Tempeh Reuben

Tempeh Reuben

By Greg Published: February 16, 2012

  • Yield: 2-4 sandwiches (2-4 Servings)

Great additions to this recipe are micro mix &/or raw red onion. Recipe courtesy of The Hip Chick's Guide to Macrobiotics, by Jessica Porter



  1. Chop block of tempeh in half. Simmer tempeh in water and shoyu until liquid is absorbed - about 15-20 minutes. Flip tempeh at least once.
  2. Pan-fry tempeh in sesame oil until crispy.
  3. Grill bread in a little olive oil until crispy.
  4. Slice tempeh in half and place tempeh, saurkraut and russian dressing on two pieces of bread.
  5. Place top slices on sandwiches. Slice and serve.

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