You won’t miss the meat as this veggie version of a classic sandwich marinates tempeh in a savory spice mix of garlic, coriander, ginger, cloves, cinnamon and ginger. You’ll have some leftover Russian dressing, which is delectable as a dip for sliced veggies or served atop tomato salads. This recipe was created by Ashley Kershner who writes the blog Sprout.
For the red cabbage slaw:
- 2 cups red cabbage, shredded
- 1/4 cup apple cider vinegar
- 1 teaspoon salt
For the Russian dressing:
- 1/4 cup reduced-fat mayonnaise
- 1 tablespoon ketchup
- 2 tablespoons sweet pickles, minced
- 1 tablespoon capers, minced
- 1 1/2 teaspoons fresh squeezed lemon juice
- salt and pepper, to taste
To complete the Tempeh Reuben Sandwiches:
- 1 teaspoon garlic powder
- 1 teaspoon ground black pepper
- 1 teaspoon ground mustard
- 1 teaspoon ground coriander
- 1 teaspoon red pepper flakes
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1 bay leaf, crumbled
- 1 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1 teaspoon salt
- 1 (8 ounce) package tempeh, cut into 1/2 inch slices
- 2 teaspoons canola oil
- 1/4 cup salt
- 8 slices pumpernickel rye bread
To make the red cabbage slaw:
Place the shredded cabbage, apple cider vinegar and salt together in a medium bowl. Mix until well combined. Refrigerate for at least 2 hours.
To make the Russian dressing:
Whisk the mayonnaise, ketchup, pickles, capers, red onion and lemon juice together in a small bowl. Season with salt and pepper to taste and set aside in the refrigerator.
To complete the Tempeh Reubens:
Combine the garlic powder, black pepper, ground mustard, coriander, red pepper flakes, allspice, cinnamon, bay leaf, cloves, ginger and salt together in a small jar with a fitted lid. Put the lid on the jar and shake the jar vigorously to mix the spices. Transfer the spices to a gallon freezer bag and add 1 teaspoon of the canola oil and 1/2 cup water to the bag. Shake to combine.
Bring 8 cups water and 1/4 teaspoon salt to a boil in a large pot over medium-high heat. Add the tempeh and boil for 10 minutes. Transfer the tempeh to the freezer bag containing the marinade. Let the tempeh marinate for 2 hours.
Heat the remaining teaspoon canola oil in a skillet over medium-high heat. Add the marinated tempeh slices and cook 2 minutes per side, or until golden brown on each side.
Toast the bread and lay a few pieces of tempeh on half the slices of bread. Top each sandwich with about 1/4 cup of red cabbage slaw, 1 teaspoon of Russian dressing and the remaining slice of toasted bread.
Tempeh Reuben Sandwiches
Servings per Recipe: 4Amount per Serving
Calories from Fat: 147
Total Fat: 16g
Saturated Fat: 2.8g
Dietary Fiber: 6.2g
The U.S. Food and Drug Administration (FDA) recommends 2000 calories a day as a reasonable average guideline for most American adults. Click here to learn how you can use the Monday 2000 to reset the calorie budget you have to spend each day. For specific calorie recommendations based on your age, metabolism and medical history, consult your doctor or nutritionist.