Tempeh Reuben Sandwich

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Ingrediënten

De bereidingswijze

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1. 1

   In a shallow dish, whisk together the soy sauce, apple cider vinegar, smoked paprika, garlic powder, and black pepper to create the marinade.

   Ongeveer 1 min

2. 2

   Add the sliced tempeh to the marinade, ensuring all pieces are coated. Let it marinate for at least 10 minutes, or longer if time permits.

   Ongeveer 10 min

   Tip van de kok: Marinating longer will result in a deeper flavor.

3. 3

   While the tempeh marinates, prepare the dressing. In a small bowl, combine the vegan mayonnaise, ketchup, dill pickle relish, and horseradish (if using). Stir well until smooth.

   Ongeveer 2 min

4. 4

   Heat the olive oil in a large skillet or non-stick pan over medium heat.

   Ongeveer 1 min

5. 5

   Once hot, add the marinated tempeh slices to the pan in a single layer. Cook for 3-4 minutes per side, until golden brown and slightly crispy.

   Ongeveer 8 min

   Tip van de kok: Do not overcrowd the pan; cook in batches if necessary.

6. 6

   Remove the cooked tempeh from the pan and set aside.

7. 7

   Lightly butter one side of each slice of rye bread with vegan butter (if using) or brush with a little olive oil. Place two slices, butter-side down, in the same skillet.

   Ongeveer 1 min

   Tip van de kok: You can also use a toaster for the bread for a crispier texture.

8. 8

   Layer each slice of bread with a slice of vegan swiss cheese. Cook until the cheese begins to melt and the bread is toasted.

   Ongeveer 2 min

   Tip van de kok: Covering the pan for a minute can help the cheese melt faster.

9. 9

   Spread a generous amount of the prepared dressing on the untoasted side of the remaining two bread slices.

   Ongeveer 1 min

10. 10

    Assemble the sandwiches: on the toasted bread with melted cheese, layer the cooked tempeh, then a pile of drained sauerkraut. Top with the bread slices spread with dressing.

    Ongeveer 1 min

11. 11

    Cut the sandwiches in half and serve immediately.