Recipe: Vegan Reuben
Author: Bhavani
Recipe type: sandwich
Serves: 2
- 1- 8 oz. block organic tempeh, cut into thin slices
- Olive Oil or Safflower oil
- Tamari (to taste)
- 1 cup Organic Sauerkraut, drained
- ? cup Daikon Kimchi
- Vegan Mayo
- Organic German Mustard (or for a sweeter option, try Honeycup Mustard)
- 4 slices of your favorite bread
- Slice the tempeh block into quarters, and then divide each quarter horizontally in half, creating 2 thinner slices, 8 slices total.
- Saut? each slice in oil until golden brown, turn over and repeat on other side.
- When both sides are golden, sprinkle with tamari in the hot pan and allow it to sizzle and coat the tempeh.
- Remove from pan and lay out on paper towel to absorb the oil.
- Wipe out pan to use again.
- Chop the daikon kimchi into smaller pieces and combine with the sauerkraut. Cook over medium heat until hot.
- Toast the bread and spread each slice with vegan mayo and mustard.
- Divide the tempeh between the two sandwiches, top with the sauerkraut mixture, and enjoy!
Recipe by iEatGreen at https://www.ieatgreen.com/recipe-vegan-reuben/
3.2.1215