Recipes: 01.17.19

Seasons by the Sea: Reubensanity!

The Provisions Tempeh Reuben

Chef Rick Babich points out that Provisions uses organic products whenever possible. At the cafe, you can get this with Monterey jack cheese or soy cheese. I get it with the Monterey jack cheese cuz I’m no angel. They use Soy Boy brand tempeh, Bread Alone brand Nine Mixed Grain bread, and Real Pickle brand sauerkraut. The dressing is obviously for large volume recipe, you can work on your math skills and halve or quarter it. 

Rick also mentioned that once you marinate and bake the tempeh, it will keep for about a week, so you can use it in other recipes like stir fries, etc.


Tempeh Reuben dressing:

1 bottle ketchup (20-24 oz)

1 jar or can tomato paste (small)

1/2 tsp. lemon juice

1/4 tsp. white pepper

1 Tbsp. toasted caraway seeds

1/4 tsp. cayenne pepper

3 cups mayonnaise or Vegenaise 


Thoroughly mix in blender.


To make sandwiches, cut tempeh into three-and-a-half-inch squares, half an inch thick. Place on baking tray and pour over enough tamari to almost cover. Let it marinate for about 10 minutes. Then bake at 350 degrees for approximately 20 minutes, until colored/baked. 

To assemble, put some sauce on both sides of bread. Add add cheese if desired to one slice of bread. Add drained Real Pickles brand sauerkraut to other slice of bread. Toss a bit of shredded carrot on there, too. Add tempeh, and cook on dry skillet until nicely lightly browned. Enjoy!