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.)
TEMPEH REUBENS WITH VEGAN THOUSAND ISLAND DRESSING
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
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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- 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.
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- 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.
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- A good dressing will make or break your reuben. Make this one and you won’t be disappointed.
- To make sure the tempeh is packed with flavor you want to marinate it overnight and then bake it the next day. This will lock in the maximum flavor.
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- Cut the tempeh into thirds lengthwise. Then cut each piece into three thin slices. Place in a shallow dish or a ziplock bag.
- In a large measuring cup mix together the rest of the corned tempeh ingredients except for the oil. Pour the marinade over the tempeh and let marinate for 30 minutes. Stir occasionally (or toss if in ziplock bag) to evenly marinate the tempeh. You can do this step in advance and refrigerate the tempeh while marinating for up to 1 day.
- Heat a large skillet over medium and add a little oil to coat the pan. Remove the tempeh from the marinade, letting excess marinade drip off the tempeh before transferring it to the hot pan. You may have to cook the tempeh in batches so the tempeh can cook in a single layer.
- Cook the tempeh for 2-4 minutes on each side or until golden. If cooking in two batches, remove the first batch from the skillet and fry the second batch. When all of the tempeh is browned add the first batches back in and pour the remaining marinade over the tempeh. Let the marinade come to a boil and soak into the tempeh, glazing the outside. Flip the tempeh a few times to evenly coat everything.
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