Tempeh reuben
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Tempeh |
| 2 | tablespoons | Tamari |
| ⅓ | cup | Red wine vinegar |
| ⅓ | cup | Water |
| 2 | eaches | Garlic cloves, pressed |
| ¼ | teaspoon | Black pepper |
| ½ | teaspoon | Caraway seed |
| ½ | teaspoon | Dillweed |
| 1 | teaspoon | Onion powder |
| ½ | teaspoon | Paprika |
| 8 | slices | Rye bread |
| 1 | cup | Sauerkraut, heated |
| Mustard | ||
Directions
Slice tempeh in half crosswise. Slice those slices in half through the middle as though splitting a cake into layers. In a shallow baking dish, combine tamari, vinegar, water & seasonings. Add the 4 tempeh slices & marinate either for several hours or overnight. Turn occasionally.
Preheat oven to 350F. Bake tempeh slices, covered in their marinade, until hot, 15 to 20 minutes. Serve on rye bread smothered in sauerkraut & mustard.
Adapted from "Vegetarian Times" December, 1994 Submitted By MARK SATTERLY On 03-07-95