Tempeh reuben

Yield: 4 servings

Measure 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

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

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