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Tempeh Reuben

Serves 4 | Prep Time 5 minutes | Cook Time 20 minutes

• 1 pound organic tempeh, any variety
• 2 Tbsp EDEN Safflower Oil
• 2 cups water, for cooking tempeh
• 1 tsp EDEN Shoyu  Soy Sauce
• 1/2 cup EDEN Sauerkraut
• 1/4 cup any EDEN Mustard
• 4 whole lettuce leaves
• 1/4 cup alfalfa sprouts, rinsed and drained
• 1 medium organic tomato, sliced
• 8 slices whole grain bread

Heat oil in a skillet. Add tempeh (do not cut). Brown both sides for 3 to 4 minutes.  Add water to cover tempeh. Add shoyu, cover the skillet. Simmer 15 minutes.  Remove cover and cook, over a high flame, until all liquid is gone. Remove tempeh and slice into strips. Place several slices of tempeh on each sandwich. Spread equal amounts of mustard on the other bread slices. Place equal amounts of sauerkraut, lettuce, sprouts and tomato on each sandwich. Serve. Great for lunches, picnics, camping, travel or anytime!

Nutritional Information:
Per serving: 451 calories, 15g fat (30% calories from fat), 29g protein, 49g carbohydrate, 13g fiber, 0mg cholesterol, 585mg sodium

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