Beer Baked Tempeh Reubens
1/2 (12 ounce) bottle hoppy/bitter/drier beer (an IPA is perfect)
1 tablespoon vegan Worcestershire sauce, optional
1/2 teaspoon caraway seeds, optional
3 dashes liquid smoke
1 (8 ounce) package tempeh, cut into 4 pieces
1/3 cup vegan mayonnaise (I use Vegenaise)
2 tablespoons ketchup
2 tablespoons chopped dill pickle
hot sauce, to taste
8 pieces rye bread
vegan margarine, as needed (I use Earth Balance)
1/3 cup sauerkraut per sandwich
1. Preheat oven to 350 degrees F. In a baking pan, mix together the beer, worcestershire sauce, caraway seeds, and liquid smoke. Add the tempeh.
2. Bake for 25 to 30 minutes, covered. Drink the other half of the beer while waiting on the tempeh. To make the 1000 island dressing, in a bowl, mix together the vegan mayonnaise, ketchup, pickles, and hot sauce, if using.
3. When tempeh is ready, start to assemble. Spread bread with margarine and then add the tempeh, sauerkraut, and 2 tablespoons 1000 island dressing per sandwich.
4. Grill sandwich until both sides are brown.
Source of recipe: I grew up on reuben and love a good vegan reuben. This came from a lot of practice.