with Thousand Island Dressing and Classic ColeslawGET RECIPES DELIVERED
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- 1 packet ketchup
- 1 tbsp sweet pickle relish
- ¼ cup Follow Your Heart® Vegenaise®
- 2 tsp apple cider vinegar
- 4 oz coleslaw blend
- 1 package tempeh
- 4 slices sourdough bread
- ½ cup sauerkraut
- ½ cup vegan cheddar cheese
- 2 tbsp vegetable oil*
- Salt and pepper*
- *Not Included
Allergens: Soy, WheatNutrition
- Baking sheet
- Large nonstick skillet with a lid
Make the Thousand Island dressing
In a small bowl, add the ketchup, sweet pickle relish, and just 3 tbsp Vegenaise. Add a pinch of salt and pepper and stir the Thousand Island dressing to combine.
Prepare the coleslaw
To a medium bowl, add the remaining Vegenaise, apple cider vinegar, coleslaw blend, and a pinch of salt and pepper. Toss the coleslaw well to combine.
Crisp the tempeh
Slice the tempeh in half, and then cut down the side of each to make 2 thin slices. Cut each half into triangles. Place a large nonstick skillet over medium-high heat with 2 tbsp vegetable oil. Once hot, add the tempeh, sprinkle with salt and pepper, and cook until crispy and well browned, about 3 to 4 minutes per side. Transfer to a plate and cover to keep warm.
Melt the cheese
Pop the sourdough bread into the toaster to warm. Return the skillet to medium heat and add the sauerkraut. Separate the sauerkraut into 2 servings in the skillet and sprinkle each pile with cheddar cheese. Add 2 tbsp water, reduce heat to low, and cover. Cook until the cheese has melted, about 1 to 2 minutes.
Build and serve
Spread some of the Thousand Island dressing on both sides of the toasted bread. Top with the crispy tempeh and hot sauerkraut and cheddar. Close the sandwiches and serve the tempeh Reubens on large plates with coleslaw.