Known as a Reuben sandwich, done vegan style on grilled Rye sourdough with a sauerkraut topping and sans any cheese or dressing. An air fryer is used to cook the tempeh

Vegan Tempeh Reuben Sandwich with a few fermented ingredients…

Vegan fermented foods are super healthy for your gut health. There is a plethora of information about fermented foods and its beneficial health benefits, according to food and fitness experts. (2021, This open-faced sandwich is salty and delivers on that salty pickle like crunch. Look for a *next to the fermented foods listed in this recipe.

Vegan Tempeh Reuben Recipe

1 slice sourdough* Rye bread

1/3 cup organic sauerkraut*

1/2 block tempeh*, sliced 1-2″ pieces

1 Tablespoon Avocado oil

1 Tbsp Pastrami spice *see recipe below

  1. In a flat container, drizzle tempeh with 1/2 Tablespoon avocado oil and pastrami spice.
  2. This is a dry rub and has more flavor if it marinates on the tempeh for 20-30 minutes, at room temperature.
  3. Heat your air fryer to 390 degrees. Line an air fryer basket with parchment cooking sheet.
  4. Cook the tempeh for 15 minutes, or until it’s browned. Turn halfway through cooking.
  5. Heat a small pan over medium low heat.
  6. Brush each side of the sourdough rye bread with the remaining olive oil.
  7. Place one side down and cook until browned, about 5minutes. Turn and cook the other side down.
  8. To serve, spoon sauerkraut on top of the rye bread and add Pastrami tempeh. Enjoy!

Pastrami Spice Recipe

courtesy of the Cooking Channel

Pastrami Spice Blend Recipe | Cooking Channel (


2 tablespoons coriander seeds

2 tablespoons yellow mustard seeds

2 tablespoons lightly packed dark brown sugar

1 tablespoon smoked paprika

1 teaspoon kosher salt

1/2 teaspoon granulated garlic

1/8 teaspoon ground cloves

2 tablespoons coarsely ground black pepper

  1. Toast the coriander and mustard seeds in a medium skillet over medium heat, stirring occasionally, until fragrant and lightly browned, 3 to 5 minutes. Transfer to a small bowl to cool. 
  2. Add the cooled seeds, sugar, paprika, salt, garlic and cloves to a spice grinder and grind to the texture of dry sand. Transfer to a small bowl and stir in the pepper. Keep in an airtight container at room temperature in a dry place away from sunlight for up to 3 months. 

Find more Vegan recipes here:

Food For Thought Archives – The Pilates Room (

Reference article:

How to Improve Gut Health | livestrong