Today I had to ask myself, “Why didn’t I think of that?” The tempeh BLT is one of my all-time favorite sandwiches, especially on sweltering July days. Sauerkraut is one of my favorite vegetable-based condiments, well loved but underused. The Vegan Table Tempeh Reuben recipe combines the classic tempeh BLT with crisp sauerkraut on toasted rye bread. Tempeh is high in iron, protein, and fiber. Plus, with the vitamin C-rich sauerkraut and tomatoes on the sandwich, the bioavailability of the iron is increased, making it easier for the body to absorb. Unlike many tempeh bacon recipes, this one doesn’t require a lengthy marinating period. I appreciate that when my stomach is winning over my patience. I replaced the usual lettuce with spinach. For the layer of sauerkraut, my preference is cool and crisp Bubbies, which can be found in the refrigerated section of the grocery store.
I also made a simple Thousand Island dressing to accompany the sandwich. I just combined a scoop of Vegenaise, a squeeze of organic ketchup, and a bit of diced pickles. Then I drizzled it on the sandwich as I ate.
This mouthwatering sandwich is sweet, pungent, and savory all in one hand-held package.
Tags: colleen patrick-goudreau, reuben, tempeh, vegan, vegan table
This looks soooo good!!