I love sauerkraut and my uncle makes the best I've ever tasted-it's just fermented cabbage and salt and I eat it right out of the jar, just thinking about it makes my mouth water! Reuben sandwiches typically aren't vegan friendly, but this one is. Yum!
Vegan Southwest Tempeh Reuben
Makes 3 sandwiches
1 8 oz package of tempeh
1 t vegetable oil
1 cup sauerkraut
6 slices of sprouted grain bread
6 tomato slices
1/2 of an avocado, sliced thinly
4T vegan mayo
1 chili in adobo sauce, chopped finely
1 T chopped cilantro
Slice the tempeh in half length-wise, then slice them into four pieces. Heat the oil in a non-stick or cast iron pan to medium heat. Add the tempeh slices and cook on each side until they are browned-about 5-7 minutes on each side.
While the tempeh is cooking, make the sauce. In a small bowl, combine the vegan mayo, the chili in adobo, and cilantro.
Toast the bread slices. Spread a little sauce on each slice (it is pretty spicy). To 3 of the slices of toast, add 2 tomatoes, 2-3 avocado slices, 2-3 pieces of tempeh, and 1/3 cup of sauerkraut. Serve right away.
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