Tempeh Reuben (makes 2 sammies)
1 block Vegilante Chickpea Tempeh - cut in half, and then each half sliced lengthwise
4 slices of Black Sheep Vegan Cheese smoked vouda – cut into 1/4 inch slices
2 tablespoons Edible Wellness Golden Kraut
2-4 tablespoons Russian dressing (see below for recipe)
2 thick slices of Okanagan Grocery Rosalina sourdough
1 tablespoon of olive oil, or vegan butter
1 bay leaf
“Corned Beef” Spice Rub
1 tablespoon Vancouver Island Sea Salt
1/2 tablespoon brown sugar
Pinch of each:
Ground mustard seed
Ground black peppercorn
Ground clove (be sparing with this one)
Optional: ground juniper and allspice berries, celery salt
Mix all ingredients until well combined. Rub generously over sliced tempeh and allow to sit for 5 min (or while you prepare the remaining ingredients)
1 tablespoon finely chopped (or grated) onion
1 grated dill pickle
3/4 cup vegan mayo, garlic aioli or plain coconut yogurt
1/4 cup Shuswap Organics tomato jam
1/2-1 teaspoon (or to taste) freshly grated horseradish (or 1-2 teaspoon unseasoned bottled)
1 teaspoon vegan Worcestershire sauce
1/2 teaspoon sweet paprika
Pinch of salt
Optional: 1/2 teaspoon Habby Jacks hot sauce (or hot sauce of your choice)
Mix all ingredients until well combined. Adjust flavors as necessary for your preference.
In a small skillet (preferably cast iron), heat half a tablespoon of oil. Saute tempeh on medium-high heat until golden and crispy. Or in an oven, grease a baking sheet with olive oil, and bake 10 minutes on 375, flipping once half way through, or until tempeh is nice and crispy. Let rest on paper towel (to prevent sogginess)
Lightly toast sourdough bread in a dry pan, and spread with Russian dressing (this keeps the bread from getting soggy). Spread each slice with Russian dressing. Layer half of the slices with “corned” tempeh, sourkraut and smoked vouda (traditionally, swiss cheese is used, but the smokiness of the vouda adds to the “meatiness” of the tempeh). Top with remaining slices of bread.
Heat skillet over medium heat. Brush bread with oil/vegan butter. Place sandwiches in pan and weigh down with something heavy (like another pan). Cook until first side is crisp, about 7 minutes, then flip and repeat. Cut each half diagonally and serve with a crispy, tart dill pickle on the side.
Shop Inspired flavours that will make your taste bud sing!
and (drum roll)
receive a 10% discount if you buy all 5 suppliers featured: Vegilante chickpea tempeh , Black Sheep Vegan Cheeze, Nourished edible wellness sourkrout, Shuswap Organics & Okanagan Grocery
recipe by the lovely Polya --- https://www.instagram.com/cookingwithpau/
(I'm not saying I'm Batman, but have you ever seen us in the same room?
I cook stuff, eat stuff and post it on IG🍱. Cool catlady in training 😼 🎶🍻)