Vegan Recipe of the Week: Vegan Rueben

Summer is almost here and we are flipping through our vegan summer recipes to bring you the best. One of our favorite things to eat during the summer is sandwiches! They are fast, easy, and not too heavy during the summer heat. There are a million sandwiches out there to be enjoyed, but a tasty fun one is the classic reuben. We have put together a fast and easy way to make a yummy vegan version to enjoy at home. Whip out your sandwich skills and get cracking!

Vegan Reuben

Prep Time: 20 Minutes  

Reuben Sandwich:

• 1/4 Cup Bragg’s Amino Acids
• 1/4 Cup Organic Olive Oil
• 1/4 Cup Chopped Organic Onion
• 1 Chopped Organic Glove
• 1/2 Tsp Organic Oregano
• 1/2 Tsp Black Pepper
• 8 Ounces of Organic Tempeh, sliced
• 2 Cups of Organic Sauerkraut
• Loaf of Vegan Rye Bread
• Your Favorite fixin’s (Tomato, Onion, Lettuce, Vegan Cheese) optional 

Thousand Island Dressing:

• 1/4 Cup Vegenaise
• 3 Tbsp Organic Relish
• 2 Tbsp Organic All Natural Ketchup
• Pinch of Salt

In a mixing bowl combine the vegenaise, relish, ketchup, and salt in a small mixing bowl and set in the fridge to cool.  Chop the onion and garlic. In a long casserole dish pour in the Bragg’s Amino Acids, olive oil, onions, olive oil, and spices. Mix up and place sliced tempeh into the sauce. Marinate for about 10 minutes. In a large saucepan, pour tempeh and oil into the pan. Cook the tempeh evenly on each side until crispy. Toast the Rye Pieces. Spread the dressing on each side of the rye bread. Cover one side with the tempeh slices sauerkraut and any other fixin’s you would like. Serve with pickles, chips, carrots, or fruit.

 

Vegan Recipe of the Week: Organic Coleslaw

Summer is right around the corner and cool dinners are perfect to help you cool down in the heat. There is nothing better than eating a cold salad on those simmering days.  Also, side salads are a great item to bring on a picnic in the park, to a BBQ, or to serve at a party.  Everyone loves Coleslaw and we have put together one of our favorite recipes for you.  This is a quick and easy salad to throw together which makes it that much more appealing on a hot day. So sit back, relax, and cool off with our Vegan Coleslaw Recipe

Organic Vegan Coleslaw

Prep Time: 10 Minutes    Cool Time: 20-30 Minutes

2 Cups Organic Green Cabbage
2 Cups Organic Red Cabbage
1 Cup Organic Carrots
1/4 Cup Organic Onions
2/3 Cup Organic Vegenaise
2 Tbs Organic Apple Cider Vinegar
1 Tb Organic Olive Oil
1 tsp Organic Black Pepper
1 tsp Organic Salt
1/2 tsp Organic Celery Salt
1/2 tsp Organic Garlic Powder

Shred both types of cabbage into thin strips and set aside in a large mixing bowl. Grate the carrots and onions and add to the mixture. Toss the salad with prongs or just your clean hands. Add in the oil, apple cider vinegar, and Vegenaise. Next add in all spices and mix until all ingredients combine. If the mixture looks a little oily or too wet, add a more cabbage and carrots in until it looks nicely mixed.  For a fun twist and a little crunch add in 1/2 Cup Sliced Almonds. Once you have mixed up the salad, place in the fridge to cool for about 20-30 minutes and serve.