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Name: Tempeh Reuben
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: not set
Ingredients: 1/3 cup plain greek yogurt; 1 1/2 tbsp ketchup; 1 cup fresh sauerkraut drained and divided; 1 teaspoon dijon mustard; 8 ounces tempeh; 1 tbsp olive oil; 1 cup onion chopped; 2 cloves garlic sliced; 1 tbsp cider vinegar; 1 tbsp tamari; 1/2 tsp dill; 1/2 tsp caraway seeds; 1 1/4 cup water; 8 slices rye bread toasted; 2 ounces swiss cheese shredded

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INGREDIENTS

1/3 cup plain greek yogurt
1 1/2 tbsp ketchup
1 cup fresh sauerkraut ; drained and divided
1 teaspoon dijon mustard
8 ounces tempeh
1 tbsp olive oil
1 cup onion ; chopped
2 cloves garlic ; sliced
1 tbsp cider vinegar
1 tbsp tamari
1/2 tsp dill
1/2 tsp caraway seeds
1 1/4 cup water
8 slices rye bread ; toasted
2 ounces swiss cheese ; shredded

Servings

INSTRUCTIONS

Place Greek yogurt, ketchup, 2 tbsp sauerkraut and mustard in a mini chop and whirl until smooth.

Cut tempeh in half horizontally. Cut each half into 4 slices. Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add onion; cook 5 minutes or until tender. Add garlic; cook 1 minute, stirring constantly. Add vinegar, soy sauce, dill and caraway, stirring constantly. Add tempeh, cook 1 minute on each side. Add water; bring to a boil. Reduce heat and simmer, uncovered, 10 minutes or until water evaporates, turning tempeh occasionally.,

Preheat broiler to high.

Place 4 slices of bread on a pan, sprinkle evenly with cheese. Broil until cheese melts. Top with yogurt mixture, onion mixture, 2 pieces of tempeh and 3 tbsp sauerkraut. Spread remaining yogurt on remaining bread and top,

Makes 4 sandwiches.

NOTES

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Tempeh Reuben

1/3 cup plain greek yogurt
1 1/2 tbsp ketchup
1 cup fresh sauerkraut drained and divided
1 teaspoon dijon mustard
8 ounces tempeh
1 tbsp olive oil
1 cup onion chopped
2 cloves garlic sliced
1 tbsp cider vinegar
1 tbsp tamari
1/2 tsp dill
1/2 tsp caraway seeds
1 1/4 cup water
8 slices rye bread toasted
2 ounces swiss cheese shredded

Place Greek yogurt, ketchup, 2 tbsp sauerkraut and mustard in a mini chop and whirl until smooth.

Cut tempeh in half  horizontally. Cut each half into 4 slices.  Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add onion; cook 5 minutes or until tender. Add garlic; cook 1 minute, stirring constantly. Add vinegar, soy sauce, dill and caraway, stirring constantly. Add tempeh, cook 1 minute on each side. Add water; bring to a boil. Reduce heat and simmer, uncovered, 10 minutes or until water evaporates, turning tempeh occasionally.,

Preheat broiler to high.

Makes 4 sandwiches.

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Nutrition

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Serving Size: 1 Serving (2273g)
Recipe Makes: 4 Servings

Calories: 3040
Calories from Fat: 1489 (49%)

Amt Per Serving		% DV

	Total Fat 165.4g	221 %
	Saturated Fat 96.9g	484 %
	Monounsaturated Fat 51.2g
	Polyunsanturated Fat 7.8g
Cholesterol 598mg		184 %
Sodium 3053mg		105 %
Potassium 6563.8mg		173 %
Total Carbohydrate 240.1g		71 %
	Dietary Fiber 4.5g	18 %
	Sugars, other 235.6g
Protein 157.7g		225 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3040

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