Tempeh Reuben Sandwiches - vegetarian recipes

Tempeh Reuben Sandwiches

February 23 2015 Meatless Monday 

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You wont miss the meat as this veggie version of a classic sandwich marinates tempeh in a savory spice mix of garlic, coriander, ginger, cloves, cinnamon and ginger. Youll have some leftover Russian dressing, which is delectable as a dip for sliced veggies or served atop tomato salads. This recipe was created by Ashley Kershner who writes the blog Sprout. Serves 4 For the red cabbage slaw: - 2 cups red cabbage, shredded - 1/­4 cup apple cider vinegar - 1 teaspoon salt For the Russian dressing: - 1/­4 cup reduced-fat mayonnaise - 1 tablespoon ketchup - 2 tablespoons sweet pickles, minced - 1 tablespoon capers, minced - 1 1/­2 teaspoons fresh squeezed lemon juice - salt and pepper, to taste To complete the Tempeh Reuben Sandwiches: - 1 teaspoon garlic powder - 1 teaspoon ground black pepper - 1 teaspoon ground mustard - 1 teaspoon ground coriander - 1 teaspoon red pepper flakes - 1 teaspoon ground allspice - 1 teaspoon ground cinnamon - 1 bay leaf, crumbled - 1 teaspoon ground cloves - 1/­2 teaspoon ground ginger - 1 teaspoon salt - 1 (8 ounce) package tempeh, cut into 1/­2 inch slices - 2 teaspoons canola oil - 1/­4 cup salt - 8 slices pumpernickel rye bread To make the red cabbage slaw: Place the shredded cabbage, apple cider vinegar and salt together in a medium bowl. Mix until well combined. Refrigerate for at least 2 hours. To make the Russian dressing: Whisk the mayonnaise, ketchup, pickles, capers, red onion and lemon juice together in a small bowl. Season with salt and pepper to taste and set aside in the refrigerator. To complete the Tempeh Reubens: Combine the garlic powder, black pepper, ground mustard, coriander, red pepper flakes, allspice, cinnamon, bay leaf, cloves, ginger and salt together in a small jar with a fitted lid. Put the lid on the jar and shake the jar vigorously to mix the spices. Transfer the spices to a gallon freezer bag and add 1 teaspoon of the canola oil and 1/­2 cup water to the bag. Shake to combine. Bring 8 cups water and 1/­4 teaspoon salt to a boil in a large pot over medium-high heat. Add the tempeh and boil for 10 minutes. Transfer the tempeh to the freezer bag containing the marinade. Let the tempeh marinate for 2 hours. Heat the remaining teaspoon canola oil in a skillet over medium-high heat. Add the marinated tempeh slices and cook 2 minutes per side, or until golden brown on each side. Toast the bread and lay a few pieces of tempeh on half the slices of bread. Top each sandwich with about 1/­4 cup of red cabbage slaw, 1 teaspoon of Russian dressing and the remaining slice of toasted bread. The post Tempeh Reuben Sandwiches appeared first on Meatless Monday.

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