St. Patrick’s day will soon be upon us. So every year, I eat corned beef and cabbage. Not this year! How about a Reuben sandwich? What could be better, sauerkraut, thousand island dressing, Swiss cheese and corn beef? Not anymore, right? WRONG! I tried this recipe and it was Yummy!
Give it a try, you’ll be pleasantly surprised!
3 tablespoons safflower oil, divided
8 ounces tempeh, sliced into 8 large 1/8 inch thick slices
1 large yellow onion, sliced

1 teaspoons garlic, minced
2 bay leaves

1 1/2 teaspoons paprika
1 teaspoon salt
2 tablespoons apple cider vinegar
1 tablespoon tamari
1/4 teaspoon black pepper
3/4 cup water

8 slices light rye bread
2 tablespoon vegan “butter”
Thousand Island Dressing (recipe follows)
1 cup sauerkraut, rinsed and drained
4 slices vegan Swiss cheese
1. In a large saute pan over medium heat, heat 2 tablespoons safflower oil and tempeh, browning tempeh on each side. Remove tempeh for the pan and set aside.
2. Add remaining oil and onion. Brown for 5 minutes, stirring occasionally. Return tempeh to the pan and stir in garlic, bay leaves, paprika, salt vinegar, tamari and black pepper. Add water and simmer for 39 minutes or until the water has evaporated and tempeh is infused with flavor and coated with a glaze. Remove bay leaves.
3. Spread “butter” on one side of each of the bread slices. On side that is not “buttered”, slather on Thousand Island Dressing, top with tempeh, onions, sauerkraut, top with “Swiss” cheese, top with bread slice. Make sure the side with the butter is on the outside.
4. Heat skillet on medium heat, brown sandwich on each side until brown.
Makes about 1 1/2 cups
1 cup vegan mayonnaise
1/4 cup ketchup
1/4 cup pickle relish
2 tablespoons tomato paste
3 tablespoons lemon juice
1/2 teaspoon fine sea salt
1 teaspoon Dijon mustard
In a bowl, whisk together all the ingredients.

Leave a Reply