This vegetarian reuben sandwich was constructed on a homemade roll layered with corned tempeh, Jarlsberg cheese, cole slaw and a thousand island inspired dressing.
2- 8 oz packages Tempeh; cut into quarters (see below)
2 Tablespoon canola oil
2 teaspoon brown sugar
2 teaspoon prepared mustard (I use Dijon)
2 teaspoon apple cider vinegar
2 clove garlic; crushed
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground allspice
1/2-1 teaspoon sea salt
1/8-1/4 teaspoon fresh ground black pepper
Place half of the tempeh in one layer in a glass dish. Combine the remaining ingredients.
Spread the sauce over the tempeh on both sides of each piece and stack together. Refrigerate for at least half an hour. Preheat a large skillet over medium high heat. Oil pan lightly and fry the tempeh until crispy on first side, flip, fry until crispy on second side. Continue until all tempeh is fried.
5 cups green cabbage; shredded or thinly sliced
5 cups red cabbage; shredded or thinly sliced
2 carrots; shredded
1/2 onion; quartered and thinly sliced
3/4 teaspoon sea salt
pinch-1/8 teaspoon fresh ground black pepper
1 1/2 teaspoon dill weed (or 3 Tablespoons chopped fresh)
3 Tablespoons red wine vinegar
1/3 cup mayonnaise (replace with 3 Tablespoons extra virgin olive oil for a vegan option)
Place all vegetables in a large mixing bowl. Add salt, pepper, dill and vinegar and toss together. Add the mayonnaise (or olive oil) mix well, transfer to a glass or ceramic bowl and refrigerate until ready to serve.
1/4 cup ketchup
1/4 cup mayonnaise (or vegannaise)
1 Tablespoon minced bread and butter pickles (click link for home made recipe) OR relish
Combine well and refrigerate until ready to serve.