A twist on a classic, this delicious tempeh reuben is satisfying and full of rich flavor. The soy sauce adds a hint of umami, and our sauerkraut is the perfect compliment to the creamy avocado and dressing. This recipe can be make vegan or vegetarian with some simple substitutions.
8 ounces tempeh
1/4 cup soy sauce or tamari
4 slices rye bread
2-4 tablespoons olive oil
2 tablespoons butter or earth balance
1 cup arugula (optional)
2 slices swiss cheese (optional)
1000 ISLAND DRESSING
¾ Cup Cashew Cream or Mayonnaise
1 tablespoon nutritional yeast (optional)
1-2 tablespoons ketchup
juice of 1/2 a lemon
1 tablespoon chopped pickle + 1 tablespoon pickle juice
1 tablespoon chopped chives
salt + pepper
Slice the tempeh in half lengthwise and then slice each piece in half to create 4 small, thin pieces.
In a gallon size zip top bag, combine the tempeh, soy sauce, and pinch of black pepper. Seal the bag and gently toss to evenly coat. Let marinate for 30 minutes, flipping the bag around half way through.
Heat a large skillet over medium high heat and add the olive oil. When the oil shimmers, add the tempeh in batches and cook until golden crisp, about 3-5 minutes per side. Repeat with the remaining tempeh.
In a small bowl, whisk together the cashew cream or mayonnaise, ketchup, lemon juice, chopped pickles and pickle juice. Add water, 1 tablespoon at a time, until the sauce is smooth and pourable. Stir in the chives and season with salt and pepper. Keep stored in the fridge for up to 2 weeks.
Spread butter or earth balance over each slice of bread and pan fry or broil until golden brown.
Place the tempeh on the fried bread and then add all other toppings, finishing with the dressing.
If adding cheese, leave the sandwich open faced and place the cheese on top. Broil for 3-5 minutes or until the cheese is melted.
Slice in half and enjoy!