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Diner Style Rueben

This rueben is a hybrid baby of two of my favorite veggie ruebens in Chicago. In addition to the traditional rueben components (savory, meaty tempeh, thousand island, sauerkraut, and toasty rye), you'll notice sautéed veggies and a horseradish cheese. The peppers and onions come from the most amazing rueben from the famous vegetarian diner here, and they add a nice "fresh" layer. The horseradish cashew spread is inspired by a chain vegetarian restaurant near my apartment that I also love.
Servings 4

Ingredients

  • 1 package tempeh cut into 1/4 inch slices
  • 1 clove of garlic smashed
  • 1/2 onion, cut in half
  • 1/3 cup Tamari or soy sauce
  • 1 Tbs bavarian seasoning*
  • 1 bay leaf
  • 2 Tbs apple cider vinegar
  • pepper
  • 1/4 cup vegan mayo
  • 2 Tbs ketchup
  • 1/2 Tbs Sriracha
  • 1 1/2 Tbs relish
  • 1 Tbs olive oil
  • 1 red bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1/2 small red onion, thinly sliced
  • salt and pepper
  • 1/2 cup sauerkraut, drained
  • 1/4 cup horseradish cashew spread, or other vegan cheese https://www.groundedchow.com/horseradish-cashew-cheese-spread/
  • 8 slices of rye bread

Instructions

  • Place tempeh strips in a saucepan on medium heat with garlic, onion quarters, tamari, bay leaf and spices. Bring to a boil, then reduce heat to low and let simmer for 20 minutes.
  • While your tempeh cooks, make your dressing. In a small container combine mayo, ketchup, Sriracha and relish. Store in fridge.
  • Heat olive oil in a skillet. Add sliced peppers and onion, and cook until tender, about 5 minutes. Season with a light sprinkle of salt and pepper, to taste. Remove from heat.
  • When the tempeh is done cooking, use tongs or a fork to pull it from the broth, and let it drain on paper towel.
  • If you’re using a panini press, preheat it. Otherwise, turn your griddle on to medium high. To assemble sandwiches, spread a generous portion of cashew cheese on a slice of bread. Place 4 -5 tempeh strips on one slice of bread, then top with peppers and onion mixture, and sauerkraut. Add thousand island to the other slice of bread. Press in panini griddle until heated through and bread is toasty, or cook on a griddle or skillet on each side for about 4 minutes, until bread is brown and toasty. Enjoy!

Notes

If you don’t have bavarian seasoning, replace with a pinch of mustard powder, garlic, thyme, sage and rosemary. Use what you have, omit what you don’t!