Open-face Reubens Tempeh Recipe

posted by QuickMealHelp.com on Monday, Dec 28, 2009

Summary

Yield
Servings
Prep time5 minutes

Description

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.

Ingredients

1⁄4colive oil (light)
1Tsoy sauce
1⁄2tAdobo* (or salt)
1tchopped garlic
1pk8-oz. tempeh
1csauerkraut, drained
1⁄2cshredded cheese - cheddar, monterey jack, american (optional)
  Sauce:
1⁄2cmayo
4Tketchup
1⁄2tdried chives
1⁄2tdried dillweed

Notes

*An alternate serving note: Top the tempeh and sauerkraut with a second piece of bread and serve as a regular sandwich -- it's delish.

Instructions

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:

  1. 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.)

  2. 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.

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