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Recipes

Double Decker Tempeh Reuben

Tempeh is a fantastic source of protein, but it's also rich in iron, allowing you to get this important mineral even if you follow a plant-based diet. Flavorful and hearty, this reuben may be the best sandwich ever!

Recipe courtesy of FoodforLife.com.

Servings
4

Ingredients

  • 12 oz. tempeh
  • 2 Tbs. olive oil
  • 2 tsp. black pepper
  • 1 tsp. fine sea salt
  • 1 tsp. smoked paprika
  • ½ tsp. ground coriander
  • ½ tsp. brown sugar
  • ½ tsp. mustard powder
  • ½ tsp. garlic powder
  • ½ tsp. onion powder
  • ½ cup vegan mayonnaise
  • 1 Tbs. ketchup
  • 1 tsp. bottled or fresh grated horseradish
  • ½ tsp. hot sauce
  • ½ tsp. smoked paprika
  • ¼ tsp. fine sea salt
  • 6 slices Food For Life 7 Sprouted Grains Bread, toasted
  • Sauerkraut, drained

Preparation

1. Preheat oven to 375°. Lightly grease a baking sheet.

2. Rub tempeh with oil. In small bowl, stir together pepper, salt, paprika, coriander, sugar, mustard, and garlic and onion powders. Rub spice blend all over tempeh, and place on baking sheet. Bake until deep brown, about 30 minutes.

3. In medium bowl whisk together mayonnaise, ketchup, horseradish, hot sauce, paprika, and salt. Set aside.

4. Cut tempeh into thin strips. Divide half of tempeh between 2 slices of bread. Top with sauerkraut, drizzle with dressing, and top with 2 more bread slices. Divide remaining tempeh between sandwiches, top with more sauerkraut and dressing, and place remaining bread slices on top.

Nutrition Information

  • Calories 540
  • Carbohydrate Content 33 g
  • Cholesterol Content 0 mg
  • Fat Content 35 g
  • Fiber Content 5.5 g
  • Protein Content 24 g
  • Saturated Fat Content 4 g
  • Sodium Content 1140 mg
  • Sugar Content 3 g