Tempeh Ruben

This is almost vegan. It tastes amazing! Even hubby liked it! Next time I’d pop them under the broiler to melt the cheese a bit more.

8 oz tempeh, sliced in half and quartered

2 tsp olive oil

1/4 c orange juice

1/8 tsp ground ginger

Dash of allspice

1/8 tsp mustard seed

1/8 tsp brown sugar

1 tbsp minced garlic

Salt and pepper

4 slices Swiss of vegan cheese

1 c sauerkraut, drained

4 slices rye, toasted

Thousand island dressing

Combine olive oil, oj, ginger, allspice, sugar, garlic, salt and pepper in a zip lock bag, add tempeh and marinade for 30+ minutes.

Cook the tempeh in a skillet over medium heat until browned.

Spread 1 tbsp thousand island dressing on bread, top with tempeh and Swiss cheese.


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.


  • 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.


  • 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.

Sauerkraut, Pecorino and Ricotta Pancakes


This recipe comes from Tasting Table. It is perfect for cold winter night. One thing to note you need. Little a time as the batter needs to rest in the fridge for at least 30 minutes.

1 large egg
⅔ c ice water
1/2 c all-purpose flour
1/2 c whole wheat flour
1½ tsp salt
½ tsp baking powder
2 c sauerkraut, drained, liquid reserved
1 c finely grated Pecorino
2 to 3 TBSP unsalted butter, divided
⅔ c ricotta
Freshly ground black pepper

Whisk together the egg and water. In a medium bowl, whisk together the flour, salt and baking powder. Mix the egg mixture into the dry ingredients until well combined, cover with plastic wrap, and refrigerate for 30 minutes or up to 6 hours.

Stir in the sauerkraut and Pecorino. The mixture should be the consistency of pancake batter; if it is too thick, thin the batter with 1 to 2 tablespoons of the reserved sauerkraut liquid.

In a large skillet set over medium heat, melt 1 tablespoon butter. Repeatedly ladle about 2 tablespoons of batter into the pan.

Cook until golden and crisp around the edges, 3 to 4 minutes, then dollop each pancake with about 1 teaspoon ricotta. Flip the pancakes and cook the other side until golden, 2 – 4 minutes longer. Sprinkle with the black pepper and serve warm.

Makes about 20 pancakes.

Sauerkraut and Sausage Casserole


This one came out of eating well, so it’s not only tasty, but it’s healthy!! This is the perfect dish for a cold rainy night.

4 tsp olive oil
1 large onion, sliced
1 1/2 tsp caraway
1 large sweet-tart apple, chopped
1 c dry white wine
10 oz turkey kielbasa, cut into 1/2-inch slices (Trader Joes has a great one)
2 1/2 c drained sauerkraut, rinsed
3 TBSP cider vinegar
2 TBSP spicy brown mustard
1/4 tsp freshly ground pepper
2 large Yukon Gold potatoes (about 1 1/2 pounds), thinly sliced
1 TBSP butter, melted
1/4 tsp salt

Preheat oven to 400°F.

Heat 2 teaspoons oil in a large oveb proof skillet over medium heat. Add onion and cook, stirring, until beginning to brown, about 5 minutes. Stir in caraway seeds and cook until fragrant, about 30 seconds. Add apple and wine; increase heat to medium-high and cook, stirring, until most of the wine has evaporated, about 5 minutes. Stir in sausage, sauerkraut, vinegar, mustard and pepper.

Toss potato slices with the remaining 2 teaspoons oil, butter and salt in a bowl until coated. Cover the sauerkraut mixture with tightly overlapping potato slices.

Bake the casserole until the potato edges start to get crispy, 50 minutes to 1 hour. Cool for 10 minutes before serving.