Tempeh Beet Reubens
Marinated tempeh and thin-sliced beets on caraway rye with sauerkraut, Russian dressing, and homemade vegan Swiss cheese. The vegan reuben that converts people.
Ingredients
- 1 1/2 cups sauerkraut reserve liquid if making Swizz Cheese
For the Tempeh:
- 1 lb tempeh cut into four equal pieces, then cut through the middle so that you have eight thin squares
- 1 medium beet peeled, sliced as thin as you can get it
For the Marinade:
- 1/2 cup vegetable broth
- 2 tablespoons olive oil
- 1/4 cup fresh lemon juice
- 2 tablespoons tamari
- Several sprinkles of fresh pepper
For the Swizz Cheese:
- 1 1/2 cups unroasted cashews if you don’t have a VitaMix blender then soak the cashews in water overnight or boil for 20 minutes and drain
- 3/4 cup sauerkraut juice
- 2 tablespoons nutritional yeast
- 2 tablespoons mellow white miso
- 1 tablespoon black truffle oil
- 2 teaspoons onion powder
- 1 teaspoon salt
- 1/4 cup refined coconut oil melted
For the Dressing:
- 1/3 cup vegan mayo
- 2 tablespoons ketchup
- 1 tablespoon onion powder
- 1/4 cup dill pickles finely chopped
To cook and serve:
- 2 tablespoons olive oil
- 8 slices large caraway rye bread
- Dill pickle slices for garnish garnish with pickles on toothpicks
Instructions
Marinade the tempeh:
- Combine all the ingredients for the marinade in a large mixing bowl. Add the tempeh and beets and marinate for at least an hour, turning occasionally.
If you’re making the cheese:
- Place all cheese ingredients in a high speed blender then blend away until completely smooth. Scrape down the sides with a rubber spatula to make sure you get everything. Chill until ready to use.
Make the dressing:
- Mix all the dressing ingredients in a mug. Set aside.
Now we are ready to rock!
- Preheat a cast iron pan over medium heat. Add oil to pan. Use a slotted spoon to transfer tempeh and beets out of marinade and into the pan, shaking off excess marinade. Place in a relatively single layer.
- Cook for about 10 minutes, using a thin metal spatula to turn often. When beets are softened and tempeh is browned, it’s ready!
- Toast bread and spread dressing on all slices. Top with tempeh and beets. If using, pour on a few tablespoons of Swizz Cheese. Add sauerkraut. Close sandwich. Spike with dill pickled toothpicks and serve.
Tried this recipe?Let us know how it was!
