There are times when you can analyze the sales, crunch the numbers, make the most educated guess based on the information before you and still make a mistake.Â That is what I did with the Ruben. I though that the sales going to drop during the summer months and that salads would be more of a draw.Â Â With our kitchen being as tiny as it is, it was impossible to expand offerings without refining some as well; the Ruben has 4 ingredients that are only offered in that sandwich as there isn't much else to creatively make with Russian dressing, sauerkraut, and rye bread so it was removed from the menu, albeit temporarily.
What I learned is that vegans hate change and have an extreme passion for marinated tempeh.Â And they get really mad when you take away their comfort foods.Â So, it's back.Â At least for now, and through the cooler months.Â Until the numbers prove me wrong...
How to Make Your Own Ruben (makes 4 sandwiches)
2 pounds tempeh (makes 4 slices per pound)
8 floz apple cider vinegar
2 Tbsp black pepper
Â½ cup brown mustard
Â½ cup Worcestershire sauce
2/3 cup hot water
2 cups of sauerkraut or slaw
Combine all ingredients (minus kraut/slaw) in a mixing bowl and stir until combined.Â Slice tempeh in half and longways.Â Place tempeh in a shallow glass baking dish or container. Pour marinade over tempeh and let marinate overnight.
1 cup Veganaise
1/2 cup Ketchup
2 tbsp relish or capers
Combine all ingredients in a mixing bowl. Place in airtight container or squeeze bottle.
You can grill, pan fry or bake the tempeh;
Bake at 400 (f) for 20 minutes
Grill or pan fry on medium heat 12 minutes
Build; The Two-Faced Ruben
Toast two slices of rye bread per sandwich.Â Cover one side of each piece with Russian Dressing, approximately 2 tablespoons total.
Place 1/4 cup or your favorite sauerkraut or slaw on top of each dressed slice
Place grilled Tempeh slice on top of slaw, and serve hot.
*Cheese option; Daiya slices or shreds