Tempeh Reuben

Here’s another dish I tried making the other day that is so easy. All you need is a frying pan, a toaster and a sharp knife. Most of the ingredients are ones that anyone usually has lying around, although I do look forward to trying different kinds of sauerkraut. The Russian dressing probably needs a little tweaking, (I went really basic), so feel free to play around. I use Just Mayo, a vegan/GF/SF mayo by Hampton Creek, it’s very good. Also, The best bread in the universe, (if you can find it!) is an all-rye sourdough. If not, any coarse, multi grain GF bread will suffice. This sandwich is so good (and good for you!) and so simple that’s it’s in regular rotation for me! I’m happily addicted to this one.

*Update* Use the marinated smoky maple bacon tempeh for this. You don’t have to slice it and it tastes freaking amazing! Much more like the real thing. 

Ingredients: (1 Sandwich)

6 slices of tempeh – sliced very thin

2-3 TBSP of Raw, Probiotic Sauerkraut

2 Sliced of GF Bread, preferably a nice, dark rye!

Daiya Mozzarella shreds

Djion mustard

Russian Dressing

Coconut aminos

Salt/Pepper

Olive Oil

Russian Dressing: (makes enough for 4 sandwiches)

2 TBSP Just mayo

1 TBSP organic sweet pickle relish

1 level TBSP ketchup

salt/pepper

Coconut aminos

Directions:

Heat up your frying pan and add the oil. Lay the block of tempeh on your cutting board and slice very thinly from the end, about 6 slices – or more if you like a thicker sandwich. Over medium high heat, lay the slices in the pan and cook till golden brown on each side, flipping once. When each side is cooked, sprinkle with aminos.  Meanwhile, toast 2 slices of bread on medium setting. When toast and tempeh are done, spread a thin layer of mustard on each slice of bread and layer as follows: Bread, tempeh, russian dressing, saurkraut, cheese. Place the open face sandwich and remaining slice in the toaster and broil until cheese is melted. Then top/slice/serve.

Here are some links to the products used in this recipe, in case you are wondering.

Hampton Creek’s Just Mayo : https://www.hamptoncreek.com/just-mayo

Where I get my Rye Sourdough: http://www.wildflourbread.com/

Annie’s Ketchup, because it’s the best: http://www.annies.com/products/condiments-sauces/organic-ketchup

Daiya Shreds: http://us.daiyafoods.com/products/dairy-free-cheese-shreds/mozzarella-style-shreds

Sonoma Brinery Sauerkraut: http://www.sonomabrinery.com/products.html

Coconut Aminos: https://www.coconutsecret.com/aminos2.html

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One Comment Add yours

  1. Quick note – you can eliminate the need for a toaster in this recipe, if you have a cast iron pan and a panini press. Then you can reuben like a boss! 🙂

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