Name: Tempeh Beet Reuben
Yield: Makes 4 sandwiches
Ingredients: ½ cup (120 ml) vegetable broth; 1 tablespoon onion powder; Dill pickle slices on toothpicks, for garnish; 1½ cups (375 g) sauerkraut, drained (reserve liquid if making Swizz Cheese); 8 large slices caraway rye bread; ¼ cup (40 g) finely chopped dill pickles; 4 tablespoons (60 ml) olive oil; ¼ cup (60 ml) fresh lemon juice; 2 tablespoons tamari Freshly ground black pepper; 1 tennis ball-size beet, sliced as thin as you can get it; ⅓ cup (75 ml) vegan mayo, store-bought or homemade; 2 tablespoons ketchup

Preparation info

Makes
4
sandwiches

Difficulty
Easy

Appears in

I Can Cook Vegan

By Isa Chandra Moskowitz

Published 2019

About

I have to issue a few warnings about this sandwich: You will end up covered in orange dressing. Some sauerkraut will fall on your cat’s head. And if those things don’t happen, you’re eating it wrong. Tangy tempeh and thinly sliced beets lend a corned-beefy Eastern European flair to this sandwich. With the caraway rye, sauerkraut, and Russian dressing, it definitely hits all the right notes! If you’d like to take it a step further, homemade Swizz Cheese dri