Tempeh Reubens (SERVES 8)
Thinly sliced tempeh simmered in a flavorful broth makes a great sandwich “meat” in this deli classic.
Seasoned Tempeh:
¼ cup Bragg Liquid Aminos
1 small onion, quartered
2 cloves garlic, peeled
1 bay leaf
1 8-oz. package tempeh, sliced
Sandwiches:
16 slices rye bread
5 oz. vegan Monterey jack
cheese, sliced
2 cups sauerkraut
Thousand Island Dressing:
¼ cup vegan mayonnaise
3 Tbs. relish
2 Tbs. ketchup
To prepare Seasoned Tempeh: Combine liquid aminos, onion, garlic, bay leaf, and 2 cups water in saucepan over medium heat. Add tempeh slices, and bring to a simmer. Reduce heat to medium low, and simmer 20 minutes. Cover, and let tempeh cool in broth.
To make Thousand Island Dressing: Stir together mayonnaise, relish, and ketchup in small bowl.
To make Sandwiches: Toast 8 slices bread. Set aside. Drain tempeh, and discard liquid, onion, garlic, and bay leaf. Place 3 slices tempeh on each slice of remaining bread. Top with cheese slices. Toast or broil 3 to 5 minutes, or until cheese has melted.
Top each sandwich with ¼ cup sauerkraut. Spread toasted bread slices with Thousand Island Dressing. Place tops on sandwiches, and slice in half.
