Tempeh Reuben Sandwiches on Rye with Carrot & Celery Root Salad

Tempeh Reuben Sandwiches on Rye

with Carrot & Celery Root Salad

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  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 700 Cals/serving

Celeriac is a variety of celery with a knobby, delicious root. It’s also called celery root, which is something of a misnomer. Though closely related to the celery stalks we’re most familiar with, celeriac is an entirely different species. It’s delightfully crunchy with a delicate, sweet taste.

Celeriac is a variety of celery with a knobby, delicious root. It’s also called celery root, which is something of a misnomer. Though closely related to the celery stalks we’re most familiar with, celeriac is an entirely different species. It’s delightfully crunchy with a delicate, sweet taste.

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ingredients
Tempeh Reuben Sandwiches on Rye with Carrot & Celery Root Salad
Title
  • 1 8-Ounce Package Tempeh
  • 1 bunch Parsley
  • 1 Cara Cara Orange
  • 1 Carrot
  • 1 Celeriac
  • 1 clove Garlic
  • 1 Scallion
  • 2 Tbsps White Wine Vinegar
  • 1 Tbsp Ketchup
  • 1 Tbsp Mayonnaise
  • 1 Tbsp Sweet Pickle Relish
  • 4 slices Rye Bread
  • 4 slices Swiss Cheese
  • ½ cup Sauerkraut
  • 1 Tbsp Pastrami Dry Rub (Black Pepper, Brown Sugar, Coriander, Ground Mustard Seed & Paprika)
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:
Wash and dry the fresh produce. Thinly slice the tempeh into ¼-inch-thick pieces. Pick the parsley leaves off the stems; discard the stems and roughly chop the leaves. Using a knife, cut off the peel and pith of the orange then small dice the fruit. Peel the carrot and celeriac and cut into thin matchsticks. Peel and mince the garlic then, using the flat side of your knife, smash until it resembles a paste. Thinly slice the scallion on an angle.
Make the salad:
2 Make the salad:
In a large bowl, combine the carrot, celeriac, scallion, garlic, orange (along with any collected juice), white wine vinegar and parsley. Drizzle with olive oil and toss to thoroughly coat. Season with salt and pepper to taste.
Cook the tempeh:
3 Cook the tempeh:
In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced tempeh to the pan in a single layer, and cook 2 to 3 minutes per side, or until slightly browned and heated through. Remove from heat, toss with the pastrami dry rub and season with salt and pepper. Transfer the seasoned tempeh to a plate and wipe out the pan.
Make the Thousand Island dressing:
4 Make the Thousand Island dressing:
In a small bowl, combine the mayonnaise, ketchup and relish. Season with salt and pepper to taste.
Assemble the sandwiches:
5 Assemble the sandwiches:
Lay the rye slices out on a work surface and spread a layer of Thousand Island dressing on each. Divide the cooked tempeh, cheese slices and sauerkraut between two of the dressed slices. Complete the sandwiches with the remaining slices of bread.
Grill the sandwiches & plate your dish:
6 Grill the sandwiches & plate your dish:
In the same pan used to cook the tempeh, heat 2 teaspoons of olive oil on medium until hot. Add the sandwiches and cook 2 to 4 minutes per side, or until the cheese has melted and the bread is golden and crisp. (If the pan is too dry, add another teaspoon of olive oil after flipping the sandwiches.) To plate your dish, slice the sandwiches in half and divide between 2 plates. Serve with the salad on the side. Enjoy!

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Prepare the ingredients:
1 Prepare the ingredients:
Wash and dry the fresh produce. Thinly slice the tempeh into ¼-inch-thick pieces. Pick the parsley leaves off the stems; discard the stems and roughly chop the leaves. Using a knife, cut off the peel and pith of the orange then small dice the fruit. Peel the carrot and celeriac and cut into thin matchsticks. Peel and mince the garlic then, using the flat side of your knife, smash until it resembles a paste. Thinly slice the scallion on an angle.
2 Make the salad:
In a large bowl, combine the carrot, celeriac, scallion, garlic, orange (along with any collected juice), white wine vinegar and parsley. Drizzle with olive oil and toss to thoroughly coat. Season with salt and pepper to taste.
Make the salad:
Cook the tempeh:
3 Cook the tempeh:
In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced tempeh to the pan in a single layer, and cook 2 to 3 minutes per side, or until slightly browned and heated through. Remove from heat, toss with the pastrami dry rub and season with salt and pepper. Transfer the seasoned tempeh to a plate and wipe out the pan.
4 Make the Thousand Island dressing:
In a small bowl, combine the mayonnaise, ketchup and relish. Season with salt and pepper to taste.
Make the Thousand Island dressing:
Assemble the sandwiches:
5 Assemble the sandwiches:
Lay the rye slices out on a work surface and spread a layer of Thousand Island dressing on each. Divide the cooked tempeh, cheese slices and sauerkraut between two of the dressed slices. Complete the sandwiches with the remaining slices of bread.
6 Grill the sandwiches & plate your dish:
In the same pan used to cook the tempeh, heat 2 teaspoons of olive oil on medium until hot. Add the sandwiches and cook 2 to 4 minutes per side, or until the cheese has melted and the bread is golden and crisp. (If the pan is too dry, add another teaspoon of olive oil after flipping the sandwiches.) To plate your dish, slice the sandwiches in half and divide between 2 plates. Serve with the salad on the side. Enjoy!
Grill the sandwiches & plate your dish: