- The Classic Tempeh Reuben Sandwich w/ raw sauerkraut
- Fresh tempeh 3 to 4 pieces per sandwich
- Marinade for the tempeh, see below
- Rye bread sliced, buttered, and toasted
- Raw fermented sauerkraut
- Russian dressing or Thousand Islands
- Swiss cheese
To start, cut the tempeh into thin slices Add this to a marinade of your choice. You can choose a traditional corned beef marinade or make a simpler one by adding olive oil, soy sauce or tamari, Worcestershire sauce, black pepper, turmeric, and some chilies.
Add ingredients to taste.
Soak the sliced tempeh in the marinade for 2 to 6 hours, turning from time to time to coat all sides. Once marinated, heat a skillet to medium heat with a tbsp or two of olive oil, add the tempeh and marinade mixture to the pan. Cook until the marinade is absorbed and tempeh is browned.
As the tempeh is cooking, toast the buttered rye bread. Once toasted on both sides, add cheese to one piece and melt.
To assemble the sandwich...
- Place cooked tempeh slices on melted cheese
- Place the raw sauerkraut on top
of the tempeh
- Spread dressing on other half of
bread and place on top.
Now enjoy this delicious healthy meat-free sandwich. Can also be made vegan with a few changes!
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