Good Karma Reuben
Juicy, rich and tangy
This Tempeh Reuben is sure to become your St. Patty’s Day tradition. St. Patrick would, no doubt, bless you for making your protein leaner, greener and kinder!
Fermentation makes tempeh quite possibly the most nutritious, whole and digestible form of soy around. Tempeh has much more than nutrition to recommend it, including an earthy flavor and firm texture to make any dish hearty and satisfying. It was first created in Indonesia and can be a chameleon, soaking up more flavor from marinades and sauces, which makes it surprisingly versatile.
Tips and tricks:
Let your kids create the wrap. They’ll take pride in their creation, and are much more likely to eat it.
We encourage using organic whenever possible. Yes, it’s more expensive, but we believe our kids and their planet are worth it.
Many of our wrap recipes call for Veganaise as an ingredient in the dressings. We understand that even egg-free mayo is not a health food, but used sparingly, it helps get kids to eat more beans and greens. Now, if you’re the DIY type, LGK recommends an easy, quick, and nutrient dense cashew mayo.
Measurements are approximate. We would have listed ingredient amounts as “a scoop of this,” or a “handful of that,” but measurements are great for math.
Ingredients
1 – 2 Tablespoons, Canola oil
1 Block of Tempeh (8 ounces) cut in half, then sliced down center, for 4 thick slices
1 large onion
2 teaspoons of garlic
2 bay leaves
2 teaspoons of paprika
1 teaspoon of caraway seeds
1 teaspoon of dried dill
3 Tablespoons of apple cider vinegar
1 Tablespoon soy sauce (or tamari)
1 cup water
8 slices rye bread (Trader Joe’s Sprouted Rye is recommended)
2 Tablespoons Earth Balance (buttery spread, optional)
1 cup, sauerkraut
2 Avocados, mashed
Homemade Dressing:
Combine Veganaise (vegan mayo) w/2 Tablespoons ketchup & 2 Tablespoons relish
Directions
In a large sautee pan, heat oil over medium heat and saute onions until translucent, stirring occasionally.
Next, stir in seasonings, arrange tempeh slices in pan, and add liquids (vinegar, soy sauce, water). Simmer for 30 minutes or until juices have been absorbed by tempeh.
Toast rye bread lightly, or (optionally) spread with Earth Balance and grill lightly in separate skillet. Stack sandwich with avocado, tempeh, onions, sauerkraut, and homemade dressing.
Serve with steamed potatoes, cabbage, and carrots for a traditional Irish experience. To add some pizazz to veggie side dish, toss with a mustard vinaigrette.
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