tempeh reubens

A new favorite sandwich in the PS house, these tempeh reubens are a bit messy, but so worth it.

The few steps it takes to prepare these take a bit of time, but you are rewarded in the end with a satisfying sandwich that even Nic said wasn't missing anything (ie - corned beef).

Reubens used to be my dad's favorite thing to order when we ate at diners and I always turned my nose up at them. Sauerkraut? Thousand island dressing? Gross. Sure, I might still turn my nose up at a traditional reuben, but this vegan version - I think even Dad would have liked it.

Quick pickled red cabbage::

• 2 cups thinly sliced red cabbage
• 2 tablespoons apple cider vinegar
• pinch salt and pepper

In a medium pan, saute cabbage and apple cider vinegar until bright purple and slightly wilted - about three minutes. Season with salt and pepper. Transfer to a bowl and allow to cool in the fridge while you prepare everything else.

Thousand island dressing::

• 1/4 cup full fat coconut milk
• 1/4 cup grape seed oil
• 1 tablespoon sweet relish
• 1 tablespoon ketchup
• 1/2 teaspoon white vinegar
• salt and pepper

Measure all ingredients into a blender except the salt and pepper, and blend until creamy. Season with salt and pepper to taste. Set aside.

Tempeh

• 1 block tempeh, cut into 6 triangles
• 3/4 cup water
• 2 tablespoons tamari
• 2 tablespoons apple cider vinegar
• 2 tablespoons extra virgin olive oil
• 1/2 tablespoon honey (or maple syrup)
• 2 cloves garlic - roughly chopped

In a medium saucepan, bring a few cups of water to a boil. Once boiling, add tempeh and boil for 10 minutes.

In the meantime, prepare the marinade by combining 3/4 cup water, tamari, vinegar, olive oil, honey and garlic.

After 10 minutes, remove tempeh from pan and dump out the water. Place tempeh back into the pan and cover with the marinade. Simmer for 10 minutes, flipping once if the marinade doesn't totally cover the tempeh.

Preheat the broiler.

Once tempeh is done simmering in the marinade (alternatively, if you plan ahead, you could let it sit overnight in the marinade), transfer to a cookie sheet and spoon some of the marinade over the top. Broil for 4-5 minutes, or until the tempeh begins to turn golden brown. Flip, spoon over some more marinade and broil another 4-5 minutes.

Remove from oven and allow to cool a few minutes.

To prepare the sandwiches:

• sliced avocado
• sprouts

Toast some good quality bread, but not enough to make it crunchy - this will make for a very messy dining experience.

Spoon some of the thousand island dressing onto each slice of toast.

Top the bottom slice with some cabbage, then two slices of tempeh followed by sprouts, avocado, another drizzle of dressing and top with the other piece of toast.

Dig in.

Make sure to have a napkin handy.