sponsored by LightLife Foods
Tempeh is a nutritional powerhouse that’s already a mainstay in our fridge. It’s high in protein and a versatile ingredient to have on hand. It can be made into plant-based bacon, crumbled into spaghetti sauce or chili, or as Justin often does, eaten right out of the package plain as a filling and healthy snack.
We feel like something that tastes good and supports gut health is a win. And the Chickpea Tempeh we used here has a mild flavor and a solid texture that stayed together well when we cooked it, so the presentation was nice in the sandwich.
This week, we were so ready to sauté the tempeh in a bit of olive oil for the first building block of our plant-based reuben sandwiches. With beets and sauerkraut in the mix plus our take on an easy Russian dressing, this sandwich made for a memorable plant-based lunch together.
#ad | Tempeh + Beet Reuben
Ingredients
For the Russian dressing:
/4 cup plant-based mayonnaise
1 tablespoon spicy beer mustard
1 tablespoon ketchup
1/3 cup cornichon pickles, chopped
1 tablespoon olive oil
1 package LightLife Chickpea Tempeh, sliced
1 medium red beet, peeled, halved, and thinly sliced
1/2 medium white onion, thinly sliced
1 teaspoon coriander
1 teaspoon cumin
1 teaspoon garlic powder
Sea salt & cracked black pepper, to taste
3/4 cup ruby sauerkraut
3 slices plant-based cheese
6 slices marble rye bread
Serves 3
Directions
1. Combine all ingredients for the dressing and set aside.
2. In a medium pan over medium heat, add the olive oil. Once the oil shimmers, add the tempeh and cook for 2 minutes.
3. To the pan, add beets, onion, coriander, cumin, garlic powder, salt, and pepper. Stir to combine with tempeh, cover, and cook for 10 minutes, stirring every 3 minutes.
4. Assemble the sandwiches by layering onto the marble rye the dressing, cheese, tempeh and beet mixture, and sauerkraut, topping with another slice of bread. Repeat this process 2 times to make 3 sandwiches.
