Tempeh Reuben with Oven-Baked Potato Chips and Luscious Creamy Slaw
Kate prepares an entire meal that is satisfying, comforting, and fun. It’s the perfect meal for any season. The slaw and BBQ flavors scream summer, but the buttery warm toasty sandwich will stick to your ribs in the winter!
Luscious Vegan Slaw
6 cups white cabbage sliced very thin
3 cups red cabbage, thinly sliced
2 cups carrots shredded
½ cup finely diced red onion
1-2 cups silken (soft) tofu
2 Tbsp maple syrup (or raw honey)
½ cup apple cider vinegar
¼ cup tahini
2 Tbsp tamari
¼ cup grape seed oil
1 tsp garlic powder
A few pinches of cayenne
Salt and pepper to taste
To Make: Add all ingredients to the vegetables and stir until combined. Add more silken tofu if the mixture seems dry. Taste and adjust seasonings. Add more salt if it needs pop, and more maple syrup if it needs to be a little sweeter. Let sit for at least 15 minutes before serving so the flavors meld and the cabbage softens. It makes a LOT of slaw, which will last covered in the fridge for up to 4 days. Enjoy!
Oven Baked Potato Chips
2 or 3 large russet potatoes, washed
Grape seed (or some kind of high-heat, neutral-flavored) oil
To Make: Pre-heat oven to 400. Slice potatoes into approximately 1/8th inch thick. A mandolin makes this a snap. Watch your fingers! Put potato slices into a large mixing bowl. Add 1 Tbsp oil (less if using fewer potatoes) and a large pinch of salt, and toss until evenly coated. Spread out onto two baking sheets lined with parchment. If you want all your chips to be uniformly crispy, do not overlap. If you don’t mind some soft and some crispy chips, feel free to let them overlap. Put in oven and set timer for 15 minutes. After 15 minutes check to see if potatoes are getting browned and need to be flipped. If they still look soft, set timer for another 5-7 minutes. If not, flip, and switch top and bottom racks. Set timer for another 10-20 minutes depending on how quickly the potatoes are cooking. If they are going slow, turn oven up to 450, but keep an eye on them. When some (or all) of your chips are curled and crispy, they are done! Serve with an extra sprinkle of salt if needed. Enjoy!
Decadent Vegan Tempeh Ruebens
Ingredients for the Tempeh:
1 package (8 ounces) tempeh
½ cup vegetable broth
1 Tbsp balsamic vinegar
1 Tbsp vegan worcestershire
1 tsp onion powder
1 tsp smoked paprika ½ tsp garlic powder
1 drop of liquid smoke
For the Fixings:
4 slices rye bread
Vegan butter for spreading on bread
1 Tbsp olive oil
½ cup sauerkraut
½ cup vegan mayo
2 Tbsp ketchup
2 Tbsp relish
To Make: Combine all wet ingredients for the tempeh in a shallow bowl or dish. Cut tempeh in ½ lengthwise and then cut each slice into 4 thin slices and add to marinade. Let sit for 30 minutes. Heat 1 or 2 (depending on size) large skillets over medium heat, and add the oil. Add the tempeh and cook about 5 minutes on each side, or until browned on both sides. Add the marinade to the skillet(s) and let it reduce. This will take anywhere from 5-10 minutes. Turn up heat if it’s going very slowly, and keep an eye out that it doesn’t burn.
Meanwhile, combine mayo, ketchup and relish in a small bowl to make the russian dressing.
Butter the four slices of bread generously.
When marinade is done cooking off the tempeh, assemble sandwiches. Place two slices of bread butter side down in a skillet on low/medium heat. Smother bread generously with russian dressing, then pile on all of the sauerkraut, then add tempeh, top tempeh with a tab more dressing, and top with the other slice of bread. Cook each side for about 4-6 minutes, until each side is golden brown and slightly crispy on the outside. Transfer to a cutting board, cut in ½ and eat immediately. Enjoy!