Instead of traditional corned beef, these yummy sandwiches use tempeh. They are bursting with the flavors of sauerkraut, creamy Greek yogurt, and a savory spice blend. Build a Reuben on freshly-toasted slices of rye bread, and top with your favorite shredded Swiss cheese. If you cut into fourths, it makes a simply delicious appetizer. Smart Recipes, American,Vegetarian Recipes, Dairy Recipes, Recipes Dairy American,Vegetarian Tempeh Reubens Tempeh Reubens Recipe | RecipeSavants.com PT40M Serves 4 Ingredients: 0.33 Cup Reduced-Fat Greek Yogurt 1.5 Tablespoons Ketchup 0.75 Cup Sauerkraut 1 Teaspoon Dijon Mustard 0.5 Pound Tempeh 1 Tablespoon Olive Oil 1 Cup Onion 2 Cloves Garlic 1 Tablespoon Cider Vinegar 1 Tablespoon Lower-Sodium Soy Sauce 0.5 Teaspoon Dried Dill 0.5 Teaspoon Caraway Seeds 1.25 Cups Water 8 Slices Marble Rye Bread 4 Slices Swiss Cheese Combine yogurt, mustard, and 2 tablespoons sauerkraut to a food processor and pulse the mixture until it forms a smooth paste. Cut the tempeh into 8 equal pieces. Heat oil in a large skillet and sauté onions for five minutes. Stir in garlic and cook for another minute. Add dill, soy sauce, caraway and vinegar and stir well. Add tempeh to the skillet and cook each piece for 1 minute per side. Pour water into the skillet and bring the mixture to a boil. Reduce the heat and let the mixture simmer for 10 minutes uncovered. Heat the oven broiler to high. Spread 4 bread slices over the cookie sheet in a single layer. Top each slice with a slice of cheese. Broil the slices for 1 minute or until cheese melts. Add 1 tablespoon of yogurt mixture, 2 pieces of tempeh, 3 tablespoons of sauerkraut and 1 1/2 tablespoon of onion mixture on the top each broiled bread slice, cover with remaining bread slice and serve.

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