Dec 03, 2012

Tempeh Reuben

I’m from New York City, so I grew up with Jewish delicatessen Reubens. Traditionally made with a mound of pastrami and swiss cheese (Oy! The cholesterol!), my version is heart-friendly and pretty tasty, too…

Ingredients:

  • 1 package tempeh
  • 1 cup sauerkraut 
  • Dairy-free cheese (see my notes below for the absolute best brand that I have found!)
  • Thousand Island Dressing (you can buy it or make it, see my healthy recipe here)
  • Vegan butter substitute for grilling the bread
  • 4 slices bread of your choice

Directions:

  1. Slice the tempeh in half crossways and then in half lengthways (see photos).
  2. Add dressing to both sides of bread.
  3. Add the sliced tempeh to one side.
  4. Add sauerkraut to the other side (I like to pile it on!).
  5. Add “cheese”on top of kraut.
  6. Spread vegan butter on both sides of sandwich.
  7. Put slices together and grill on low heat until bread is toasty and golden.
Makes 2 sandwiches.

Helyn’s Notes: I have tried every brand of “fake cheese” on the market. FINALLY I found one that tastes and behaves just like the real thing. The brand is Daiya. Don’t ask me how to pronounce it… 
I just know it’s great! Use it sparingly. It doesn’t take much to get a nice melty, gooey consistency. Also, it does contain added oil, so that’s another reason I don’t use it often or in large amounts.


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