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VEGAN REUBEN INDULGE IN THIS ST. PATRICK’S DAY CLASSIC — VEGAN STYLE!
Inspired by MyDarlingVegan.com
Ingredients
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8 oz tempeh
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1/2 tsp garlic powder
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1/2 cup vegetable broth
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2 tbsp olive oil
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1 tbsp balsamic vinegar
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Bread of choice, toasted
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1 tbsp vegan Worcestershire sauce
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1/2 cup sauerkraut
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1 tsp liquid smoke
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Vegan Swiss cheese (optional)
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1 tsp onion powder
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1/4 cup Thousand Island dressing
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1 tsp paprika
Directions
1. Cut tempeh into 4 thin slices. 2. In a shallow bowl, combine broth, vinegar, Worcestershire sauce, liquid smoke, onion powder, paprika, and garlic powder. Marinate tempeh in mixture for 30 minutes. 3. In a large skillet, heat the olive oil. Cook tempeh in the oil for 5 minutes per side. 4. Between toasted bread, layer tempeh, sauerkraut, cheese (optional), and dressing. Enjoy immediately.
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