Tempeh Reuben Food
TEMPEH REUBEN
A satisfying, tangy sandwich that is a cinch to make.
Provided by mel
Categories 100+ Everyday Cooking Recipes Vegetarian Protein Tempeh
Time 15m
Yield 1
Number Of Ingredients 6
Steps:
- Heat a skillet over medium heat. Spread butter over one side of one slice of bread. Place bread butter-side-down into skillet, and top with tempeh, Swiss cheese, and then sauerkraut. Spread butter on the remaining slice of bread, and place on top of sauerkraut. Cook until toasted on one side, flip, and continue cooking until cheese melts.
Nutrition Facts : Calories 449.5 calories, Carbohydrate 40.1 g, Cholesterol 46.3 mg, Fat 24.8 g, Fiber 4.7 g, Protein 18.6 g, SaturatedFat 10.7 g, Sodium 924.9 mg, Sugar 6.4 g
TEMPEH REUBEN
Provided by Katie Lee Biegel
Categories main-dish
Time 25m
Yield 4 sandwiches
Number Of Ingredients 14
Steps:
- For the Russian dressing: Combine the ketchup, mayo, horseradish, relish, Worcestershire, paprika and black pepper in a bowl and mix until well combined.
- For the Reuben: Slice each piece of tempeh crosswise into two smaller pieces, then slice horizontally into each slice to create two thinner pieces.
- Heat an iron griddle or skillet over medium-high heat. Drizzle with olive oil (I like to take a paper towel in tongs and rub it over the griddle to evenly distribute the oil). Cook the tempeh until golden brown, 2 minutes per side.
- Butter one side of each piece of bread, then turn over. Spread four of the slices with some Russian dressing, then top those with 1 slice of cheese each. Top with a piece of tempeh, some grated carrot and some sauerkraut, then top with another slice of cheese each. Top with the remaining slices of bread.
- Heat the iron griddle or skillet over medium heat. Cook the sandwiches about 2 minutes per side. (I like to use a metal mixing bowl to dome the sandwiches so the cheese melts.)
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- Add tempeh slices, low-sodium tamari, and 1 cup water to a saucepan over medium heat and bring to a simmer. If tempeh isn't covered, add a little more water. Simmer 10 minutes then drain and let tempeh cool slightly before proceeding with the instructions.
- Toast bread and top with mustard, mayonnaise, and catsup. Or if you prefer just a thousand island taste, omit the mustard.
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- Combine the ingredients for the tempeh marinade in a shallow dish. Add tempeh and marinate for at least 30 minutes.
- Heat a large cast-iron skillet over medium heat with 2 tablespoons oil. Add tempeh and cook for about 5 minutes per side, until dark brown. Once both sides are browned, add reserved marinade and let it cook-off in the skillet. This allows the flavors to seep into the tempeh deeper.
- Butter 4 slices of Sprouted Rye Seed Bread. Place on the skillet and cook for 3-4 minutes, until lightly brown. Flip bread. On the cooked side, add Russian dressing to all slices of bread. Divide the sauerkraut between two slices, top with 2 pieces cooked tempeh, each, and a slice of vegan swiss, if using. Add the second slice of bread and cook on each side for about 5 minutes, until bread is browned and everything is cooked all the way through.
HEALTHIER TEMPEH REUBEN. - HALF BAKED HARVEST
In a gallon size zip top bag, combine the tempeh, soy sauce, pinch of black pepper, and mustard seeds. Seal the bag and gently toss to evenly coat. …
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3.9/5 (35)Total Time 25 minsCategory SandwichesCalories 692 per serving
From halfbakedharvest.com
3.9/5 (35)Total Time 25 minsCategory SandwichesCalories 692 per serving
- Slice the tempeh in half lengthwise and then slice each piece in half to create 4 small, thin pieces.
- In a gallon size zip top bag, combine the tempeh, soy sauce, pinch of black pepper, and mustard seeds. Seal the bag and gently toss to evenly coat. Let marinate for 30 minutes, flipping the bag around half way through.
