Tempeh Reuben Sandwiches with Caramelized Onions and Mushrooms (Vegan)

Howdy, friends! Do I have a treat for you today! 

Two words: Tempeh Reuben. Have you ever had a reuben sandwich? Traditionally, it’s composed of corned beef, Swiss cheese, sauerkraut, and Russian dressing, grilled between slices of rye bread. I can’t say I’ve had the misfortune of trying corned beef before, but frankly, it sounds rather awful. 

Now, I’m not reinventing the wheel with this sandwich- many a vegan blogger has created a similar recipe. But after seeing a vegan reuben sandwich on the menu at Fresh Restaurant in Toronto awhile back, I knew I’d have to set about creating my own recipe at home! 

This recipe is a flavour bomb for your taste buds. It makes the perfect cozy lunch or dinner at home, especially with a steaming bowl of soup! Ah, winter, I’m beginning to love you. 

The central components of this sandwich are my tempeh bacon, vegan cheese or organic Swiss cheese, pickles, sauerkraut, caramelized onions and mushrooms, and avocado. Pile these high between a couple of slices of your favourite sourdough or sprouted grain bread, grill, and nosh. Mmmmm…  enough said, am I right? 

Tempeh Reuben Sandwiches (Vegan)

These tempeh reuben sandwiches are bursting with flavour and colour! Enjoy this vegan spin on an old favourite with a big bowl of soup. 
Prep Time15 mins
Cook Time8 mins
Total Time23 mins
Course: Main Course
Cuisine: American, Vegan, Vegetarian
Keyword: Dinner, Lunch, Vegan, Vegetarian
Servings: 2
Author: Allison

Ingredients

  • 4 slices sprouted grain or sourdough bread of choice
  • 8 slices tempeh bacon, cooked (homemade or store-bought)*
  • 6 thin slices vegan cheese of choice or organic Swiss cheese
  • 1 tbsp ghee, coconut oil, or extra-virgin olive oil
  • 1 medium onion, thinly sliced
  • 2 heaping cups thinly sliced crimini mushrooms
  • 1/4 tsp fine sea salt, plus more to taste
  • 1/2 cup sauerkraut, preferably one that contains beets for colour, drained
  • 2 dill pickles, thinly sliced
  • 1/2 an avocado, pitted and thinly sliced
  • 1 tbsp Dijon mustard
  • Butter, vegan butter, or refined coconut oil, as needed, for spreading on bread

Instructions

  • Place the bread, tempeh bacon, and cheese on a large cutting board or other flat surface so that they are ready to assemble. 
  • In a large skillet, heat ghee, coconut oil, or olive oil over medium heat. Once shimmering, add onions. Season with a couple dashes of salt and cook, stirring occasionally, until onions are soft and caramelized, about 20-25 minutes. Turn down heat as needed to prevent burning/sticking. Once onions are caramelized, remove them from the heat and place them in a dish until ready to use. 
  • In the same skillet, cook the mushrooms over medium heat, adding a couple pinches of salt and stirring occasionally, until they have released all of their liquid and have shrunk considerably. You want them to be nicely browned and slightly crispy as opposed to soggy, so be patient! Once sufficiently browned, add the onions back into the pan, mix together, and remove from heat. 
  • Assemble the sandwiches: Heat a heavy-bottomed (preferably cast iron) skillet over medium. Butter the bottom and top side of each slice of bread, as you would when making a grilled cheese sandwich. Next, place 4 slices of tempeh bacon on each bottom slice. Next, top with equal amounts of avocado, sauerkraut, pickles, onions/mushrooms, cheese, and Dijon mustard. Make sure that the cheese is on the top layer so that it melts against the bread. Place the two remaining (top) slices of bread on each sandwich. 
  • Cook each sandwich for 4 minutes per side, or until both sides are nicely browned and crispy, and the cheese has melted. 
  • Note: If you opt to make homemade tempeh bacon, you can find my recipe here.

We hope you enjoy these sandwiches as much as we do! Don’t forget to tag us with #holisticallie on Instagram and Facebook if you make them! 🙂 

-Allie xx

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Mediterranean Broccoli and Chickpea Salad with Roasted Pepper and Feta

This Mediterranean-inspired broccoli salad is bursting with flavour, texture, and colour! Broccoli is steamed until just tender and combined with roasted bell peppers and almonds, salty goat feta, sweet currants, and chickpeas! Then, everything is tossed in a tangy lemon-Dijon vinaigrette. This dish is great as a side or as a main dish when paired with a roasted sweet potato or quinoa. 

