Yield: 4 servings
| Measure | Ingredient |
|---|---|
| \N \N | Vegetable cooking spray |
| 16 \N | Strips tempeh bacon |
| 8 slices | Fat-free rye or sourdough bread |
| 8 ounces | Fat-free mozzarella-style soy cheese; (1 cup) |
| \N \N | Thinly sliced |
| ¼ cup | Thousand Island Dressing; up to 1 |
| \N \N | (see separate recipe) |
| 1⅓ cup | Sauerkraut; drained |
4 SANDWICHES DAIRY-FREE
We liked our Reuben with just a tablespoon of dressing, but Thousand Island dressing fans can add more.
Preheat oven to 350F. Spray baking sheet once with cooking spray. Place tempeh on prepared baking sheer. Bake until crispy, about 20 minutes. Set aside.
Place 4 slices bread on work surface. On each, layer 2 strips tempeh, ⅛ of cheese, 1 tablespoon to ¼ cup dressing, ⅓ cup sauerkraut, ⅛ of cheese and 2 more strips tempeh. Top with remaining bread.
Place sandwiches on prepared baking sheet and bake until cheese is melted and bread is toasted, about 20 minutes. Slice in half and serve hot.
Recipes excerpted from The Taste for Living Cookbook by Beth Ginsberg and Mike Milken (Time Life, 1998).
PER SANDWICH: 249 CAL.; 15G PROT.; 5G TOTAL FAT (1G SAT. FAT); 34G CARB.; 0 CHOL.; 763MG SOD.; 5G FIBER
Converted by MC_Buster.
By Kathleen <schuller@...> on Apr 05, 1999.
Recipe by: Vegetarian Times Magazine, April 1999, page 62 Converted by MM_Buster v2.0l.