SmarterFitter Blog Less diet, more brain

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Purists in the audience will think that a Reuben just isn’t a Reuben without pastrami, swiss cheese, or Thousand Island Dressing. Well you can’t get any of those ingredients in London and, chances are, I wouldn’t eat them anyway. In my eyes, the sauerkraut makes the Reuben, and until yesterday I would have said that rye bread does, too. But my latest sandwich creation proved otherwise.

I only had some leftover chive bread to work with, baked using 101 Cookbook’s cornbread recipe (which tasted little like corn but a lot like chive, hence my terminology). The oniony flavor of the bread turned out to be surprisingly good with the smokey tempeh and saurkraut.

In place of Thousand Island Dressing, I use avocado and tomato. In place of pastrami, I use tempeh, cooked according to Your Vegan Mom’s Smokey Tempeh Slices recipe (found thanks to Veggie Meal Plans). Her recipe calls for less tempeh and no marinating. I doubled the tempeh and marinated it over night, which was delicious, but if you don’t have my kind of food-obsessed foresight, marinating is not necessary according to her original recipe.

You’ll notice from the picture that I also use lettuce leaves for the top slice of bread. This is optional, and not really encouraged. I do it because I’m small and really don’t need two hearty slices of bread (especially when having soup with the meal!). But you normal-sized people should add a second slice to the deck and eat the sandwich like it was intended.

The recipe makes enough tempeh for a few sandwiches and the leftovers are great for quick sandwiches - perfect for packed lunches!