Are you a vegetarian, a vegan, a pescetarian or a flexitarian? Not sure? Vegetarian Times has your answer: The self-proclaimed “world’s largest collection of vegetarian recipes” provides these definitions of dietary categories.
- Vegetarians eat no meat, fish or fowl
- Vegans eschew all animal products, including meat, fish, fowl, eggs, dairy products, and (this last one is still debated) honey
- Pescetarians eat no meat or fowl
- Flexitarians, or transitional vegetarians, are vegetarian-inclined, but haven’t gone full-fledged veg
I’m not in any of these categories – count me among the omni-carnivores – but I do like healthy meat alternatives like beans, lentils and quinoa. And now I’m going to try something new: tempeh, a high-protein, high-calcium soybean product with a textured, nutty flavor (unlike its so-blah sister, tofu). I’m a sucker for sauerkraut, so this Vegetarian Times recipe is right up my alley.
- ¼ C Bragg Liquid Aminos
- 1 small onion, quartered
- 2 cloves garlic, peeled
- 1 bay leaf
- 1 8-oz. pkg. tempeh, sliced
- ¼ C mayonnaise
- 3 Tbsp relish
- 2 Tbsp ketchup
- 16 slices rye bread
- 5 oz. vegan Monterey Jack cheese, sliced
- 2 C sauerkraut
To prepare tempeh, combine liquid aminos, onion, garlic, bay leaf and 2 cups water in saucepan over medium heat. Add tempeh slices, and bring to a simmer. Reduce heat to medium low, and simmer 20 minutes. Cover, and let tempeh cool in broth.
To make dressing, stir together mayonnaise, relish and ketchup in small bowl.
Toast 8 slices bread. Set aside. Drain tempeh, and discard liquid, onion, garlic and bay leaf. Place 3 slices tempeh on each slice of remaining bread. Top with cheese slices. Toast or broil 3 to 5 minutes, or until cheese has melted. Top each sandwich with 1/4 cup sauerkraut. Spread toasted bread slices with dressing. Place tops on sandwiches, and slice in half.