Tempeh Reuben Sandwiches w Lemon Orzo Soup

I was on a serious ‘sandwich/soup for dinner’ kick this summer! (Is it weird I’m already referring to summer as if it’s already over?) ūüė¶

These reuben sandwiches were BOMB and reminded me how awesome Veganism is. I know I am doing something right when I can eat this delicious meal, be full and satisfied, and not consume any animal products. I swear I fall more in love with the Vegan lifestyle with every meal that I make!

Tempeh

I also love how versatile Tempeh is . . . I have used it in so many different ways. Tempeh is an Indonesian pressed soybean cake that contains all eight amino acids, and holds more protein than tofu. Tempeh easily absorbs the flavors of the food it is cooked with as well as sauces/marinades. If you haven’t warmed up to tofu yet (luckily I love tofu), I would highly suggest experimenting with Tempeh!

Russian Dressing Ingredients

Ingredients РHomemade Russian Dressing

-1 Tablespoon finely chopped onion

-1 Cup Vegan mayo

-1/4 Cup ketchup

-4 Tablespoons horseradish

-1 teaspoon hot sauce

-1 teaspoon Vegan Worcestershire sauce

-1/4 teaspoon paprika

Directions:

-In a morter & pestle, mash the onion to create a paste, or use a large heavy knife to mince & mash the onion to a paste

-Transfer the onion paste to a small bowl & whisk in the mayo, ketchup, horseradish, hot sauce, Worcestershire, & paprika

-Set aside until ready to prepare Reubens

Tempeh Reuben Ingredients

Ingredients – Tempeh Reuben Sandwiches

For the marinade:

-2 Tablespoons oil

-2 Tablespoons balsamic vinegar

-2 Tablespoons tamari

-1 Tablespoon worcestshire sauce

-2 Tablespoons apple cider vinegar

-2 Tablespoons water

-1 teaspoon liquid smoke

-2 cloves garlic, minced

-1 teaspoon onion powder

-1 teaspoon dried mustard

-1 teaspoon coriander

-1 teaspoon paprika

Tempeh Reuben Ingredients 2

For the Tempeh Reubens:

-1 block Tempeh, cut into pieces

-1 Tablespoon oil

-Vegan butter

-4 slices bread of your choice

-1 Cup sauerkraut¬†— Lost Art Cultured Foods has the BEST products. It truly complimented this sandwich. I eat this stuff all the time, even plain with crackers! —

-Homemade Russian Dressing

Directions:

-Prepare the marinade by combining all the ingredients in a bowl or container. Cut the Tempeh into desired size pieces. Add the Tempeh to the marinade, cover & let sit for at least 1 hour. Meanwhile, prepare the Russian Dressing & refrigerate until ready to use

-Heat skillet over medium – high heat. Add the oil & cook the Tempeh on both sides until browned & softened, about 4 minutes on each side. Remove from pan & set aside

Tempeh Reuben Tempeh

-Heat skillet over medium – high heat. Coat 1 side of each slice of bread with Vegan butter. Cook the bread, buttered side down, on the griddle until golden brown. Remove from the skillet but leave the skillet on the heat. Butter the uncooked side of the bread

-On the cooked side of 1 slice of bread, put a generous amount of the russian dressing. Add Tempeh pieces & a good amount of sauerkraut. Put another generous amount of the russian dressing on the cooked side of the second piece of bread

Tempeh Reueben Sandwiches

-Put the sandwich on the hot skillet, buttered side down. Press on the sandwich gently with a spatula & cook until the bottom is browned, about two minutes. Carefully flip the sandwich over & brown the other buttered side. Repeat with the second sandwich. Serve while hot

Tempeh Reuben Sandwich w Lemon Orzo Soup Insta

Lemon Orzo Soup Ingredients.jpg

Ingredients – Lemon Orzo Soup

-1 Tablespoon oil

-1 onion, diced

-2 large carrots, halved lengthwise & finely sliced

-3 celery stalks, chopped

-2 garlic cloves, minced

-1/2 teaspoon thyme

-4 Cups vegetable broth

-4 Cups water

-1 can chickpeas, rinsed & drained — I forgot to buy these so I added zucchini & summer squash instead —

-Rosemary, one small sprig or a few dashes

-1 Cup orzo

-Juice from 1/2 a lemon

Directions:

-In a large pot, teat the oil over medium heat. Add the onion, carrots, celery, garlic, (zucchini & squash), & cook for 5 minutes, or until vegetables are soft

-Add the thyme, pinch of pepper, & stir together

-Add the vegetable broth & water & bring to a boil

-Add the chickpeas, rosemary, & orzo. Reduce heat to a low simmer & cook for 10 minutes until orzo is cooked through

-Reduce heat to low & stir in lemon juice

Tempeh Reuben Sandwich w Lemon Orzo Soup

XOXO

Did you guys know that most¬†ketchup’s contain high fructose corn syrup? YUCK. This is another “food” ¬†you should always read the label for.¬†Whenever you see high fructose corn syrup in the ingredients do NOT eat it, and certainly do not buy it!¬†

Also, I never knew that¬†Worcestershire¬†sauce was not Vegan . . . it has egg in it! This is another prime example as to why you should always be aware of EVERYTHING you are putting into your body ‚̧¬†

 

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