A Vegan Tempeh Reuben to Die For!

I didn't intend for this to be a blog about yummy eats but it seems that cooking is really all I do in my spare time these days. So here it is. I have been a dedicated vegetarian for WELL over a decade. At times, I have also been vegan, both facultatively and obligately. All the dairy we consume is organic and nearly all raw and semi- local (even the butter!). The Tempeh Reuben is one of my all time favorite meat-free meals and one that I have been trying to perfect for quite some time. While I am not claiming that I have arrived at perfection, I will say that this is a damn good reuben that passes the omnivore test with flying colors.

A trend you will notice in my cooking is that I usually cook to taste. Maybe someday if I write a cook book, I will start to measure things out and take impeccable notes, but for now, I couldn't be bothered. I take impeccable notes at work and just can't be that way in the kitchen right now.

So here it is. The reuben consists of 4 basic parts in our household: the marinated and pan fried tempeh, the magical sauce, the caramelized onions, and some yummy bread. I also LOVE sauerkraut on my reuben but my better half can't stomach the stuff so, for his sake, I do without. This tasty sandwich is also delicious with cheese. I love a good emmental, gruyere, Drunken Goat, or a delectable raw such as the Naked Goat.

Jackalope's "Meaty" Marinade
The goal of this marinade is not to make your veggie fare taste like meat, but to arrive at a savory flavor. This marinade can be scaled up as much as desired. I usually make a few cups worth and marinade a pound or two at a time. You'll also want extra to put in the pan when frying.

1 part H2O to 1 part Soy Sauce/Tamari/Bragg's (i.e., 1C H2O, 1C Tamari)
Nutritional Yeast
Garlic Powder
Molasses
Onion Powder
Thyme
Basil
Oregano
Sea Salt
Spike (optional)

I usually steam tempeh briefly before marinating. I find it takes marinade better steamed. Cover tempeh in marinade in a container for at least one hour or overnight. When the time comes, fry in a few tablespoons of olive oil and add some of the marinade at the end. It will cook down and impart yumminess upon the tempeh.


Caramelized Onions
This could not be easier and they are so delicious. Thinly slice one onion. Saute in olive oil over medium heat until limp and mostly brown. This will probably take about 20min.

Magical Sauce
Veginase (or silken tofu)
Tomato Paste
Apple Cider Vinegar

In our quest to go whole foods and eat a more traditional food diet, we have eliminated essentially all processed foods from this household. I even make the little one's teething biscuits from scratch. Veginase is one thing am am having trouble giving up. It may have to be pried from my cold dead hands. Not sure yet. Oh yeah, and if you are low on Apple Cider Vinegar, you can always sub ketchup for the tomato paste and the ACV. It isn't quite as tangy but it will do.

When the tempeh is done, sop up the rest of the goodness in the pan with the yummy bread of your choice and leave it there to toast for a few. When the bread is toasted, the tempeh is cooked, and the onions are caramelized, the only things left to do is assemble and enjoy!

I managed to snap a picture before this one got gobbled up:)