Open-face Reubens Tempeh Recipe
|Prep time||5 minutes|
Plan ahead an hour or two before starting this tempeh recipe (for marinating time), for the best flavor. Although reubens are usually meat-laden deli favorites, here’s a hearty vegetarian version that really satisfies.
|1⁄4||c||olive oil (light)|
|1⁄2||t||Adobo* (or salt)|
|1⁄2||c||shredded cheese - cheddar, monterey jack, american (optional)|
*An alternate serving note: Top the tempeh and sauerkraut with a second piece of bread and serve as a regular sandwich -- it's delish.
Whisk together first four ingredients in a small bowl. Cut tempeh into halves lengthwise (about 6 rectangular pieces, as shown in picture). Pour marinade over tempeh and marinate 1-2 hours in the refrigerator.
When ready to prepare:
- Place tempeh slices and oil marinade in non-stick pan, cover with a lid, and fry on one side over medium heat until golden, about 3-4 minutes. Flip tempeh and spoon the sauerkraut around slices, cooking another 3-4 minutes (no lid) until slices and sauerkraut are golden brown and hot. Add cheese, if you like (cover with lid for 1-2 minutes until melted.)
- While tempeh is cooking, mix the sauce ingredients together in a small bowl. To assemble the reuben, spread about 1 tablespoon of sauce on slice of bread, topping with 2 slices of tempeh and some sauerkraut. Add another dollop of sauce, and dig in.