Tempeh Reuban

I’ve eaten a vegetarian diet for 22 years now.  When I first began, I was constantly traversing my way back and forth through the local health food market trying to gain knowledge of all of the unique products. The benefit of this, is that I was inspired to use new and unique ingredients, and educate myself on this alternative way of eating.

This way of eating is more common socially these days, not having every parent in an uproar about where your protein is coming from.  What first was intimidating is now second nature, as I adapt almost every recipe that sounds delicious, into an alternative version.

This Tempeh Reuben is an incredible way to get plenty of protein in a meal.  With just one package, that serves 3, a serving contains 16 grams. I like to use the brand Light Life for it being non-gmo. I typically serve this along oven-roasted, rosemary & garlic root vegetables. I hope you enjoy it as much as my family does. It’s roaring with flavor, and is extremely satisfying.

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(Yield: 4-6 sandwiches)

Marinade: 1 pound of tempeh (cut in half (in the middle)), then cut into triangles. Cut those squares into triangles. Split those triangles down for thinner slices.

1 1/3 cup organic apple juice

3 Tbsp. shoyu

3 Tbsp. organic mustard

1 tsp. cumin

1 tsp. caraway seeds

1 clove of garlic, minced

1/3 cup cold pressed olive oil

Thousand Island Dressing
1/4 cup of mayo alternative (I use the brand Just Mayo)

2 Tbsp.  organic ketchup

1 Tbsp. organic dijon mustard

1 Tbsp. organic minced pickles

1 Tbsp. of pickle juice

1/2 tsp. dried dill

1/2 tsp. sea salt

pinch of ground black pepper

Sandwich fixings: 1 loaf of rye bread, 1 tomato, organic spinach, organic sauerkraut

Directions:

Preheat oven to 350 degrees.

To prepare marinade: place all ingredients in a mixing bowl and whisk until thoroughly combined.  Place the cut tempeh into a glass baking dish, with the marinade covering the tempeh. Bake at 350 degrees for 45 minutes.

To prepare the dressing: Place all ingredients into a small mixing bowl, and whisk until well combined.

To prepare sandwich: Toast 2 slices of rye bread.  Take the prepared dressing and coat 1 side of each slice of bread with the dressing, layer two tomato slices onto the bread, along with spinach , 1 Tbsp. or so of sauerkraut, and two slices of tempeh.  Eat while hot.  Great also alongside home-made oven fries, and a sliced pickle.

 

 

 

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6 thoughts on “Tempeh Reuban

  1. Love it!! This sounds so delicious. I really need to start making stuff with tempeh, because I actually really like the taste and texture. I just keep making excuses for myself being like “oh it’s too complicated to prepare.” -_-

    Like

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