Tuesday, June 4, 2013
This was my first attempt at a vegan Reuben style dish. Although I'm a huge fan of grilled and pressed sandwiches with bread, I decided to make this a main dish without bread.
I made two version and the one I made with grilled zucchini was perfection!
GARLIC TEMPEH REUBEN STACK
1 block tempeh, sliced in thin strips
1 medium organic zucchini, sliced thin
1/4 cup ev olive oil
1 TBS garlic powder
1/4 cup lemon juice
sea salt and pepper
1 bag Organic baby arugula
Olive oil and white balsamic
Prepared Organic Sauerkraut, lightly rinsed in strainer
Garlic Jalapeño Daiya
THOUSAND ISLAND DRESSING
4 TBS Vegenaise
1 TBS natural ketchup
1 tsp chopped dill pickle (optional)
Mix together well
Whisk together 1/4 cup olive oil, 1/4 cup lemon juice, garlic powder, salt and pepper. Pour over sliced tempeh and let set 5 to 10 minutes.
Heat skillet over medium to medium high heat. Place tempeh with some of the marinade into skillet and let cook until browned on both sides. Remove from skillet and set aside. Cook sliced zucchini strips in same skillet, using any remaining marinade. Cook until soft and browned. Salt and pepper.
Rinse and dry arugula if desired. Drizzle with olive oil and balsamic and massage until coated.
Place a bunch of arugula on an oven safe plate. Arrange a few pieces of sautéed zucchini and cooked tempeh strips on top of arugula. Top tempeh with a bit of sauerkraut and shave a chunk or two of the Daiya garlic jalapeno cheese on top. Stick under broiler or in toaster oven (if you have one) until cheese is melted. Carefully remove from oven and drizzle some Thousand Island dressing over and around plate if desired. Top or garnish with more arugula.
NOTE: You can make several at a time by using small ceramic, oven-safe small plates on a cookie sheet under broiler.