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Vegan Crispy Tempe Reuben
Sometimes you just want a good old classic sandwich! Our regularly featured Alive Tribe member Eliza has a passion for vegan food and recipe creating (she’s also got some awesome camera skills too, check out her IG page @eliza__anne ) so when she sent us this recipe using locally produced tempe and our creamy avocados we just had to share it with you!
A vegan twist on the classic Reuben. Switching out the Thousand Island for In-Season Avocados. The crunch of the Spicy Sauerkraut and the Crispiness of the Tempe make for a delicious lunch or dinner. Pair with soup or salad. Enjoy.
| TIME | SERVES | DIFFICULTY |
| Prep 3hours or overnight / 1 hour cooking time | 1 or 2 |
| INGREDIENTS |
250g Tempe, thinly sliced |
1 Loaf Dark Rye Bread, sliced (We love this pumpkin seed bread) |
Tempeh Marinade: 1/2 cup hot water
|
2 tbsp Apple Cider Vinegar
|
3 tbsp Miso Paste
|
3 tbsp maple, date or coconut syrup
|
3 cloves garlic , minced
|
1 tbsp olive oil
|
1/4 teaspoon chili powder
|
1/4 teaspoon ground black pepper
|
1/4 teaspoon smoked paprika |
Guacamole Sauce |
1 Ripe Avocado, mashed |
1 Tsp Cumin
|
1 Tsp Garlic
|
Juice of one Lime
|
Spiced Sauerkraut |
One 280g jar of Sauerkraut |
2 Shallots, minced
|
1 inch Ginger, minced
|
2 Red Chilli, seeded and minced
|
1/2 teaspoon ground fennel seed
|
1/2 teaspoon curry powder
|
1/2 teaspoon cinnamon
|
1/2 teaspoon Bali sea salt |
| METHOD |
Combine all ingredients of Tempe Marinade and whisk together. |
Place Sliced Tempe in the marinade mixture for 2-3 hours or overnight, covered, in the refrigerator. |
While the tempe is marinating you can prepare your Guacamole and Spicy Sauerkraut. |
Combine all ingredients for Guacamole. Mix well, place in jar and refrigerate. |
Combine all ingredients of the spiced Sauerkraut, mix well, place in jar(s) and refrigerate. |
When the tempe is finished marinating, remove from the marinade, place on baking sheet, bake for 10-20 min. Flip when necessary. TIP: (If you don’t have an oven you can prepare the tempe in a sauté pan over medium heat. Flip every 3-4 minutes until browned). |
After your tempe is nice and crispy, take 2 slices of rye bread for each sandwich and toast them. (You can do this in the toaster or sauté pan). |
To prepare the sandwich, spread avocado on each slice of toast, top one side with sauerkraut, the other side with crispy tempe and marry the sides together. Et Voilà!!! |
Serving suggestion:
Cut the sandwich in half and pair with a cup of Pumpkin or Tomato Soup. |
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