Alright, let me be the first to get this out of the way... I know this picture ain't pretty. But I can assure you it was delicious. I've been addicted to Tempeh Reuben ever since my Orlando Escapades with one of my dearest childhood friends... I swear I've tried just about every Tempeh Reuben that city had to offer. And so the love affair began. Now that I'm no longer gallivanting around Orlando in my free time the cravings just come out of the blue and hit my upside the head. Sometimes a girl just wants some Tempeh, ya know?
1 package organic sprouted tempeh
1 cup Sauerkraut
Dairy-free thousand island dressing (or a simple homemade version by mixing together ketchup, plant-based mayo and smoked paprika)
For the tempeh marinade:
3 parts oil, 1 part pure maple syrup, 1 part braggs liquid aminos. (you may need to double this recipe to have enough for an entire pack of tempeh).
Bring a small pot of water to a boil.
Take the tempeh out of the packaging and cut into thin, even strips (width-wise, so they're shorter and easier to handle).
Add the tempeh slices to the water and boil for 8 minutes, this takes away any of the natural bitterness that can be present in the tempeh.
While the tempeh is boiling, mix together the marinade. Once the tempeh is done, place the pieces into the marinade, making sure to coat both sides evenly.
Place the marinated tempeh on a hot (preferably cast iron) pan over medium heat, cooking for 1-2 minutes per side. This is just to get a nice swear and heat it all the way through.
Remove the tempeh from the pan and place into two bowls. Add the sauerkraut to the pan and saute for just a minute, to heat through.
While the sauerkraut is heating, drizzle the thousand island dressing over the cooked tempeh and top with warmed Sauerkraut. Dig in!
Makes enough for two portions, either share with a friend or place second portion in the fridge for later.
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