RECIPES

Tempeh Reuben

February 11, 2020

I’m Kelly.
Over a decade ago, my daughter Erinn and I opened Kelly’s Bake Shoppe to make healthy living accessible—and delicious. Now, my journey has grown to embrace personal growth, healing, homesteading, and living in harmony with nature.
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Gimme that

This sandwich was created to satisfy Kelly’s husband’s love of the classic deli favourite. He missed this comfort food sandwich when he went to an entirely plant-based diet. It was Kelly’s mission to try to recreate this sandwich without any meat or dairy. Mission accomplished!

Active Time: 10 minutes

Total Time: 30 minutes

For the marinade:

1/8 cup beet juice

¼ cup pickling or sauerkraut juice

2 tablespoons olive oil

1/8 teaspoon minced garlic

½ lemon, juiced

 

 

For the Russian dressing:

½ cup Vegenaise or Mayo

¼ cup organic ketchup

2 tablespoons finely diced dill pickles

1 teaspoon finely diced red onion

¼ teaspoon garlic powder

1/8 teaspoon organic brown mustard

1 (8 ounce) package tempeh

2 tablespoons olive oil

8 slices GF bread

1 cup sauerkraut, drained

½ cup non-dairy shredded cheddar

 

  1. Make the marinade: Place the beet juice, pickling juice, olive oil, garlic and lemon juice in a small mixing bowl and whisk. You could also put it into a small food processor and process until combined (about 5 seconds). Pour the marinade into a non-reactive baking dish large enough to hold the tempeh slices in one layer.
  2. Make the dressing: In a small mixing bowl, combine the Vegenaise, ketchup, dill pickles, red onion, garlic powder and mustard.
  3. Heat a steamer pot. Once hot, steam the tempeh for about 5 minutes, or until you see it swell and plump up slightly. We steam our tempeh to open it up and allow it to absorb more flavor from the marinade.
  4. Take the tempeh out of the steamer, place it on a cutting board and let it cool. Cut the cooled tempeh in half so you have two rectangular blocks. Slice each rectangular block through the middle so that you have 4 thin rectangles.
  5. Place the tempeh in the marinade and marinate the pieces on each side for at least 15 minutes or up to overnight. Store the marinated tempeh for up to 2 days.
  6. Heat a heavy skillet on medium heat and add olive oil. Sear the tempeh slices for about 4 minutes per side until slightly browned. Sprinkle non-dairy cheddar shreds on each slice then cover on the skillet for 3-4 minutes to melt the cheese.
  7. Toast the bread while the tempeh is cooking. Keep the toast warm.
  8. Put 4 slices of toast on a flat surface, then top each slice with 2 tablespoons of dressing, 3 tablespoons of sauerkraut, 1 tempeh slice, another tablespoon of sauerkraut and a drizzle of dressing. The more gooey the better! Top with the remaining slices of toast and serve – with plenty of napkins within reach.

Makes 4 servings

Note: Try to use non-pasteurized sauerkraut for a healthier fermented option.

Kelly Childs

AUTHOR

KELLYCHILDS

Kelly is the co-founder and co-owner (with her daughter Erinn) of the fabulously successful, Kelly's Bake Shoppe, where thousands flock every week. She resides in Grey County with her two cats, Daisy and Tuna. Kelly spends her time creating art, developing marketing content, as well as building new business ideas with Erinn. Outside of the bake shoppe world, they host the podcast 'Are You Living Your Life Yet ™️.’ and have authored two cookbooks, 'Made with Love’ (national best seller) and 'Conscious Living’ with more to come.

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This podcast is a space for honest reflections, deep conversations, and transformative insights on wellness, healing, and personal growth. I’ll be sharing my own journey while connecting with inspiring guests who offer wisdom on living with intention, purpose, and joy.

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Visionary. Entrepreneur. Plant-Based Pioneer.

I’m Kelly Childs—a lover of life, advocate for holistic wellness, and proud co-founder of Kelly’s Bake Shoppe. For over a decade, I’ve built a life rooted in mindfulness, personal growth, and creating spaces where others can thrive. From opening Canada’s first award-winning plant-based bakery with my daughter Erinn to championing healing through detoxing, mindfulness, and nature, I’m dedicated to inspiring and supporting your journey. Through this platform, I hope to help you nurture your body and mind, embrace your truth, and rediscover the joy of living naturally.

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