Vegan Tempeh Reubens
(from reachesha’s recipe box)
Thinly sliced tempeh simmered in a flavorful broth makes a great sandwich “meat” in this deli classic. Look for Follow Your Heart vegan cheese, which melts better than other brands.
Source: http://www.vegetariantimes.com/features/556
Prep time: 10 minutes
Cook time: 5 minutes
Serves 8 people
Categories: Sandwich, Tempeh, Vegetarian
Ingredients
- 1/4 cup Bragg Liquid Aminos
- 1 small onion, quartered
- 2 cloves garlic, peeled
- 1 bay leaf
- 1 8-oz. pkg. tempeh, sliced
- 1/4 cup vegan mayonnaise
- 3 Tbs. relish
- 2 Tbs. ketchup
- 16 slices rye bread
- 5 oz. vegan Monterey Jack cheese, sliced
- 2 cups sauerkraut
Directions
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To prepare Seasoned Tempeh: Combine liquid aminos, onion, garlic, bay leaf and 2 cups water in saucepan over medium heat. Add tempeh slices, and bring to a simmer. Reduce heat to medium low, and simmer 20 minutes. Cover, and let tempeh cool in broth.
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To make Thousand Island Dressing: Stir together mayonnaise, relish and ketchup in small bowl.
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To make Sandwiches: Toast 8 slices bread. Set aside. Drain tempeh, and discard liquid, onion, garlic and bay leaf. Place 3 slices tempeh on each slice of remaining bread. Top with cheese slices. Toast or broil 3 to 5 minutes, or until cheese has melted.
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Top each sandwich with 1/4 cup sauerkraut. Spread toasted bread slices with Thousand Island Dressing. Place tops on sandwiches, and slice in half.
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R SERVING: 276 CAL; 14G PROT; 9.5G TOTAL FAT (1.5G SAT. FAT); 33G CARB; 0MG CHOL; 971MG SOD; 6G FIBER; 5G SUGARS