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Vegetarianized Recipe: Tempeh Reubens


Posted on July 2


This would be an interesting change to the usual 4th party fair, and you could grill the onions and tempeh in a grill basket for a smoky finish.
 
Go to Vegetarianized.com for more pictures of this recipe (search the “sandwich” category), nutrition and price information, plus 200+ other tasty recipes to try. Check back each Monday for a new delish dish. You can also follow Vegetarianized.com on Facebook and Pinterest.
 
Servings: 4
Time: About 30 minutes active; 45 minutes total
 
Dressing:
4 tablespoons vegan mayo
2 tablespoons ketchup
1 medium dill pickle, minced
1/4 cup raw onion, minced
2 teaspoons Dijon mustard
 
Reubens:
8 oz tempeh, sliced thinly
4 tablespoons apple cider vinegar
2 tablespoons soy sauce
1 tablespoon ground black pepper
1 tablespoon caraway seeds
1 tablespoon extra virgin olive oil
1 1/2 cup raw onion, thinly sliced
1 teaspoon salt
1 1/2 cup sauerkraut, drained
8 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.

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 tablespoon extra virgin olive oil 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 tablespoon extra virgin olive oil 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. Assemble sandwiches by spreading each bread slice with about 1 tablespoon dressing. Layer bread with arugula, tempeh, sauerkraut and onions. Serve warm with a good German beer!

Writer Bio: Adrienne D. Capps loves food AND is a vegetarian! These things are not mutually exclusive in her world. She is passionate about eating, drinking, cooking, teaching, reading about food and growing food. Her goal with her food blog, Vegetarianized.com, is to open up the world of vegetarian cooking and eating to the veg-friendly and the veg-curious in an accessible way. She promises never to try to convert or make you feel guilty—just that eating less meat can be part of a healthy, fun and, above all, tasty lifestyle.