Recipe: Vegan Reuben
Author: Bhavani
Recipe type: sandwich
Serves: 2
Ingredients
- 1- 8 oz. block organic tempeh, cut into thin slices
- Olive Oil or Safflower oil
- Tamari (to taste)
- 1 cup Organic Sauerkraut, drained
- ? cup Daikon Kimchi
- Vegan Mayo
- Organic German Mustard (or for a sweeter option, try Honeycup Mustard)
- 4 slices of your favorite bread
Instructions
- Slice the tempeh block into quarters, and then divide each quarter horizontally in half, creating 2 thinner slices, 8 slices total.
- Saut? each slice in oil until golden brown, turn over and repeat on other side.
- When both sides are golden, sprinkle with tamari in the hot pan and allow it to sizzle and coat the tempeh.
- Remove from pan and lay out on paper towel to absorb the oil.
- Wipe out pan to use again.
- Chop the daikon kimchi into smaller pieces and combine with the sauerkraut. Cook over medium heat until hot.
- Toast the bread and spread each slice with vegan mayo and mustard.
- Divide the tempeh between the two sandwiches, top with the sauerkraut mixture, and enjoy!
Step by Step Photo Instructions
Slice the tempeh block into quarters, and then divide each quarter horizontally in half, creating 2 thinner slices, 8 slices total.
Saut? each slice in oil until golden brown, turn over and repeat on other side. When both sides are golden, sprinkle with tamari in the hot pan and allow it to sizzle and coat the tempeh.
Remove from pan and lay out on paper towel to absorb the oil. Wipe out pan to use again.
Chop the daikon kimchi into smaller pieces and combine with the sauerkraut. Cook over medium heat until hot.
Toast the bread and spread each slice with vegan mayo and mustard.
Divide the tempeh between the two sandwiches, top with the sauerkraut mixture, and enjoy!
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