Friday recipe: tempeh reubens

June 10, 2011 —

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.

Photo: Vegetarian Times

Tempeh Reubens

Seasoned tempeh:

  • ¼ C Bragg Liquid Aminos
  • 1 small onion, quartered
  • 2 cloves garlic, peeled
  • 1 bay leaf
  • 1 8-oz. pkg. tempeh, sliced

Dressing:

  • ¼ C mayonnaise
  • 3 Tbsp relish
  • 2 Tbsp ketchup

Sandwiches:

  • 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.


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