Saturday, April 28, 2012

Tempeh Reubens @ The Beach

I'm visiting my family at the beach & decided to bring the fixin's for Tempeh Reubens, a decision I don't regret!  The tempeh is from here, and apparently the lady who created it won a contest with it, so that's always a good sign.  I didn't follow it exactly, so I'll just write what I did below.  Oh, & I served it with that loveable Chipotle Kale Salad. <3

Tempeh Reubens      *makes two*
  • 8 ounces tempeh (cut into pieces the size of a pack of cards, then split horizontally, so they're 1/4-inch thick---or however you want it)
  • 1/4 cup olive oil 
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon tamari
  • 1/4 teaspoon paprika
  • 1/4 teaspoon thyme
  • pinch chili flakes
  • 1 clove garlic, minced
  • 4 slices bread, preferably rye
  • sauerkraut
  • sauce (I do half vegan mayo & half ketchup, with some caraway seeds)

 Whisk together the olive oil, sesame oil, tamari, paprika, thyme, chili flakes, & garlic.  Heat a pan over medium-high heat, dunk a few slices of tempeh into the marinade, then toss them into the hot pan.  Cook them for a few minutes on each side, until they're done to your liking.  As they finish cooking, set them aside & add a few more slices to the pan (you should whisk the marinade before each dunking, since it tends to separate).

While the last batch of tempeh is cooking, toast the bread.  Slather some sauce onto all four slices of the toast.  Then do the following to two of the pieces: pile on some drained kraut, add a few slices of tempeh, then top with the last two pieces of saucy toast.  You could also add some cheese, avocado, sprouts, whatever.  I kept it pretty simple & it was still amazing!




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