Tag Archives: tempeh

Grilled Tempeh Reubens

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I was sick last week.

I hate admitting when that happens. I hate being sick. I hate feeling useless, not being able to work out, not sleeping well because I can’t breathe, taking half or full sick days and feeling useless at work. The whole thing is just dumb and inconvenient.

I had not been sick since before the wedding. That would be early 2011 – maybe earlier. Remember how I used to travel every two weeks for work and I would be gone for two weeks? Airplanes are the best place for your immune system when you travel a lot. My immune system was amazing and I think now that I’m not traveling as frequently it finally caught up with me and was all, “Trololol. I’m gonna stop working!”

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My immune system was a hag.

No amount of medicine, daily vitamins and water I drank could prevent the nast when coworkers and everyone else don’t wash their hands after using the bathroom.

So I’ll get to the point of this post. I made tempeh reubens right before I got sick, but knew my being sick was inevitable. I had a feeling I would lose my sense of taste, smell and lose my appetite.

But on the up side, it was another Meatless Monday success, that’s for sure.

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I loosely followed a recipe from meatlessmondays.com and it was more work than it should have been, but overall they tasted good. You can definitely make necessary shortcuts if you’re pressed on time, because there’s a lot of “combine and chill for 2 hours” crap happening in this recipe.

And when I’m sick, patience is the last thing I have.

I will say this: I have a small issue with tempeh. I realize this was probably the best vegetarian protein to use, but it really is not my favorite or top choice. It’s the taste. I kind of dislike the taste of it. The texture is weird, it looks weird and it has a weird after taste. I might try making these with portobello mushroom caps or something next time just so they taste more meaty than…weird.

Man, I’m making this recipe sound like a whole lot of win, aren’t I? :P
At least REB liked them. In the end, that’s what mattered.

Grilled Tempeh Reubens
 
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A vegetarian twist on a classic deli sandwich. Recipe adapted from meatlessmonday.com
Author:
Recipe type: sandwiches
Cuisine: vegetarian, sandwiches
Serves: Makes 4 sandwiches
Ingredients
  • RUSSIAN DRESSING:
  • ¼ cup Vegenaise (I used this because I don’t like mayo. Never have, never will. You can use mayo if you’d prefer though. Or, use Greek yogurt as a great substitute)
  • 1 tablespoons ketchup
  • 1½ tablespoons capers, drained and finely minced
  • 2 tablespoons sweet whole pickles, finely chopped
  • ½ whole lemon, juiced
  • Salt and pepper to taste
  • FOR THE SLAW:
  • 2 cups shredded red cabbage
  • ¼ cup apple cider vinegar
  • 1 teaspoon salt
  • *Note: you can buy prepared coleslaw or sauerkraut if you prefer
  • FOR THE TEMPEH MARINADE
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • ½ teaspoon garlic salt
  • 1 teaspoon allspice
  • ½ teaspoon ground cinnamon
  • 1 teaspoon red pepper flakes
  • ½ teaspoon ground ginger
  • 1 teaspoon salt
  • ½ cup water
  • 2 teaspoons vegetable oil
  • FOR THE SANDWICHES:
  • 8 oz. tempeh (I used Lightlife brand in the Soy variety), sliced in ½ inch thick slices
  • 8 slices Rye bread (2 slices per sandwich)
  • Nonstick spray
  • ADDITIONAL OPTIONAL INGREDIENTS:
  • 4 slices Provolone or Swiss cheese (or vegan cheese of your choice)
  • Vegan butter (or regular if you prefer) to help brown sandwiches
Instructions
  1. SLAW:
  2. combine the vinegar, cabbage and salt. Stir, cover bowl and chill in refrigerator for at least 2 hours (this will help break down the cabbage)
  3. DRESSING:
  4. Combine all ingredients in a small bowl, cover and chill for at least 2 hours
  5. TEMPEH:
  6. Slice the tempeh into ½ inch thick slices
  7. Bring 8 cups of water to boil on stove. Add a pinch of salt when boiling then add tempeh and boil for 10 minutes.
  8. MARINADE:
  9. While the tempeh is boiling, combine all spices (coriander, cumin, red pepper flakes, allspice, cinnamon, garlic salt, ground ginger) in a freezer bag or large bag. Zip close, and shake to combine. Add water and oil to bag. Once tempeh is done boiling, add to marinade, shake to coat each slice then chill in refrigerator for 2 hours.
  10. TO MAKE THE SANDWICHES:
  11. Heat your stove top grill or pan with nonstick spray over medium high heat. When the pan is hot, add the tempeh and cook 3-4 minutes on each side until browned and warmed through. Transfer to plate and set aside.
  12. ASSEMBLING SANDWICHES:
  13. Layer a slice of bread with dressing, slaw, cheese (optional), cooked tempeh. Take another slice of bread, spread some of the dressing and close sandwich together. Heat pan again with nonstick spray, or vegan butter. Place sandwich in pan and grill until browned. Or, if you have added cheese, until the cheese is melted. Repeat with the other three sandwiches until all are made.
  14. Additional notes:
  15. You can make the slaw and dressing the night before or well ahead of time and keep in the fridge to keep cool. You can also marinade the tempeh a day in advance to help speed up the process when you want to prepare your sandwiches.

