The Righteous Reuben Inspired by PlantPure Nation Cookbook
This has got to be THE BEST, MOST RIGHTEOUS, hot vegan sandwich we have had in a long time. You have to make it!
Be sure to check out the Righteous Reuben Aftershow posted on my personal YouTube channel, Jill Ann McKeever. Charlie and I talk about how we really feel about this sandwich.
HERE'S ALL YOU NEED TO MAKE THIS
1 (6-ounce package) LightLife Organic Smoky Tempeh Strips
1 cup frozen chopped spinach, rinsed, partially thawed
1/2 cup yellow onion, thinly sliced
1/2 red bell pepper, sliced
3-4 baby portabella mushrooms or white button, sliced
1 teaspoon fresh ground black pepper
1/4 cup tofu mayonnaise
4 teaspoon organic ketchup
2 teaspoons pickle relish
1 teaspoon Dijon mustard
1 cup Bavarian style sauerkraut
4 large slices rye bread
Start by dry-frying the tempeh strips on a griddle or skillet over medium-high heat until browned, takes about 4-5 minutes on each side. Transfer to cooking rack.
In the same hot skillet, add the partially thawed spinach. Don’t worry if the spinach is watery; you’ll use the water to help water saute the other vegetables. Add the onion, bell pepper and mushrooms. Season with pepper. Allow to cook over medium-high heat until the onions begin to turn translucent. If the skillet happens to dry and food sticks, add a few tablespoons of water and keep stirring to clean the pan. Once the onions are tender, turn off the heat.
While the vegetables are cooking, mix up the creamy sauerkraut. In a small bowl, stir together the tofu mayo, ketchup, pickle relish, mustard, and sauerkraut. Set aside.
Got a panini grill or a griddle for making grill marks on a sandwich? Heat that bad boy up with high heat. Once it’s hot, it’s time to build.
Cover two slices of bread with 3 smoky tempeh strips laid diagonally, then top with the spinach mixture. On the other two slices, add a layer of the creamy sauerkraut and place on top of the sandwiches.
Grill in your nonstick panini press or griddle until you get those righteous grill marks. Serve hot!