Sunday, January 30, 2011

Tempeh Reuben Sandwich

Seems like most vegetarian restaurants offer a Tempeh Rueben but sometimes the dressing isn't vegan or dairy cheese is used . Here's a vegan take on a Rueben. Unfortunately, the sandwich doesn't take a very pretty picture but it makes up for it in taste!
This recipe is for 8 sandwiches, we made the full amount of Tempeh and saved for leftovers.

Tempeh Reuben Sandwich

Seasoned Tempeh
1/4 cup soy sauce
1 small onion, quartered
2 cloves garlic, peeled
1 bay leaf
1 8 0z. pkg. tempeh, sliced on a bias.

Thousand Island Dressing
1/4 cup vegan mayo.
3 T. relish
2 T. ketchup

16 slices rye bread
5 oz. vegan Monterey Jack cheese, sliced (we used mozzarella that was crumbled)
2 cups sauerkraut

Tempeh: Combine soy sauce, onion, garlic, bay leaf and 2 cups water in saucepan over medium heat. Add tempeh slices and bring to a simmer. (cut tempeh into thin slices on a bias).
Reduce heat to medium low, and simmer 20 minutes. Cover, and let tempeh cool in broth.

Thousand Island Dressing: Mix together mayo, relish and ketchup in small bowl.

Sandwiches: Toast bread. Set aside. Drain tempeh, and discard liquid, onion, garlic and bay leaf.
Place 3 slices tempeh on one set of bread. Top with cheese slices or sprinkles. Broil 3-5 min, or until cheese has melted.
Top each sandwich with 1/4 cup sauerkraut. Spread other bread slices with Thousand Island Dressing. Place tops on sandwiches, and slice in half.

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