Vegan Southwest Tempeh Rueben

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!

On Cooking And Ingredients

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.

Sort of Like Tuna Chickpea Salad

I was looking through my cupboards last week for something quick and easy to make because I was really hungry, and this is what happened when I grabbed a can of chickpeas and looked in the fridge to see what was available:)  That day, due to my hungry state, I ate it with whole wheat pita chips.  But a couple days later, I made the leftovers into a "tuna like" melt.  It also is great over a bed of spinach or mixed greens. 
Ingredient note: Dulse is a type of seaweed.  It is high in iodine and is a good substitute for table salt.  You should be able to find it at your closest natural foods store by the nori (sushi wraps). 

Sort of Like Tuna Chickpea Salad
1 can of chickpeas, drained and rinsed
4 T Vegenaise
2 t. brown mustard
1 1/2 t. dulse flakes
1/3 cup finely chopped celery
2 green onions, thinly sliced
1/2 t brown rice vinegar
salt and pepper

Put the chickpeas into a bowl and mash well with a fork, but leave it a little chunky. 

If you are making a double batch, it's easier to use a food processor and pulse a few times.  Smash in the celery and green onions.  Add the Vegenaise, mustard, dulse, and brown rice vinegar and stir until combined.  Add a little salt and pepper to taste.

Tuna Like Melt
(makes 1 sandwich)
2 slices of whole wheat bread
1/3 c Sort of Like Tuna Chickpea Salad
Spinach
3 slices of tomato
6 dill pickle slices
2 T shredded vegan meltable cheddar (I used Daiya Cheddar Style Shreds)

On one slice of bread, spread the chickpea salad.  On the other slice of bread, sprinkle the shredded vegan cheddar, and toast in a toaster oven until the cheese is melted.  Remove from the oven and add the tomato, spinach, and pickle slices. 

Way Easy Roasted Veggie Sandwich with Basil Mayo

Mushrooms, red peppers, onions, and zucchini make up my favorite basic combo of veggies for roasted veggie sandwiches.  This combination tastes good topped with pesto, hummus, or olive tapenade.  This time I went the easy route and topped it with vegan basil mayo.

Way Easy Roasted Veggie Sandwich with Basil Mayo
1 medium zucchini
1 medium red onion
1 large red pepper
6 small or 2 large portabella mushrooms
2 t olive oil
salt and pepper
1/3 c of your favorite vegan mayo
2 T chopped fresh basil
1 t lemon juice
1 small diced garlic clove
 4 medium crusty bread rolls

Heat oven to 325.  Slice the zucchini, onion, red pepper, and mushrooms into 1/2 inch pieces.  Place the zucchini and mushrooms in one 13x9 inch pan and toss with 1t. of oil.  Place the red pepper and onion in another 13x9 inch pan and toss iwth the other teaspoon of oil.  Sprinkle both with salt and pepper.  Roast in the oven for 20-25 minutes until veggies are tender.

Basil Mayo: While the veggies are roasting, in a small bowl, mix the vegan mayo, basil, garlic, and lemon juice.
When the veggies are almost done, cut the rolls in half and toast them lightly. Spread half of each roll with the basil mayo and stack a layer of each type of veggie on the other half.  Way easy and really tasty.