- Heat a large skillet over medium high heat and add the olive oil. When the oil shimmers, add the tempeh in batches and cook until golden crisp, about 3-5 minutes per side. Repeat with the remaining tempeh.
VEGAN TEMPEH REUBEN - THE STINGY VEGAN
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- Heat a dry pan over medium-high heat and add all the spices except for the ground ginger. Toast, stirring frequently, until the spices are fragrant – a couple of minutes. Transfer to a mortar and pestle and crush them a bit. They don’t need to be fully ground, just broken up to release the flavours. If you don’t have a mortar and pestle, put them in a zippered bag and use the side of your knife (or a hammer, whatever).
- Put the spices in a small pot along with the ground ginger and vegetable stock. Bring to a boil then add the sliced tempeh. Reduce the heat to medium and simmer for 20 minutes.
- Meanwhile prepare the Russian dressing by mixing together all the ingredients. Taste and adjust if it needs salt or you want it spicier or sweeter (more horseradish or ketchup). Refrigerate.
- Heat a pan over medium-high heat and add a tablespoon or two of oil. Remove the tempeh from it’s simmering liquid (reserve the liquid) and fry it until it’s brown on both sides – a couple of minutes each side.
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Reduce heat to medium, add tempeh and simmer 20 minutes or until tender. Preheat the oven to 400°F. Transfer simmered tempeh to a baking dish …
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Servings 4Calories 550 per servingTotal Time 1 hr
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TEMPEH - WIKIPEDIA
Tempeh or tempe (/ ˈ t ɛ m p eɪ /; Javanese: ꦠꦺꦩ꧀ꦥꦺ, romanized: témpé, pronounced ) is a traditional Indonesian food made from fermented soybeans. …
From en.wikipedia.org
Main ingredients SoybeansRegion or state Central Java, East Java, Special …Place of origin IndonesiaAlternative names Tempe
From en.wikipedia.org
Main ingredients SoybeansRegion or state Central Java, East Java, Special …Place of origin IndonesiaAlternative names Tempe
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- Steam the tempeh for a couple of minutes (this makes it more absorbent) and then slice into 12-16 strips. Place in a 9×13-inch baking dish. Whisk together the tamari, apple cider vinegar, maple syrup, olive oil, smoked paprika, and pepper in a small dish and pour over the tempeh. Turn to coat each strip evenly in the marinade and set aside for 30 minutes to allow the tempeh to absorb the flavours. Bake at 350 degrees F for 20 minutes.
- Place mayonnaise, tomato, ketchup, dijon mustard, green onion, apple cider vinegar, salt, and pepper in a blender or food processor and blend until smooth.
- Warm the olive oil in a skillet over medium heat. Add the sliced onions plus a pinch of sea salt and freshly ground black pepper and cook over medium heat until they are fragrant and browning nicely. Turn down heat slightly and continue cooking, stirring occasionally, until the onions are quite soft, browned, and fragrant, about 20 minutes. Transfer to a separate dish and use the same skillet to dry sauté the mushrooms until the liquid has evaporated out of them and their volume has reduced significantly. Combine the mushrooms with the onion and set aside.
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- To make the marinade, combine the broth, oregano, garlic, soy sauce, olive oil, red wine vinegar, red wine, cloves, and pepper in a small saucepan. Bring to the boil over medium heat, reduce, and simmer for 10 minutes.
- Slice the tempeh into cubes (or slabs if you're making sandwiches) and place into a shallow bowl or container. Pour the marinade over the tempeh slices, cover, and refrigerate for one day or overnight.
- You can make the lemony tahini sauce while the tempeh is marinating, and keep in the fridge overnight. Whisk together the tahini, lemon juice, olive oil, water, salt, and pepper. Set aside.
- When you're ready to bake the tempeh and make the bowls, preheat the oven to 200°C / 400°F. Line a baking sheet with parchment paper or a silicon baking mat.
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- A good dressing will make or break your reuben. Make this one and you won’t be disappointed.
