Vegan Tempeh Reuben


This was actually better than our last Reuben attempt! We adapted this recipe from Vegan Cooking School for the tempeh marinade and the carraway makes all the difference. SHAMWOW.

Cook the tempeh:
1 package tempeh, steamed in the microwave and then sliced very thin
1/2 cup water
2-3 TBL Braggs or soy sauce
1 tsp cumin
1/2 tsp caraway
2 tsp German mustard
1 garlic clove, minced
1 TBL olive oil

Heat oil in a dutch oven and saute tempeh and garlic about 2 minutes. Combine remaining ingredients in a small bowl and stir well. Add sauce and coat tempeh, bring sauce to a boil. Reduce heat and simmer about 30 minutes. Stir occasionally to prevent sticking. The tempeh should absorb most of the sauce.

For the sandwich, you will also need:
Sauerkraut
Thousand Island dressing (3 TBL vegan mayo, 3 TBL ketchup, 2 TBL apple cider vinegar [or 3 TBL pickles], 1/4 ts lemon juice, 1/4 tsp black pepper)
Vegan cream cheese
Toasted (gluten-free) bread [or rye bread if you’re not gf]

Reuben assembly:
Spread 1 slice of toasted bread with vegan cream cheese and a little Thousand Island dressing
On the other slice, pile tempeh, sauerkraut, and more Thousand Island
Put the sandwich together and heat gently in a pan or in the oven

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Vegan tempeh reuben pitas

You can’t see all the goodies inside, so let me explain the mechanics of this sandwich. Slice open your pitas and add a generous dose of German or dijon mustard. Then fill with some pickled cabbage (or sauerkraut if you planned ahead) and homemade vegan thousand island dressing (ketchup, chohula hot sauce, vegan mayo, dill pickle, soy sauce, minced onions, lemon juice, black pepper). Add a layer of sauteed onions and mushrooms (do not add salt), and finally a layer of soy marinated tempeh (sauteed with some balsamic vinegar until it’s a good chewy texture). Bake sandwiches in a 400 degree oven about 10 minutes.