Tempeh Reubens With Vegan Thousand Island Dressing Food

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TEMPEH REUBEN



Tempeh Reuben image

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

1 slice tempeh
¼ cup sauerkraut
1 slice Swiss cheese
1 tablespoon thousand island salad dressing
2 slices rye bread
½ tablespoon butter

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



Tempeh Reuben image

Provided by Katie Lee Biegel

Categories     main-dish

Time 25m

Yield 4 sandwiches

Number Of Ingredients 14

1/2 cup ketchup
1/2 cup mayo
2 tablespoons horseradish
1 tablespoon sweet pickle relish
2 teaspoons Worcestershire sauce
1/4 teaspoon paprika
Freshly ground black pepper, to taste
One 8-ounce package tempeh
Extra-virgin olive oil, for cooking
4 tablespoons unsalted butter, softened
8 slices multigrain bread
8 slices Muenster cheese
1 carrot, grated
1 cup sauerkraut

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.)

TEMPEH REUBENS WITH VEGAN THOUSAND ISLAND DRESSING



Tempeh Reubens With Vegan Thousand Island Dressing image

Veggie Times 2007. They use soy tempeh. The one I specified is my personal choice. I just like it better.

Provided by That is Dr House to

Categories     Lunch/Snacks

Time 30m

Yield 8 serving(s)

Number Of Ingredients 12

1/4 cup Braggs liquid aminos
1 small onion
2 garlic cloves, peeled
1 bay leaf
2 cups water
8 ounces five grain tempeh, sliced
16 slices rye bread
5 ounces vegan monterey jack cheese
2 cups sauerkraut
1/4 cup vegan mayonnaise
3 tablespoons relish
2 tablespoons ketchup

Steps:

  • Combine first five ingredients [to water] over medium heat then add tempeh and bring to simmer. Reduce heat to medium low and simmer 20 minutes. Remove heat, cover and let cool.
  • Make the Dressing by combining ingredients.
  • Toast half the bread. Drain tempeh and remove all but tempeh slices. Place 3 slices of tempeh on slice of untoasted bread. Top with cheese. Broil or toast 3 to 5 minutes. Cheese should melt.
  • Top with 1/4 cup of kraut on each 'sandwich'. Spread set aside bread with dressing. Top sandwiches. Slice in half on diagonal.
  • Serve with a LARGE deli pickle sliced in quarters lenghtwise and some chips.

Nutrition Facts : Calories 204.9, Fat 3.6, SaturatedFat 0.7, Cholesterol 1.8, Sodium 784, Carbohydrate 37.6, Fiber 5, Sugar 6.4, Protein 6

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