Recipe

Reuben Tempeh Sandwich

Accompanying article: Soy — Toxin or Tonic

Makes 4 sandwiches

While not a classic Reuben, this is a highly flavored sandwich with great texture and crunch. And it's easy to make. This recipe uses pan-fried tempeh, but you may steam, grill, broil or bake the tempeh.

1/2 cup water
1 teaspoon dried ginger
1 teaspoon ground coriander
1 teaspoon paprika
Sea salt and freshly ground pepper to taste
8 ounces tempeh
3 tablespoons butter or extra virgin olive oil
8 slices rye bread or toast
Butter
Prepared mustard
Mayonnaise
1/4 to 1/2 cup drained sauerkraut
4 lettuce leaves
4 tomato slices

Mix water, ginger, coriander, paprika, salt and pepper together in a bowl. Slice the tempeh into long fingers, 1/2-inch thick (thinner slices yield a crisper product but may require additional oil). Dip the tempeh slices into the water mixture and drain briefly on absorbent paper to absorb water and prevent sputtering.

Heat oil in a skillet and pan fry tempeh for 4 minutes or until crisp and golden. Drain on fresh paper toweling.

Assemble 4 sandwiches by spreading bread with butter, mustard and mayonnaise and layering on the tempeh, sauerkraut, lettuce and tomato slices.

May you be well nourished,

Rebecca Wood