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Veggie Tempeh Reubens

Prep time: 40 Minutes
Cook time: 25 Minutes
Serves: 8

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Ingredients

1 block tempeh
½ sweet onion, diced
2 cloves garlic, minced
2 bay leaves
2 T. olive oil
½ c. vegetable stock
Salt and pepper, to taste
6 slices rye bread
3 slices swiss cheese
1 c. sauerkraut, divided into thirds
Dorothy Lynch Marinade (ingredients below)
2 T. Dorothy Lynch
2 T. white wine vinegar
2 tsp. soy sauce
1 tsp. sriracha
1 tsp. liquid smoke
½ tsp. coconut aminos
½ tsp. granulated garlic
¼ tsp. cumin
Black pepper to taste
½ c. water
Dorothy Lynch Russian Dressing (ingredients below)
6 T. low fat Greek yogurt
2 T. Dorothy Lynch
½ tsp. Sriracha
2 tsp. apple cider vinegar
1 tsp. granulated garlic
1/4 tsp. ground black pepper
½ tsp. salt

Prep time: 40 Minutes
Cook time: 25 Minutes
Serves: 8

The Method

Tempeh Marinade

Whisk Dorothy Lynch marinade ingredients together in a bowl and set aside.
Slice tempeh in half crosswise, then carefully slice each half into three thin slices.
Place tempeh slices in a zip top bag and add the Dorothy Lynch marinade.
Let tempeh marinate for at least 30 minutes, flipping bag occasionally to ensure even coating.

Russian Dressing

While tempeh marinates, whisk the Dorothy Lynch Russian Dressing ingredients together in a mixing bowl and set aside.

Cook the Tempeh and Prepare Filling

Heat two tablespoons of olive oil in a large cast iron skillet over medium heat.
Add the diced onion and season with salt and pepper.
Cook, stirring frequently, until onion is softened and lightly browned (about 5 minutes).
Add the garlic and cook, stirring constantly, until fragrant (about 30 seconds).
Clear an area in the middle of the pan and arrange the tempeh slices in a single layer.
Pour in the remaining marinade.
Add the vegetable stock and bay leaves and bring to a simmer.
Cook about fifteen minutes or until broth is mostly absorbed, flipping tempeh slices after about ten minutes.

Assemble and Broil the Sandwiches

While tempeh cooks, preheat broiler to 500°F.
Lightly toast six slices of rye bread.
Spread Dorothy Lynch Russian Dressing evenly on each slice of bread.
Place three dressed slices of rye on a baking sheet.
Top each with two slices of tempeh and some of the cooked onions.
Top tempeh slices with sauerkraut and Swiss cheese.
Broil for 2-3 minutes, or until cheese is melted.
Remove from broiler and top sandwiches with remaining slices of rye.
Cut each sandwich in half and serve with your favorite potato chips.

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The Original One

Home Style

The original that’s as reliable as a good ol’ Midwestern handshake. Drizzle it, dip it, mix it – no matter how you use it, our tangy flavor has been winning over taste buds since back when folks still knew all their neighbors. This one’s comfort in a bottle – plain and simple.

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The No Regrets One

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