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Vegan Reuben Sandwich | Lunch

These flavours bring back fond memories of my childhood in upstate New York. I was never a fan of the corned beef, so making a vegan version was easy: I simply replaced the meat with spinach, mushrooms, and tempeh. It’s the sauerkraut and dressing that make this a unique sandwich.


Ingredients


6 ounces Lightlife Organic Smoky Tempeh Strips

⅓ cup Russian Dressing

1 cup sauerkraut

1 red onion, thinly sliced

½ red bell pepper, seeded and sliced

6 ounces white button mushrooms, sliced

2 cups fresh spinach

1 teaspoon black pepper

8 slices rye bread


Instructions


1. Preheat oven to 425°F. Line a baking sheet with parchment

paper.

2. Layout the smoky tempeh strips on the prepared baking sheet and bake for

10–15 minutes or until edges become dry to the touch.

3. In a small mixing bowl, combine the Russian dressing and sauerkraut.

4. Using a very small amount of water, sauté the onion, bell pepper, and

mushrooms in a skillet over medium-high heat until the mushrooms are softened.

Add the spinach and heat until wilted. Season this mixture with black pepper.

5. Cover 4 slices of the bread with smoky tempeh strips and then top with the

spinach mixture. On the remaining 4 slices, smear the Russian dressing mixture

and place on top of the sandwiches.

6. Grill in a nonstick panini press or griddle until the desired grill marks are

formed.

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©2020 For The Fasting Vegan, By MWM Digital

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