Tempeh Reuben


A Fahy Family staple. Serves 3-4.

2 packages of tempeh
1/4 c olive oil
1 T soy sauce
2 slices of rye or pumpernickle bread per person
Swiss cheese
sauerkraut
fresh baby spinach or leaf lettuce
sliced tomato
1/2 red onion sliced very thin

Russian dressing or make your own – 1/4 – 1/3 c mayo + 1-2 T ketchup and 1 t dried dill or 1 T fresh chopped fine


Preheat oven to 400º

Cut each block of tempeh into thirds and then slice each third carefully in half, you’ll have 12 pieces total.  Lay these out on a baking sheet. Mix oil and soy sauce in a small bowl and brush with this mixture. Turn them all over and brush mixture onto the other side then place in oven. Bake 7 minutes, remove from oven to turn all the tempeh pieces over then bake for another 7 minutes. Remove from oven and set aside.

Reduce oven to 350º. Lay the bread out on another baking sheet and put cheese on one slice of every sandwich pair.  Bake until cheese is melted.

Assemble sandwiches and serve.

20170707_124139

Adapted from Horn of the Moon  page 159

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