Ok, Jamie, this is for you! This is tempeh you can get into - although I still do highly recommend going to Essex for their tempeh bacon and copious screwdrivers. And if you are still on your vegan kick, it satisfies that requirement as well. It doesn't take long to make, but god I hope you have a dishwasher in your apartment because I used quite a high percentage of the pots and pans in my kitchen. I think it's the perfect sandwich and you feel the fall coming on - that's under 90 degree days in Davis. It's got hearty, fall flavors, crusty bread, and creamy dressing and caramelized onions - so dreamy!
Tempeh Reubens
Servings: 2
Time: 30 min active; 45 min total
Type: vegan
Price: ~$7.10 total; $3.55 per sandwich depending on how many seasonings you have on hand
Nutrition (per serving):
Calories: 428.84
Fat: 17.87g
Saturated Fat: 4.03g
Cholesterol: 0mg
Sodium: 2,260.53mg
Carbohydrates: 54.33g
Fiber: 5.81g
Dressing:
2 Tbsp vegan mayo
1 Tbsp ketchup
1 small-medium dill pickle, minced
3 Tbsp raw onion, minced
1 tsp Dijon mustard
Reubens:
4oz tempeh
2 Tbsp apple cider vinegar
1 Tbsp soy sauce
1/2 Tbsp black peppercorns, coarsely crushed or 1/2 Tbsp ground black pepper
1/2 Tbsp caraway seeds
1 Tbsp EVOO
1 1/2 cup raw onion, thinly sliced
1/2-1 tsp salt
3/4 cup sauerkraut, drained and rinsed
4 slices hearty whole wheat/grain bread, toasted
1 cup arugula, rinsed and dried
1. Make dressing: combine all ingredients in bowl, cover and refrigerate until ready to use.
2. For reubens: cut tempeh at 45 degree angle into 1/4" slices. Combine 3/4 cup water, vinegar, soy sauce, peppercorns/pepper, and caraway seeds in saucepan over medium-high heat.
Add tempeh and make sure to cover it with the liquid. Bring to a boil then reduce heat to low, cover and cook 15 minutes.
Then remove pan from heat.
3. Meanwhile, heat 1/2 Tbsp EVOO in skillet over medium heat. Add sliced onions and salt and cook, stirring often so onions don't burn. Reduce heat to medium-low and cook for 10 minutes. Increase heat back up to medium and cook 5 minutes more, continuing to stir often until slightly browned. Remove from heat.
4. Heat remaining 1/2 Tbsp EVOO in small skillet over medium-high heat. Reduce heat to medium and add tempeh. Cook until golden brown - about 4-5 min per side.
5. Warm sauerkraut in saucepan over medium-low heat.
6. Assemble sandwiches by spreading each bread slice with about 1 Tbsp dressing. Layer bread with arugula, tempeh, sauerkraut and onions. Serve warm with a good German beer!
6. Assemble sandwiches by spreading each bread slice with about 1 Tbsp dressing. Layer bread with arugula, tempeh, sauerkraut and onions. Serve warm with a good German beer!
