1 loaf sliced Pumpernickel bread
Reuben With Tempeh
1 pkg original Tempeh, sliced to 1/4″
2 Tbsp Bragg’s Aminos
1 jar sauerkraut
1 pkg sliced non-dairy mozzarella cheese
1 onion, chopped to 1/4″
2 Tbsp olive oil
In large skillet over medium heat, brown onion and Tempeh in olive oil.Add Bragg’s Aminos and stir till coated well. Add sauerkraut until heated through. Place sliced Tempeh on one slice and top with shredded cheese. Add sauerkraut and onion on one slice and put together as one awesome Rueben with mouthwatering flavor!
Reuben with Tempeh is my favorite sandwich for lunch or appetizer for a busy day!