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- Tempeh Shish Kebab. Shish kebab is a popular dish from the Middle East that has been cleverly reimagined using tempeh in place of meat. The perfect alternative to a Friday night takeaway or served at a summer BBQ, this is a real crowd-pleaser!
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- Vegetable & Tempeh Wellington with Shiitake Gravy. This wonderful wellington might take a bit of preparation to make, but it’s well worth it. It makes for a stunning centrepiece for a Sunday roast, or even on your Christmas dinner table.
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- Place Greek yogurt, ketchup, 2 tablespoons sauerkraut, and mustard in a mini food processor; process until smooth.
- Cut tempeh in half horizontally; cut each half into 4 slices, forming 8 pieces. Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add onion; cook 5 minutes or until tender. Add garlic; cook 1 minute, stirring constantly. Add vinegar, soy sauce, dill, and caraway, stirring constantly. Add tempeh; cook 1 minute on each side. Add 1 1/4 cups water; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes or until water evaporates, turning tempeh occasionally.
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From outpost.coop
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Easy Baked Tempeh. Rating: 4.22 stars. 23. This has to be one of the easiest recipes I have since the spices work with so many different ingredients. Potatoes also work well with this spice combination. Feel free to add or lessen the amount of spices to your personal taste! Enjoy!
From allrecipes.com
From allrecipes.com
TEMPEH REUBEN - KELLY CHILDS
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From kellychilds.com
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VEGAN REUBEN TEMPEH - ALL INFORMATION ABOUT HEALTHY ...
Add the oil and grill the tempeh on both sides until browned and softened, about 4 minutes per side. Remove from the grill pan and set aside. Heat a griddle or skillet over medium-high heat. Coat one side of each slice of bread with vegan butter. Cook the bread, buttered side down, on the griddle until golden brown.
From therecipes.info
From therecipes.info
TEMPEH REUBEN SANDWICH - PATRICIA BRAGG BOOKS
Today’s 10-Minute Tuesday features the delicious Tempeh Reuben, a great vegetarian alternative to a classic East Coast favorite! This fast and easy entree is courtesy of The Fresh Food Chef, Suzanne Landry. Tempeh is a soybean cake that originated in Indonesia where the soybean is traditionally fermented in banana leaves. It’s very high in protein and …
From patriciabraggbooks.com
From patriciabraggbooks.com
TEMPEH REUBEN | RECIPES WIKI | FANDOM
. Extra firm tofu cut to 3/4" thick (sandwich vegan bread size) Tamari Onion (sliced) carrot (julienned) sauerkraut Veganaisse vegan mustard water for frying, or oil 1. Using water or oil, place enough to coat pan for frying onions and carrots until soft. 2. Season with tamari. 3. Place tofu slices in pan with carrots and onions and sprinkle with additional tamari. Cover and …
From recipes.fandom.com
From recipes.fandom.com
TEMPEH REUBEN RECIPES
2018-02-21 · 45-Minute Recipes » Vegan Tempeh Reuben. February 21, 2018. Vegan Tempeh Reuben . Jump to Recipe Print Recipe. This vegan tempeh reuben may just be the best sandwich ever invented. Start with tempeh … From thestingyvegan.com Reviews 3 Category Main Course Cuisine American Total Time 45 mins. Heat a dry pan over medium-high heat …
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From tfrecipes.com
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TEMPEH REUBEN | RECIPE | TEMPEH, REUBEN RECIPE, FOOD ...
TEMPEH REUBENS | RECIPES | MYFITNESSPAL
Fermented soybean-based tempeh has a “meaty” texture and a mild flavor that’s a blank canvas for marinades like the mustard-based version here. Pan-fried, it’s an ideal stand-in for corned beef or pastrami. Just add Swiss cheese, homemade Russian dressing and probiotic-rich sauerkraut, and you’ve got a meatless Reuben to remember. With the tempeh and …
From blog.myfitnesspal.com
From blog.myfitnesspal.com
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