Lunch

Tempeh Rubens is for Lunch.

Tempeh Rubens takes several minutes to prepare.

Tempeh Rubens takes several minutes to cook.

Tempeh Rubens makes 12 servings.

The ingredients for Tempeh Rubens are:

For the tempeh filling:
1 lb tempeh
2 tablespoons olive oil
1 medium yellow onion, diced medium
1 teaspoon caraway seeds
3 cloves garlic, minced
Fresh black pepper
2 tablespoons soy sauce
2 tablespoons fresh lemon juice (from 1/2 a lemon)

To assemble:
1 1/2 cup Sauerkraut

1 lb 13?18 sheets phyllo dough, thawed
Olive oil for brushing

Here is how you make Tempeh Rubens:

For the tempeh: Crumble tempeh into bite sized pieces, place in a small saute pan and add enough water to cover, plus a splash of soy sauce (about a tablespoon). Cover and bring to a boil. Let boil for about 5 minutes. Drain and set aside.In the meantime, saute the onion in the olive oil for about 7 minutes. Add the caraway, garlic and black pepper and saute for a minute more.Toss in the tempeh and saute for 10 minutes or so, until nicely browned. Mash the tempeh a bit while you?re cooking it. Drizzle in the soy sauce and lemon juice, and mix well. Taste for salt.Assemble: Remove tempeh from the pan and place in a bowl. Let it cool just to the point where it has stopped steaming. Give it a toss every now and again to help speed it a long, it should be about 15 minutes.Mix 1/2 a cup of the cashew spread into the tempeh mixture and mash it up. Taste for salt and pepper.Ok, now we?re going to form the triangles. Now, everyone has a different way of folding phyllo. I suppose there is no wrong way, so long as you end up with a triangle shape that fully envelopes the filling. This is how I do it, but you can also look up videos on how to roll phyllo triangles for visual examples that may be more helpful than written ones. One thing though, I never use as much oil as they do in those videos. I prefer a light brushing to prevent sogginess or ripping the phyllo. On with it then!Have a clean, dry surface with plenty of elbow room at the ready. Pour some olive oil into a small bowl and have a pastry brush handy. Also needed are the tempeh mix and the sauerkraut and have a large baking sheet brushed with olive oil nearby. Unwrap phyllo dough and lay it out flat. Slice the stack in half widthwise (across the waist.) A pizza cutter works great for this!Now we?re going to layer 3 sheets. Carefully place one sheet in front of you lengthwise. Brush with a little oil and layer another piece of phyllo on top. Brush with oil and layer one last phyllo sheet and brush with oil.Place 1/4 cup tempeh filling in the lower right side of the dough (figure 1).Place a dollop of the cashew spread on the tempeh (about 2 teaspoons), and a big spoonful of sauerkraut on top (about 2 tablespoons).Then fold the left side over the filling so that you have a long rectangle (figure 2). Brush lightly with olive oil. Now begin folding the triangles.Fold the lower left corner up to form a triangle (figure 3). Now fold over two more times, until you have a triangle. Tuck any extra dough under the triangle. Place on baking sheet and brush with a little more olive oil.Serving Size: 12 sandwichesNumber of Servings: 12Recipe submitted by SparkPeople user BRMALLORY1986.

The nutritional information for Tempeh Rubens is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 156.5

• Total Fat: 6.1 g
• Cholesterol: 0.0 mg
• Sodium: 363.0 mg
• Total Carbs: 18.1 g
• Dietary Fiber: 1.3 g
• Protein: 9.0 g

The dietary needs meet for Tempeh Rubens is Vegan