Tempeh Reubens

September 14, 2008

30 min or less active, 60 min or less total, fall, sandwich, spring, summer, vegan, winter

Information

Servings: 4
Time: About 30 minutes active; 45 minutes total
Price: About $7.10 total; $3.55 per sandwich
Nutrition (per serving):
Calories: 428.8
Protein:
Fat: 17.8g
Saturated fat: 4g
Carbohydrates: 54.3g
Fiber: 5.8g
Sodium: 2260mg
Cholesterol: 0mg
High In:
Good Source:
Low In:

Ingredients

• 4 Tbsp vegan mayo
• 2 Tbsp ketchup
• 1 medium dill pickle, minced
• 1/4 cup raw onion, minced
• 2 tsp Dijon mustard
• 8 oz tempeh
• 4 Tbsp apple cider vinegar
• 2 Tbsp soy sauce
• 1 Tbsp peppercorns
• 1 Tbsp caraway seeds
• 1 Tbsp EVOO, divided
• 1 1/2 cup raw onion, thinly sliced
• 1 tsp salt
• 1 1/2 cup sauerkraut, drained
• 8 slices hearty whole wheat/grain bread, toasted
• 1 cup arugula, rinsed and dried

Preparation

1. To make the dressing, combine vegan mayo, ketchup, pickle, onion and mustard in a bowl, cover and refrigerate until ready to use.
2. Then cut tempeh at 45 degree angle into 1/4" slices. Combine 3/4 cup water, vinegar, soy sauce, peppercorns, and caraway seeds in saucepan over medium-high heat.
3. 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.
4. 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.
5. Heat remaining 1/2 Tbsp EVOO in small skillet over medium heat. Add tempeh and cook until golden brown - about 4-5 minutes per side.
6. Warm sauerkraut in microwave or in a saucepan over medium-low heat.
7. To assemble, spread dressing over toasted bread then divide the tempeh, onion, sauerkraut and arugula into four and pile it high on each slice. Serve at room temperature.