This is one of those recipes that I found years ago and filed for a rainy day. Now during this pandemic time I'm making time to post some of the recipes on my website. Unfortunately, I don't know the source. Just know it's not my own!
Makes 2 sandwiches
- 2 T balsamic vinegar
- 2 T tamari
- 2 T vegan Worcestershire sauce
- 2 T apple cider vinegar
- 2 T water
- 1 tsp liquid smoke
- 2 garlic cloves, minced
- 1 tsp onion powder
- 1 tsp dried mustard
- 1 tsp coriander
- 1 tsp smoked paprika
- 1 bay leaf crumbled
- 1/3 cup vegan mayonnaise
- 2 T ketchup
- 1 T horseradish
- 1 tsp vegan Worcestershire sauce
- 1/8 tsp hot sauce (optional)
- salt and fresh ground pepper to taste
The Tempeh Reubens:
- 1 block tempeh, cut into 8 pieces
- 1 T canola oil (optional)
- 1 -2 T vegan butter
- 4 slices gluten free bread or bread of choice
- 1 cup sauerkraut
- Russian Dressing
Put all the marinade ingredients in bowl. Stir we..
Cut the tempeh in half so you have 2 squares. Then slice each square through the middle so that you wind up with 4 thin squares. Cut each square in half and you'll have 8 thin rectangular pieces. Add the tempeh to the marinade, cover and let sit for an hour.
Prepare the Russian dressing and refrigerate till ready to prepare sandwiches.
Heat a grill pan over medium high heat. Add a sprinkle a oil and grill the tempeh on both sides until browned, about 4 minutes per side. Remove from the griddle and set aside.
Heat griddle again and coat one side of each bread slice with vegan butter. Cook the bread, buttered side down until golden brown. Remove from the griddle but keep the griddle on medium heat.
On the cooked side of one slice of bread, put on the Russian dressing. Add 4 pieces of tempeh and a good amount of sauerkraut. Smother the Russian dressing on the second piece of bread and top the sandwich.
Put the sandwich on the hot griddle, buttered side down. Press with a spatula and cook util the bottom is browned, about 2 minutes. Flip the sandwich and brown the other buttered side.