Cooked - Tempeh Reuben Club Sandwich

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Tempeh Reuben Club Sandwich

1.0

8 ounces tempeh, sliced in thin square slices

1 tablespoon maple syrup

2 teaspoon tamari

Dash of fine black pepper

Optional: a few splashes of liquid smoke

3 slices sourdough bread

1 ripe avocado, sliced

1 small tomato, sliced

¾ cup sauerkraut

3 rings of onion

Vegan mayo

Dijon mustard

Optional: melted vegan cheese

For Russian Dressing (Choose one option):

Option 1: 2 teaspoon tahini, 1 teaspoon maple syrup, ½ teaspoon tamari, 1 teaspoon lemon juice, 1 teaspoon chopped chives or parsley, pinch of paprika

Option 2: 1 tablespoon vegan mayo, 1 teaspoon maple or agave syrup, dash of paprika, 1 teaspoon finely chopped chives or parsley, ¼ teaspoon horseradish or dash of cayenne

Option 3: 2 tablespoon vegan mayo, 2 teaspoon ketchup, 1 ½ teaspoon pickle relish, 2 teaspoon lemon juice, ½ teaspoon vegan Worcestershire sauce, ⅛ teaspoon coarse salt, pinch of fine black pepper

Prep all veggies and slice up tempeh. Make Russian Dressing according to preferred option.
Toast all three slices of bread and spread vegan mayo, Dijon mustard, and Russian dressing on each slice respectively.
Heat up a skillet and cook the tempeh with maple syrup, tamari, and black pepper.
Remove tempeh from the pan and add sauerkraut to warm it up slightly.
Start stacking the sandwich layers - tempeh, tomatoes, avocado, toast, tempeh, onion, sauerkraut, avocado, and toast.
Serve immediately or reheat in the oven before serving.
For reheating, bake at 350 degrees for 10-15 minutes.

Course🍽️Main Course

Diets🌱Vegan...

Category🥪Sandwich

Cuisine🇺🇸American

Occasions📆Everyday🥪Lunch

Season🔁Year-round

DifficultyEasy ⏰ 20m

Created 120 weeks ago

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