Tempeh reuben club sandwich
615 cals, 35p, 36c, 28f (per meal)
4 oz (113g)
2 slice(s) (64g)
1/2 avocado(s) (101g)
4 tbsp (36g)
3 slices, thin (27g)
1/2 tbsp (8g)
2 dash (0g)
1 tsp (5mL)
1
Prepare vegetables and toast bread, if desired.
2
Place sliced tempeh in a small pan and cover with water. Bring to a boil and cook for about 8 minutes. Remove tempeh and drain the water.
3
Heat the oil in a skillet over medium heat. Add the tempeh and cook for 2 minutes on each side. Remove and season with pepper.
4
While the skillet is still hot, you can add the sauerkraut to warm it up and blacken the edges (or you can serve with cold sauerkraut).
5
Build the sandwich by spreading the mustard on the bread, and all stacking the veggies and sauerkraut on top of the tempeh.
6
Serve.
7
Note: You can make this sandwich ahead of time and reheat (350 F (180 C) for ~15 minutes) and it holds up very well.