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Recipe submitted by Lauren / lil_turnip@hotmail.com

Tempeh Reuben

Ingredients (use vegan versions):

    8oz package tempeh
    14 1/2 oz can sauerkraut
    8 slices rye bread
    4 slices swiss cheese substitute (I prefer almond cheese, it melts
    the best , but soy or rice cheese works)
    Egg-free 1000 Island dressing
    oil for frying tempeh

Directions:

Slice tempeh into thin strips and place into frying pan slightly coated with oil.  Cook until browned and remove from heat.  Place 2 slices of rye vegan bread in pan.  Place 1 slice cheese substitute on one slice and dressing and sauerkraut on other slice.  Allow vegan bread to toast and cheese to melt.  When cheese has melted, place strips of tempeh on the vegan bread with sauerkraut and dressing and cover with the melted cheese vegan bread.  Continue process with remaining slices of vegan bread and serve

Serves: 4

Preparation time: 15 min

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When I made this, I marinated the tempeh strips in anchovy-free vegan Worcestershire sauce.  The brand is Angostura, I think.  If you let the strips sit in the sauce while you prepare the other ingredients, that should be plenty of time.

Archived comment by: shana

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I made this with a regular sub roll and no cheese at all. I also marinated my tempeh. I liked it! Would have been even better with the vegan cheese!

Archived comment by: brachypelmic

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