Tempeh Reuben St. Patty's Hangover Sandwich

March 18, 2016

Happy day after St. Patty's! If you're reading this, you must have survived! Hooray!!! I actually had a relatively quiet day/night myself. I had to work during the day, and I think I'm a bit over the whole binge beer drinking thing. Not that I ever really was. In my early 20's, while my guy friends were drinking Milwaukee's Best (very very cheap beer), I was attempting to keep up with martinis. Yea. I was That girl. When I drove by the Irish pubs at 745am, they were already packed. Even when I was younger, I wasn't up that early drinking beer. Maybe noon on St. Patrick's, but that was the very earliest. Beer in the morning, just doesn't really appeal to me. Green or otherwise.

 

However, when I did arrive home, I made a vegetarian Reuben. How could I not? And by the time I was done, I did crack open a fancy Guinness. I am part Irish, gotta show some pride, right? The ones in the can are just so very festive.

 

 

 I have been trying all sorts of different vegetarian Reuben ideas, and have come up with some really good versions over the years. Last night, I decided to make the entire package of the tempeh. As a single lady, this is more than enough tempeh for one person. I usually just do half, but I must've picked up on the fumes of the Irish spirit. So, I decided to make an even more spectacular tempeh breakfast sandwich. Although, I only had one Guinness and fell asleep on the couch at 630 (it's been a loooong week), I'm confident others are in need of some hangover vegetarian-comfort food. Look at that ooey-gooey goodness!!!

 

 


Servings: 2 Hung over Irish-ans (or other non Irish who over indulged the night prior)
 
Ingredients: 

 

Tempeh-8oz. Package, sliced into strips

1/4 C Bragg Liquid Aminos

2 C Water

1/4 tsp. Onion Powder

1/4 tsp. Garlic Powder

Bay Leaf

 

Homemade Thousand Island

1/4 C Mayonnaise 

2 TBS. Finely Chopped Sweet Pickles (or relish, if you are lazy)

1-2 TBS of Organic Ketchup (use 1 TBS at a time, to add to your pinky deliciousness) 

Small Splash of Pickle Juice (mandatory) 

 

4 Pieces Rye Bread

1 C Thinly Sliced Baby Portobellas

1/2 Thinly Sliced Rings from one MED Onion

2 Eggs

1/2 C Drained & Squeezed Organic Sauerkraut

1/2 C Shredded High Quality Wisconsin Swiss Cheese (none of that bag crap)

1/2 C Leftover Guinness (if there is any!) 

Garlic Butter (or regular butter, if you're not a retired Butter Bitch. See Butter picture below) 

Olive Oil
S & P

 

I cooked the tempeh last night, to make Reubens, but you can whip it up, the day of, as well.

Boil 2 Cups of Water, Bragg Liquid Aminos, Onion & Garlic Powders. Add bay leaf and sliced Tempeh. Simmer about 20 minutes. Cool and drain.

Add 2 TBS of butter to Med Pan. I used garlic butter, but you can use regular. Once butter is melted, add the sliced onion. Cook till translucent. Add mushrooms and a couple TBS of olive oil is needed. Toss. Add a little S & P. Add Guinness beer. This is imperative to add the beer. Why? The hair of the dog. Duh! If you need to open a new can, no worries, you can drink the rest. It is the blood of the leprechauns, so it's really for good luck. Toss well. Simmer a few minutes. Once the liquid goes down, Add Tempeh pieces. Although, they are boiled, it does give a nice glaze on them. Toss and turn till everything is cooked and most of the liquid is gone. Turn off heat. 

 

Lightly toast bread. Fry eggs in butter. 

 

Coat one side of two pieces of bread with thousand island. Add Sauerkraut, Add Tempeh Slices, Top with grated Swiss. Broil a minute or two till cheese is JUST melted. Remove from oven. Top with caramelized onions and mushroom mix. Add Fried egg on top and top with other side of bread that has also been coated with a generous slathering of homemade thousand island. Seriously, you'll want to drink that dressing. Feel free to open another can of beer if needed. I don't know how over served you've been. : )

 

Enjoy!

 

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