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Vegan Rueben


Vegan Rueben









Equipment Needed

1- Sauté pans

Sheet pan for baking

Bowl and whisk

 

Ingredients

1 pound tempeh                                                      

1 loaf rye bread, sliced                                                          

4 tablespoons butter                          

4 slices Daiya Swiss cheese                              

Sweetkraut (*recipe below)                                               

Dijonaise sauce (*recipe below)  

Tempeh brine (*recipe below)

Pan release spray                                 

 

*Dijonaise

Ingredients

¼ cup of Dijon mustard                  

½ cup of Veganaise dressing

1 Tablespoon honey                                              

Directions

1. Mix and set aside

 

*Sweetkraut

Ingredients

1/2 head of red cabbage                                                       

6- tablespoons of apple cider

3- tablespoons of sugar                                      

2- tablespoons of olive oil                                                   

4- tablespoons butter

4- tablespoons berry jam

Salt to taste

 

Procedure

1. Slice-julienne the cabbage super thin with a sharp knife and set aside.

2. Heat the oil in a sauté pan, add the cabbage, and sauté for 2 minutes.

3. Add butter and continue cooking for a couple more minutes

4. Add the vinegar and berry jam and cook for a couple of minutes until the mixture

becomes translucent (1/2 way cooked), about 10 minutes.

Season to taste


Tempeh Brine- (this is optional but yummy)

½ cup beet juice

½ cup pickle juice

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon ground mustard

1 teaspoon paprika

1 teaspoon allspice

1 teaspoon dill weed

1 teaspoon caraway seed

2 tablespoons brown sugar


Tempeh

Slice Tempeh into 1/8” slices and toss with the brine above, then heat the tempeh in a saute pan or in the oven.

 

Assembly and Service

Place parchment paper on a sheet pan, spray with pan release, and set bread out.

Spread Dijonaise on the inner sides of the bread.

Place the Tempeh down on bread,

Distribute the sweet kraut on top of tempeh and then top with 1 slice of cheese,

Place the top bread on.

Now, spread butter on each side of the sandwich and put it back on a sheet pan.

In a hot pan, you now brown each side of the sandwiches and return them to the sheet pan with the cheese side UP.

Bake in oven at 350 degrees until cheese is melted and hot.

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