Vegan Tempeh Reuben

Enjoy the reuben, excuse the spelling!

Something about when I write something larger than life I tend to overlook the obvious. My photoshop skills are nowhere good enough to switch around those letters, but I guarantee the skills in the kitchen used to make this dish of vegan heaven way out weigh my cover photo mishap. Better than your favorite vegan restaurant reuben (and non vegan reuben) this sandwich will most certainly satisfy your comfort food cravings…

Marinade:

• 3 Tbs. extra-virgin olive oil
• 3 Tbs. tamari
• 2 Tbs. balsamic vinegar
• 1 Tbs. Vegan Worcestershire sauce
• 2 Tbs. raw apple cider vinegar
• 1 Shallot -minched
• 2 garlic cloves minched
• 2 whole cloves
• 1 tsp. mustard
• 1/2 tsp. ground coriander
• 1/2 tbs. paprika
• Dash Cayanne
• Dash cinnamon
• Dash ground pepper
• 2 Tbs. maple syrup

Cut 1-2 packages of tempeh into slices, place into tupperware with marinade and let sit for at least an hour, or overnight.

Saute tempeh with 1 tsp coconut oil for about 3-5 mins per side at med-hot heat until browned. 

Thousand Island Dressing:

• 1/2 cup vegan mayonnaise
• 1/4 cup ketcup
• 2 tsp. chopped capers
• 1/2 tsp. hot sauce (optional)
• 2 tsp. relish / or minced pickle

Toast Bread. Assemble sandwich with sauerkraut, tempeh, sliced vegan cheese & homemade thousand Island dressing. Place on stove until cheese is melted. Enjoy!

Photos and recipe by Justin Zangerle

Edited by Robin Chen