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Vegan Reuben Sandwich

Serves 2


For Cheese:
1 teaspoon agar powder
1/2 teaspoon coconut vinegar
1/2 tablespoon tapioca flour
1/2 can coconut milk
1/2 teaspoon salt
For Sandwich:
3 slices pumpernickel bread
3/4 teaspoon liquid smoke
1 tablespoon vegan butter spread
1 teaspoon cumin seeds
2 teaspoons agave syrup
4 tablespoons veganaise
1 package marinated tempeh, (sliced)
1 1/2 cups sauerkraut
1 tablespoon olive oil


  1. Briskly whisk together agar powder, coconut vinegar, tapioca flour, coconut milk and salt in a saucepan. Turn to medium heat and cook until cheese begins to pull away from edges of pan. Remove from heat and transfer to glass dish. Let cool for 20 minutes.
  2. In a separate saucepan, add olive oil and bring to medium heat. Add tempeh and sautee for 5 minutes per side. (Should be lightly browned)
  3. Drizzle agave syrup and liquid smoke over tempeh. Allow to cool.
  4. In a skillet, melt a small amount of vegan butter spread. Add 1 piece of bread and toast for 3-5 minutes.
  5. Add more butter, flip bread to other side, and then top with half the cheese mixture. Toast for 3-5 minutes. Flip again so cheese contacts skillet, cook for 30 seconds. Repeat process with second slice of bread and cheese mixture.
  6. Add a few slices of tempeh to one piece of toasted cheese bread. Top with untoasted slice of bread. Top bread with tempeh and then top with cheesy bread. Slice sandwich in half and enjoy!
Diet: Vegan
Season: Winter