Tempeh Reuben Sandwiches with Green Apple Sauerkraut (Edit recipe)

2 hours

10 minutes

Difficulty:

Intermediate

This is our estimate based on online research.
Calories:	526
Fat:	41 g
Carbohydrates:	21 g
Protein:	17 g
Cholesterol:	20 g
Sodium:	1107 mg
Fiber:	4 g
Sugars:	13 g
Calculated per serving.

by Laura Lea

Serves: 6

Ingredients

Tempeh

1 Tbsp Worcestershire Sauce
1 Tbsp Wheat-free Tamari, (or soy sauce)
1 Tbsp Avocado Oil
.25 tsp Paprika
3/4 tsp Garlic Powder
1 tsp Brown Sugar, (or coconut sugar)
8 oz Tempeh, sliced into .25" thick rectangles

Green Apple Sauerkraut

4.5 cups shredded Green Cabbage, (I buy pre-shredded and freeze leftovers to add to other recipes or throw in smoothies, or you can buy a head and slice it yourself)
.5 cup Apple Cider Vinegar, (or white vinegar)
1 Tbsp Honey
.25 cup Dill Pickle Juice
.75 tsp Salt
1 Granny Smith Apple, julienned into 1/4" thick slices
Red Onion, thinly sliced

Assembly

3 Tbsp White Onion, finely diced
.25 cup Dill Pickle Slices, finely minced
.75 cup Mayonnaise
1/4 cup Ketchup
1/2 tsp Worcestershire Sauce
8 oz Swiss Cheese, slices (sub dairy-free swiss if needed)
Bread, whole grain or rye bread (enough for at least 6 sandwiches; I prefer whole grain)

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Marinate Tempeh

In a gallon ziplock, whisk together Worcestershire sauce through brown sugar. Add tempeh slices to the bag, seal and gently coat. Refrigerate and marinate at least 2 hours and up to overnight.

Make Green Apple "Sauerkraut"

Add green cabbage to a large mixing bowl. Cover with vinegar, honey, pickle juice and salt. Add red onion slices.
Use clean hands to ‘massage’ everything together, approximately 3-4 minutes. You want to feel the cabbage breaking down and softened.
Fold in green apple, cover and refrigerate.

Make Thousand Island Dressing

Fold all ingredients together in a mixing bowl. Refrigerate.

Tempeh

Heat a castiron or other nonstick skillet to medium. When you add a splash of water and it sizzles, the pan is ready.
Add tempeh slices in an even layer, including excess marinade, and cook 4-5 minutes, until golden-brown on the bottom. Flip and repeat another 2-3 minutes, then set aside to cool.

Assemble Sandwiches

Set oven to broil.
Add slices of bread to a baking sheet and top half of the slices with a generous layer of Thousand Island, a few pieces of tempeh and 1-2 slices of swiss.
Broil until cheese is bubbling, then top with a generous layer of sauerkraut, squeezing out excess liquid
Add more Thousand Island to the empty slices, then make sandwiches and enjoy with an extra side of sauerkraut!

Notes

If you plan to have leftovers, only assemble the sandwiches that you need. // Leftover tempeh will keep tightly sealed in the fridge up to five days, sauerkraut up to 1 week. Reheat tempeh in the microwave, wrapped in damp paper towel. I do not recommend freezing.