Tempeh Reuben

Serves: 4

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These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free egg-free iconEgg-free peanut-free iconPeanut-free tree nut-free iconTree nut-free

This is a fun vegetarian twist on an old, meaty classic. If you're hungry, this recipe makes two very hearty sandwiches.

Ingredients

Preparation

Slice tempeh in half, creating two equal pieces, then again crosswise, to create four equal squares.

Combine Worcestershire sauce, dill, nutritional yeast, onion powder, caraway seed, celery seed, red wine vinegar, salt, pepper and water in a large sealable bag. Add tempeh and mix well. Refrigerate overnight, turning bag two or three times.

Preheat oven to 350°F. Place tempeh in a baking dish and coat with 2 to 3 tablespoons marinade. Bake, loosely covered with aluminum foil, for 15 minutes.

Alternately, pan fry in hot oil and cook tempeh until golden brown, approximately 2 to 3 minutes on each side.

Spread Russian dressing or mustard on bread; add tempeh, sauerkraut, cheese and second slice of bread. Grill, or serve as is.

Recipe by Ken Charney, former PCC staff

More about: tempeh

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