Tempeh Reubens

Name: Tempeh Reubens
Yield: Serves 4
Ingredients: 10 tablespoons, cider vinegar; 1/2 cup, water; 2 teaspoons, ground allspice; 1½ teaspoons, salt; 1 teaspoon, black peppercorns, cracked; 1 teaspoon, dried thyme; 1 teaspoon, paprika; 1 pound, tempeh, cut into 3½-inch-long by ⅜-inch-thick slabs; 1 cup, sauerkraut, drained and rinsed; 1 teaspoon, packed brown sugar; 1/4 cup, vegetable oil; 1/4 cup, mayonnaise; 1/4 cup, finely chopped sweet pickles plus 1 teaspoon pickle brine; 2 tablespoons, cocktail sauce; 4 tablespoons, unsalted butter, melted; 8 slices, hearty rye bread; 4 ounces, Swiss cheese, shredded (1 cup)

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Vegetarian

We managed to make this meat-heavy dish vegetarian.

A cookbook recipe exclusively for All-Access members from The Complete Vegetarian Cookbook

SERVES4

TIME1¾ hours

WHY THIS RECIPE WORKS

Because a good Reuben is all about the combination of corned beef, Russian dressing, Swiss cheese, and rye bread, we needed a clever solution when replacing the corned beef with a vegetarian option. We chose hearty tempeh for its firm textu...

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