 

 

Israeli Couscous with Roasted Veggies and Tempeh


I don’t know about any of you, but I’m one of those gals who likes the pearled, or Israeli, couscous and not the superfine kind. I think the latter is a little too gritty but maybe I’ve never had it made correctly.  This recipe had roasted veggies, spices, chickpeas and tempeh. Proteinalicious!

Before this recipe, I had never made couscous before. I always see it made on the cooking shows I watch, but I’ve never actually been “brave” enough to make it on my own. Maybe the idea of fluffing it with my fork just scared me, who knows. Luckily I have a husband who likes having culinary adventures and let’s me tag along for the ride.

The great thing about this recipe is that it had a lot of Indian spices in it! And by a lot, I mean two. Ha. It had garam masala and turmeric. I always keep a batch of garam masala in my kitchen, but sometimes I act like my mom and make it fresh during the cooking process.

Here’s my recipe for it if you’ve never made it and want to sometime! Turmeric is another great spice. I don’t think it actually tastes like anything, but it does make your dishes turn a beautiful yellow color and stains your nails and fingertips!


I guess these two spices just remind me of home and my mom’s kitchen, so I was really excited to find a non-Indian recipe that also used them! I have to say, this dish turned out fantastic. It was a little time consuming but it turned out pretty great. REB was responsible for cooking the tempeh so I just got the instructions/process from him but didn’t take any pics :(

The original recipe was just the Israeli couscous with the grilled veggies, but we don’t have a grill and didn’t feel like pulling out the stove-top grill. So we roasted our veggies and since there really wasn’t a ton of protein in the dish, we decided to make tempeh to top it off. REB made the tempeh with an orange glaze, which I know sounds weird with the spiced couscous, but it actually went together so nicely. The sweetness paired well with the spice. They were pretty happy together. And I was too ;)

Israeli Couscous recipe adapted from Three Many Cooks
Orange glazed tempeh adapted from 101 Cookbooks

For the tempeh:
•4 oz. Soy Tempeh (we used half a block of this Light Life Tempeh brand), cut into thin triangles or 1/2-inch strips
1 tablespoon olive oil (for cooking)
•1/2 cup fresh mandarin juice or orange juice (about 4-5 mandarins)
•1 teaspoon minced garlic (1 clove)
•1 teaspoon lite soy sauce
•3/4 teaspoon ground ginger
•1 teaspoon honey (use maple syrup instead to make this dish vegan!)
•1 teaspoon ground coriander

For the couscous:
•2 cups Israeli (pearled) couscous
•1 small zucchini cut julienne then cut in thirds to make small strips
•1 red bell pepper cut julienne then cut in half to make small strips
•1 can of chickpeas, drained and rinsed
•1/2 cup grape tomatoes, halved
•1/2 cup chopped onion
•1 teaspoon minced garlic
•3 teaspoons garam masala (I know that sounds like a lot, but this will make it good and spicy)
•1 teaspoon turmeric
•3 cups low-sodium vegetable broth
•1 cup water
•S&P to taste
•1/4 cup chopped cilantro, plus some extra for garnish
•2 tablespoons olive oil, plus additional for roasting vegetables

Start by preheating your oven to 400°F. Add the bell pepper and zucchini in a single layer on a rimmed cookie sheet, toss with olive oil, salt and pepper. Bake for 30-35 minutes checking on them halfway and tossing again.

Meanwhile in a large pot, heat the 2 tablespoons olive oil and let it get hot over medium-high heat. Add the onion and cook until soft, about 5 minutes. Next add the garlic and cook an additional minute or two.  Then add the couscous and spices and stir to lightly toast the couscous, about 2-3 minutes. Add the vegetable broth and cup of water. Bring the whole thing to a boil, then reduce the heat to medium, cover and let it simmer for another 10 minutes or until most of the liquid is gone. It will be very thick!

While all that is happening, heat a separate skillet with 1 tablespoon of olive oil over medium high heat.  Add the tempeh and cook 5 minutes on each side or until golden brown. Then add the liquid mixture and let it simmer and reduce for about 10 minutes. It will turn into a glaze.

When the couscous is finished, add in the chickpeas, roasted vegetables, halved tomatoes and cilantro. Top with tempeh, garnish with cilantro and serve!

This made so much! I think we easily could have served 6-8 people. You could definitely feed more if you were serving it as a side dish. This can also be made vegan. Actually I think without the tempeh, it already is vegan. Either way, this is one dish I don’t mind having a lot leftovers!

Have any of you made couscous before?
Do you prefer the traditional fine couscous, or this pearled kind?

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