Sandwich of the Week: Dad's Favorite Tempeh Reuben
When I’m not traveling to colleges around the country with the Liberation Project, I like to spend time with my family. Anytime I’m visiting family, I always try to sneak in a little bit of vegan encouragement by fixing meals for them. My parents aren’t exactly vegan (I’m still working on them), so I always jump at the occassion to fix them vegan foods. I figure the more chances they get to taste delicious vegan food, the more willing they will be to go vegan themselves.
Last year while home after taking the Liberation Project to Brown University and George Mason University, I decided to fix my dad the Tempeh Reuben. He absolutely loved this sandwich, and when I told him about how it was super low in saturated fat and cholesterol free, he was simply elated.
So here’s what you need for this sandwich:
After toasting the rye bread add some spicy mustard and vegan mayo to each slice. Then, add a few slices of Tempeh, as much sauerkraut as your heart desires, lettuce, a slice of tomato, and you’ve got yourself an awesome sandwich. Be sure to share this one with the parentals—they will thank you.