tree (a.k.a. I’ve been making tons of money so I can return to Europe with my friends, and hopefully also do an ayurvedic retreat in India next summer.) But hey, I must not complain saying that most of my time working is spent on the ten beaches around Madison, I’m a lifeguard. As you probably noticed, my ‘European Sampler Series’ hasn’t made much progress, but don’t give up hope yet my friends! For now I will leave you with a creation I put together from various recipes, Vegan Temphe Rubens! The idea of veganizing the classic Ruben sandwich had been tempting me for some time when I decided to bolt right into this wish of mine a week or so ago, and man oh man, were the results ever satisfying! A classic Ruben would include pastrami, Swiss cheese, thousand island dressing, and sauerkraut, all piled between two slices of toasted rye bread. But, hey, the only two things on that I would touch are the sauerkraut and the bread, but even the bread would probably be commercially made with tons of refined grains, yuk! So, I intervened with my veganizing skills and voila, a vegan Ruben we have! Complete with marinated, then sauteed temphe, loads of digestive pleasing sauerkraut, and a homemade vegan thousand island, these towering sandwiches hit my taste buds right on the spot!


Vegan Temphe Rubens


temphe marinade:

  • 1 package (8 oz.) temphe, cut 1/4 in. slices
  • 2 tbsp olive oil
  • 2 tbsp Bragg’s liquid aminos
  • 2 tbsp apple cider vinegar
  • 2 tbsp water
  • 1 1/2 tbsp vegan Worcestershire sauce
  • 1 tbsp maple syrup
  • 1 tsp mesquite liquid smoke
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1/2 tsp dried ground mustard
  • 1/2 tsp juniper berries (optional)
  • 1/2 tsp caraway seeds (optional)

vegan thousand island dressing:

  • 1/2 cup ‘almonnaise’
  • 1 1/2 tbsp natural ketchup
  • 1 tbsp tomato paste
  • 1 tbsp apple cider vinegar
  • 1 tbsp olive oil
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/4 tsp dry ground mustard seed
  • 1/4 tsp ground white pepper
  • 1/4 tsp allspice
  • 1/4 tsp turmeric
  • 1/4 tsp paprika
  • 1 tsp maple syrup
  • 1 1/2 tsp fresh chopped dill
  • 1 1/2 tsp fresh chopped chives
  • 1 1/2 tsp fresh lemon juice


-whole grain caraway rye bread (I used fresh bread from the Farmer’s Market)



1. Mix all marinade ingredients in a large zip-lock bag, add temphe slices, zip the bag, coat evenly, and marinate up to 24 hours.

2. Place all dressing ingredients in a high speed blender, blend until combined.

3. Assemble Ruben by toasting two pieces of caraway rye bread, then generously slather one piece with thousand island dressing, pile a huge mound of sauerkraut on top. On the other slice, layer temphe to the amount you desire. (I was able to make four sandwiches from my 8 oz. package of te

mphe.) Press slices together to make a sandwich.

*notes* In the process of making the thousand island, I ended up making three ‘sauces’ in total, them being the dressing itself, a natural ketchup from, and almonnaise from Dreena Burton’s book Let Them Be 


Vegan! The later two both turned out great so I sug

gest if you can find time, make them as well, your taste buds will thank you!


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