This post is sponsored by Alvarado St. Bakery Co-Op. All opinions are 100% mine.
Isn’t that a thing of beauty?
A tower of saucy, spicy, smoky, sauerkraut-filled goodness, aka the Vegan Tempeh Reuben, aka the best sandwich ever invented, aka #iminsandwichheaven
I mean, can anything top that?
Many years ago, a lifetime really, I worked as a server at a popular family-run restaurant in western Michigan. This was the early 2000s, in a small town, in the midwest. Eating vegan at that time was not quite the same it is now, 15 years later, in Portland, Oregon. But this restaurant and the people who made it popular were dedicated to the cause and over the years have changed the town into one of the leading vegan-friendly cities in that part of the country.
In the early 2000s, however, this restaurant was a vegan/vegetarian hub because it was one of the only places in town that, no matter your dietary preferences, had you covered. From breakfast to desserts, and everything in between, they made great effort in offering incredible vegan options. I worked at this restaurant for many years, eating everything off the vegan menu many times over. Hands down, my favorite AND the best sandwich I’d ever had was the vegan tofu reuben. When I left Michigan to come to Oregon, leaving that incredible restaurant behind, I put “remake the vegan reuben” on the top of my to-do list.
And folks, I did just that.
But now…wait for it…
this vegan Tempeh Reuben is about to get a little bit better.
Enter: Alvarado Street Bakery Co-Op
Alvarado Street Bakery Co-Op is a cooperative bakery in central California that started from the “Food for People not for Profit” movement in the Bay Area during that time. Since the late 1970s Alvarado has been in the business of making healthy and delicious breads that are made with the finest, organic, non-GMO ingredients.
They were doing organic before organic was cool.
All of Alvarado Street Bakery Co-Op’s products are made from sprouted grain. What’s that, you might ask. Sprouted grain is grain that is harvested before the shoots from the seed turn into full-fledged plants. By harvesting them young, you get a grain that is lower in starch, allowing for higher proportions of other, more beneficial nutrients like protein, vitamins, and minerals. Aside from containing more whole food-based nutrients, sprouted grains make the gluten and protein more digestible because their starches have already been broken down by enzymes in the process.
For this vegan Tempeh Reuben I used Alvarado’s Sprouted Rye Seed Bread which is a vegan, flour-less bread made with sprouted organic whole wheat berries and cultured wheat and filled with all kinds of seeds for a hearty, healthy, delicious rye bread that is easier on the planet AND easier on the body.
And that, my friends, is how this vegan Tempeh Rueben just got a whole lot better.
- Marinated Tempeh
- 8 ounces (1 package) tempeh
- ½ cup vegetable broth
- 1 tablespoon balsamic vinegar
- 1 tablespoon vegan Worcestershire sauce
- 1 teaspoon liquid smoke
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- 4 slices Alvarado's Sprouted Rye Seed Bread
- ½ heaping cup Sauerkraut
- ¼ cup vegan Russian Dressing
- vegan swiss cheese, optional
- 2 tablespoons oil
- 1 tablespoon vegan butter
- Cut tempeh in half lengthwise and then cut it through the middle for 4 thin slices.
- Combine the ingredients for the tempeh marinade in a shallow dish. Add tempeh and marinade for at least 30 minutes.
- Heat a large cast iron skillet over medium heat with 2 tablespoons oil. Add tempeh and cook for about 5 minutes per side, until dark brown. Once both sides are browned, add reserved marinade and let it cook off in the skillet. This allows the flavors to seep into the tempeh deeper.
- Butter 4 slices of Sprouted Rye Seed Bread. Place on the skillet and cook for a 3-4 minutes, until lightly brown. Flip bread. On the uncooked side, add Russian dressing to all slices of bread. Divide the sauerkraut between two slices, top with 2 pieces cooked tempeh, each, and a slice of vegan swiss, if using. Add the second slice of bread and cook on each side for about 5 minutes, until bread is browned and everything is cooked all the way through.
- Remove from heat and serve immediately.
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