Breastfeeding Friendly Vegan Tempeh Reuben
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Learn more →Ingredients
4 servings
For the tempeh
- 8 oz tempeh, sliced into ¼-inch planks
- 3 tbsp tamari
- 1 tbsp apple cider vinegar
- 1 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
For the dressing
- ½ cup vegan mayonnaise
- 3 tbsp ketchup
- 2 tbsp sweet pickle relish
- 1 tsp apple cider vinegar
- ¼ tsp salt
For the sandwiches
- 8 slices rye bread
- 4 slices vegan cheese
- 1 cup sauerkraut, drained and squeezed dry
- 1 tbsp olive oil
Instructions
- 1
In a small bowl, whisk together the tamari, apple cider vinegar, olive oil, smoked paprika, garlic powder, and onion powder. Add the tempeh planks and turn to coat. Let marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator.
- 2
While the tempeh marinates, stir together the vegan mayonnaise, ketchup, sweet pickle relish, apple cider vinegar, and salt in a small bowl until smooth. Refrigerate until ready to use.
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