Tempeh ReubenBy Toni Fiore • Jul 2nd, 2007 • Category: Burgers and Sandwiches Print
4 slices good quality rye bread
2 slices swiss cheese or vegan Swiss-style cheese
Four slices fried tempeh (see below for method)
1 T. vegetable oil
¾ c. sauerkraut (coleslaw may be substituted)
Vegan Thousand Island dressing
Heat a heavy skillet, preferably cast iron. Place swiss cheese on two slices of bread and top each with tempeh laid side to side at an angle. Put two tablespoons of Thousand Island dressing on the tempeh, heap on some sauerkraut, then top with the remaining slice of bread. Coat each side with a light scraping of margarine and grill in pan, until toasty and golden. Remove, cut and serve.
Take a package of tempeh, any style, and cut into quarters. Take each quarter and slice in half through the center, so you have eight thinner slices.
Heat 3-4 T. of oil in a heavy skillet. Fry tempeh slices until golden brown on one side, then turn to brown the other side. When the tempeh is crispy and golden, remove and place slices onto a paper towel for a minute or so to drain any excess oil, then brush each side with tamari or soy sauce while the tempeh is still hot.
Toni Fiore is Toni Fiore was raised by an Italian-American father and a German mother who instilled in her a sociable nature and the love of travel and of good food. She has lived in Italy and Germany and now resides in southern Maine. She is the author of: Totally Vegetarian: Easy, Fast, Comforting Cooking for Every Kind of Vegetarian
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