Grilled Tempeh Reubens

Easy to prepare, these flavorful Reubens take about 40 minutes from prep to assembly.

I recommend serving these hearty sandwiches with a crisp, fresh green salad with a light vinaigrette dressing.

Grilled Tempeh Reubens
By Allison Rivers

Serves 4

Ingredients
Tempeh
1 teaspoon vegan butter or unflavored coconut oil
16 ounces tempeh, sliced width-wise, and then into thirds to make 12 thick sheets total

Caramelized Onions
1/2 teaspoon vegan butter or unflavored coconut oil
2 large yellow onions, sliced

Braising Liquid
3 cloves garlic, minced
4 bay leaves
1 tablespoon paprika
1 1/2 teaspoons caraway seeds
1 1/2 teaspoons dried dill
1 teaspoon salt
1/2 teaspoon black pepper
1 1/2 cups water
1/4 cup apple cider vinegar
1 1/2 tablespoons tamari

Thousand Island Dressing
1/3 cup vegan mayonnaise
2 tablespoons ketchup
3 tablespoons dill pickles, chopped

Grilled Bread
8 slices light rye or gluten-free bread
1-2 tablespoons vegan butter or unflavored coconut oil

Condiments
1 cup sauerkraut, drained
2 avocados, mashed

Directions
1. Tempeh: In a large sauté pan over medium heat, add oil and tempeh, browning on each side. Remove from the pan and set aside.

2. Onions: Add oil and onion. Brown for 5-10 minutes, stirring occasionally.

3. Braising: To the pan with the onions, stir in garlic, bay leaves, paprika, caraway, dill, salt, and black pepper. Cook for one minute. Return browned tempeh, add water, vinegar, and tamari. Cover and simmer for 30 minutes, or until the water has evaporated and tempeh is infused with flavor and coated with a glaze. Remove bay leaves, and transfer to a container to keep hot.

4. Thousand Island Dressing: Prepare while the tempeh is sautéeing. In a small bowl, mix together all ingredients, and set aside.

5. Grilled Bread: Heat the skillet over medium-high heat. Spread one side of two slices of bread with oil. Grill for 3 minutes, browning one side only. Repeat for the remaining slices of bread.

6. Assemble: Between the un-grilled sides of two pieces of toast, layer Thousand Island Dressing, sauerkraut, 3 pieces of tempeh, onions, and avocado. Repeat with remaining ingredients. Serve and enjoy.

© Recipe by Allison Rivers, MSW Coach, award-winning vegan chef, author of Quick + Easy DIY Salad Bar, The Dairy-Freedom Cookbook, Comfortably Yum, and Co-Founder of The Dairy Detox.

Photo credit: Hannah Kaminsky