klahyatt
  • Home
  • Moving Pictures - A Novel
  • The Iris Project
  • Other Writing
  • Arts & Hobbies
  • Hat Gallery
  • About me/Contact
  • Professional site

Tempeh Reubens

7/10/2014

0 Comments

 
Picture
This is my favorite sandwich right now. Filling and delicious as well as pretty dang healthy.

This will make about three sandwiches. A quarter of the tempeh flank doesn't quite cover the normal bread slice size, so I cut the fourth piece into thirds and use one per each serving.

Sandwich ingredients:
1 pkg of tempeh (plain, flank size), marinated
Good, dry rye bread (this is key)
sauerkraut (the fresh from Whole Foods is delish)
swiss cheese, sliced
russian dressing

Tempeh marinade:
1/4 to 1/2 cup of soy sauce
1/4 to 1/3 cup of worchester
1 to 2 tbsp finely chopped onion
small clove of garlic minced

Russian Dressing:
(This is adapted from the Moosewood Cookbook recipe. Can also add another 1/4 or 1/3 cup of sour cream. Quantities are varied so you can make it to taste. Will probably take two or three tries to get it to your liking.)

1/3 to 1/2 cup mayo
1 tbsp (or to taste) tomato paste
1 tsp horseradish
1 tsp cider vinegar or rice vinegar
1 tbsp (plus) finely chopped onion or scallion
pinch of salt
pinch of pepper
dash or two (or more) hot sauce, tabasco, preferred

Cut the tempeh in half and then slice on the long side so you have four flat pieces of tempeh. Marinate the tempeh for at least a half hour (or for many days).

Assemble all the ingredients. Heat skillet and fry tempeh until browned on both sides.

Strain sauerkraut to remove excess liquid.

Toast bread. Spread russian dressing on one side (of each) and pile on sliced swiss cheese, put back in the toaster oven or under the broiler for a minute or two. On the other slice, spread russian dressing, pile on sauerkraut (to taste), and top with tempeh. Close up sandwich with cheesy slice and cut in diagonal. Serve immediately.


0 Comments



Leave a Reply.

    I'm a vegetarian that loves to experiment, especially with fresh veggies I get at my local farmers market. I post recipes here, mostly, because my mom always likes to see what new things I come up with.

    Archives

    May 2015
    January 2015
    November 2014
    September 2014
    August 2014
    July 2014
    April 2014
    February 2014
    December 2013
    November 2013
    October 2013

    Categories

    All
    Arugula
    Avocado
    Cabbage
    Capers
    Casserole
    Chard
    Cheese
    Chipotle
    Egg
    Egg Salad
    Fennel
    Honey
    Leeks
    Mexican
    Mustard
    Pappardelle
    Pasta
    Peppers
    Pesto
    Pizza
    Reuben
    Salmon
    Salsa
    Sandwich
    Sauce
    Sauerkraut
    Shepherd's Pie
    Swiss Cheese
    Tempeh
    Tofu
    Tomatoes
    Vegetarian
    Worcester Sauce

Proudly powered by Weebly