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.
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