Vegan Tempeh Reuben
This protein-loaded vegan sandwich is rich in smoky-sweet flavor and crunch - with amazing texture and heartiness. Plant-powered spin on the classic!
Servings: 1
Equipment
- skillet
Ingredients
Tempeh
- 5 oz tempeh
- liquid aminos to taste
- 1 teaspoon EVOO for pan
- 1 tablespoon maple syrup to taste - add more for extra sweetness
Secret Sauce
- 1 tablespoon vegan mayo heaping
- 1 teaspoon maple syrup
- pinch smoky spices
Other
- ½ cup sauerkraut
- 5 pickle slices
- 1 tsp dijon mustard
- ¼ cup avocado
- 2 tablespoon dried cranberries optional
- 2 slices bread
Instructions
- Warm skillet over high heat, Add EVOO.
- Add tempeh, maple, liquid aminos and spices. Toss a bit. Cover with lid, reduce heat to medium. Cook 2-4 minutes.
- Uncover pan, turn off heat. Toss tempeh in liquid a bit more and let steam burn off excess liquid. Add sauerkraut to the skillet to warm a bit.
- Briskly whisk together the secret sauce.
- Layer sandwich with all ingredients. Slice and serve.
Notes
Notes:
You can absolutely use all 8 ounces of a tempeh package, but I usually use about 6oz.
Rye is an even better bread choice!
Nutrition Estimate
Calories: 713kcal | Carbohydrates: 70g | Protein: 36g | Fat: 35g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 11g | Sodium: 1055mg | Potassium: 1154mg | Fiber: 11g | Sugar: 18g | Vitamin A: 135IU | Vitamin C: 15mg | Calcium: 235mg | Iron: 7mg