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Hey, friends! I’m baaaaack with a summery Mediterranean vegetable salad that covers all of the nutritional bases, and is super delicious to boot. I apologize for the prolonged absence, but hopefully now that I can feel the season turning ever so slightly, I will get back onto a more regular posting schedule. Thanks for your patience as I figure out this whole blogging routine. 😉

I’ll confess that I haven’t really been enthused about cooking this summer- a bit worrisome for somebody whose passion is food, but normal, I suppose, in the context of the extreme heat and ecosystem devastation that the planet is experiencing. It’s enough for even the most diehard foodie to lose their appetite. From raging wildfires in California to a grieving killer whale mother carrying her dead calf through the ocean off the coast of British Columbia for what is going on weeks, it’s hard to be an aware human being at this point in time. At the risk of sounding overly political, I am going to come right out and say that I am keenly aware of the reality of global warming/climate change, and the trends are incredibly worrisome. My response to stressors of any kind has always been to turn inward, and while I feel guilty at times for not being a more vocal activist, it has never been my style. I have always felt more comfortable with leading by example. I have deep respect for anyone who is a vocal activist, don’t get me wrong. But it has never been my style and I wouldn’t be my authentic self if I pretended that it was. So I return to my kitchen, again and again, because it has always been my happy place and, increasingly, because it is through my food choices that I feel I am able to vote for a more just and sustainable future.

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Now, I am not saying that salad will save the world. What I am suggesting is that the more of us who prepare meals in our own kitchens, using locally and sustainably-sourced ingredients, the better off our world will be. And at a time when more and more of us feel powerless in the face of rising seas, droughts, wildfires, and unprecedented pollution levels, being connected to our food is a pretty necessary thing indeed.

Hopefully I don’t come off as preachy; that is never my intention. I just can’t pretend that everything is just fine when the world is a mess. Sure, it’s fun to scroll through Instagram and admire all the pretty food photos, but there are so many important and pressing issues that we all need to be devoting time and energy to. Hopefully I can use this platform as a force for good by providing ideas for how to restore our connection to the earth, starting with the food that we purchase and eat. And that brings me to this salad. I put seasonal, farmers’ market-fresh ingredients to good use here, with broccoli, roasted bell peppers, and red onion playing starring roles. I added some local goat feta for a salty contrast, but feel free to omit it if you are vegan or dairy-free. Roasted almonds or seeds provide some toothsome crunch, while dried fruit adds sweetness. The tangy lemon-Dijon dressing is light and coats the ingredients nicely without overpowering them. Overall, this salad is filling and hearty while remaining light enough to eat in the heat of summer. I enjoy serving it with a baked sweet potato to complete the meal!

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Thanks for sticking with me through this post, and I hope that you enjoy this salad as much as I do! If you make it, let me know! Leave a comment below, and tag me on Instagram @holisticallie and #holisticallie. 🙂

Mediterranean Broccoli and Chickpea Salad with Roasted Peppers and Feta 

Servings: 4-6
Time: 30 minutes
Cuisine: Plant-based, Gluten-free, Vegetarian, Vegan

Ingredients: 

  • 5 cups broccoli florets
  • 1/2 cup finely chopped red onion
  • 1 cup roasted red or orange pepper, thinly sliced
  • 1/2 cup roasted almonds (I roasted organic raw almonds at 325 F for 10 minutes)
  • 1 1/2 cups cooked chickpeas
  • 1/2 cup dried currants
  • 1/2 cup finely diced goat or sheep feta cheese (optional, omit for vegan option)

Lemon-Dijon Dressing

  • 1/4 cup extra-virgin olive oil
  • 2 tbsp red wine vinegar
  • 3 tbsp freshly squeezed lemon juice
  • 1 tbsp Dijon mustard
  • 1 tbsp pure maple syrup
  • 2 cloves garlic, finely minced
  • 1 tbsp chickpea miso or mellow white miso (if you are unable to find this miso, substitute 1 tbsp tamari or 1/4 tsp fine sea salt, to taste)
  • Freshly ground black pepper, to taste

Instructions:

  1. Steam the broccoli until tender-crisp, about five minutes. Remove from heat and empty into a large bowl.
  2. Add remaining salad ingredients to the bowl with the broccoli.
  3. Make the dressing by adding all ingredients into a medium Mason jar. Screw on lid and shake to combine.
  4. Pour the dressing on top of the salad and toss until incorporated.
  5. Serve immediately or store in the refrigerator until ready to eat. This salad will keep in the fridge for a few days, although the broccoli will begin to lose its bright green hue!

 

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Tempeh Chorizo

This tempeh chorizo is guaranteed to please vegans and omnivores alike! It’s intensely flavourful and can stand in for the “real thing” on pizza, breakfast burritos and sandwiches, quesadillas, salads, and more! Rich in complete protein and without a single processed ingredient, I can’t think of a healthier (or more delicious!) faux meat! 

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Continue reading “Tempeh Chorizo”

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