Summary: Sometimes vegans get a craving for a hearty meal. Many of us grew up eating meat and dairy products, but later ditched them due to health, philosophical and/or humanitarian reasons. Still, we often miss familiar comfort foods, and long for the taste of….well, not meat, exactly, but something equally filling. Reubens are one of those comfort foods that went by the wayside when we gave up a carnivorous diet—until now.

Sometimes vegans get a craving for a hearty meal. Many of us grew up eating meat and dairy products, but later ditched them due to health, philosophical and/or humanitarian reasons. Still, we often miss familiar comfort foods, and long for the taste of….well, not meat, exactly, but something equally filling. Reubens are one of those comfort foods that went by the wayside when we gave up a carnivorous diet — until now. When you bite into one of these vegan, gluten-free tempeh reubens, you will be astonished. Robust flavor without the greasy aftertaste or the guilt! Tempeh is protein-rich and packed with vitamins, and sauerkraut is great for digestion. This dish is healthy, simple to make, inexpensive, and delicious.

INGREDIENTS FOR MARINADE
½ cup vegetable broth
1 tablespoon balsamic vinegar
1 tablespoon Worcestershire Sauce (check label, make sure there’s no wheat)
1 teaspoon liquid smoke
1 teaspoon onion powder
1 teaspoon paprika
½ teaspoon garlic powder

RUSSIAN DRESSING INGREDIENTS
¼ cup vegan mayonnaise
1 tablespoon pickle relish
2 tablespoons ketchup (make sure no wheat is added)

OTHER INGREDIENTS
1 8-ounce package tempeh
4 slices gluten-free rye bread (we used Canyon Bakehouse, very flavorful!)
4 slices vegan cheese (we recommend Chao, it melts easily)
½ cup sauerkraut

Combine marinade ingredients in a deep dish and cut tempeh in half, then slice lengthwise to make four pieces. Soak tempeh for 20-30 minutes until well-seasoned. Fry slices in olive oil on stovetop until brown on both sides. Pour leftover marinade over the top while cooking and allow it to simmer until absorbed. Remove tempeh from pan and set aside.

Combine ingredients in small bowl for Russian dressing. Fry rye bread in pan on both sides until lightly browned. Remove from pan and spread all four slices with a generous layer of Russian dressing. Pile on tempeh, cheese slices, and a dollop or two of sauerkraut. Put slices together to create two sandwiches and return them to the frying pan. Adjust stovetop to medium heat seating. Fry sandwiches on both sides until bread is dark brown and cheese is melted. This should take no more than five minutes. Remove sandwiches from pan, pile them on a plate, and dig in!

Serves 2 hungry people, but you can increase the amount of ingredients for a larger party. This meal pairs well with gluten-free, dark beer or red wine (check www.barnivore.com to make sure your alcoholic beverages are vegan). You’ll want to make this tasty dish again and again! Enjoy!

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Summary: The chilly autumnal temperatures may have you longing for a warmer climate. However, if you lack the time and/or money for an impromptu tropical vacation, this zesty dish is the next best thing. It’s exotic, inexpensive, and incredibly easy to prepare. Our sweet-and-sour ...

tempeh
The chilly autumnal temperatures may have you longing for a warmer climate. However, if you lack the time and/or money for an impromptu tropical vacation, this zesty dish is the next best thing. It’s exotic, inexpensive, and incredibly easy to prepare. Our sweet-and-sour recipe calls for diced tempeh, rather than meat. It’s vegan, gluten-free, and filling! Tempeh is packed with protein, calcium, and vitamins and has a subtly nutty flavor that will please your taste buds. The addition of coconut oil enhances the tropical flair. Here’s how to get the feel of the islands without leaving your kitchen:

INGREDIENTS
2 tablespoons tamari (not commercial soy sauce, which contains wheat)
1 tablespoon cornstarch
1/3 cup rice vinegar
¼ cup ketchup (get a good organic variety, and check label to make sure there’s no soy sauce)
2 tablespoons turbinado sugar
½ cup water
1 tablespoon coconut oil
2 8-ounce packages of tempeh
1 large green, red, or yellow pepper
2 cups fresh pineapple chunks (not canned!)
5 cloves fresh garlic
½ red onion
Cooked basmati or jasmine rice

INSTRUCTIONS

Combine tamari, cornstarch, rice vinegar, ketchup, turbinado sugar, and water in large bowl and stir briskly until thoroughly combined. If you like your dish sweet, add a little extra sugar. If you like it sour, add some extra rice vinegar. Set mixture aside.

Slice tempeh into thin strips, then quarter each one. Cut onion into thick strips and dice pepper and pineapple into chunks. Chop garlic cloves into small pieces. Place tempeh, onion, pepper, pineapple and garlic into large frying pan and fry in coconut oil on medium heat for 5-7 minutes. Tempeh and vegetables should be slightly browned, but not burned. Add more coconut oil to pan if necessary.

Pour liquid mixture into the pan and combine with the other ingredients. Sautee for another 3-5 minutes, stirring thoroughly. Be careful not to overcook. Al dente is better than mushy. Your kitchen will be awash with the sweet aroma of the coconut oil. When tempeh, vegetables and pineapple are done, remove pan from stovetop. Serve your fragrant mixture over heated jasmine or basmati rice. Some gluten-free wine or beer goes great as an accompaniment.

This incredible dish serves 4-6 people, depending upon everyone’s appetites. It’s a crowd favorite. Your friends and family will clamor for more. If you have leftovers, they keep well in the refrigerator and can be served either cold or reheated. Enjoy!

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