Tuesday, August 27, 2013

childhood favorite

The reuben has been one of my favorite sandwiches since I was a kid. This vegan reuben is so much better than the meat version. Plus, it's an easy lunch or dinner that can be put together really quickly if you make the 1000 island dressing and tempeh ahead.

1 package of tempeh
sour kraut, I recommend Bubba's brand (squeeze to drain off the liquid)
rye bread, I recommend Rudy's
daiya mozzarella cheese
vegan butter
1000 dressing, recipe below

seasonings for the tempeh-
1 garlic clove
1/2 tsp paprika
1/2 tsp onion powder
1/2 tsp salt
1/4 tsp liquid smoke (up to 1/2 if you like)
1 tsp bragg liquid amino acids

Slice the tempeh lengthwise down the middle and then cut those two slices in half. Then slice those pieces in half to make them thinner. You'll end up with 8 slices. Steam the tempeh for 8-10 minutes and let cool.
Smash the garlic clove and cook in about 2 TB of oil over low heat until the clove is dark brown, and then discard the clove. This infuses a garlic flavor and you don't have to worry about minced garlic burning. Dust one side of the tempeh with half of the dry seasonings and cook in the oil over low heat until golden. Sprinkle the remaining dry seasonings over the tempeh, turn over, then add the bragg's and liquid smoke and shake the pan around to distribute. Cook until golden and remove from the pan.

for the 1000 dressing-
scant 1/4 cup ketchup
scant 1/4 cup veganaise
2 1/2 TB sweet relish
1 TB sriracha, optional
Mix all these ingredients together.

You can assemble the sandwich now
or wrap up these ingredients and you'll be ready to go when you come in from a long day. I used three slices per sandwich, so I got two sandwiches and two pieces of tempeh left over, which the girls ate plain.

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