Wednesday, October 06, 2010

Tempeh Reuben

I made Vegetarian Reubens back in February and liked it, so when I found this recipe for a reuben involving tempeh, which I'd found on sale, I wanted to try it. I should have just stuck with what I know! The other reuben recipe was a lot yummier. The tempeh is fine but it just doesn't mix with the other ingredients as well as the sauteed vegetables did in the other recipe. I'll stick with the other recipe in the future!

Tempeh Reuben
New Recipes from Moosewood Restaurant by The Moosewood Collective

This is one of our favorite sandwiches at Moosewood. When it is on the lunch menu, the workers have to be chased out of the kitchen to ensure that there will be enough for the customers.

1/4 cup vegetable oil
2 cups chopped onions
2 cloves garlic, minced or pressed
8 ounces tempeh, thinly sliced or cubed
2 teaspoons tamari soy sauce
4 slices bread, preferably rye, toasted
1 1/2 cups Russian dressing
1 1/2 cups sauerkraut, warmed
1 1/2 cups swiss cheese -- (1 1/2 - 2 cups) (5 - 7 oz.) grated

1. Sauté the onions and garlic in oil for 2 or 3 minutes until the onions begin to soften. Add the tempeh and continue to sauté on low heat, stirring frequently, for about 20 minutes. While the tempeh is browning, get the remaining ingredients ready. When the tempeh is crisp and lightly browned, add the soy sauce.

2. Build the sandwiches on the toast by layering the tempeh mixture. Russian Dressing, sauerkraut, and Swiss cheese. Broil the sandwiches until the cheese is melted. Serve piping hot.

Servings: 4

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