Tempeh Reuben Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
8 ounce: Tempeh,
1/2 tsp: Dillweed,
2 tbsp: Tamari,
1 tsp: Onion powder,
1/3 cup: Red wine vinegar,
1/2 tsp: Paprika,
1/3 cup: Water,
8 slice: Rye bread,
2 each: Garlic cloves, pressed
1 cup: Sauerkraut, heated
1/4 tsp: Black pepper,
Mustard,
1/2 tsp: Caraway seed,
Directions:
Slice tempeh in half crosswise. Slice those slices in half through
the middle as though splitting a cake into layers. In a shallow
baking dish, combine tamari, vinegar, water & seasonings. Add the 4
tempeh slices & marinate either for several hours or overnight. Turn
occasionally.
Preheat oven to 350F. Bake tempeh slices, covered in their marinade,
until hot, 15 to 20 minutes. Serve on rye bread smothered in
sauerkraut & mustard.
Adapted from "Vegetarian Times" December, 1994
Submitted By MARK SATTERLY On 03-07-95
Source from luhu.jp
the middle as though splitting a cake into layers. In a shallow
baking dish, combine tamari, vinegar, water & seasonings. Add the 4
tempeh slices & marinate either for several hours or overnight. Turn
occasionally.
Preheat oven to 350F. Bake tempeh slices, covered in their marinade,
until hot, 15 to 20 minutes. Serve on rye bread smothered in
sauerkraut & mustard.
Adapted from "Vegetarian Times" December, 1994
Submitted By MARK SATTERLY On 03-07-95
Source from luhu.jp