Name: Tempeh Beet Reubens
Prep time: 3 min
Cook time: 7 min
Total time: 10 min
Yield: 4 servings
Ingredients: 1.5 cup sauerkraut (reserve liquid if making Swizz Cheese); 1 lb tempeh (cut into four equal pieces, then cut through the middle so that you have eight thin squares); 1 pc medium beet (peeled, sliced as thin as you can get it); 0.5 cup vegetable broth; 2 tbsp olive oil; 0.25 cup fresh lemon juice; 2 tbsp tamari; null sprinkle fresh pepper (Several sprinkles of fresh pepper); 1.5 cup unroasted cashews (if you don’t have a VitaMix blender then soak the cashews in water overnight or boil for 20 minutes and drain); 0.75 cup sauerkraut juice; 2 tbsp nutritional yeast; 2 tbsp mellow white miso; 1 tbsp black truffle oil; 2 tsp onion powder; 1 tsp salt; 0.25 cup refined coconut oil (melted); 0.33 cup vegan mayo; 2 tbsp ketchup; 1 tbsp onion powder; 0.25 cup dill pickles (finely chopped); 2 tbsp olive oil; 8 slice large caraway rye bread; null to_garnish dill pickle slices for garnish (garnish with pickles on toothpicks)

Instructions

Show units in method

1

Combine vegetable broth (0.5 cup), olive oil (2 tbsp), fresh lemon juice (0.25 cup), tamari (2 tbsp), and [several sprinkles fresh pepper] in a large mixing bowl. Add the tempeh (1 lb) and medium beet (1 pc) and marinate for at least 60 minutes, turning occasionally.
2

Place unroasted cashews (1.5 cups), sauerkraut juice (0.75 cup), nutritional yeast (2 tbsp), mellow white miso (2 tbsp), black truffle oil (1 tbsp), onion powder (2 tsp), salt (1 tsp), and refined coconut oil (0.25 cup) in a high-speed blender. Blend until completely smooth. Scrape down the sides with a rubber spatula to make sure you get everything. Chill until ready to use.
3

Mix vegan mayo (0.33 cup), ketchup (2 tbsp), onion powder (1 tbsp), and dill pickles (0.25 cup) (finely chopped) in a mug. Set aside.
4

Preheat a cast iron pan over medium heat. Add olive oil (2 tbsp) to pan. Use a slotted spoon to transfer [tempeh] and [beets] out of marinade and into the pan, shaking off excess marinade. Place in a relatively single layer.
5

Cook for about 10 minutes, using a thin metal spatula to turn often. When [beets] are softened and [tempeh] is browned, it’s ready!
6

Toast large caraway rye bread (8 slices) and spread [dressing] on all slices. Top with [tempeh] and [beets]. If using, pour on a few tablespoons of [swizz cheese]. Add sauerkraut (1.5 cups). Close sandwich. Spike with [dill pickle slices for garnish] and serve.