Almost Vegan Reube

This is my first time cooking with tempeh – and it came out great. I’m trying some new things, trust me and try some new things too! The dressing is great for salads too!!

Vegan Thousand Island

  • 1/2 c vegan mayo
  • 4 tbsp ketchup
  • 1/4 c white wine vinegar
  • 1/4 c orange juice
  • 1/2 c white onion
  • 1/4 c dill
  • Salt and pepper
  • Dash of hot sauce
  • 1/3 c olive oil
  • 4 tbsp bread and butter pickles

Toss all ingredients in a blender and purée till smooth. Chill for at least 30 min.

Reuben

  • 8 oz tempeh
  • 1 tbsp olive oil
  • 1/2 c orange juice
  • Dash allspice
  • 1/4 tsp mustard seeds
  • 1/4 tsp ground ginger
  • 1 clove garlic, minced
  • Salt and pepper

Combine all ingredients except tempeh in a shallow pan. Slice tempeh in half and then down the middle of each half to form 4 thin slices. Marinade for 30 minutes and flip a couple times.

Toppings:

  • 4 slices vegan or Swiss cheese
  • 1 c fresh sauerkraut
  • 4 slices rye bread (toasted)

Heat a large skillet over medium heat. Cook 5 minutes per side them scoop 1/4 c kraut on each slice and top with cheese. Place a lid over the pan until cheese is melted.

Spread dressing on the rye toasts and top with tempeh, kraut and cheese.

Serves 4.