Grilled Tempeh Reubens

By Allison Rivers Samson

Serves 4

Ingredients:
3 tablespoons sunflower oil, divided
8 ounces tempeh, sliced into 8 large, 1/8-inch thick sheets
1 large yellow onion, sliced
1 teaspoon garlic, minced
2 bay leaves
1 1/2 teaspoons paprika
3/4 teaspoon caraway seeds
3/4 teaspoon dried dill
1 teaspoon salt
2 tablespoons apple cider vinegar
1 tablespoon tamari
1/4 teaspoon black pepper
3/4 cup water
8 slices light rye bread
2 tablespoons non-hydrogenated margarine
Thousand Island Dressing (see recipe below)
1 cup sauerkraut, drained
2 avocados, mashed

Directions:
1. In a large sauté pan over medium heat, heat 2 tablespoons sunflower oil and tempeh, browning tempeh on each side. Remove tempeh from the pan and set aside.

2. Add remaining oil and onion. Brown for 5 minutes, stirring occasionally. Return tempeh to the pan and stir in garlic, bay leaves, paprika, caraway, dill, salt, vinegar, tamari, and black pepper. Add water and simmer for 30 minutes or until the water has evaporated and tempeh is infused with flavor and coated with a glaze. Remove bay leaves.

While the tempeh is sautéing you will have plenty of time to prepare the Thousand Island Dressing. In a small bowl combine the following ingredients:
1/3 cup vegan mayonnaise
2 tablespoons ketchup
3 tablespoons dill pickles, chopped.
Mix until combined.

3. Heat a large skillet over medium-high heat. Spread two slices of bread with margarine. Grill for 3 minutes, until browned on one side only. Repeat for the remaining slices of bread.

4. Between the un-grilled sides of two pieces of toast, layer Thousand Island Dressing, sauerkraut, 2 pieces of tempeh, onions, and avocado. Repeat with remaining ingredients. Serve and enjoy!

Recipe created by Allison Rivers Samson, Maven of Mmmm…
at www.AllisonsGourmet.com.
Originally printed in her award-winning column, ‘Veganize It!‘ in VegNews Magazine.