Reubens vegetarian (was: Re:Cabbage Soup~ Sherry)

[Guest guest]

> , " Amy " <sandpiperhiker> wrote:

>>

>> Sherry - try some sliced steamed tempeh in the middle of that

>> Reuben!!! Yum...

>

>I was going to say they're forgetting the tempeh! You beat me to it.

>But, I like my tempeh a little crisp on the outside, so prefer to make it

>on a dry griddle or in the oven.

>

>-Erin

 

I've a passion for Reuben's.... seitan, tempeh, mushrooms, tofu --- all can

be the main " meat. "

 

Try marinading and baking the tempeh for your Reuben. I don't remember

where I found the following recipe (back in 2004 according to my database),

but it's a goody. Sometimes I'll use a vegan cheese as well.

 

I've also used this recipe using apple cider vinegar instead of cider/juice

(remember, too, that most tempeh comes in 8 oz. packages.... this recipe is

for 1 lb. = 16 oz.). It's pretty forgiving. Ran out of caraway one night,

it still tasted great. I generally add a TBL or two of oil to the

marinade as it's not clear what it's for here.

 

Sometimes I'll add sliced mushrooms to the sandwich, sometimes I'll

" butter " (soy margarine) both sides of the bread and saute lightly with pan

covered.

 

FYI, Mark

blogsite: http://www.soulveggie.com

 

------

From Angelica Kitchen (New York City)

 

Makes 4 sandwiches

 

Delectable Eastern European dish meets hip health-conscious downtown vegan.

Result: love at first bite. Here's the Reuben, as interpreted by Angelica's

creative guru, chef Peter Berley.

 

* 1 pound tempeh, cut into sandwich-size pieces and sliced in hall

horizontally for the marinade

* 1 1/3 cups apple cider or apple juice

* 3 tablespoons shoyu

* 3 tablespoons prepared mustard, preferably grainy

* 1 teaspoon ground cumin

* 1 teaspoon ground caraway seed

* 1 garlic clove, minced

* Pinch cayenne

* 1/3 cup canola oil for the sandwich

* 8 slices bread, seeded rye or your choice

* Russian Dressing

* White sauerkraut

 

1. Preheat the oven to 350° F.

 

2. Place the tempeh in a steamer, and steam 5 to 7 minutes

 

3. While tempeh is steaming, make the marinade. Whisk all the ingredients

together.

 

4. Transfer steamed tempeh to a baking dish large enough to hold it in a

single layer. Barely cover with the marinade. Bake, uncovered, about 35

minutes, until the marinade has been absorbed.

 

5, To make the sandwiches, spread the bread with the Russian Dressing.

Layer four slices with the tempeh and sauerkraut. Cover with the remaining

bread. Serve warm.