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V Vegan Reubens
From an old print recipe in Vegetarian Times...
Tempeh Reubens
1 8-oz package Tempeh
1/4 cup apple cider vinegar
2 tbsp tamari or low-sodium soy sauce
1 tbsp black peppercorns, coarsely crushed
1 tbsp caraway seeds
2 1/2 tbsp extra virgin olive oil
4 cups thinly sliced onions
salt to taste
1 1/2 cups sauerkraut, drained and rinsed
4 to 6 slices hearty whole-grain bread
1 bunch arugula (or other salad greens), stemmed, rinsed and dried
2 to 3 slices soy cheese
Russian dressing
4 tbsp eggless mayonnaise
1 tbsp tomato paste
1/4 cup minced dill pickle
2 tbsp minced red onion
1 tsp Dijon mustard
Russian dressing: Thoroughly mix all ingredients in a bowl.
Tempeh Reubens:
  • Cut Tempeh cross-wise into slices 1/4 inch thick. Mix 1 1/2 cups water, vinegar, tamari, peppercorns, and caraway seeds in a large saucepan. Add tempeh and spoon mixture over it. Bring to a boil, then cover and cook for 15 minutes on low heat.
  • While above mixture is cooking, heat 1 1/2 tbsp oil in a skillet over medium heat. Add onions and salt. Cook on medium-low heat until juicy, about 10 minutes. Increase heat to medium and cook while stirring until browned, about another 5 minutes.
  • Heat 1 tbsp oil in a skillet over medium-high heat, reduce heat to medium, add tempeh slices, and cook about 3 to 4 minutes per side, until golden brown. Warm sauerkraut in saucepan over medium-low heat.
  • Spread each bread slice with Russian dressing and add arugula, tempeh, sauerkraut and onions in layers. Add one slice of soy cheese to each sandwich and a top slice of bread. Melt cheese under the broiler and serve warm.