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Tempeh Reuben with Smoked Mozzarella and Turmeric Sauerkraut

tempeh Reuben sandwich

A Tempeh Reuben Sandwich with Smoked Mozzarella Cheese and Turmeric Sauerkraut ( or sub regular kraut).

Scale

Ingredients

Instructions

  1. preheat oven to 400 (or use toaster oven)
  2. Slice pre-boiled tempeh into thin ⅛ inch strips.
  3. Heat oil in a skillet and sear each side until golden and crispy.
  4. Drizzle with a tiny bit of soy sauce, for flavor. Go light, taste add more if you want.
  5. Toast bread in the oven or toaster oven with mozzarella on one side, letting it melt.
  6. One the bread is toasty, lather the piece with no cheese with whole grain mustard. Top with tempeh, sauerkraut and the toasted bread with cheese.
  7. Cut this in half and share with a friend (or save half for later) along with a salad.
  8. NOTES: you can also sear the tempeh whole (not sliced) searing each side until golden and heated through, then add a little splash of soy for flavor.

Notes

Pre boiling tempeh in water or broth takes away its bitterness. Just cover in liquid, bring to a boil and simmer 10-15 minutes. Prepare as normal.

Sometimes I’ll add flavorings to the water- a splash of soy sauce (or liquid aminos) and vinegar.  Or Mexican seasonings if going that route. Or even garlic, salt and a bay leaf.

Keywords: Tempeh Recipes, Tempeh recipe, tempeh rueben, tempeh sandwich